Story Two: Victoria Winyana, A Young Vendor Who Showed Resilience That Kept Her Business Moving

Many people want to eat better but feel overwhelmed by time and effort. So I wash, chop, and prepare vegetables for my customers, reducing the work they have to do at home. All they need to do is put them on the fire. I have learned that convenience is often the missing link between intention and action. Being young has helped me build strong connections with my customers. I relate easily to my peers, and older customers often see me as a daughter they can trust. Our conversations go beyond food. We talk about family, work, and daily struggles. Through these relationships, I am able to influence eating habits in a way that feels natural, respectful, and lasting. 

My name is Victoria Winyana, and I have been working as a market vendor for two years. I entered this trade out of necessity. 
When I could no longer continue with school, I realized I had to find a way to earn my own income. Formal jobs were limited, so I chose self-employment. I started with a Shs150,000 loan from my mother, which I used to buy my first stock of vegetables. It was not much, but it represented independence. 

The market was challenging at first. Many people doubted that a young woman like me would survive in such a demanding environment. But I stayed. Over time, I built a loyal customer base, especially among young people who saw themselves in me. I understand how my generation lives. Many of us want quick meals and simple solutions. Instead of judging those choices, I work with them. By preparing vegetables in advance, I make it easier for young people to choose greens instead of skipping them altogether. I have seen how this small service changes behavior. Beyond selling, I encourage people to grow their own vegetables whenever possible. It gives them control over what they eat and confidence in the safety and freshness of their food. 
 

Through nutrition and food safety training provided by organizations like GAIN, I have gained knowledge that strengthened my commitment to this work. I now understand how deeply food choices are connected to health, dignity, and opportunity. That training changed how I see myself. I am not just a vendor. I am a role model. I am part of the food system, and my daily actions influence how people eat and live. What began as a way to survive has become a purpose. I know now that I am touching lives, quietly, consistently, and meaningfully. 
 

My long-term goal is to transition into farming so I can grow and sell fresh, safe vegetables myself, creating a direct link between the garden and the consumer. I may not have a large online following, but my influence is real. It happens face to face, in conversations at the market, in trust built over time, and in the small choices people make at the end of the day. I am a young woman who started with very little. But through resilience, care, and belief in the power of green vegetables, I am helping shape healthier lives, one customer, one meal, and one bundle of greens at a time.