With rising global food security concerns and escalating food costs, the Hospitality Alliance of Ghana (HAG) is advocating for sustainable practices within the hospitality and culinary industries. The Alliance warns that if sustainability is not prioritized, Ghana and the world may face severe food insecurity, impacting households and the hospitality sector.
Globally, about a third of food produced for human consumption is either lost or wasted, whether early in the supply chain due to pests and diseases or later at retail and consumption levels. This waste exacerbates the need to produce more food in the future. In Ghana, the food crisis deepened from 560,000 people in 2021 to 823,000 in 2022—a 47% surge in individuals suffering from limited food access, availability, and utilization.
In light of these challenges, HAG spent Thursday, October 17, engaging pupils at Bright Lilies School in Kwabenya, a suburb of Accra, as part of their pre-celebration of International World Chefs Day, which falls on October 20. The aim was to educate the learners about the culinary profession and the importance of sustainable cooking to reduce food waste in homes and public eateries.
Speaking with The High Street Journal, HAG President Chef Joe Wilson emphasized the critical role sustainability plays in the culinary profession, especially in minimizing food and energy waste. He stressed the need to teach sustainability to students in catering to protect both the profession and the environment. However, he expressed concern about Ghana’s slow adoption of sustainable practices in the culinary space. “Ghana, I am afraid, has not caught on yet, but we hope that if advocacy is sustained, Ghana would,” he said. He noted that food sustainability is an essential focus for chefs, as it directly affects the resources required for their work.
Looking ahead, HAG plans to increase its advocacy for sustainability within the culinary sector. Chef Wilson revealed that the organization’s 2025 programme will feature roundtable discussions and symposiums centered on food sustainability to encourage broader industry awareness and action.
Regarding the decision to celebrate International World Chefs Day with Bright Lilies School, Chef Wilson, who boasts over 40 years of experience, explained that the event aimed to sustain the chef profession by nurturing young talent and sparking interest in the field. The initiative also aligns with the global theme for this year’s celebration, “Growing Great Chefs,” focusing on cultivating young students’ passion for cooking and promoting healthy eating habits, especially with fruits.
The students, assisted by their teachers and supported by chefs, participated in hands-on activities, including preparing fruit juices, smoothies, fruit salads, fruit platters, and fruit juice cocktails. These activities were designed to highlight the importance of fresh fruit consumption and inspire a love for the culinary arts.
