Kumasi restaurants waste over $2m in edible food annually – KNUST study finds

Food is essential for human growth and development. However, many people lack reliable access to it.

The Food and Agriculture Organization (FAO) estimates that 828 million people worldwide suffer from hunger. In response, the United Nations created Sustainable Development Goal 2 (SDG 2). This goal aims to end hunger, reduce food insecurity, and improve nutrition by 2030.

A study from KNUST found that restaurants in Kumasi waste about 320 metric tons of edible food each year. This waste is valued at over US$2 million. The research involved 120 restaurants and was published in Elsevier.

The study identified key food waste management practices used by these restaurants. These practices include disposal, source reduction, and reuse through donations for animal feed production.

Led by Dr. Seth Etuah, the researchers made several recommendations to tackle food waste. They suggest keeping accurate records of daily food demand to avoid overproduction. They also recommend encouraging customers to take home leftovers for a small charge. Additionally, investing in backup energy sources like generators or solar panels can help with food storage during power outages.