A Ghanaian chef works against waste to feed hungry

Source:AFP Published: 2016/6/17 5:03:00

Excess and waste are usually considered symptomatic of the affluent West but trained chef Elijah Amoo Addo knows these are problems too in his home country, Ghana.

One day he saw a homeless man collecting food scraps to feed others in the capital, ­Accra. Watching someone pick up food no-one else would eat for people no-one was helping, got him thinking.

Amoo Addo believed there was enough food in the west African nation to feed all of its nearly 27 million people, but more had to be done to educate and inspire people to help those in need.

The result was a charity, now called Food For All Ghana. The process is simple and not unlike recent French legislation that forces supermarkets to donate unsold food to charities and food banks, which campaigners want to see spread across Europe.

Food manufacturers and suppliers are asked for unused and excess food or products approaching their best-before dates.

Every weekend volunteers visit orphanages, hospitals, schools and communities using donated goods to cook for those in need and hand over ingredients for future use.

"We have kids who are out of school just because they can't get food to eat," said Amoo Adoo, 25. "We have families who sometimes in the day can't even afford a plate of food ... We have orphanages which serve as a shelter for homeless children also running short of food."

 At the New Life Nungua children's home in Accra's suburbs, the institution's founder, Nii Afotey Botwe II, said funding was a struggle and the help from Addo was welcome.

The donated food offered a change in the children's diets, providing them with variety the orphanage often couldn't afford to supply.

Among items recently donated to the home were potato chips, condiments and tomato juice for cooking. Food For All Ghana volunteers also cooked rice and meat for the youngsters.

According to the charity, more than 48,000 free meals have been supplied in this way in the last three years.

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