The Impact of Poor Diets on Public Health in Ghana
Poor dietary habits are a significant contributor to premature deaths in Ghana, with approximately 20% of such deaths attributed to unhealthy eating patterns. This issue is not unique to Ghana but is part of a global trend where poor nutrition has become a leading cause of disease and mortality, especially in low-income countries. In Ghana, the challenges surrounding food quality and access have intensified, making it crucial to address these issues through comprehensive strategies.
At the launch of the UG Nkabom Seminar Series, Honours Programme, and Mentorship/Internship Programme in Accra, Professor Anna Lartey, former Director of Nutrition at the Food and Agriculture Organisation (FAO) of the United Nations, highlighted the alarming state of nutrition in the country. She stated that the current diet in Ghana has become a source of disease and death, emphasizing the urgent need for change.
The event was themed “Empowering Youth for a Sustainable Agri-Food Revolution in Ghana and Beyond.” This initiative aims to transform Ghana’s agri-food system by engaging youth in opportunities within the food and nutrition value chain. The Nkabom Collaborative is a strategic partnership involving several key institutions, including the Mastercard Foundation, McGill University, and various universities across Ghana. Together, they seek to create a more sustainable and nutritious food system.
Globally, an estimated 3.1 billion people cannot afford a healthy diet. In Africa, this number reaches nearly one billion, while in Ghana, about 65% of the adult population faces similar challenges. Professor Lartey emphasized the importance of consuming five servings of fruits and vegetables daily, as recommended by the FAO. However, she noted that Ghana’s production levels do not meet this demand, leading to a diet that is heavily reliant on carbohydrates.
Food systems encompass various stages, from production and processing to retail, consumption, and disposal. Professor Lartey stressed the significance of maintaining a clean food environment to support a healthy lifestyle. She explained that individuals living in areas surrounded by highly processed and junk foods are more likely to make unhealthy choices.
Professor Lartey also pointed out that Ghana’s food systems do not produce enough of the right kinds of foods. She advised that half of what is on a person’s plate should consist of fruits and vegetables. To tackle these challenges, she called for coordinated national efforts to improve food systems and ensure food security.
Prof. Richmond Aryeetey, Lead of the UG Nkabom Collaborative, outlined the initiative’s focus on equipping youth with the skills needed to become the next generation of tech-enabled farmers, agrifood product developers, and agritechpreneurs. The program includes education initiatives aimed at developing human resources to drive change in Ghana’s food systems. These include a PhD program in sustainable food systems and lifelong learning opportunities through tailored short courses developed in collaboration with industry partners.
Additionally, the program seeks to expand access to nutrition and agrifood systems for young women, persons with disabilities, and internally displaced persons. The third component of the initiative focuses on entrepreneurship, supporting youth farmers and food system innovators with mentorship, business incubation, market access, and seed funding.
Mr. Piere Brunache, Secretariat Director of the Nkabom Collaborative, stated that the program aims to create 55,000 jobs and establish 3,000 Small and Medium Enterprises over the next decade. He encouraged the youth to seize these opportunities to build skills for employment and contribute to national development.
