Ghana Wastes GH¢762.32 Billion Worth of Food Annually—Above Global Average

Ghana is facing a major food waste crisis, discarding an estimated 3.2 million metric tonnes of food every year—an amount valued at GH¢762.32 billion. This alarming figure places the country above the global average in food waste, according to the United Nations Environment Programme (UNEP).

In 2024 alone, Ghana’s per capita food waste stood at 84 kilograms, surpassing the global average of 74 kg. The bulk of the waste includes 66% of fruits and vegetables, 40% of root crops, and 21% of grains.

These statistics were revealed during a lecture organized by the Communications Initiative for Change (CIC) Ghana as part of activities to mark World Earth Day/Month. The event formed part of CIC’s Meatless Monday initiative and was supported by the Johns Hopkins University Centre for Communication Programmes.

Where the Waste Happens

Professor Mariam Asantewah Nkansah, an environmental chemist and Director of Student Affairs at Kwame Nkrumah University of Science and Technology (KNUST), explained that most of the food waste in Ghana occurs at three key points: during harvest at the farm gate, during transport to markets, and at the markets themselves.

Restaurants and schools contribute significantly to this problem, accounting for about 40% of the total food waste, translating to a staggering $25 billion in losses.

In the Ashanti Region alone, just 120 restaurants waste approximately 320 metric tonnes of edible food every year, resulting in financial losses exceeding $2 million.

Despite the food surplus, Ghana faces a looming food insecurity threat. By 2029, around 11.7% of the population—approximately 3.6 million people—are expected to be food insecure. To put the waste into perspective, daily kitchen and plate leftovers from just 49 restaurants could feed 5,000 people for three weeks.

A Global and Environmental Challenge

Globally, about 931 million tonnes of food is wasted each year, valued at over $1 trillion. Around 60% of that waste comes from households, the equivalent of 23 million fully loaded 40-tonne trucks—enough to circle the Earth seven times if lined bumper to bumper.

The UNEP report also highlights a difference in the source of food loss between economies. In lower-income countries, waste occurs mostly during production and distribution, while in wealthier nations, it’s mainly at the consumption stage.

Food waste also has severe environmental consequences. Professor Nkansah revealed that producing food that ends up wasted consumes:

• 21% of the world’s freshwater

• 19% of fertiliser

• 18% of arable land

• 21% of landfill space

Agriculture also consumes 11.5 million hectares of land, while 900 million hectares of non-arable land are used for livestock to meet global meat and dairy demands. This overuse leads to land degradation, making it unfit for natural growth.

Wasted food also pollutes water bodies, threatens aquatic life, and contributes to climate change. As food rots in landfills, it releases methane—a greenhouse gas 25 times more potent than carbon dioxide—which traps heat in the atmosphere for up to 12 years.

The Way Forward

To curb the waste, Professor Nkansah encouraged:

• Farmers to adopt wise harvesting and proper storage methods

• Transporters to ensure timely and safe delivery of produce

• Food processors to turn surplus food into products like sauces, juices, or dried goods

Emmanuel Fiagbey, Executive Director of CIC, used the opportunity to promote the Meatless Monday campaign—a global movement urging people to skip meat once a week for better health and sustainability.

He emphasized that the theme for this year’s Earth Month, “Our Power, Our Planet,” is a reminder that we all have a role to play in protecting our environment and securing the future of the planet.