The Chief Executive Officer of Culinary Art and Hospitality Management, Lady Thelma Boye, a Seasoned trained in Hospitality Management from one of the best Universities in the United States on her part prayed that every month would be labeled as a heritage month to help promote the local dishes.
Madam Boye who believes in eating with the eyes and taste with our nose raised concern about the rate at which recent lifestyle and eating habits are leading to the premature deaths of a lot of the Ghanaian working class.
She has consequently urged Ghanaians to go back to their former ways of eating local foods and vegetables and exercise regularly to reduce the increasing number of people under 60 years who are dying at an alarming rate due to non-communicable diseases.
Lady Thelma Boye was speaking at the 1st National Stakeholders forum of College of Culinary Arts and Hospitality Management at Ghana month It was on the theme: “Our Heritage, Our Foods Touching on the Ghana month initiative, she commended Ghana Tourism Authority of the Wear Ghana, Visit Ghana Eat Ghana but more especially the mode of cooking, and the lack of exercise are all now having a great impression on our health.
It is time we all learn to take responsibility for our individual health and accept that our health is very much determined by our lifestyle.
The former Director General of the Ghana Health Service (GHS), Professor Agyeman Badu Akosa, has urged Ghanaians to develop the taste for local food to promote good health.
To this, he has said would help reduce the huge sums of money used in importing food into the country. March holds special significance in Ghana’s history as it marks both the declaration of independence and the foundation of pan-Africanism.
The month provides an opportunity to reflect on our history, celebrate our cultural diversity, and assess the present to preserve our collective culture for future generations.
Prof. Agyeman Badu Akosa, sharing his insights on the intersection of food, health, and cultural identity during a heritage month celebration at the College of Culinary Art and Hospitality Management in Accra frowned on the advent of noodles and seasoning cubes.
The Forum attracted stakeholders across Ghana, including renowned and seasoned Chefs, Academia, Students, Philanthropist and special guest of honour was the Chief Executive Officer of Ghana Enterprise Agency Kosi Yankey-Ayeh.
