Marked by his encounter with a man who salvaged food scraps to feed people in need, and shocked by UNICEF figures estimating that one in four children goes to bed hungry in most parts of Ghana (2015) at a time when 45% of food is wasted throughout the food supply chain, it was vital for Chef Elijah Amoo Addo to act. Thus was born Food for All Africa, West Africa’s largest food bank. Concretely, the association recovers surplus food from supermarkets, restaurants and other sources in Ghana and distributes it mainly to institutions for children, the elderly and the mentally handicapped. But Food For All Africa doesn’t stop at serving over 15 million meals to 153,000 beneficiaries. The organization also plays an educational role with its program to improve mother and child nutrition. It is also committed to developing local agriculture and structuring stakeholders in the food supply chain, in order to sustainably reduce waste.
