Nutritionist Professor Anna Lartey has revealed that 65 percent of Ghanaians cannot afford a healthy diet, while 43.5 percent experience moderate to severe food insecurity.

She said the figures highlight the growing challenge of accessing nutritious food in the country, with rural communities bearing a heavier burden as households struggle to afford healthy meals.

Prof Lartey warned that poor diet quality was undermining not only the nutritional well-being of Ghanaians but also school performance, productivity and long-term economic growth.

“The diet quality still remains a concern. We are failing not only on our nutrition, but we are also undermining school performance, productivity, and long-term economic growth,” she cautioned.

Speaking at the 2026 World Food Day commemoration in Accra, she called for increased investment in indigenous foods as part of efforts to make healthy eating more affordable and accessible to Ghanaians.

She described indigenous foods as nutritious, affordable and resilient to climate change, urging the government and other stakeholders to promote their cultivation and consumption.

According to her, greater reliance on indigenous foods could help widen access to healthy diets, particularly among vulnerable households that face financial constraints in meeting their nutritional needs.

Prof Lartey also proposed the introduction of food-based dietary guidelines to encourage healthier eating habits, increased production of fruits and vegetables, and measures to reduce food losses.

She further urged the government to translate Ghana's commitments under the 2021 United Nations Food Systems Summit into practical interventions that would improve food security and nutrition.

The nutritionist also called for research and innovation to address food waste, particularly situations in which nutritious food is discarded while vulnerable households struggle to obtain adequate meals.

Poor diets are responsible for about 20 percent of premature deaths in Ghana

“A system that discards nutritious food while farmers and children’s families go hungry is a broken system,” she said.

The commemoration was organised by the United Nations Food and Agriculture Organisation (FAO) and hosted by the Noguchi Memorial Institute for Medical Research under the theme, “Innovate Today. Nourish Tomorrow.”

The event featured a food exhibition, a dialogue session, a cooking competition for young Ghanaian chefs and a UN leaders’ kitchen experience.

The UN Resident Coordinator in Ghana, Zia Choudhury, commended participating organisations for showcasing the diversity of indigenous Ghanaian foods.

The exhibitors included the Ghana Food Movement, Food for All Africa, the Ghana Academy of Nutrition and Dietetics, Blue Skies and the Ghana School Feeding Programme.

An FAO official, Ayman Omer, said the organisation was working with Ghanaian authorities to address challenges affecting the development of the country's food systems.

The Director of the Noguchi Memorial Institute for Medical Research, Professor Dorothy Yeboah Manu, reaffirmed the institute's commitment to collaborating with food-related organisations to develop innovative approaches that prioritise nutrition.

MRA/EB

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