Sustainable Culinary Practices: Bridging Traditional and Modern Hospitality in Ghana

Author Information

Abena Sekyere, University of Skills Training and Entrepreneurial Development, Ghana
Faustina Busumbru, Saint Louis College of Education, Ghana
Agnes Abankwah, Wesley College of Education, Ghana

Abstract

Ghana’s hospitality sector is increasingly shaped by the tension between globalised menu expectations and growing interest in culturally rooted, sustainable food experiences. This study examined how sustainable culinary practices can bridge traditional Ghanaian food heritage and the operational realities of modern hospitality. Using a mixed-methods, cross-sectional design, data were collected from 40 establishments across Accra, Kumasi, Cape Coast/Elmina and Takoradi through surveys, interviews, menu analysis and non-participant observation. The findings show that Ghanaian cuisine carries strong cultural and sustainability potential, yet its integration into formal hospitality remains uneven. Ghanaian dishes appear widely but rarely occupy central menu positions, particularly in star hotels where international items dominate. Local sourcing is robust for vegetables, tubers and fish but less reliable for grains and meats, reinforcing cautious menu planning. Sustainability practices exist but are inconsistently applied, with waste monitoring and sustainability-driven menu design remaining weak. Despite this, guest interest, especially among Ghanaian diners and environmentally conscious tourists, emerges as a powerful motivator, alongside notable staff pride in heritage cuisine. Key barriers include labour-intensive traditional preparations, skills gaps, supply inconsistencies and conservative management assumptions. Synthesising these dynamics, the study proposes the Sustainable Culinary Bridge Framework, which shows that while cultural inputs are strong, mediating systems such as skills, procurement structures and workflow design determine whether heritage cuisine can support sustainability goals. Strengthening these mediators offers a practical pathway for positioning Ghanaian cuisine as both a cultural asset and a strategic driver of sustainable hospitality.

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• Category: Humanities - Teaching and Learning

Posted by James Alexander Gordon

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