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According to the Global Food Banking Network, since 2014, each year about 1.3 billion tonnes of food have been wasted, and at the same time, about 800 million people do not have access to sufficient and nutritious food. This figure represents roughly one-third of the food produced for human consumption.
A Young Ghanaian chef, Elijah Amoo Addo, is operating West Africa’s first and largest food bank, which creates efficient and sustainable means of healthy nutrition for vulnerable communities through advocacy, food recovery, and redistribution.
Addo leads a team of young people to recover food that could have been wasted throughout the supply chain, from initial agricultural production down to final household consumption. The main beneficiaries are vulnerable children, youth, the elderly, and people with disabilities within orphanages, schools, and communities that depend on benevolent donations for nutrition and livelihood support. His impact on lives is even greater at crisis moments, including the COVID-19 pandemic.
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