Ghana can derive significant benefits from its food industry through the promotion of indigenous plant-based foods as part of measures to strengthen local food production, improve nutrition and reduce dependence on imported food products, says the Minister of State for Climate Change and Sustainability, Issifu Seidu.
He made the call during a stakeholder validation workshop on Ghana’s National Plant-Based Food Systems Action Plan, held at the Airport View Hotel in Accra on Wednesday, October 28, 2026.
The workshop, organised by the Office of the Minister of State for Climate Change and Sustainability in partnership with The Root Alliance, drew stakeholders from agribusiness, food processing, academia, the media and government institutions, including the Ministry of Food and Agriculture.
The proposed action plan, which is currently at the draft stage, seeks to encourage the government to advance a more sustainable and nutrition-sensitive food system by promoting locally available plant-based foods, diversifying agricultural production and strengthening the connection between food, nutrition and climate action.
“The central question is how we can generate greater nutrition, economic, and environmental value from our agricultural resources, producing more nutrition per hectare, per drop of water, and per Ghana cedi invested,” he said.
Speaking at the workshop, Mr Seidu stressed the need for a practical national plan that reflects Ghana’s circumstances and aligns with existing government priorities.
“A national plan must be more than a statement of aspiration. It must clearly articulate priorities, identify practical interventions, establish institutional responsibilities, and provide a credible pathway for implementation,” Mr Seidu emphasised.
He also highlighted the importance of mobilising private-sector participation, noting that the government alone could not provide all the resources needed to transform the country’s food systems.
“The Government of Ghana cannot do it all alone,” he said, calling for collaboration among government institutions, businesses and other stakeholders to support the plan’s implementation.
The Minister further stated that the action plan must be grounded in practical interventions and deliver measurable results.
Reducing Dependence On Imported Food
The discussions highlighted opportunities for Ghana to reduce its dependence on imported animal-based food products by increasing the production, processing and consumption of locally available plant proteins.
The latest Annual International Merchandise Trade Statistics Report by the Ghana Statistical Service, released in July this year, puts the value of food imports at GH¢36.46 billion, with frozen chicken ranking second at GH¢2.84 billion, followed by animal guts, bladders and stomachs, which were imported at a cost of GH¢2.72 billion. These huge import figures underscore the potential economic benefits of diversifying domestic food production and consumption.
Indigenous foods such as cowpeas, bambara groundnuts, soybeans and groundnuts could provide alternative sources of protein while creating markets for local farmers and opportunities for food processors.
The workshop established that products such as tofu, made from soybeans, could also expand consumer choices and support the development of Ghana’s agro-processing industry.
Increasing the consumption of these foods could help retain more value within the domestic economy, particularly if supported by investments in processing, market access and consumer education.
Education And Local Meals Key To Adoption
For participants who attended the workshop, one of the key takeaways was the need to make plant-based foods more familiar and appealing to consumers.
They were served meals prepared without animal-based protein with ingredients sourced locally, a demonstrated the potential for locally available ingredients to meet nutritional needs while offering enjoyable food choices.
However, wider adoption will require practical education on preparing nutritious meals from indigenous plant foods and addressing perceptions that protein-rich diets must depend heavily on animal products.
The action plan could also support the integration of plant-based meals into homes, schools and other publicly funded feeding programmes such as the School Feeding Programme, helping to create more consistent demand for locally produced crops.
Participants also discussed interventions such as nutrition education, front-of-package food labelling, institutional procurement, diversified farming, agroforestry, support for micro, small and medium-sized enterprises, and the promotion of indigenous crops.
Initiatives including the “Reclaim Our Food Heritage” campaign and “Green Thursday” were highlighted as possible avenues for encouraging healthier and more sustainable food choices.
Climate Benefits And Opportunities For Farmers
Beyond nutrition and economic benefits, promoting plant-based food systems could engender environmental sustainability and climate resilience.
The cultivation of legumes and other suitable crops, particularly when integrated into diversified farming systems, can support soil health and reduce reliance on certain synthetic agricultural inputs.
For farmers, greater demand for locally produced plant foods could create new market opportunities, encourage crop diversification and strengthen the resilience of agricultural livelihoods.
The workshop also underscored the importance of financing, infrastructure and private-sector investment to support the production, processing and distribution of nutritious local foods.
The Minister of State for Climate Change and Sustainability, Issifu Seidu, called for continued stakeholder engagement to refine the proposed plan and establish a framework for implementation.
The development of Ghana’s National Plant-Based Food Systems Action Plan comes amid growing recognition that the country’s food choices, agricultural practices and import dependence are interconnected.
A successful implementation goes beyond policy commitments. It also has the ability to translate them into practical support for farmers, viable opportunities for food businesses and accessible, nutritious meals for consumers.
