Food Scientist at the University of Ghana’s Department of Nutrition and Food Science, Dr Joycelyn Quansah, has said that Restaurant portion sizes and surplus food are contributing to Ghana’s wider food waste problem.

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She explained that restaurants often prepare more food than they may eventually sell to ensure customers are served quickly, while standard portion sizes can also result in significant amounts of food being left uneaten.

Speaking on Joy FM’s Super Morning Show on Friday, August 21, as part of Joy Sustainability Month discussions on “Food Waste: How We Are Throwing Away Millions,” Dr Quansah said restaurants were one of several points along the food chain where waste occurred.

“When we go to the restaurants, within some number of minutes, we are hoping to have our food ready,” she said.

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“To be able to meet us, they always try to prepare more than they may need at a time so that they don't get their customers going hungry.”

Dr Quansah said the number of customers visiting restaurants could vary from one day to another, leaving some businesses with surplus food.

“There may be some days that they may not get their customers as usual, and they are likely to have surplus food,” she said.

She also identified portion sizes as another factor contributing to food waste in restaurants.

According to her, restaurants usually have standard serving sizes that may be larger than what some customers would normally eat at home.

“When we also go to the restaurant, you know, they have a standard way of serving the food,” she said.

📰 Source: Joy Online Ghana