These figures are not merely numbers but indicators of entrenched systemic gaps in access, affordability, and nutrition. In stark contrast to this food insecurity, Ghana also generates a staggering volume of food waste. The Ministry of Food and Agriculture (MoFA) estimates that 30 to 40 percent of all food produced is lost or wasted along the value chain, from farms and markets to restaurants and households. This paradox highlights a deeply inefficient system where surplus and scarcity coexist without coordinated redistribution mechanisms.

Food Waste and Environmental Harm Beyond its ethical and economic implications, food waste poses a serious environmental threat. When organic waste decomposes in landfills, it emits methane, a greenhouse gas that is 28 times more potent than carbon dioxide in trapping heat (IPCC, 2021). In Accra alone, food waste constitutes nearly 65 percent of household solid waste, clogging drainage systems, contributing to flooding, and accelerating urban pollution (Zoomlion Foundation, 2022). Moreover, the disposal of edible food squanders the resources used in its production, including water, land, and energy, amplifying Ghana’s ecological footprint unnecessarily. The FAO calculates that the global environmental cost of food wastage is approximately 3.3 billion tons of CO₂-equivalent emissions per year, a share to which Ghana contributes through avoidable agricultural loss and inefficient post-consumer disposal. The Urgency for Intervention In the face of this dual crisis, endemic hunger and escalating food waste, a more circular and just food system is imperative. The challenge is not the absolute shortage of food, but rather a failure of distribution, access, and waste governance. Addressing these issues requires both immediate action and systemic innovation. ReHarvest Ghana was established to respond to this urgent need. By recovering surplus food and redirecting it to those in need, while simultaneously training youth in sustainable agriculture, we aim to transform how Ghana values food, not as a commodity to be wasted, but as a shared resource to be stewarded.