CIKOD Calls for Stronger Regulations to Promote Indigenous Foods and Protect Children’s Health During Heritage Week

The Centre for Indigenous Knowledge and Organizational Development (CIKOD) has urged policymakers to implement more robust regulations aimed at boosting the consumption of local foods and curbing the rising intake of ultra-processed products among children. The call was made by Deputy Executive Director Daniel Banuoku during a cultural celebration at Beverly Hills Academy, part of the school’s Heritage Week activities.

Deputy Executive Director of CIKOD - Daniel Banuoku

Addressing an audience of students and educators, Banuoku emphasized the urgent need for national policies that support local food systems and safeguard children from health risks associated with processed foods and sugary drinks. “There is a critical need for policies that promote indigenous foods and regulate the influx of unhealthy processed products into our markets,” he stated. CIKOD’s ongoing “My Food is African” campaign seeks to encourage the consumption of traditional Ghanaian foods, particularly among the youth, and advocates for schools to integrate cultural and nutritional education into their curricula.

Mr. Banuoku called on key government agencies, including Parliament, the Ministry of Food and Agriculture, the Ministry of Trade and Industry, and the Food and Drugs Authority, to strengthen oversight of food products entering the market. He stressed that stricter regulations are essential to ensure the safety and health of consumers, especially children.

Beverly Hills Academy’s CEO, Pearl Churchill Ken-Arthur, at the event , highlighted the importance of cultural education in fostering a sense of identity among young people. “Heritage Week activities are designed to help students understand and appreciate the rich cultural heritage of their ancestors,” she said. “Beyond academic knowledge, it’s vital for children to learn about their traditions, cultures, and the nutritional benefits of indigenous foods.”

Ken-Arthur also expressed hope that such initiatives would inspire students to develop an interest in preparing traditional dishes, reducing reliance on processed foods and promoting healthier eating habits from a young age.