Panel Discussion
The Mövenpick Ambassador Hotel Accra has launched its 2026 Green Stay Initiative, receiving strong support from the Ministries of Health and Food and Agriculture as it seeks to promote healthy workplace nutrition, sustainable food systems and improved employee well-being across Ghana.
Launched on Friday, July 10, under the theme “Healthy Food Options: Not an Option; Promoting Healthy Nutrition for a Healthy Workforce,” the initiative brought together government officials, policymakers, health professionals, private sector leaders, nutrition experts and civil society organisations to discuss practical ways of making healthy food more accessible in workplaces and strengthening sustainable food systems.
The initiative positions workplace nutrition as both a public health priority and a strategic business investment, particularly as Ghana continues to face a growing burden of non-communicable diseases such as hypertension, diabetes, obesity and cardiovascular conditions.
Speaking at the event, the General Manager of Mövenpick Ambassador Hotel Accra, Isaac Okpoti Adjei, said the initiative reflects the hotel’s commitment to responsible and sustainable business practices through healthier dining options, responsible sourcing, food waste reduction and employee wellness programmes.
He urged organisations to move beyond treating healthy eating as a personal lifestyle choice and instead recognise it as an important part of organisational performance and national development.
“The workplace is one of the most effective platforms for addressing these challenges. When organisations invest in healthier food choices and promote nutritional awareness, they invest in their people,” he said.
Mr Isaac Okpoti Adjei – General Manager, Movenpick Ambassador hotel
“A healthy workforce is more energetic, more productive, more innovative and better equipped to deliver excellence.”
Mr Adjei said the hospitality industry’s responsibility extends beyond providing accommodation and quality guest experiences to supporting healthier communities and contributing to a more sustainable future.
He encouraged hotels and restaurants to lead by example by providing healthier menu options, reducing excessive salt and sugar, prioritising fresh and locally sourced ingredients and celebrating Ghana’s rich culinary heritage.
The Ministry of Health pledged its full support for the initiative and called on organisations across the country to make healthy food a standard feature of the workplace.
Speaking on behalf of the Minister for Health, Kwabena MintahAkandoh, the Director and Chief Programme Officer for Allied Health at the Ministry of Health, Dr Awinibuno A.N. Ignatius, said investing in healthy nutrition was not only a public health necessity but also a major business advantage.
He explained that healthier workforces were less likely to suffer from chronic diseases, absenteeism and reduced productivity, making workplace nutrition an important contributor to economic growth and national development.
“As a Ministry of Health, we are committed to creating an environment that enables all Ghanaians to make healthier choices,” he said.
Dr Ignatius noted that the government’s preventive healthcare agenda was placing increased emphasis on health promotion, disease prevention and early detection through nutrition education, regular screening for hypertension and diabetes and strengthened community-based preventive services.
Dr. Awinibuno A.N Ignatius – Biomedical Laboratory Scientist
He said the Ministry was implementing several measures to improve nutrition and reduce the burden of non-communicable diseases, including the Ghana Food-Based Dietary Guidelines, front-of-pack nutrition labelling policies, food reformulation to reduce salt and industrial trans fats and the National Policy for the Prevention and Control of Non-Communicable Diseases.
The Ministry is also collaborating with the World Health Organization, development partners and the Ministry of Education to promote healthier food environments, expand public education on healthy lifestyles and encourage physical activity in schools and communities.
Dr Ignatius, however, stressed that government alone could not transform Ghana’s food environment and called for stronger private sector involvement.
He urged hotels, restaurants and food service providers to offer healthier menu options, reduce excessive salt, sugar and unhealthy fats, provide nutrition information where possible and increase the use of locally produced foods.
Corporate organisations, he added, should adopt healthy catering standards, strengthen workplace wellness programmes, promote nutrition education, encourage physical activity and support regular health screenings for employees.
“Whether through healthier cafeteria menus, nutritious refreshments during meetings, reducing sugary drinks at corporate events or strengthening workplace wellness programmes, every step makes a difference,” he said.
“Healthy food should not be an exception; it should be a standard in every workplace.”
The Ministry of Food and Agriculture also endorsed the Green Stay Initiative, describing the hospitality industry as a strategic partner in promoting healthy eating, strengthening food security and creating sustainable markets for locally produced food.
Speaking on behalf of the Deputy Minister for Food and Agriculture, John Dumelo, Kingsley Amoako said hotels and restaurants had significant influence over consumer food choices and should use that influence to encourage healthier diets while supporting Ghana’s agricultural sector.
“The hospitality industry has a unique role to play in shaping healthier eating habits through the meals it serves and the food systems it supports,” he said.
“Hotels are more than places of accommodation. They are destinations where people experience culture, cuisine and community. Every meal served presents an opportunity to influence healthier eating habits while supporting sustainable food systems.”
Mr Amoako encouraged hospitality establishments to source fresh produce from local farmers, reduce dependence on highly processed foods and introduce seasonal menus featuring indigenous, nutrient-rich and climate-resilient crops.
He explained that prioritising locally produced ingredients would create reliable markets for smallholder farmers, strengthen food security, generate employment and reduce the environmental impact associated with transporting food over long distances.
He also called on hotels and restaurants to reduce food waste through improved menu planning, better food storage, appropriate portion sizes and partnerships with food recovery organisations.
According to him, healthy workplace meals can improve energy levels, concentration, mental alertness and productivity, while sustainability in the hospitality sector should extend beyond energy efficiency and waste management to include food choices that protect both human health and the environment.
Mr Amoako disclosed that the government was incorporating Ghana’s food systems pathways into the 2026–2029 Development Agenda, with emphasis on indigenous and climate-resilient crops to improve food security and promote sustainable agriculture.
He described the Mövenpick Green Stay Initiative as a model of responsible hospitality worthy of emulation.
“Every healthy meal served, every kilogram of food waste avoided and every partnership formed brings us one step closer to a healthier population and a more sustainable future,” he said before officially declaring the initiative open on behalf of the Deputy Minister.
The initiative further highlighted the broader economic and social benefits of locally produced food, including support for farmers, employment creation, improved food security and reduced environmental impact.
Government representatives and industry leaders agreed that healthier food systems would require sustained collaboration among public institutions, hospitality operators, food producers, health professionals, educational institutions, corporate organisations and consumers.
Through the Green Stay Initiative, Mövenpick Ambassador Hotel Accra is seeking to demonstrate how the hospitality industry can combine responsible business practices, workplace wellness and local agricultural support to drive lasting national impact.
The Ministries of Health and Food and Agriculture reaffirmed their commitment to working with the private sector and encouraged other hotels, restaurants and corporate organisations to adopt similar measures.
The message from the launch was clear: healthy workplace nutrition must no longer be treated as an optional benefit, but as a necessary investment in Ghana’s people, productivity, food security and sustainable development.