The Ghana School Feeding Programme (GSFP) has completed the second phase of its nationwide practical training programme for caterers and head cooks as part of ongoing efforts to improve the quality, safety, and nutritional value of meals served to pupils in public basic schools across the country.
The initiative, implemented under the Ministry of Gender, Children and Social Protection, forms part of broader reforms aimed at strengthening food preparation standards within the school feeding system while ensuring that meals served to pupils meet improved nutrition requirements.
Officials say the training programme is intended to equip caterers with modern cooking techniques and food safety practices that will enhance the overall quality of meals provided to millions of pupils who benefit from the government initiative.
During February 2026, teams from the GSFP Secretariat organised practical training sessions for caterers and head cooks across thirteen regions in Ghana. The exercise forms the second phase of a nationwide capacity building programme that began in December 2025 with training activities conducted in the Bono, Volta, and Oti Regions.
According to programme officials, the training initiative is designed to strengthen the professional skills of caterers responsible for preparing daily meals for pupils under the national school feeding scheme.
The programme has grown significantly since its establishment in 2005 and currently provides free meals to millions of pupils in public kindergarten and primary schools throughout the country.
Improving Nutrition and Food Safety
The training sessions focused heavily on improving nutrition standards and reinforcing safe food preparation practices in school kitchens.
Participants received hands on instruction in food handling procedures, modern cooking techniques, and kitchen hygiene practices that ensure meals served in schools are safe, nutritious, and wholesome.
Officials emphasised that improving the nutritional value of meals is critical to the programme’s overall objectives of reducing hunger and supporting healthy development among school children.
The GSFP was established to address child malnutrition while encouraging school attendance and retention by providing free daily meals to pupils in public basic schools.
Through the initiative, thousands of families benefit from improved access to nutrition for their children while schools experience higher enrolment and improved classroom participation.
Focus on Practical Skills
Across both phases of the training programme, caterers engaged in practical sessions covering several aspects of food preparation and kitchen management.
The training included instruction on portion control using simple measurement methods to ensure that meals served to pupils are consistent and nutritionally balanced.
Participants were also introduced to the use of soya beans as an affordable and nutritious source of protein that can be incorporated into school meals.
Additional sessions focused on safe food storage practices, kitchen sanitation, and effective kitchen management to improve efficiency and hygiene during meal preparation.
The training also encouraged caterers to incorporate locally produced food items into their menus as a way of supporting smallholder farmers and strengthening local agricultural supply chains.
Supporting Local Agriculture
One of the central objectives of the school feeding initiative is to promote local agricultural production by sourcing a significant portion of food supplies from smallholder farmers.
The programme aims to procure at least eighty percent of its food ingredients from local farmers, thereby creating a reliable market for agricultural produce while supporting rural livelihoods.
By linking school feeding activities to local agriculture, the initiative contributes not only to improved nutrition for school children but also to economic opportunities for farming communities.
The programme currently operates in all 261 districts across the country and has expanded steadily over the years. As of 2023, it was estimated that the programme provided meals to more than 3.6 million pupils in public basic schools nationwide.
Collaboration With Key Institutions
The GSFP Secretariat organised the training exercise in collaboration with key institutions involved in education, agriculture, and community development.
These partners include the Ghana Education Service and the Women in Agricultural Development Directorate of the Ministry of Food and Agriculture. Officials say the collaboration ensures that the training incorporates best practices in nutrition, food safety, and agricultural sustainability.
Through these partnerships, the programme aims to maintain consistent food standards while strengthening the overall implementation of the school feeding initiative.
Despite its expansion and impact, the programme has faced operational challenges over the years, including funding constraints, payment delays for caterers, and logistical difficulties in food supply.
Government officials say ongoing reforms and capacity building initiatives such as the caterers training programme are part of broader efforts to address these issues and improve programme delivery.
The GSFP Secretariat indicated that it will continue to work with government agencies, development partners, and local stakeholders to strengthen food preparation standards and enhance the effectiveness of the programme.
Officials believe that by improving the skills of caterers and reinforcing nutrition standards, the initiative will contribute to healthier school meals and better learning outcomes for pupils across Ghana.
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