The Ghana Tourism Authority (GTA) is urging culinary practitioners and other players in the tourism industry to take advantage of the technology age to drive their businesses.
“Technology is now revolutionising how we prepare, share and consume food,” Mr. Akwasi Agyeman, the GTA Chief Executive Officer said, and noted a low use and application of digital tools in the tourism industry as recently as four years ago.
He declared: “In this day and age, this is so sad.”
The GTA CEO, speaking as Special Guest Speaker, made the call at the 46th Graduation and Exhibition, in Accra, of the Dansoman-Accra based EKGS Culinary Institute, Ghana.
The graduation ceremony was on the theme: “The Culinary Arts in the Digital Age: Driving Economic Growth and Innovation.”
Mr. Agyeman said a study conducted by the GTA about four years ago, showed that almost 73 per cent of the facilities that were used for the survey “did not even have a website, let alone a Facebook page or Instagram,”
He however pointed out that: “From virtual cooking classes and online recipes shared to the use of social media to showcase culinary creativity, the digital world is expanding the horizons of the culinary arts.
Mr. Agyeman noted the significant role of technology in the preparation and consumption of food and pointed out that anyone who tried to work without embracing technology risked missing out on business, hence the need to embrace the opportunity the digital age presents to innovate and grow their businesses.
The GTA CEO urged actors in the culinary industry to apply digital tools to promote sustainable practices in the industry, saying, “The digital age has opened up new avenues for culinary entrepreneurs. Online food delivery services, virtual restaurants and food blogging are just a few examples of how technology can enable you to reach a global audience and grow your businesses.
“From reducing food waste to smart inventory management to supporting the value chain of food through online marketplaces, technologies have helped us to build a more sustainable and innovative food ecosystem,” Mr. Agyeman said.
He congratulated the graduating students and young culinary professionals on the successful completion of their courses, urging them, that, “the world awaits you to show us what you learned.”
Mr. Agyeman observed that culinary tourism was growing and called on culinary experts to learn from online platforms and come out with food brands that are peculiar to only Ghana.
Mrs. Efua Goode Obeng-Kyei, the Director of the Institute, reaffirmed its mission to offer solution-oriented training that cushions its graduates against the financial challenges that often hindered growth in the hospitality industry.
She reported that the institute had trained more than 8000 graduates with over 70 per cent of them running their own culinary outlets and 30 per cent employed by some of Ghana’s top hospitality institutions.
“This accomplishment reflects our significant contribution to the broader economy through job creation and entrepreneurship,” Mrs. Obeng-Kyei said.
She urged culinary practitioners to embrace the digital transformation that was redefining modern culinary practices.
Mrs. Obeng-Kyei spoke on the state of the economy and its impact on education, innovative learning through digital platforms, innovation in diets, nutrition and culinary products and partnership with stakeholders in hospitality and investment.
She announced that in response to the digital age, the EKGS has introduced a combination of remote theory courses online and on-site practical sessions which gives the students the maximum flexibility while still fulfilling all aspects of education.
This innovation, to a wide extent attracted the attention of international students from the United States of America, United Kingdom, Canada, Niger and Sierra Leone, among others.
The institute, she announced, had introduced virtual recipe creation, online business modules and artificial intelligence (AI) in its curriculum, and has the goal in 2025 to enhance “these digital offerings further to empower more students to access training on flexible terms.”
Dr. Percival Delali Agordor, National Vice President of the Ghana Academy of Nutrition and Dietetics, who chaired the ceremony, urged the young professionals to excel in the industry and ensure they did the best to ensure food and nutrition safety.
The graduates expressed their appreciation to the institute for the training received.
GNA
