Preserving culinary heritage: Challenges faced by Takoradi technical university food service lab students

Abstract

Preserving culinary heritage is crucial for maintaining cultural identity, promoting sustainable food systems, and safeguarding traditional knowledge and practices. This study investigates the challenges faced by students at Takoradi Technical University's Food Service Lab in integrating traditional Ghanaian dishes into their menus, as well as the efforts undertaken by the university's Hospitality Management program to preserve Ghana's culinary heritage. A quantitative survey of 300 final-year students revealed that the primary challenge is difficulty sourcing fresh, quality ingredients for indigenous foods. Additional obstacles include concerns about guest acceptance, higher preparation costs, and perceived lack of skills in cooking traditional cuisine. These findings align with previous research highlighting issues like inconsistent supply chains, shifting consumer preferences, and erosion of culinary knowledge transmission across generations. The study also examined strategies for promoting culinary heritage, which encompass robust collaboration between stakeholders, integration of traditions into policies and curricula, and public outreach initiatives. These comprehensive approaches correspond with recommendations from literature emphasizing cooperation and mainstreaming culinary heritage preservation. To address the identified challenges, recommendations include implementing food literacy campaigns, updating vocational training curricula, and fostering partnerships between educational institutions, community groups, non-profits, and government agencies. By tackling these obstacles through strategic, coordinated efforts, Ghana can safeguard its diverse foodways for future generations while championing sustainable culinary practices.'