Avoid Spices When Cooking for Pupils – School Feeding Programme Advises Caterers

The Ghana School Feeding Programme has directed all caterers in the Upper East Region to stop adding artificial spices to meals prepared for school children.

Instead, caterers have been encouraged to rely on natural ingredients such as onions, garlic, and ginger to prepare nutritious and healthy meals. Officials say the move is aimed at protecting children’s health and promoting better growth and academic performance.

The directive was announced during a practical training and sensitization programme for caterers in the central zone of the region, covering Bolgatanga Municipal, Bolgatanga East, Bongo, Talensi, and Nabdam districts. The Upper East Region currently has 1,365 caterers serving 1,007 schools under the programme.

Why Spices Were Banned

According to Madam Amina, a Nutrition Officer at the Secretariat who facilitated the training, the goal is not to teach caterers how to cook but to improve their knowledge on healthier food preparation.

She explained that seasoning cubes and artificial spices should not be used in meals served to children, stressing that natural ingredients provide better nutritional value.

“We don’t want them to cook with spices for the kids. It’s not good for their system. We want them to use natural produce like onions, garlic, and ginger,” she said.

Officials say the initiative is part of broader efforts to ensure that meals served under the programme are safe, nutritious, and beneficial to children’s development.

Focus on Nutrition and Hygiene

The training also introduced caterers to protein-rich foods such as soybeans and demonstrated proper preparation methods.

Beyond nutrition, emphasis was placed on strict hygiene practices before, during, and after cooking to prevent food contamination and protect pupils from illness.

The Upper East Regional Minister commended the initiative, expressing confidence that improved nutrition and hygiene standards will contribute to better health outcomes and stronger academic performance among school children.

Caterers, most of whom are women and mothers, welcomed the training and pledged to implement the new guidelines in their respective schools.

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