Food for All Africa

We leverage on mobile technology to create sustainable means of nutrition for low income communities through food recovery and redistribute.

Photo of Chef Elijah Addo
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I confirm that I am fully aware of the eligibility criteria, and based on its description, I am eligible to apply to the CSV Prize 2017.

  • Yes, I'm eligible

Preferred language

  • English

Organization name

Food for All Africa

Year founded


Initiative stage

  • Growth (the pilot has already launched and is starting to expand)

Annual budget in 2017 (USD)

  • $50k - $100k

Number of beneficiaries impacted so far

  • 5,000 - 10,000

Organization type

  • Nonprofit, NGO, or citizen sector

Secondary Focus Area

  • Nutrition

Headquarters location: Country

  • Ghana

Headquarters location: City

Teshie-Nungua estate Accra

Location(s) of impact

Ghana : Accra, Akropong, Kpone,Ada, Winneba,Tema,Ho,Teshie,Nungua,James Town


Facebook URL

Twitter URL

Problem: What problem is this initiative trying to address?

9.3 million Ghanaians mostly children,aged, youth and vulnerable communities can’t afford more than $0.81 on food/day at a time when 45% of food goes waste along our supply chain. Low income and vulnerable communities can't afford healthy nutritious food due to high prices resulting in 1 out of 4 children going to bed hungry and Ghana losing 6.4% equivalent of GDP to child undernutrition.- COHA 2016 Ghana

Solution Summary: What is the proposed solution? What do you see as its most promising aspects for creating shared value?

We leverage on technology to create efficient and sustainable means of nutrition through food recovery,redistribution,farming and forum for stakeholders within the supply chain. Our products and services include 1.Food for All mobile app which connects users to highly discounted or free food available from businesses.Also urban hospitality companies are connected to fresh farm produce directly from rural smallholder farmers through our platform. 2. Food On Wheels : An apprentice catering service where we employ vulnerable youth with no skill as trainees on the job providing catering services for corporate and events.After a year as apprentice on the program we recommend them to mainstream hospitality companies as cooks with vocational skills. 3.Community discount store : A rural community food discount store where excess recovered healthy foods are sold at free or discounted prices

Impact: What is the impact of the work to date? Specify both the social and the environmental impact of your work

Currently operating West Africa's first community food service,we create sustainable means of nutrition by providing recovered food between $8,000-10,000 monthly to 5845 beneficiaries within 250 organizations and communities. We currently work with over 100 businesses and public agencies to connect excess food within the food supply chain to vulnerable beneficiaries thereby saving them food waste disposal cost and warehouse space.We scout for food ingredients for low income schools,orphanages and communities based on their budgets.We are currently working with a 13 member steering committee including Ghana's Parliament to create a National Food Donors Encouragement Policy which will make Ghana the first African country to institutionalize food donation to bridge the food and poverty gap between plenty and scarce. This initiative got our Founder 2017 Queens Young Leader award.

Financial sustainability plan: How is this initiative financially supported? How will you ensure its financial sustainability long-term?

Currently we operate by 25% charging our beneficiary organizations membership cost annually,5%corporate contributions, 15%pop up fund raising dinners,souvenir sales,sponsorship,commission on food merchants and 55% social sales promotion initiatives such as Buy More Feed more promotion with supermarkets. We envisage to reach financial sustainability though the food for all app, food on wheels catering service and the rural community discount store

Unique value proposition: What makes your initiative innovative? How does your project differ from other organizations working in the same field?

We leverage on our forum for stakeholder to create a community that bridges the food and poverty gap

Founding story: Share a story about the "Aha!" moment that sparked the beginning of this initiative.

As an orphan whose childhood dream of becoming a medical doctor turn to cooking after his mum's death,Chef Elijah in 2011 became inspired after coming into contact with a mentally challenged who picked leftover food from trash-bin of the hotel where he worked to feed his colleague mentally challenged on the street. One day when he asked the mentally challenged man why he does that,he responded by saying "if he doesn't do it no one will care for the him and his colleagues on the streets" This encourage Chef Elijah to start the Chefs for Change Ghana Foundation in 2013 which recovered food from hospitality companies for vulnerable communities mostly psychiatric hospitals,orphanages. In 2015,he resigned as a chef to start Food for All Africa

Where did you hear about the Nestlé Creating Shared Value Prize?

  • Search engine


Join the conversation:

Photo of Elijah Addo

karineantoniades Antoniades Thanks for the information shared. For us at Food for All Africa to ensure sustainability of our program we work with community leadership and organizations.We currently working on a National Food donation policy to further strengthen and bridge the food and poverty gap. We are also looking into building a community vocational training centre

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