The Member of Parliament (MP) for Akyem Oda in the Eastern Region and former Deputy Minister of Health, Alexander Akwasi Acquah, has donated GH₵330,000 to support the introduction of modern steam-cooking technology at Oda Senior High School (ODASCO).
The donation is intended to support the vision of the school’s 1991 Year Group to introduce the technology, which is expected to improve food preparation, protect the health of kitchen staff and promote environmental sustainability.
Mr Acquah announced the donation in a post, explaining that the initiative would help reduce air pollution and minimise the exposure of school cooks to harmful smoke generated by traditional firewood cooking methods.
He expressed confidence that the project, upon completion, would provide a cleaner and healthier cooking environment for the school community while reducing the institution’s dependence on firewood.
The introduction of modern steam-cooking technology in second-cycle institutions, including senior high schools and technical and vocational education and training (TVET) institutions, is increasingly seen as an opportunity to modernise large-scale food preparation and address some of the health risks associated with traditional cooking methods.
In many institutional kitchens, the use of firewood in enclosed or poorly ventilated spaces exposes cooks to smoke and harmful airborne pollutants. Prolonged exposure can contribute to respiratory problems and other health complications.
Steam-cooking systems offer an alternative by using controlled heat to prepare food, potentially reducing smoke exposure and excessive heat around cooking areas.
For the kitchen staff at ODASCO, the proposed transition could therefore create a safer and more comfortable working environment while improving the conditions under which meals are prepared for students.
Beyond the potential health benefits, modern steam-cooking technology can improve efficiency in institutional kitchens, where large quantities of food must be prepared within limited periods.
Depending on the equipment installed, its capacity and the type of food being prepared, industrial steam-cooking systems can accommodate substantial quantities of staple foods, including rice and porridge, in a relatively short time.
Such systems can help schools manage meal preparation more efficiently, particularly during periods when large numbers of students must be served.
Traditional cooking in large pots can also result in uneven heating, with food sometimes burning at the bottom. This can lead to food wastage and additional expenditure on ingredients.
With properly installed and operated steam-cooking equipment, schools could achieve more consistent cooking results, improve the use of ingredients and potentially reduce losses associated with burnt food.
The extent of these benefits, however, will depend on the capacity of the equipment, the kitchen’s operational arrangements and the training provided to staff.
A key objective of the ODASCO project is to reduce the school’s reliance on firewood, which is commonly used for large-scale cooking in some educational institutions.
The demand for firewood by institutions that prepare meals for hundreds or thousands of students can contribute to pressure on forest resources, particularly where wood is sourced unsustainably.
By reducing the volume of firewood required for daily meal preparation, the proposed steam-cooking system could help limit tree felling and support broader efforts to promote environmental conservation.
The initiative also aligns with the need for public institutions to adopt more sustainable operational practices that protect the environment while improving service delivery.
However, the overall environmental impact will depend partly on the energy source used to power the steam-cooking equipment and the extent to which it replaces traditional biomass cooking.
Mr Acquah’s donation provides financial support for the ODASCO 1991 Year Group’s efforts to improve cooking facilities at the school.
The project is expected to contribute to a more modern food preparation system, with potential benefits for students, kitchen staff and the wider school community.
Its successful implementation could also provide an example for other senior high schools and TVET institutions considering alternatives to traditional firewood-based cooking.
The project will require appropriate installation, maintenance and training to ensure the equipment operates safely and delivers its intended benefits over time.
By 1960news.com
