The Chief Executive Officer of Ghana Tourist Development Company (GTDC), Samuel Atta Mills, has told stakeholders of the hospitality industry, particularly restaurant operators, to consider the promotion of local cuisine a channel to boost the country’s tourism receipts.

He said the time to showcase Ghana’s rich culture through local dishes and gastronomy was now, urging Ghanaian caterers to play their part in the promotion of Ghanaian cuisine.

Samuel Atta Mills was addressing hospitality stakeholders at a sensitization programme for Foodfest 2015 -- a food festival -- at the University of Development Studies (UDS) Guesthouse in Accra on Wednesday.

A brainchild of the Ghana Tourist Development Company(GTDC) and the Ministry of Tourism, Culture and Creative Arts (MOTCCA), the forthcoming food festival which is being organized in collaboration with the Ghana Restaurants and Night Clubs Association is scheduled for May 1 and 2 at the Efua Sutherland Park in Accra.

Expected to assemble caterers, chefs and restaurants from across the country, the two-day festival seeks to promote local cuisine and gastronomy.

Present at the occasion were notable stakeholders in the industry including Mr. Franklyn Nii Glover, Director of Culture and Tourism of AMA; Mr. Frank Apeagyei, President Ghana Restaurants & Nightclubs Association (GRNA); Mr. J.F. Mensah, General Manager of GTDC; Mr. Asiedu Abankwa, Business Development Manager of GTDC; and Hon. Nee Adjebu Lamptey of AMA who represented the Mayor of Accra.

Mr. Atta Mills noted that, “Foodfest will allow people to taste authentic Ghanaian dishes and even know where to locate such food joints after the fair.”

He said plans were in place to institutionalize the food festival and make it an annual event because, “no one can do without food; it is our passion and soul.”

He called on stakeholders of the hospitality industry to take active interest and get involved with the upcoming event in order to showcase the variety of Ghanaian delicacy.

Mr Atta Mills used the opportunity to call on restaurant operators to rededicate themselves to operating in healthy environments in order to prevent diseases.