…the story of Crescendo Foods, Ghana’s first co-working and co-cooking space
In the vibrant heart of West Legon, Accra, an inspiring revolution is unfolding in Ghana’s food industry. At the helm of this transformative wave is Dr. Wanida Lewis, Chief Executive Officer and founder of Crescendo Foods.
With a rich background in food science and a vision for sustainable culinary entrepreneurship, Dr. Lewis aims to help transform the food business landscape in Ghana by coming up with the first co-working and co-cooking space named Crescendo Foods.
She tells the B&FT Inspiring startups team that Crescendo Foods is not just a facility; it’s a nurturing ground for culinary dreams, fostering a community where innovation, empowerment and clean cooking converge to redefine the food business landscape.
This feature delves into her journey, the inception of Crescendo Foods, its progress, challenges and the vision driving it forward. Read more!
Background
Dr. Wanida Lewis, completed her Bachelor of Science degree in chemistry at Saint Augustine’s, the private historically Black Christian college in Raleigh, North Carolina; her Master’s in analytical chemistry at North Carolina Central University, a public historically Black university in Durham; and her Ph.D in food science back in Raleigh at North Carolina State University, known as a powerhouse in science, technology, engineering and math.
Originally from the East Coast of the United States, her career has spanned product development in the food industry and agricultural policy with the US government, particularly advocating for women in agriculture. This diverse background laid the foundation for her entrepreneurial journey.
Motivation
The seeds of Crescendo Foods were sown during a 2015 trip to Amsterdam, where Dr. Lewis encountered a unique culinary model that sparked her imagination.
Further inspiration came from her work with African women in agriculture, where she identified a significant gap: many women need resources and spaces to scale up their food businesses. This realisation, combined with her desire to create a collaborative environment for food entrepreneurs, led to the birth of Crescendo Foods in 2021.
“I’ve always wanted to live outside the US and contribute to the food industry globally. I kept hearing the same thing over and over again – ‘I do not have a place to scale up my business’,” she recalls.
Hence she told herself, “If I ever get a chance of moving back to Ghana, maybe it would be a good idea to bring that idea for some type of space where people can come and produce and then go home – and have it in Accra”.
Her passion for empowering women in agriculture and biotechnology led her to Ghana, where she launched the African Women in Biotechnology workshop in 2017 and eventually moved to Accra in 2019.
Progress
Crescendo Foods started with a food business boot-camp in 2021, transitioning to online workshops due to pandemic restrictions. By 2022, they secured their own space and officially opened in 2023. The facility offers a unique blend of co-working and co-cooking spaces, allowing food businesses to produce in a Food and Drugs Authority (FDA)-approved kitchen without the typical hurdles. From hosting private events for corporate entities to facilitating smaller, curated culinary experiences, Crescendo Foods has rapidly gained traction.
Impact
Crescendo Foods has become a hub for innovation and collaboration, where some businesses have found a home – leveraging the space to grow and refine their products.
Dr. Wanida stressed that her outfit not only supports local entrepreneurs but also educates them on food safety and production standards.
She said this impact extends beyond the kitchen, fostering a community of like-minded individuals dedicated to elevating the food industry in Ghana.
Clean cooking
Clean cooking is a critical component of Crescendo Foods’ mission. Dr. Lewis has participated in panels for clean cooking, exploring ways to integrate clean cooking solutions into commercial food production.
As such, the facility promotes using induction stoves and safe cookware, thus reducing harmful emissions and health risks. This commitment to sustainability is a testament of Crescendo Foods’ holistic approach to food innovation.
Vision
Looking ahead, Dr. Lewis envisions Crescendo Foods expanding to a larger facility and enabling food businesses to progress from idea to implementation seamlessly. The goal is to support these ventures in reaching global markets while continuing to provide comprehensive training. A significant part of this vision includes commercial-scale clean cooking solutions, ensuring that the business remains at the forefront of sustainable practices.
Challenges
Running a business in every space presents unique challenges, from understanding local regulations to dealing with infrastructural issues. Drawing from her experience, she emphasises the importance of connections and cultural sensitivity. Nonetheless, Crescendo Foods has navigated the landscape successfully – driven by a commitment to continuous improvement and innovation.
Advice
Dr. Lewis’s advice to budding entrepreneurs is simple yet profound: just start! She emphasises the importance of investing in oneself and remaining open to learning and critique.
For those in the food industry, she stresses the importance of knowledge and consistency. “Be knowledgeable, continue to study and be willing to educate and be educated,” she advises.
Contact Details
Social media: @CrescendoFoods
