#RemoteSiteOperations

[jonathanainoo]

Camp Catering: Balancing Nutrition & Morale in Mining Camps

By Jonathan Ainoo

When people think of mining, they often picture heavy machinery, rock faces, and rows of trucks. But there’s another part of mining operations—less visible but absolutely essential: the food. Specifically, how you feed dozens, sometimes hundreds, of workers day after day in often remote and rugged environments. At JOBEX COMPANY LTD in Ghana, we’ve learned that camp catering isn’t just about keeping people full—it’s about fueling morale, health, and productivity.

A mining site isn’t a typical workplace. Shift cycles can be grueling, temperatures extreme, and downtime minimal. Workers don’t just need calories—they need meals that sustain energy, promote recovery, and, frankly, give them something to look forward to. We've found that the right menu does more than feed the body. It uplifts the mind.

Years ago, we supported a gold mining project in Ghana’s Ashanti region. The site had over 120 workers on alternating shifts, and the early setup included only a basic meal plan—rice, stew, and maybe a piece of meat. Within weeks, we began to hear murmurs. Fatigue was rising. Complaints became routine. We worked with the site leads to redesign the menu, introduce meal variety, better timing between shifts, and more hydration support. Within a month, absenteeism dropped. Productivity improved. And interestingly, there were fewer minor injuries—perhaps from better concentration and nutrition.

Catering for remote camps requires adaptability. Sometimes fresh produce isn't always available. Water supply might be inconsistent. And electricity? Not always reliable. That’s why at JOBEX, we design menus with all of that in mind. We don’t just ask what’s nutritious—we ask what’s possible.

Storage and hygiene are key concerns. Spoiled food is more than a logistical issue—it’s a health hazard. We invest in cold-chain solutions and proper kitchen workflow. Our staff are trained not just to cook but to handle food safely, even in tight quarters. A safe kitchen is an efficient kitchen.

Another thing people don’t always talk about is cultural preferences. In Ghana, food is identity. Fufu, kenkey, waakye—these aren’t just dishes; they’re comfort, especially when you’re away from home for weeks. Balancing traditional Ghanaian meals with international dietary standards is a delicate but important act. We’ve learned not to assume. Instead, we listen to the camp community. Some teams need high-protein diets, others want lighter options during hot seasons. Some prefer more local dishes, others want occasional Western meals. Flexibility matters.

And the schedule matters just as much as the food. Timing meals to match shift transitions, ensuring that night-shift teams aren’t just left with scraps from dinner service—these details show that you respect your workers. Respect feeds morale. And morale feeds performance.

Cost control, of course, is always in the background. A good caterer can deliver both quality and consistency within budget. It’s not about fancy ingredients—it’s about sourcing smart, reducing waste, and planning menus that rotate without repeating endlessly. We once ran a 90-day rotation for a site with just five cooks. Every day was different, yet predictable. That kind of planning doesn’t happen by accident.

Our nomination for the 2025 Go Global Awards, hosted this November in London by the International Trade Council, has prompted us to reflect on these “invisible” services. Camp catering doesn’t get headlines, but it’s a critical backbone of site operations. These awards aren’t about glamour—they’re about excellence in execution, the kind that keeps teams going when conditions get tough. We’re proud that JOBEX COMPANY LTD, representing Ghana, has a place in that global conversation.

Catering might seem minor. But in the context of industrial and mining camps, it’s anything but. It’s the difference between a tired, unmotivated crew and one that shows up ready, alert, and valued.

And let’s be honest—everyone works a little harder when they know there’s good food waiting at the end of the shift.