In rural Ghana, limited access to affordable, clean cooking fuels drives the need for decentralised waste-to-energy solutions. Anaerobic co-digestion (AcoD) offers a viable route for transforming organic residues into renewable energy, with the added benefit of improved process stability resulting from substrate synergy. This study aims to evaluate the technical feasibility and stabilisation challenges of AcoD, using locally available fruit waste and beet molasses at a secondary school in Bedabour (Ghana). Biological methane potential (BMP) assays of different co-digestion mixtures were conducted at two inoculum-to-substrate (I/S) ratios (2 and 4), identifying the highest yield (441.54 ± 45.98 NmL CH₄/g VS) for a mixture of 75% fruit waste and 25% molasses at an I/S ratio of 4. Later, this mixture was tested in a 6 L semi-continuous AcoD reactor. Due to the high biodegradability of the substrates, volatile fatty acid (VFA) accumulation led to acidification and process instability. Three low-cost mitigation strategies were evaluated: (i) carbonate addition using eggshell-derived sources, (ii) biochar supplementation to enhance buffering capacity, and (iii) the integration of a bioelectrochemical system (BES) into the AcoD recirculation loop. The BES was intended to support VFA removal and enhance methane recovery. Although they temporarily improved the biogas production, none of the strategies ensured long-term pH stability of the AcoD process. The results underscore the synergistic potential of AcoD to enhance methane yields but also reveal critical stability limitations under high-organic-loading conditions in low-buffering rural contexts. Future implementation studies should integrate substrates with higher alkalinity or adjusted organic loading rates to ensure sustained performance. These findings provide field-adapted insights for scaling-up AcoD as a viable renewable energy solution in resource-constrained settings.

Purpose: The study sought to categorise students based on the preferences that influence their choice of distance education in Ghana. Methodology: Questionnaires were used to collect data from 120 students taking part in the UEW distance education programme at the Kumasi Girls SHS Study Center. Respondents were segmented into three clusters (highly, moderately, and least satisfied) based on four preferences (price, quality, packaging, and social boding) that influenced their satisfaction with the distance education programme. Result: Findings from both hierarchical and non-hierarchical cluster analysis with squared Euclidean distance and Ward’s method showed that the highly satisfied cluster was driven by quality of service and the fees (i.e. price) of the UEW distance education programme. A further analysis of the differences between the clusters indicated that satisfaction with the UEW distance programme significantly differs across the three segments. Unique Contribution to theory and practice: UEW must take advantage of the significant impact of service quality and price factors on customer satisfaction that runs through all the segments to develop and implement strategic decisions in order to achieve a competitive advantage in the distance education market

Purpose: This study aims to investigate the drivers that motivate employees and guests' hotel service participation to understand how that can influence the implementation of Value Co-Creation (VCC) in sub-Saharan African context.Design/methodology/approach: Using an interpretive paradigm, the study draws on 32 in-depth interviews, 6 focus group discussions involving 32 participants and participant observation field notes. Data were analysed using thematic analysis.Findings: The study unravels nine motives that drive employee–guest VCC participation: passion, relationship, belongingness, shared and enhanced experiences, satisfaction, reputation development, openness, communication and rewards.Research limitations/implications: This exploratory, cross-sectional study was undertaken in hotels within sub-Saharan Africa. Thus, findings cannot be generalised. However, it provides an opportunity for future quantitative approaches within different contexts involving other stakeholders.Practical implications: Considering the numerous challenges from COVID-19 pandemic on the service industry, hotel managers might want to use the findings to not only formulate policies that support employee–guest co-creation for service improvement and survival but also introduce enhanced innovative service practices that deliver on employee and guest service expectations for retention. The findings encourage hotel managers to identify employee and guest context-specific motivations to be able to match with value-driven service activities, aimed at attracting positive behaviours to better respond to the numerous COVID-19-related challenges.Originality/value: This work adds to the VCC literature by investigating the collective and individual drivers at the employee and guest dyadic level within sub-Saharan African hotel context. The authors propose a comprehensive model to guide the successful implementation of employee–guest VCC.