Although Ramadhan is a month for spiritual pursuits with greater compassion and kindness towards others, there is also a growing concern about the uptick in the wastage of food during the period.
Despite Ramadhan being a fasting month, food consumption during the time of iftar to Suhoor exceeds the normal consumption pattern. A feast for the eyes, the lavish food which is prepared in hotels, restaurants and homes, a large quantity of it is left uneaten and goes to waste.
According to a conservative estimate by EcoMena, a sustainability advocate in the Middle East, around 15 to 25 per cent of all food purchased or prepared during Ramadhan find its way to garbage bin or landfills before even being used or consumed.
This translates into thousands of tonnes of precious food, which could have been used for feeding tens of millions of hungry people in impoverished countries of Asia, Africa and elsewhere.
“The staggering amount of food waste generated during Ramadhan urgently demands a strong strategy for its minimisation, sustainable utilisation and eco-friendly disposal”, urges a report by the volunteer-driven institution.
The mushrooming of hotels, restaurants, fast-food joints and cafeterias, especially in the Middle East region, has resulted in the generation of huge quantities of food waste.
Research shows that significant food waste is generated globally during social and religious occasions and the Sultanate of Oman is no exception.
According to the United Nations Environment Programme, households were responsible for 61 per cent of global food waste in 2019. Household food waste estimations in the Middle East range from 75 to 163 kg/cap year.
People in the Sultanate of Oman threw away over 13,000 tonnes of food in the first ten days of Ramadhan in 2019, the year before the outbreak of the Covid-19 pandemic.
According to be’ah, the Environmental Services Holding Company, the amount of wasted food during this period was enough to feed 374,135 people a day.
Statements by the state-owned company indicate that the amount of wasted food directly impacts its collection and disposal efforts.
“The amount of wasted food directly impacts the company’s collection and disposal efforts, since the company collects it directly from trash bins. More food waste means more equipment and manpower needed for the company to support its operations”, the government agency said in its statements.
Conspicuous consumption fuelled by peer pressure and effective advertising brings more goods and products into the home than the family members can actually make use of.
According to Fadi Elayan, Operation Manager, Al Athnain Co, a catering company, food wastage can increase food prices as it increases demand in relation to supply.
“A country like the Sultanate of Oman is highly dependent on food imports which are usually transacted in US dollars. With our current exchange rate, we have to pay more for the same quantity. It is an outflow of our currency”, Fadi told ‘Observer’.
He stressed the need to educate people about the quantity and quality of food needed to be prepared for breaking the fast.
“During Ramadhan, people tend to buy more than their normal requirements for self-consumption plus for taking care of guests. We need to change our attitude of not laying the table with more food than people can eat. This is not hospitality and welcoming the guests”, Fadi said.
Globalisation and modernisation have led to increased consumption among the Omani population. Reportedly, the average Omani household throws away one-third of the food it purchases.
Even though the holy month has limits this year with restrictions on community prayers and group iftars in the backdrop of a global pandemic and a warming planet, the build-up to iftar is marked by people thinking of the perfect menu and overspending on food purchases.
“Such a trend boosts the demand for certain food products. On the trade front, businesses respond to the increased demand with a wide range of marketing strategies”, said Irfan Mohamed, sales manager at a hypermarket in Ruwi.
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