During the holy month of Ramadhan, a significant amount of food is being discarded daily, leading to a surge in waste levels, as reported by NGOs operating in this field.
Ramadhan is typically a time when large Iftars are organized by companies, groups, and NGOs on a daily basis.
The month of Ramadhan is meant to be a time of moderation. However, many individuals purchase various types of food and prepare excessive amounts, resulting in a significant portion going to waste.
Alarming data from the National Center for Statistics and Information (NCSI) reveals that the annual cost of food wastage in the country has reached RO56mn, with an additional RO100mn spent on municipal waste management each year. In 2019, household food wastage in Oman was estimated at 95kg per person.
MARA has urged everyone to avoid wasting food and to coordinate Iftars to prevent unnecessary duplication of gatherings.
"To minimize food wastage, it is important to cook sensibly and consume wisely," stated Ali Al Hattali from MARA.
The key to minimizing food wastage during Ramadhan lies in preparing just the right amount of food for the family, in line with the spirit of moderation and mindfulness that defines this sacred month.
Rasha Shaabu, a Muscat-based housewife, emphasizes the importance of educating children about the efforts of farmers in growing the food we consume, highlighting the need to avoid wasteful practices.
In Al Buraimi, Jassim Salem al Hashemi's initiative to collect excess food from hotels and restaurants and distribute it to those in need has yielded positive outcomes, showcasing the impact of community-driven efforts to combat food wastage.
The 'Niamah' project, with its dedicated volunteers and equipped vehicles, stands out as a pioneering initiative in establishing a food bank that efficiently collects and preserves surplus food from various sources.
Niamah has been recognized for its outstanding contributions to both society and the environment, earning the prestigious Sultan Qaboos Award for Voluntary Work. The organization works closely with government and private entities that produce large quantities of food on a daily basis, such as hotels, restaurants, commercial complexes, hypermarkets, and wedding halls. During the holy month of Ramadhan, Niamah distributed 2,890 meals and 320 Ramadhan kits to those in need.
"We strongly advocate for the reduction of food waste and the recycling of surplus food, particularly during the sacred month of Ramadhan. Additionally, we strive to be prepared year-round to provide food assistance to those affected by disasters," stated Jassim in an interview with the Observer.
Hashmi further emphasizes the importance of raising awareness and consciousness about food wastage. He believes that wasting food is not only morally and socially wrong, but also financially detrimental. He suggests initiating the Small Plate Movement as a means to combat food wastage, drawing inspiration from a verse in the holy Quran that advises against extravagance in eating and drinking.
