With the holy month of Ramadan starting, preparations are in full swing to make all necessary arrangements by the government, traders and commercial establishments to provide all utilities, goods and food that are required during Ramadan. Muslims countries, Arab nations in particular, generate huge quantities of food waste which increases substantially during the month of Ramadan and festivals whereby the consumption and wastage of food increase at an alarming level. As per conservative estimates, around 15-25% of all food purchased or prepared during Ramadan find its way to the garbage bin before even being used or consumed.
In Bahrain alone, more than 300 tons per day of organic food waste is being generated as domestic waste in the country which constitutes around 11% of the total municipal waste. The food waste is being discarded along with other domestic waste and is being collected by the local private contractors, which is transported and disposed at the Asker municipal landfill site located some 25 km away from the city center in a quarry area.
Food Waste Trends in Ramadan
The trend shows that during Ramadan, the demand for beef, mutton, chicken and related meat products increases by almost 50% of the normal demand, which in itself is very high. Similar is the fate of other related food items like vegetables, fruits and dairy products etc. which are out of shelves quickly in the super markets and cold stores during special religious occasions.
The enormous food waste generation can be witnessed at all socio-economic levels. It is environmentally and morally considered offensive that as a society we have become so casual about the basic raw materials of life. Over the period of years, the society and people have become more wasteful due to rise in income, living standards, consumerism and affordability. But affording does not mean that wastage should increase as it is contrary to the Islamic principles of sustainability.
During Ramadan, people tend to buy more than their normal requirements for self consumption plus for taking care of guests. Due to the limited quantity of food to be consumed by people this additional quantity of cooked or made food becomes waste as Fatoor is not usually eaten as midnight snacks or as sahoor the other day. The demand for fresh food increases as majority of people are willing to spend an extra amount for the better quality of food.
The rich also sympathize greatly in this month and donate more food for charity which at times is not consumed by the poor section of the society due to late delivery and evening prayers. This trend again leads to more wastage, as the food items bought are not being fully and efficiently utilized and ultimately end up in garbage bins.
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.
- People should not buy in excess to avoid another trip to the grocery store or super market.
- We need to develop better food habits and respect for the Mother Nature. The problem of food wastage lies in socio-cultural sensitization and behavioral change.
- Buying in actual quantities especially fruits and vegetables. Making a shopping list first before going to the market will be more useful.
- Buying items with a longer expiry dates for ease in using it during a longer period.
- Daily checking of the food items in our fridge/ deep freezer to ensure its utilization before it becomes waste.
- Inculcating good food utilization and storage habits can also play a key role in waste minimization.