The debate surrounding increased food waste generation during Ramadan has become a part of public discourse in Muslim communities worldwide. Almost one-fourth of the food purchased or prepared during Ramadan finds its way to trash bins. The staggering amount of food waste in Ramadan urgently demands a strong public-focused strategy for its minimization, sustainable utilization and eco-friendly disposal. This infographic will provide more insights into the magnitude of problem and plausible ways to tackle it.
Ramadan is a month which is very different than other months in terms of activities, praying and eating habits. The month call for not eating and drinking from sunrise to sunset to boost physical and mental endurance and to understand the hardships faced by the unprivileged human beings who do not have enough resources to satisfy their basic necessities. The true meaning of Ramadan is purifying ourselves, taking care of our body, soul, people, surrounding and ecosystems which is supporting us. The month of Ramadan is a golden opportunity to consider making a shift towards a ‘green lifestyle’ that is … Continue reading →
The culmination of the holy month of Ramadan is with the festival of Eidul Fitr or Feast of Breaking the Fast. Eid is considered as a religious holiday celebrated by Muslims worldwide and to show a common goal of unity. The main aspects of Eid are congregational prayers in masjids, open areas and parks, get to gather of families and friends at home or restaurants, making and eating special dishes and wearing ceremonial dresses. Eidul Fitr, like other local, national and religious festivals often have a major impact on the environmental resources. Extra food, drinks and clothings are made, used … Continue reading →
Distribution of food is quite different and more challenging than other consumer products since the distribution operation must ensure the food product maintains its quality and safety while it is transported downstream on the food chain until it reaches the consumer. For example, temperature control is a critical aspect of food distribution as failure to maintain it at the prescribed level will result in deterioration of the quality or even risk the safety of the food product. On the other hand, owing to the globalised distribution networks and the advances in food processing and packaging technologies as well as the … Continue reading →
The theme of International Youth Day 2016 is ‘The Road to 2030: Eradicating Poverty and Achieving Sustainable Consumption and Production’. Globally the governments and organizations are making efforts in involving the youth in environmental conservation and preservation and assisting them in improving the environmental situation and public health in their own areas, cities and countries. The International Youth Day is also meant to recognize efforts of the world’s youth in enhancing global society. It also aims to promote ways to engage them in becoming more actively involved in making positive contributions to their communities. The involvement in environmental conservation and … Continue reading →
Responses to the Oman waste management questionnaire were interesting, enlightening, and often unexpected. The Omani interviewees gave thoughtful answers and additional insights and opinions that stemmed from their sociocultural backgrounds as well as from their individual experiences. Often, statements and assertions from these respondents were found to be corroborated by evidence from other types of research, such as the study on the composition of refuse found in dumpsites in Muscat, or the feeding habits of camels cited earlier. Food waste On the topic of food waste, respondents generally had a strong belief that such waste was immoral. When asked about … Continue reading →
Food waste is a huge issue in Qatar. In 2012, a massive 1.4 million metric tonnes of food was consumed and wasted in Qatar. This figure, divided by the then population of 2.05 million, equates to an average of 636 kilograms (kg) of food per person for the year, or 1.74 kg per day. Given the benchmark of two kg per person per day (preferably nutritious fare that does not contain too many kilojoules), that does not sound too excessive. But if you remove the young, elderly, short-term visitors/workers and people who consume less than two kg per day from the … Continue reading →
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.