RO 54 MILLION WORTH OF FOOD IS WASTED IN OMAN

distributors, retailers and consumers have all different ideas about the problem — the solutions — and the ability to change.

The staggering amount of food waste generation during Ramadhan urgently calls for a strong strategy for its minimisation, sustainable utilisation and eco-friendly disposal, urges the report.

Reducing food waste can deliver significant cost savings and it contributes to the environment at the same time.

According to Food and Agriculture Organisation of United Nations, food loss and food waste refer to the decrease of food in subsequent stages of the food supply chain intended for human consumption.

Estimates of global food waste have been as high as 30 or 50 per cent. Although these estimates are based on what has been described as “a weak evidence base” and “inadequate and dated” the evidence shows “there is little doubt that the scale is substantial”.

Middle East nations are acknowledged as being the world’s top food wasters, and during Ramadhan the situation takes a turn for the worse.

According to a research conducted at Sultan Qaboos University, nearly RO 54 million worth of food is wasted in Oman every year.

An average Omani family wastes about a third of all food prepared within the household, the research points out.

“The food waste during Ramadhan is increasing substantially each year. Citizens and residents alike spend a lot on lavish grocery shopping and buy items which are often not necessary”, says another report.

High-income groups usually generate more food waste per capita when compared to lessaffluent groups.

Food waste is generated from various sources such as household kitchens, restaurants, hotels, shopping malls, fruits and vegetables markets, food industrial processing

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