Reducing food wastage is also an act of charity
An average UAE resident wastes around 224kg of food each year, according to the Foo d Sustainability Index 2020. Imagine, all this food that went to the bin could have helped feed more than 50 million people battling hunger four hours away. This Ramadan, as the UAE runs the region’s largest food donation campaign, the community is encouraged not only to share their blessings, but also to be more conscious of wastage.
Households are reportedly the largest food-waste-producing sector. And what gets binned the most are fresh fruits and vegetables. Rotting or wilting fresh food is rarely processed and used at homes, and often gets binned.
Families have vowed to cut their food waste to a minimum this Ramadan, a period that usually sees a 20 to 25 per cent spike in wastage, according to industry experts.
“I know the usual quantities that are consumed every day in the house and prepare meals accordingly,” said Nadia Shakir, a homemaker. “This year, we plan to be extra conscious on this front and will be shopping what we need. Whatever savings we do will be donated to 100 Million Meals drive.”
Almost one third of the food produced every year finds its way in landfills. The economic cost of the UAE’S food waste is in billions. According to industry estimates, it could be as high as Dh12-13billion every year.
Besides households, the hospitality industry, farms, supermarkets, and other ancillary sectors all have a role to play to bringing the numbers down.
The UAE aims to cut food waste by half by the end of this decade as part of its food pledge that was launched in 2018. The 100 Million Meals programme by the Dubai government is aiming to raise awareness on this front, while ensuring that the poor
do not go to bed on empty stomachs during the holy month.
Several corporates and restaurants in the country have been taking corrective steps and measures over the last few years, and plan to continue improving on this front. “We introduced the concept of ‘No Food Wastage Day’
in the US in 2017, and since 2018, it is being observed across all our branches globally. The company has been able to bring down food wastage by a third in the last three years. We have been able to do this through in-house onjob trainings to chefs, a culinary academy that is successfully creating an environment that explores creative ways of using the leftover food,” said Thomas Devasia, general manager, Health, Safety, and Environment, ADNH Compass. ADNH Compass distributes 2.5 million to 3 million meals per week and has been able to bring down the food waste by 51 per cent in 2020. The company also conducts random food inspections.
It’s not just big companies that are making conscious efforts are reducing food waste, but several restaurants, too. “We have been following an end of day audit of food wastage. Any wastage has to be reported. That’s a way of keeping track of food wastage and also alerting the kitchen and service staff. . We have been able to reduce food waste to minimal levels,” said Bijou Antony, restaurant consultant at Tamarind Terrace.