Food wastage in Ramadhan needs permanent solution
As we reflect on our habits during Ramadhan and other festive occasions globally, it becomes imperative to adopt mindful approaches towards food preparation and consumption that honour both our traditions and our responsibility towards the environment.
Published: 05:03 PM,Mar 03,2025 | EDITED : 09:03 PM,Mar 03,2025
Ramadhan is a sacred month for Muslims, marked by fasting, prayers and communal gatherings. In Oman, as in many other countries, the month is characterised by elaborate Iftar meals that break the fast at sunset.
However, this period also sees a significant increase in food wastage with tonnes of food being discarded. The culture surrounding food preparation during Ramadhan often leads to excessive cooking.
Many families prepare large quantities of food out of tradition or the belief that it is better to have too much than too little. This mindset can result in significant leftovers that ultimately go uneaten.
The tendency to over prepare not only contributes to waste but also places an unnecessary burden on resources and the environment.
Food wastage has far-reaching consequences beyond just the loss of edible items. It strains natural resources and increases the costs associated with waste management.
The Oman Environmental Services Holding Company (be’ah) indicated that managing food waste requires additional manpower and equipment due to its volume during Ramadhan.
Moreover, the economic impact is substantial; Omani households reportedly waste food worth millions of Omani Rials annually. This financial loss could be redirected towards more sustainable practices or charitable efforts aimed at feeding those in need.
Addressing the issue of food wastage requires collective action from individuals, communities and governments alike. It necessitates a shift in cultural perceptions regarding hospitality and abundance while promoting sustainable practices throughout the food supply chain.
As we reflect on our habits during Ramadhan and other festive occasions globally, it becomes imperative to adopt mindful approaches towards food preparation and consumption that honour both our traditions and our responsibility towards the environment.
By fostering awareness and implementing practical solutions at both local and global levels, we can work towards minimising food waste effectively ensuring that resources are utilised efficiently while also addressing hunger issues faced by millions around the world.
To combat this growing concern, various stakeholders must collaborate on awareness campaigns aimed at educating communities about responsible consumption practices.
Additionally, fostering community engagement through shared meals can help mitigate individual excesses while reinforcing social bonds among neighbours.
Food wastage during Ramadhan presents both an ethical dilemma and an environmental challenge that requires immediate attention from individuals, communities and governments alike. By addressing cultural practices that contribute to excesses and implementing educational initiatives focused on responsible consumption, it is possible to make meaningful strides towards reducing food waste not only in Oman but across the globe.
Despite the Islamic teachings urging restraint, Ramadhan has in many ways become a month of over-consumption, especially of food products. Iftars have become extravagant spreads rather than a humble breaking of the fast. Tackling food waste during this time is a good starting point for Muslims seeking to contribute to cutting back on food waste. On a grander scale, food waste and food scarcity require dedicated policies, informed by data, as well as investments in technology, infrastructure, education and monitoring.
However, this period also sees a significant increase in food wastage with tonnes of food being discarded. The culture surrounding food preparation during Ramadhan often leads to excessive cooking.
Many families prepare large quantities of food out of tradition or the belief that it is better to have too much than too little. This mindset can result in significant leftovers that ultimately go uneaten.
The tendency to over prepare not only contributes to waste but also places an unnecessary burden on resources and the environment.
Food wastage has far-reaching consequences beyond just the loss of edible items. It strains natural resources and increases the costs associated with waste management.
The Oman Environmental Services Holding Company (be’ah) indicated that managing food waste requires additional manpower and equipment due to its volume during Ramadhan.
Moreover, the economic impact is substantial; Omani households reportedly waste food worth millions of Omani Rials annually. This financial loss could be redirected towards more sustainable practices or charitable efforts aimed at feeding those in need.
Addressing the issue of food wastage requires collective action from individuals, communities and governments alike. It necessitates a shift in cultural perceptions regarding hospitality and abundance while promoting sustainable practices throughout the food supply chain.
As we reflect on our habits during Ramadhan and other festive occasions globally, it becomes imperative to adopt mindful approaches towards food preparation and consumption that honour both our traditions and our responsibility towards the environment.
By fostering awareness and implementing practical solutions at both local and global levels, we can work towards minimising food waste effectively ensuring that resources are utilised efficiently while also addressing hunger issues faced by millions around the world.
To combat this growing concern, various stakeholders must collaborate on awareness campaigns aimed at educating communities about responsible consumption practices.
Additionally, fostering community engagement through shared meals can help mitigate individual excesses while reinforcing social bonds among neighbours.
Food wastage during Ramadhan presents both an ethical dilemma and an environmental challenge that requires immediate attention from individuals, communities and governments alike. By addressing cultural practices that contribute to excesses and implementing educational initiatives focused on responsible consumption, it is possible to make meaningful strides towards reducing food waste not only in Oman but across the globe.
Despite the Islamic teachings urging restraint, Ramadhan has in many ways become a month of over-consumption, especially of food products. Iftars have become extravagant spreads rather than a humble breaking of the fast. Tackling food waste during this time is a good starting point for Muslims seeking to contribute to cutting back on food waste. On a grander scale, food waste and food scarcity require dedicated policies, informed by data, as well as investments in technology, infrastructure, education and monitoring.