Ramadhan, the month of fasting and prayers, starts next week. But I am worried about food wastage. I may not have any control over what people prepare in their homes for iftar, but through this column, I hope to remind people that we need to take note of the effects of food wastage.
Ramadhan in Oman, just like in any other country, is the most sacred month and hence deserves adequate and timely preparations. To many, Ramadhan is a month of togetherness, and this means a lot of iftar meal preparations.
Let me emphasise that food wastage is prohibited in Islam. It is sinful to throw away food that is still good. Instead, it should be given to the poor and the needy if possible or refrigerated for future use. However, there is no objection to throwing it away if the food is rotten.
Muslims should avoid extravagance. ‘Eat and drink but waste not by extravagance; certainly, He (Allah) likes not those who waste by extravagance’ – Quran 7:31.
During my ignorant days of food wastage, my home was full of food life during Ramadhan. The lady of my house used to start the preparation for the iftar at 3 pm. Our family gathered at the table and broke the fast with milk and dates.
The iftar table had luqaimat and fruits. After Maghrib prayers, we went for our dinner which consisted of different varieties, including a whole meal that mostly consisted of rice and curry, chapati and beans, green bananas, salad and samosas, and different other snacks.
After the Taraweeh prayers (evening prayer), we used to have dessert, which was usually yogurt and peach, fruit salad, or custard. All these were prepared for just one-day iftar, but half of them would end up unconsumed.
However, after I became aware of the dangers of food wastage, I made it a point to make sure there was no food wastage in my own home. We now follow a few tips that anyone can use. Always plan meals. When food is prepared in excess quantities, it tends to be thrown away.
The first step, therefore, is to reduce the amount of food prepared. Here I mean prepare only the food that is needed. This is a very simple way to reduce food wastage.
Another simple tip is to enjoy meals in moderation. And leftovers can be managed if consumed the next day. Or, we can be more creative with leftovers and transform them into suhoor.
For many of us, food wastage has become a habit. This puts extra strain on our natural resources and damages our environment. When we throw away food, we waste labour, effort, investment and precious resources.
I believe reducing food wastage is essential in a world where millions of people go hungry every day. It’s up to us to change our habits. Wasting food can’t be a way of life. Never and I refuse.
Till we meet next, think twice before you prepare more than you need.
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