Plan Ramadhan meals to cut waste

Muscat, March 11

Ramadhan is a month of goodness and giving, yet it also witnesses a significant rise in food waste. Enormous amounts of prepared food are discarded daily across various Arab countries during the holy month. This is primarily due to excessive preparation of Iftar and Suhoor meals beyond actual needs, coupled with a lack of proper planning. This waste poses a major environmental challenge, necessitating intensified efforts to raise awareness on ways to minimise waste and promote responsible consumption.

This phenomenon raises multiple concerns from both health and religious perspectives. The over-preparation of food leads to unhealthy eating habits and contradicts Islamic values, which advocate moderation and discourage extravagance.

Raise Awareness

To address this issue, raising awareness about the importance of mindful consumption becomes essential. This includes planning meals in advance, storing food correctly, and utilising leftovers creatively, thereby fostering a culture of sustainability and social responsibility.

Saif Mohammed shares that his family distributes surplus food from Suhoor and Iftar to workers in tailoring shops and other places during the first week of Ramadhan. However, they sometimes encountered rejection as many workers had already received similar donations from other families. “At times, we found ourselves using the leftovers as livestock feed, which made us reconsider our food habits and reduce the amount of food cooked at home to avoid waste.” Saif also observed this issue in many other households, where excessive amounts of food are prepared, only for a large portion of it to end up in the trash. “I often see garbage bins overflowing with food waste. It’s a sad sight that reflects the scale of waste that could be avoided with greater awareness of food consumption management.”

Social Influence

Aisha al Raisi, a restaurant owner, points out that food consumption spikes noticeably during Ramadhan, with tables filled with dishes far beyond individual needs, leading to an increase in food waste. She attributes this trend to various social factors, including the influence of social media, which promotes a culture of showcasing lavish food spreads and encourages excessive shopping through enticing marketing deals.

Al Raisi also highlights the role of cooking channels, whether on TV or social media, in reinforcing these habits. Many of these channels present recipes that rely on simple but nutritionally poor ingredients, making them an appealing choice for many despite their negative impact on the quality of Ramadhan meals. “The demand for these foods, especially fast food, rises significantly during Ramadhan, negatively affecting nutritional balance and overall health. Many people rely on meals high in calories and fats but lack essential nutrients.”

Solutions To Reduce Waste

To mitigate these consequences, Al Raisi recommends adopting a more balanced dietary approach during Ramadhan, focusing on traditional, nutrient-rich dishes such as soups, dried fruits, and vegetables while avoiding excessive portions. She emphasises the importance of meal planning, not just to curb food waste but also to maintain individual health during the holy month.

She concludes by suggesting several practical steps to minimise food waste and maximise the use of available resources. Chief among these is making a weekly food list and purchasing only necessary quantities, which can help prevent overbuying. Proper food storage—using airtight containers and labelling expiration dates—ensures that food remains consumable for longer. Another effective solution is repurposing leftovers by using excess vegetables in soups, thus reducing daily waste. Additionally, donating surplus food to charities is a valuable initiative to ensure that extra food benefits those in need.