At sunset across Muscat, tables fill quickly. Dates are passed, soups are poured, and platters of rice, grilled meats and sweets arrive in generous abundance.
In homes, hotels and Ramadhan tents, hospitality is expressed through generosity. Yet by the end of the evening, trays scraped half-finished and plates piled high with leftovers often tell a quieter story. In a month rooted in restraint, the paradox is difficult to ignore: can Ramadhan, a time of spiritual discipline, also become an opportunity for Oman to confront food waste?
Globally, food waste has reached unprecedented levels. The United Nations Environment Programme estimates that 1.05 billion tonnes of food were wasted worldwide in 2022, representing 19 per cent of food available to consumers, with households responsible for around 60 per cent of the total, or roughly 79 kilogrammes per person per year.
Beyond the ethical implications, UNEP further estimates that food waste accounts for 8 to 10 per cent of global greenhouse gas emissions, largely due to methane released from landfills.
In the Gulf region, consumption patterns intensify during Ramadhan. Regional assessments suggest that food waste can increase by 25 to 50 per cent during the holy month compared to other months of the year. While comprehensive Ramadhan - specific data for Oman remains limited, national figures highlight the scale of the broader issue.
According to Be’ah, Oman’s integrated waste management company, the Sultanate of Oman generates more than 1.7 million tonnes of municipal solid waste annually, with organic waste forming a substantial portion of the total stream.
The resource footprint behind that waste is significant. The Food and Agriculture Organization estimates that producing one kilogramme of rice requires approximately 2,500 litres of water, while one kilogramme of beef can require up to 15,000 litres of water.
When such food is discarded, the embedded water, land and energy resources are lost. This is a critical concern for arid countries facing rising water stress.
The climate dimension is equally urgent. Methane, produced when organic waste decomposes in landfills, has a global warming potential more than 80 times stronger than carbon dioxide over a 20-year period. Reducing food waste is therefore recognised internationally as one of the fastest and most cost-effective climate mitigation strategies (UNEP, 2024).
Ramadhan emphasises moderation, gratitude and empathy for those with less. Islamic teachings discourage extravagance and wastefulness, reinforcing values that align closely with modern sustainability principles. Yet social expectations surrounding hospitality can encourage over-preparation, particularly when hosts fear under-serving guests.
There are signs of gradual change.
Across Oman, charities and volunteer groups expand meal distribution initiatives during Ramadhan, redirecting surplus food to low-income workers and families in need.
Community fridges in some neighbourhoods facilitate safe sharing of excess meals. Some hospitality operators have begun refining buffet systems by using smaller serving trays replenished more frequently, analysing historical consumption data and coordinating redistribution where regulations permit.
At the household level, small behavioural shifts can yield measurable impact. Planning menus, moderating portion sizes, creatively reusing leftovers for Suhoor and coordinating with neighbours can significantly reduce avoidable waste.
Public awareness campaigns that connect religious values with environmental responsibility may further reinforce the message that sustainability is not separate from faith but deeply aligned with it.
As Oman advances its environmental commitments under Vision 2040 and broader sustainability frameworks, reducing organic waste becomes part of a larger national conversation about resource efficiency, climate resilience and responsible consumption.
Ramadhan, a month already devoted to reflection and discipline, offers a uniquely powerful opportunity to align spiritual intention with environmental action.
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