The figures are frightening – every year, around 1.3 billion tonnes of food is wasted globally. In other words, one-third of all food produced for human consumption is either wasted or ends up finding its way into a landfill.

The figure is all the more frightening when you realise the amount of food wasted annually is more than half of the world's annual cereals crop, which is 2.3 billion tonnes.

According to the UN, even if just a quarter of the food currently lost or wasted across the world could be saved, it would be enough to feed 870 million hungry people in the world.

Unfortunately, the UAE reflects the same grim trend. According to Waste Management Department, Dubai Municipality, uneaten food makes up 33 to 38 per cent of domestic waste that ends up in Dubai's landfills. During Ramadan it can go up to 55 per cent or more.

Apart from the cost of the wasted food, the expense involved in its disposal and the subsequent strain on the environment is equally costly and damaging. The sheer volume of space organic waste takes up is of major concern and the trash bags in which it is collected may not be biodegradable. Trucks used to transport food waste to landfills add to the air pollution. Most dangerous of all is the methane gas produced by decomposing food waste in landfills. It contributes to the greenhouse effect and according to the US Environmental Protection Agency (EPA) is 25 times more lethal than carbon dioxide. Rotting food waste can also contribute to contamination of groundwater.

Composting can be considered

Composting organic waste can turn it into fertiliser. Composting can be the viable alternative to cut emissions, reduce waste going to landfills and bring down costs of cleaning the environment.

Apart from government efforts to reduce the carbon footprint from food waste, some private companies in the UAE are also taking steps to turn food waste into compost. For instance Westin Abu Dhabi Golf Resort and Spa has installed a composting machine that converts organic waste to compost. It can devour up to 600kg of waste food at one go. The hotel recycles between 150 and 200kg of food waste generated by six restaurants every day.Their  staff is trained to segregate food waste . All kinds of waste food, including vegetables, meat and even bones can be processed into fertiliser by the machine. There is zero wastage of food ever since the hotel  got the machine in 2013. The compost is used to fertilise the hotel's garden that grows organic vegetables used in the kitchens.

Beach Rotana introduced the food composting machine within the Rotana group-to tackle food wastage

Food waste is one of the major challenges among the hospitality industry. As Hoteliers, they have to embrace sustainability as a life style and not only a single action. Therefore On  WED (June 2014) , Well known hotel  Beach Rotana Hotel Abu Dhabi demonstrated it's strong commitment to sustainable and ecofriendly environment by implementing first ever food composting machine with in the Rotana group and within Abu Dhabi Region. It helps to reduce the percentage of solid food waste to landfill up to 85-90% and transforms this waste into organic fertilizer. This machine works on aerobic composting method. The needed time for this process is 24 hours from the last input to the machine.

This machine is energy efficient as it is controlled by fully automatic and smart systems. Furthermore, it comes with two deodorizer units that control the moisture and odor produced by food waste using the carbon nano process technologies. 

Reducing the amount of food waste placed into the composing machine lowers the cost of maintaining a landfill site and reduces carbon emissions. 

 

 

Food Wastage at peak during Ramadan

At least 38 per cent of food is wasted in Dubai throughout the year, but during Ramadan, this number reaches 55 per cent.There is a wide imbalance between the excess  of food being bought/cooked by residents leading to  it's subsequent wastage and other God's creatures suffering from hunger.

Last year during the fasting month of Ramadan(June 2015) , In the season on lavish iftars, a timely message "no more food to be wasted" was sent out by UAE's minister of Environment and Water in The Netherlands as he participated in a conference titled 'No More Food to Waste: Global Action to Stop Food Losses and Food Waste' held from June 16 to 19, 2015 at The Hague. He affirmed the fact that 'Food waste and loss is considered a major waste of resources, including water, land, energy, labour and capital. Moreover, the resultant gases released contribute to global warming, causing a rise in temperatures and climate change'. He also  pointed out that the UAE operates within its national strategy to ensure the sustainable development of its environment and infrastructure. 'No More Food to Waste' is an international platform to discuss ways to reduce malnutrition through the exchange of best practices and experiences adopted to control food waste and reduce loss and the implementation of global laws and legislation in this area.

UAE's participation in the conference demonstrated its desire to enhance food security as a priority in line with UAE Vision 2021 to be one of the world's best countries by 2021.

I would like to share with all of you here various efforts being taken by UAE government, NGOs, and corporates in this direction of eliminating food wastage.

Saving Grace-Feeding the needy

Emirates Red Crescent project called 'Preservation of Grace' serves to eliminate wasted food by collecting untouched leftovers and giving it to those in need.

Colloquially referred to as Saving Grace, the Abu Dhabi based project has grown substantially in the past 10 years that it has been running. From one car in 2005 for collecting food to 25 cars to date, this project that is supported by Shaikha Shamsa Bint Hamdan Al Nahyan, Assistant to the President of Emirates Red Crescent for Women's Affairs, has gained a lot of momentum.

A team collects food from events, palaces, restaurants and hotels that would otherwise be wasted. Depending on the size of the food donation, they will bring a team in to collect it themselves. In that case they are instructing people on the proper way to package and store their donations.They also encourage families and individuals to do the same – how to make saving grace in your house. It is sin to throw Food that is God's graces in the garbage where nobody benefits from – not humans or animals.

It has been a crucial step in the project to promote hygiene and to package leftover food 'nicely' and with respect – a way to respect the people they are helping. This means putting good food properly into neat boxes for distribution. Of course, the project double checks all food before distribution with the help of the Abu Dhabi Food Control Authority.

Saving Grace has been successful throughout the UAE .

Dubai Municipality has  launched food donation initiative to tackle excess food

 

Dubai Municipality launched  an amazing initiative called 'Heafz Al Na'amah', a food donation initiative where excess food from large banquets and buffets, whether from hotels, weddings or homes, will be packaged and delivered to the less fortunate. This was launched during Gulf Food 2016 on 21^st Feb 2016 and will regulate the process of collecting, packaging and distributing excess food — that would otherwise go to waste — to needy families and individuals as part of social solidarity. Other beneficiaries include labourers and workers and the public during Ramadan in iftar tents.

 

This will be carried out by charities and hotels that will be authorised and supervised by the municipality's Food Control Department.

 

Four charities and four hotel entities signed a partnership agreement with Dubai Municiplaity — Emirates Red Crescent, Royati Family Society, Tarahum Charity Foundation, Al Maktoum Foundation, Armani Hotel, Dubai World Trade Centre, Al Bustan and Murooj Rotana Group and Madinat Jumeirah Hotel Group.

 

Under the agreement, the charities will transport the food from the hotels using refrigerated vehicles and distribute them in accordance with the requirements and standards of health and safety issued by the municipality.

 

Hotels will provide charities with a schedule of events that they expect to result in food surplus, and package and store the food in accordance with the requirements and standards of health and safety issued by the municipality.

 

Hotels will also provide the municipality with quarterly reports, which will include the number of meals distributed, names of the charity organisations they contacted and an evaluation of the charities' response to them.

The public will be able to donate this food, whether it is ready-to-eat or packaged, with the exception of expired food and non-halah foods, such as pork meat and products and alcohol.

In addition to providing food for the needy, the initiative will also reduce the amount of waste, which is good for the environment.

 

 

The Oxel's solution

Oxel has developed an innovative tool to reduce food waste in the catering business. It is a software which allows you to record the quantity of waste per type produced by the restaurant for each sitting (breakfast, lunch, dinner). The data are then to be viewed and used from Oxel's portal 'Simply Energies'. A tablet or a screen can broadcast the information to children or customers in the restaurant and get them aware of the facts. These people will then be more careful of the food that they buy and eat.

The Sheikh Mohammed Centre for Cultural Understanding –donating excess food to mosques

The Sheikh Mohammed Centre for Cultural Understanding  which hosts daily Iftars during Ramadan, gives out its excess food to the neighbouring mosque and workers in the area.

Need to increase awareness

In rich countries like the UAE, adopting a more responsible attitude towards food can be triggered by an increased awareness of the issue of world hunger. Parents and teachers can gently advocate the value of food to children, highlighting that other kids in developing countries and conflict zones can't focus in class or even walk to school simply because they are too hungry.

My efforts to eliminate food wastage

I have been actively advocating against "Food Wastage" by writing through newspapers , magazines , participating in surveys and ensuring not to waste food myself.  We have a notice "Say No to Food wastage"on our dining table as a gentle reminder to ourselves and our guests .

 

I keep sharing inspirational messages through my social media pages about harmful effects of food waste on environment and economy.

Food wastage is not only a wastage of food per say but it is a wastage of energy and all the resources which have gone into it's production.

Recently I was very happy to read that supermarkets in France have been banned from throwing away or spoiling unsold food by law. The stores are now required to donate unwanted food to charities and food banks, in short, to the needy.  It is awesome that a country which proved its concern on Climate Change recently has yet showed another leap in managing the food waste problem.

It feels great to see such laws being implemented to serve dual purposes to combat the issues of Food Waste and Malnutrition. This great news was enough to set smile curve on my face.  I and many other environment advocates are very happy with this law which should set an example for other countries.  

Let's reduce the Food Wastage Footprint. 

Let's ensure the food reaches the plate(of the needy) instead of pit.

Let's say NO to food waste.

TOP TIPS TO AVOID FOOD WASTAGE

Cook less: Make enough food for the number of people you are feeding. If there will be six people for dinner, don't cook food for 10.

Measure your portions: This removes the guesswork by suggesting how much to cook, which will lead to cooking the necessary amount and not throwing away excess food.

Plan your meals: Keep your fridge stocked with the basics (milk, eggs, yogurt), so when it comes time to writing your shopping list, you will buy only those ingredients you need.

Be aware of expiry dates: Keep an eye on the "best before" or "use by" dates.

Don't go grocery shopping when hungry: Ever noticed that if you go grocery shopping when hungry you end up buying unnecessary amounts or kinds of food that you might not end up consuming? Avoid impulse buys.

Make use of your leftovers: Go online or get creative and make the most of your leftovers – after making sure they are still edible.

Avoid piling up your plate: Be sensible when choosing what to eat, this way you avoid throwing away excess food left on your plate.

Share with others: Remember there are always people out there who are in need of food, so instead of throwing leftovers, give them away to those in need. Please make sure the food is safe to eat before donating it.

Compost your waste: By composting your organic waste you are returning nutrients to the soil, disposing of organic waste in a proper manner and protecting the environment.

 

 

 

 

Sources

Gulf News

Khaleej Times

World Resources Institute, LeanPath

http://iwsabudhabi.com/

Environmental Agency – Abu Dhabi