COMCEC
Reducing Food Waste
In the OIC Member Countries
this step are Saudi ones, followed by Senegalese and Uzbekistan ones. Afghanistan households
did no t repo rt to waste any dairy products, neither sugar and sweets. Saudi households, in
comparison, waste especially a lo t o f fruits and vegetables (573 g), however no t as m uch as
Uzbekistan ones (593 g). The category of food tha t is wasted the m ost is fruits and vegetables
(2,061g), followed by dairy products and bread and cereals in the same quantity (respectively
1268 grams and 1,266g). And the category tha t is wasted the less is sugar and sweets (710g),
followed by meat, eggs, legumes/seeds (1,159g).
2.2 H o s p ita lity Sec tor
Information on the food businesses
Table 87: Type of business
Type of
business Afghanistan Benin Cameroon SaudiArabia Senegal Turkey Uzbekistan
Coffee - 14% 22% 9% 9% 15% 55%
Restaurant 65% 52% 51% 32% 64% 56% 25%
Catering
company
- - - 34% - 39% 5%
Hotel 10% 10% 8% 6% 9% 14% 5%
Fast food 25% 19% 1% 18% 9% - 5%
Pub/Bar - 5% 7% - - 10% -
Other 2% - 12% 1% 9% 5% 5%
In Afghanistan, hospitality sector places tha t were the m o st surveyed were restaurants (65%]
and fast foods (25% ). The rest of the places were all hotels (10% ).
In Benin, hospitality sector place th a t were the m ost surveyed were restaurants (52% ) and fast
foods (19% ). 14% of the places surveyed were coffees, 10% were hotels and 5% were pub /ba r.
In Cameroon, hospitality sector place tha t were the m ost surveyed were restaurants (51% ) and
coffees (22% ). 12% o f the places surveyed could no t be defined by the given options, therefore
stated as “other”. They represent the th ird biggest category o f surveyed places. The rem aining
surveyed places were hotels (8% ), p ub /b a rs (7% ) and fast foods (1% ).
In Saudi Arabia, hospitality sector place th a t were the m ost surveyed were catering companies
(34% ) and restaurants (32% ). 18% o f the places surveyed were fast foods, 9% were coffee shops
and 6% were hotels. 1% of all places could n o t be defined by the given options, therefore stated
as “other”.
In Senegal, hospitality sector places tha t were the m ost surveyed were restaurants (64% ). The
rest of the places were equally shared between coffee, hotel, fast food and other places (9,09%).
O ut of the Turkish business places surveyed for this research, the m ajority was restaurants by
56% . Am ong the rest, there were coffee shops (15% ), hotels (14% ) and p u b /b a r (10% ). 5% of
all places could n o t be defined by the given options, therefore stated as “other”.
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