Reducing Food Waste
In the OIC Member Countries
COMCEC
One-third of the Senegalese hosp itality places tha t answered to the survey reported to dispose
their liqu id food waste to collection sites. 43% state to give it to charities and 19% to poor
people.
A clear m ajority of the surveyed business entities (88% ) dispose their liq u id food waste to
washbasin, whereas 1% give the away to poor people and 3% take them to collection sites. Also,
8% use other ways to dispose their liqu id food waste.
The clear majority of the Uzbekistan hospitality places tha t answered to the survey reported to
dispose their liqu id food waste to collection sites. 21% choose o th e r and 5% give it to poor
people.
Table 94: Main reasons for both solid and liquid food waste
Reasons Afghanistan Benin Cameroon SaudiArabia Senegal Turkey Uzbekistan
Big portions 0% 0% 5% 26% 5% 4% 15%
Expiry date of
food
0% 0% 4% 21% 5% 0% 5%
Lack of efficient
storage system
0% 0% 6% 3% 5% 0% 0%
Leftovers of
customers
65% 84% 73% 45% 43% 28% 65%
Over orders by
the customers
20% 11% 3% 1% 29% 68% 15%
Other 15% 5% 9% 4% 14% 0% 0%
For 65% of the surveyed hospitality places in Afghanistan, m a in reason for both solid and liqu id
food waste is related w ith the leftovers of the customers and 15% consider tha t it is because of
over orders by the customers.
For the clear m ajority of the surveyed hospitality places in Benin (84% ), m a in reasons for both
solid and liqu id food waste are related w ith the leftovers o f the customers. In Cameroon, m a in
reasons for both solid and liq u id food waste are related w ith the leftovers of the customers
(73% ).
Main reasons for both solid and liqu id food waste is leftovers o f custom ers for 45% of the
hospitality places surveyed in Saudi Arabia, big portions for 26% o f them and expiry date o f the
food for 21% of them. 4% of these places have another reason than those proposed in the
questionnaire.
For 43% of the surveyed hospitality places in Senegal (84% ), m a in reason for both solid and
liqu id food waste is related w ith the leftovers o f the customers. 29% m en tion the over orders by
the customers and 14% m en tion another reason.
68% o f the Turkish business places expressed tha t the m a in reason for food waste is over orders
by the customers. 28% stated the left overs of customers and 4% m entioned big portions as
m a in reasons.
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