COMCEC
Reducing Food Waste
In the OIC Member Countries
49% of the commercial places believe tha t a lo t of food waste is due to the kids, whereas 37%
do n o t th in k so. 13,73% d id n 't have any opinion.
A lmost all the hospitality places (90% ) believe tha t a lo t o f food waste is due to the kids in Saudi
Arabia, whereas 5% do n o t th ink so. Most the food business places surveyed (62% ) agreed or
fully agreed tha t a lo t of food waste is due to the kids in Senegal. A high rate of them d id n 't know
(29% ) whereas only 10% disagreed. Table 75 indicates tha t 37% o f the Turkish food business
places agreed w ith tha t a lo t of food waste is due to the kids, whereas 61% did n o t agree w ith
this premise. Many the food business places surveyed (65% ) agreed or fully agreed tha t a lo t of
food waste is due to the kids in Uzbekistan. They were 25% to disagree w ith this idea.
Table 110: Agreement with the statement "If I make a better menu planning, I can minimize
food waste”
Agreement Afghanistan Benin Cameroon SaudiArabia Senegal Turkey Uzbekistan
Fully Agreed 20% 5% 25% 32% 43% 37% 50%
Agreed 45% 79% 46% 60% 19% 16% 20%
Don’t Know 15% 5% 17% 2% 29% 3% 10%
Not Agreed 20% 11% 10% 3% 0% 34% 10%
Not agreed at all 0% 0% 2% 2% 0% 10% 10%
In Afghanistan, a strong m ajority of the hospitality places tha t were surveyed agreed (45% ) or
fully agreed (20% ) th a t if they better planned their m enu they could m in im ize their food
wastage. They were 20% to disagree while 15% d id n 't know w h a t to answer. A strong majority
of Beninese food business respondents agreed (79% ) or fully agreed (5% ) tha t they can
m in im ize food waste if they make a better m enu planning. Only 11% disagreed w ith this
statement. In Cameroon, m ost o f the food business respondents agreed (46% ) or fully agreed
(25% ) tha t they can m in im ize food waste if they make a better m enu planning. 17% d id n 't know
w h a t to th in k abou t this statement.
In Saudi Arabia, 92% of all respondent business entities though t tha t they can m in im ize food
waste if they make a better m enu planning. Only 5% disagreed w ith this opinion. 43% of the
hospitality places surveyed in Senegal fully agreed th a t if they better plan their menu, the can
m in im ize food waste. 19% agreed, also. They were only 10% to disagree while 29% of the
respondents did not know. 53% of the Turkish business entities though t tha t they can m inim ize
food waste if they make a better m enu planning. On the other hand, 44% disagreed w ith this
opinion.
A strong m ajority of the Uzbekistan hospitality places th a t were surveyed agreed and fully
agreed tha t if they better p lanned their m enu they could m in im ize their food wastage (70% ).
The rest of the respondents were shared between the other propositions (10% each) and 20%
disagreed in total.
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