Reducing Food Waste
In the OIC Member Countries
COMCEC
• A vast m ajority of them th ink tha t if they had a better know ledge on how to store food,
on h ow to better do food shopping and on the environmental im pac t of food waste,
they w ou ld th row less food away;
• All the households th a t were surveyed care abou t food poisoning and therefore try to
be careful abou t food storage;
• They are quite divided abou t the statements according to which cooking too much diet
as well as store p rom otions lead to food waste;
• A clear m ajority of them th ink tha t a lo t o f food waste is dow n to the kids;
• Uzbekistan households are rather divided as for the question of tak ing back home their
food leftovers from the restaurant as well as on the eventuality of being refused to take
back their leftovers by the food businesses;
• A m ajority thinks tha t super-sizing food as well as the way o f offering the food are a
trend contributing to leftover food;
• Most the Uzbekistan households th in k tha t some o f the solutions they were introduced
could contribute to reduce food waste (encouraging restaurants to sell ha lf portions,
using smaller buffets or taking back home the food leftovers);
• A lmost all of them state to be aware of the am o u n t of m oney tha t is throw n away w hen
leftovers are th row n away.
Amount of food waste produced in Household
a) Afghanistan
• Dairy Products: Average of 7200 grams / week du ring the preparation step, 7850
grams du ring the service and 0 grams of plate-waste / week was reported by
households.
• Meat/Eggs/Legumes: Average of 4650 grams / week du ring the preparation step, 4430
grams du ring the service and 0,59 grams of plate-waste / week was reported by
households.
• Fruits and Vegetables: Average of 13850 grams / week du ring the preparation step,
12475 grams du ring the service and 2,22grams of plate-waste / week was reported by
households.
• Bread and Cereals: Average of 18450 grams / week du ring the preparation step, 15875
grams du ring the service and 10 grams of plate-waste / week was reported by
households.
• Sugar and Sweets: Average of 1955 grams / week du ring the preparation step, 1815
grams du ring the service and 0 grams of plate-waste / week was reported by
households.
b) Benin
• Dairy Products: Average o f 85,50 grams / week du ring the preparation step, 20,05
grams du ring the service and 20,05 grams o f plate-waste / week was reported by
households.
• Meat/Eggs/Legumes: Average of 238,4 grams / week du ring the preparation step,
50,75 grams du ring the service and 65,25 grams of plate-waste / week was reported
by households.
• Fruits and Vegetables: Average o f 189,65 grams / week du ring the preparation step,
53,90 grams du ring the service and 54,85 grams of plate-waste / week was reported
by households.
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