COMCEC

Reducing Food Waste

In the OIC Member Countries

•

Bread and Cereals

: Average of 23,05 grams / week du ring the p reparation step, 11,75

grams du ring the service and 3,75 grams of plate-waste / week was reported by

households.

•

Sugar and Sweets: Average of 46 grams / week du ring the preparation step, 25,35

grams du ring the service and 19 grams o f plate-waste / week was reported by

households.

Cameroon

•

Dairy Products:

Average of 118 grams / week du ring the p reparation step, 122 grams

du ring the service and 117 grams o f plate-waste / week was reported by households.

•

Meat/Eggs/Legumes:

Average of 112 grams / week du ring the preparation step, 96

grams du ring the service and 94 grams o f plate-waste / week was reported by

households.

•

Fruits and Vegetables:

Average o f 280 grams / week du ring the preparation step, 175

grams du ring the service and 146 grams o f plate-waste / week was reported by

households.

•

Bread and Cereals:

Average o f 184grams / week du ring the preparation step, 169

grams du ring the service and 98 grams o f plate-waste / week was reported by

households.

•

Sugar and Sweets: Average o f 172grams / week du ring the preparation step, 109

grams du ring the service and 66 grams o f plate-waste / week was reported by

households.

Saudi Arabia

•

Dairy Products:

Average of 810 grams / week du ring the p reparation step, 787 grams

du ring the service and 266 grams o f plate-waste / week was reported by households.

•

Meat/Eggs/Legumes:

Average of 1.491 grams / week du ring the preparation step,

1.359 grams du ring the service and 423 grams of plate-waste / week was reported by

households.

•

Fruits and Vegetables:

Average o f 1612 grams / week du ring the preparation step,

1775 grams du ring the service and 573 grams of plate-waste / week was reported by

households.

•

Bread and Cereals:

Average of 1532 grams / week du ring the preparation step, 1342

grams du ring the service and 419 grams o f plate-waste / week was reported by

households.

•

Sugar and Sweets: Average o f 642 grams / week du ring the preparation step, 656

grams du ring the service and 82 grams of plate-waste / week was reported by

households.

Senegal

•

Dairy Products:

Average of 2558,25 grams / week du ring the preparation step, 2506,75

grams du ring the service and 416 grams o f plate-waste / week was reported by

households.

•

Meat/Eggs/Legumes:

Average of 3172,95 grams / week du ring the p reparation step,

3096 grams du ring the service and 965 grams of plate-waste / week was reported by

households.

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