COMCEC
Reducing Food Waste
In the OIC Member Countries
Hospitality sector
a) Afghanistan
• All the food business places (restaurant, bars, pubs, coffees) are opened every day;
• A lm ost none o f the hospitality places state th a t they have their ow n food waste
collection system;
• Average reported waste per entity per day
o An average of 1,80 kg of m eat/ch icken/fish
o Average of 1,76 kg of vegetable and salad
o Average of 1,23 kg of cereals and bakery products
o Average and 2,70 liters o f fizzy juice
• M ain reason of their food waste is related to the clients' leftovers and over orders from
the pa rt of the clients;
• All the Afghanistan food businesses answered tha t they dispose their solid food waste
to the nearest bin;
• Most of them take their liqu id food waste to washbasin;
• All of them th row tea bags, coffee granules and vegetable peelings to the nearest bin
• Most of them th ink th a t tha t less than 15% o f their customers take the ir leftovers back
home;
• Most of them thinks tha t food waste is a p rob lem even if it is natural and
biodegradable;
• Most of the Afghanistan food businesses do n o t care abou t the am oun t o f food waste
th a t they th row away and alm ost all o f them do n o t try to keep it to the m in im um ;
• Most of them care abou t food poisoning and therefore try to be careful abou t food
storage
• Most of them also do no t believe m anaging food waste is pa rt o f their job;
• A lm ost all o f them th ink tha t preparing too much diet, as well as p rom otions on
foodstuffs in the stores lead to food waste;
• All the hospitality places believe tha t to m in im ize food waste trainings, a national
campaign and food waste collection lead by the authorities w ou ld be useful;
b) Benin
• A lmost all the places (restaurant, bars, pubs, coffees) are opened at least 6 days;
• Most the hospitality places state tha t they do n ’t have their own food waste collection
system and none of those who do n 't have such system p lan to have one;
• Average reported waste per entity per day
o An average of 4,98 kg of m eat/ch icken/fish
o Average of 1,97 kg o f vegetable and salad
o Average of 1,47 kg o f fruits
o Average of 0,39 kg o f cereals and bakery products
o Average of 0,28 kg o f sweet
o Average of 0,45 liters of fruits juice
o Average o f 0,35 liters of m ilk
o Average of 0,0526 liters of yoghurt
o Average and 0,56 liters o f fizzy juice
• Main reason of their food waste is related to the clients' leftovers;
197