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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;

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