Reducing Food Waste
In the OIC Member Countries
COMCEC
legumes; fruit and vegetables; and bread and cereals. As with Cameroon, the most common
leftovers are fruit and vegetables.
Table 31: Estimated amount of food waste generated, on average, by a Saudi household, per
year
Average food waste per year
(kg)
During food
preparation
Serving of food Plate waste
Dairy products 42 41 14
Meat, eggs &legumes 78 71 22
Fruit &vegetables 84 92 30
Bread &cereals 80 70 22
Sugar & sweets 33 34 4
Source: Field survey results: Cameroon, SaudiArabia & Turkey: 100 household and 100food service establishments;
Afghanistan, Benin, Senegal and Uzbekistan: 20 household and 20food service establishments.
Food service sectorfood waste
94 food service establishments were surveyed, covering restaurants, bars and pubs, and coffee
houses, with most operating 7 days a week.
Food service sector respondents noted the main reason for food waste generated in their
establishments was due to customers leftovers, probably as a result of too large a portion size
being served. Food reaching its expiry date was also reported a common cause. Most
respondents felt that customer behavior was the biggest driver for food waste, and 37% felt
children in particular were the main cause of food waste. In addition, food not meeting aesthetic
standards (FAO, 2011a), poor stock management and the preparation of too much food in the
kitchen led to an increase in food waste (European Commission, 2016). Buffets were deemed
the most wasteful service option (European Commission, 2016). Almost all establishments have
their own food waste collection system in which to dispose uneaten food.
As with the household respondents most Saudi food service sector respondents felt that food
waste is not a problem as it is natural and biodegradable, and nearly all agreed that discarded
food packaging has a greater environmental impact than food waste. However, most do think
food waste is an important issue, and that it is their responsibility to reduce it. They felt that if
they had an improved understanding of the environmental impact associated with food waste
they would be likely to reduce it further. In terms of solutions to reduce food waste, most of the
sector agreed to all the solutions proposed, particularly better menu planning and would
welcome training.
Table 32 provides an estimate of food waste generated by Saudi food service respondents per
year. Vegetables and salad; fruit; meat, chicken and fish are the most commonly disposed foods.
Liquids contributed a significant component to the food waste thrown away. This might be due
to the high consumption and perishability of these foods.
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