During the month of Ramadan, people are accustomed to diversifying the types of meals served on their iftar tables. However, once the meal is finished, many tend to discard the leftover food, which ultimately ends up in the "garbage bin," leading to significant amounts of food being wasted daily.
اضافة اعلان
In this regard, Dr. Fadil Al-Zoghbi, a food security expert and former United Nations Food Ambassador, states that Ramadan is a month of blessings and goodness. However, when looking at the situation, it has turned into a month of extravagance, waste, and food wastage due to ongoing Eastern traditions in the Arab and Islamic world.
Al-Zoghbi explained, in an exclusive interview with "24," that the measures taken to address this issue are "hesitant" and have not reached the level of urgency required to tackle this threat. He emphasized the need to raise awareness through campaigns aimed at reducing waste and implementing stricter actions, including the imposition of fines.
He also pointed out that this issue is closely linked to food security and the Sustainable Development Goals, especially goals 2, 12, and 16, which require strong action to achieve development.
Regarding food wastage indicators in the Arab world, the UN expert highlighted that the 22 Arab countries lose 60 million tons of food annually, a staggering figure considering the population size. This necessitates immediate action to change our Eastern habits, particularly during banquets, events, and seasonal occasions.
24 Special Report: The Harmful Effects of Carbonated Drinks at Iftar During Ramadan
Some people turn to carbonated drinks to break their fast at iftar during Ramadan, without realizing the risks they may pose to their digestive system, which warrants attention.
To address the issue of food wastage, particularly during Ramadan, Al-Zoghbi recommends the following measures:
Encouraging people to prepare a shopping list and avoid random purchases, ensuring they buy only what is necessary.
Cooking food in quantities that match the family size without over-preparing, to avoid wastage of leftovers.
Limiting the variety of dishes cooked and abandoning the habit of excessively diversifying the menu.
Mandating citizens to sort food at home and imposing fines on violators, allowing for the recycling and reuse of leftovers.
Sorting food helps people realize the large quantities they are wasting, which may encourage them to change their behavior.
During events, coordinating with charitable organizations or distributing excess food to those in need to prevent it from spoiling and being wasted.
Changing poor consumption habits to a stricter, more disciplined approach.
(Agencies)
