Thursday, 15 Apr 2021
People in Oman waste food to the tune of RO57mn a year, which is enough to meet 18 per cent of the annual food demand in the country. The Oman Environment Services Holding Company (Be’ah) revealed the statistics in an awareness drive to make people aware that food wastage goes up even more during Ramadan.

‘Amount of food wasted in Oman enough to meet 18% annual demand’

Be’ah, the business accountable for waste management and regulation in the sultanate, added that about 27 per cent of municipal waste in the sultanate consists of meals things. The practice of disposal of meals goes up several instances in Ramadan.

Although there are a couple of charitable organisations who distribute the leftover meals to the needy, far better awareness against meals wastage is a need to, the business added. In an earlier study on household meals wastage in an Omani family members carried out by Esma Karim al Balushi, from the Department of Natural Resource Economics, Sultan Qaboos University (SQU), meals wastage was identified to be fairly higher in the sultanate.

The study estimated the typically recognized ‘plate waste’, i.e. the weight of meals served and left unconsumed. As element of the study, the meals at the two stages (served on plate and unconsumed) was weighed for each and every family members member at lunch for 1 week. The typical serving of meals, in the studied household, ranged from 250g to 600g for youngsters and adults, respectively. The typical plate waste ranged from 143g to 41g for youngsters and adults, respectively.

The highest percentage of meals waste (57 per cent) was amongst youngsters among the age of 1 and 5 years and as would be anticipated the lowest (seven per cent) was amongst adults more than 40 years. The adolescents in the age group of six to 18 years wasted about 56 per cent of the meals. The typical family members plate waste was 35 per cent by weight.

The study additional estimated that an typical Omani family members would be wasting RO70 per month as meals waste. Dr Hemesiri Kotagama of the Department of Natural Resources Economics, SQU who supervised Esma in her project, mentioned that education is maybe 1 of the most successful and sustaining approaches to address the root trigger of meals waste, of altering the attitude of individuals towards decreasing meals waste.

Dr Kotagama additional mentioned that Esma’s study is maybe modest, in terms of scientific rigour and representativeness, but it gives a sense of magnitude of the issue and suggests the require for additional rigorous research of not only plate waste but of meals waste along the meals provide chain. Food waste indicates meals that is thrown away even when it is nonetheless appropriate for human consumption. The Food and Agriculture Organization (FAO) of the United Nations in a 2011 study titled, ‘Global Food Losses and Food Waste’ estimates that 1 third of the planet meals production is lost and wasted (1.3bn tonnes per year).

The per particular person waste of richer nations (95-115kg/year) is about ten instances a lot more than the poor nations (six-11kg/year). The meals waste at the customer or household in the richer nations (222mn tonnes) is virtually equivalent to the meals production in Sub-Saharan Africa (230mn tonnes).

Information Source: Muscat Daily

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