Oman Food Bank to combat food waste, support 6,000 families

Muscat Daily

15-03-2025

Muscat – Oman Food Bank (Daima) has launched several initiatives aimed at assisting over 6,000 families across the sultanate in an effort to reduce food waste and support needy families during Ramadan.
Ahood bint Abdullah al Habishiya, Director of Marketing and Projects at Oman Food Bank, told Muscat Daily that these initiatives include distribution of iftar meals, food baskets, and fruits and vegetables.
'These initiatives are not just about providing food during Ramadan but also about promoting a culture of preserving blessings and minimising food waste,' Ahood said.
Since its establishment in 2021, the food bank has been dedicated to preserving surplus food and distributing it among those in need. To date, the organisation has distributed over 300,000 meals, equivalent to around 180 tonnes of food.
However, the bank's vision extends beyond food distribution. It actively works on recycling surplus food and transforming it into locally beneficial resources. This approach aligns with Oman's broader sustainability goals under Vision 2040, focusing on economic and environmental sustainability.
'Our mission is to reduce food waste, promote sustainability and enhance food security by ensuring that surplus food reaches those who need it most,' Ahood said.
Highlighting the scale of the issue, Ahood cited data from be'ah, which revealed that Oman generates approximately 560,000 tonnes of food waste annually, incurring costs of around RO60mn. Additionally, the country imports food worth about RO1bn each year, while managing household waste costs an additional RO100mn.
She stressed the importance of adopting smarter consumption habits to reduce waste. 'We should rationalise our spending, purchase only essential items and adopt more mindful consumption practices.'
Ahood suggested practical steps such as preparing shopping lists, cooking in smaller quantities for gatherings, and teaching children the value of food and the importance of minimising waste.
International practices offer valuable insights. In China, restaurants face penalties for generating excessive food waste, while South Korea enforces strict food recycling regulations. The latter recycles over 90% of its food waste – turning 30% into fertiliser, 60% into animal feed and 10% into biofuel.
Ahood added that tackling food waste in Oman requires collective action. 'We need to enhance volunteer work and encourage the community to participate in reducing waste and promoting responsible food disposal.'
However, the mission is not without challenges. Identifying and reaching eligible families, ensuring safety in surplus food distribution, and raising awareness about the food bank's role in food security remain key obstacles. She also underscored the need for stronger legal frameworks to manage food waste and encourage collaboration among charitable organisations.
Highlighting the global context, she noted, 'Over a billion people worldwide suffer from poverty and hunger, while nearly a third of all food is lost or wasted before it reaches consumers.'
To address this, Oman Food Bank collaborates with specialised institutions and leverages social media platforms to raise awareness about responsible consumption and the negative impacts of food waste.
'Our goal is to emphasise the value of food, highlight the consequences of waste and raise awareness about its impact on food security,' she said.
Ahood concluded by calling for unified efforts to address these challenges and build a more sustainable and food-secure society in Oman.