Latest news with #OmanFoodBank
Muscat Daily
15-03-2025
- Business
- Muscat Daily
Oman Food Bank to combat food waste, support 6,000 families
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.
Observer
05-03-2025
- General
- Observer
Sustainable Iftar for a better world
As we embrace the spirit of a sustainable Ramadhan, the traditions of Iftar and Suhoor demand our urgent attention. Each day during this holy month, tonnes of food are discarded, and taking legitimate action could save countless meals from waste. Every morsel of food represents hours of hard work, natural resources, and various factors of production, including gas, electricity and water. Therefore, it's crucial to examine our food practices meticulously. A significant portion of the food waste occurs at hotels, which offer a multitude of Iftar and Suhoor options. Households are also responsible for a considerable share of this waste. The Quran clearly addresses the issue of food wastage in verse 31 of Surah Al A'raf, reminding us: 'O children of Adam! Wear your beautiful apparel at every time and place of prayer; eat and drink; but waste not by excess, for Allah loves not the wasters.' Wastefulness is not only frowned upon in Islam; it is vehemently discouraged. As highlighted in verses 26 and 27 of Surah Al Isra', we are instructed: 'Render to the kindred their due rights, as (also) to those in want, and to the wayfarer; but squander not in the manner of a spendthrift. Verily spendthrifts are brothers of Satan; and Satan is ungrateful to his Lord.' Estimates suggest that food waste during Ramadhan can reach alarming levels, with as much as 40 per cent of cooked food being discarded each day. Some communities tend towards indulgence and excess during this sacred month, despite the Prophet Muhammad (PBUH) advocating for moderation in all aspects of life. Sustainable Iftar for a better world Oman boasts a variety of hotels across different star ratings, each vying to attract guests with enticing Ramadhan packages. Embracing a sustainable Ramadhan programme is not just relevant; it is essential. In an interview with the Observer, Ozge Yilmaz, General Manager of Hilton Garden Inn Muscat, shared insights into their ongoing sustainability programme and 'Green Iftar' initiative, which encompasses various facets of sustainability. 'Our Sustainable Ramadhan Iftar initiative exemplifies our commitment to creating a Ramadhan experience that is both meaningful and practical. We have launched our sustainable Ramadhan initiatives, focusing on a harmonious blend of tradition and environmental responsibility, designed to positively impact the community through conscious choices and actions,' she stated. According to hotel representatives, the Sustainable Ramadhan initiative encompasses several key elements aimed at promoting sustainability. These include reducing food wastage, minimising the use of single-use plastic utensils, and sourcing ingredients and other raw materials locally. Additionally, the initiative supports local communities and businesses, donates surplus food to the Oman Food Bank and promotes behavioural change through zero-waste recipes. The emphasis on Local Food Sourcing highlights the significance of supporting local communities; the Sustainable Ramadhan Iftar initiative prioritises sourcing ingredients from local farmers and producers. This approach not only strengthens regional economies, but also reduces carbon footprints and provides fresher, seasonal ingredients for a healthier Iftar experience. Recognising the environmental and health advantages of a plant-based diet, the initiative encourages the inclusion of plant-based dishes in traditional Iftar menus, contributing to lower greenhouse gas emissions and fostering a more compassionate approach to food consumption. To tackle food wastage effectively, hotels have begun implementing strict measures throughout their Sustainable Ramadhan Iftar operations. By precisely estimating quantities, optimising portion sizes and collaborating with local charities, the initiative aims to significantly lessen food wastage and ensure that every meal served benefits the community. Comprehensive measures to limit plastic usage will also be enforced as part of the Sustainable Ramadhan Iftar initiative. This commitment not only helps reduce plastic pollution, but also promotes a cleaner environment. Hotels should establish strategic partnerships with local food banks, such as the Oman Food Bank, to extend the impact of the Sustainable Ramadhan Iftar initiative. Surplus food from Iftar events will be donated to support their mission of alleviating food insecurity, ensuring that the benefits of this initiative reach beyond the immediate community. By embracing these sustainable practices, we can all contribute to a better, more responsible way of observing this holy month.
