05-03-2025
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.
