Food waste in Bahrain has risen by 23 per cent since 2022, according to research carried out by the kingdom’s main food bank operator.
Although its supporters are grateful that they are able to distribute mountains of unwanted fresh food to families on their register ... they are still keen for people to be ‘more mindful’ when preparing for the holy month, purchasing and cooking only what is needed.
The Conserving Bounties Society, which operates the Bahrain Food Bank (BFB), reported that approximately 493 tonnes of food are wasted daily, soaring to more than 600 tonnes during every day of Ramadan.
“In 2022, food waste in the kingdom was estimated at around 400 tonnes per day,” the society’s chief executive officer Thawra Al Dhaen told the GDN. “Recent estimates suggest this has risen to approximately 493 tonnes per day, a 23pc increase.
“During Ramadan, the figure climbs even higher, exceeding 600 tonnes per day, due to increased food preparation and consumption patterns.”
Ms Al Dhaen explained that, while meals during Ramadan are consumed within fewer hours, preparation of food increases significantly, leaving a lot uneaten.
“The most commonly-wasted foods include home-cooked meals with multiple main and side dishes, restaurant meals, hotel buffets and bulk-prepared iftar meals that are not fully distributed,” Ms Al Dhaen said.
“Serving plentiful food to family and guests is seen as a sign of respect, but while intentions are good, it can unintentionally lead to waste.”
Last year, the society redistributed 70,291 meals.
Year-over-year totals vary depending on the amount of surplus food, the availability of volunteers and donors.
The Conserving Bounties Society has implemented several initiatives to cut food wastage, including partnering with hotels and restaurants to redirect excess food to families and running awareness campaigns focused on mindful cooking as well as smart shopping.
However, managing surplus food during the holy month comes with challenges. “Collection and redistribution can be difficult, especially late at night after ghabga,” Ms Al Dhaen noted.
“Volunteer availability, transportation capacity and limited awareness among donors and households about proper meal planning all contribute to the problem.”
To combat this, she stressed the important role businesses have to play. “Hotels and restaurants can adjust buffet refill strategies, donate surplus food earlier, and train staff in waste-reduction practices to prevent food waste before it occurs,” she added.
The society aims to further increase the number of meals saved this year, while expanding more support to reach more families and beneficiaries.
Since its inception in 2014, the society’s efforts have helped more than 3,000 families and 5,000 individuals, demonstrating the impact of co-ordinated action in reducing food waste.
Last year, 230 tonnes of food were saved, compared to 183 tonnes in 2024.
According to the UN Environment Programme (Unep) Food Waste Index Report 2024, nearly a fifth of all food produced each year is squandered or lost before it can be consumed, and the total cost of food loss and waste for the global economy is estimated at roughly $1 trillion (BD377 billion).
For information about food wastage in Bahrain or to donate, contact 33499499 or @bahrainfoodbank on Instagram.
julia@gdnmedia.bh
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