BAHRAIN is at the top of all Arab nations and fourth in the world when it comes to food waste.
A national drive in a broader perspective can help identify ways to limit food waste while also promoting healthy nutrition.
We can reduce food waste by obtaining less or eating more. The main concern here would then be if people are reducing waste by eating more, what does that mean for nutrition (or obesity)?
Food waste refers to the loss of edible food that is not consumed for various reasons. It occurs at all levels of the supply chain, from farm to transportation, processing, retail, food service and consumer levels.
There are certain ways that have been adopted by various developed nations and surely can be adopted in Bahrain. For instance, restaurants that offer buffet-style dining should limit food waste by imposing fines or offering incentives to ensure people finish the food they select.
Also, use of smaller plates and scoops can nudge people to select less food.
Choosing more processed food could reduce waste but is not desirable from a health perspective. Learning strategies for better meal planning and using a list for grocery shopping are better ways to accomplish both food waste reduction and improved nutrition goals.
To encourage good nutrition, small changes in our daily routine can be made. If you have young children, you can try frozen vegetables. You can take a little bit out at a time and do some testing with your children; you will not have a whole package that might go to waste.
Home cooking is a win-win in terms of promoting health and reducing food waste. People who cook might over time become more skilled at repurposing leftovers and being more creative with foods that are about to go to waste.
Some policies at the national level could be formulated for a school nutrition programme aiming to identify behavioural nudges to increase fruit and vegetable consumption among youngsters, while reducing waste. Freezing leftovers for future meals could also be a helpful strategy if you have freezer space.
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