A recent survey sheds light on the concerning relationship between UAE residents’ frequent takeout orders and the escalating issue of food waste. The study, titled “How the UAE Eats: National Household Food Waste Survey 2023,” conducted by the National Food Loss and Waste Initiative (Ne’ma) and the Behavioural Science Group, unveils crucial insights into the growing problem.
Takeout Culture and Overordering:
The survey discloses that a substantial 57% of respondents admit to ordering takeout more than once a week, with 40% acknowledging the common practice of overordering. The section emphasizes the potential role of collaborations with delivery apps in encouraging more judicious ordering habits.
National Action Plan and Annual Costs: Food Waste
With 40% of food in the UAE going to waste annually, costing Dh6 billion, the article explores the recently announced national action plan aiming to slash food waste by 50% by 2030.
Challenges and Solutions:
Despite a strong desire to cut down on food waste, the survey underscores the need for specific knowledge, practical advice, and broader policy solutions. It suggests that addressing challenges around food waste requires a multifaceted approach.
Public Perception and Environmental Impact:
A notable 85% of respondents view food waste as a significant problem affecting national security, and 87% believe that every individual has a role in reducing it. Over half (57%) recognize food waste as harmful to the planet.
Commonly Wasted Items and Shopping Habits:
The survey reveals that commonly wasted items include bread and bakery items (36%), vegetables (34%), and fruit (31%). It also explores shopping habits, with 52% often purchasing food based on special offers and 25% buying food without a clear plan for its use.
Education and Awareness:
Education emerges as a crucial factor in tackling food lose and waste, with 65% checking use-by and best-before dates before purchasing food. However, only 16% claim to fully understand these terms. The article emphasizes the need for increased awareness campaigns and educational initiatives.
Health Concerns and Reusing Leftovers:
Health concerns are cited by 42% as a reason for not reusing leftover food. Despite these challenges, the article highlights growing awareness, with some hotels, restaurants, and retailers launching campaigns to inform the public and repurpose leftover food.
Hospitality Perspectives:Â
Leading hospitality groups, such as Hilton, stress the importance of education in reducing food waste. They highlight that raising awareness within the restaurant environment can be a powerful driver of change.
Dubai’s Unique Challenge and Tourist Influence
The article delves into Dubai’s specific challenge, with around 40% of produced food ending up wasted, according to the Carbon Centre of Excellence. It explores the influence of tourism on consumption patterns, with tourists often prioritizing pleasure over environmental consciousness, contributing to larger portion sizes and increased waste in hotels and restaurants.
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