Food Waste Crisis in Morocco
The Economic, Social and Environmental Council of Morocco has unveiled shocking statistics regarding food waste in the country. According to their findings, Moroccan households waste approximately 4.2 million tons of food each year, translating to an alarming average of nearly 113 kilograms per individual. These figures were presented by Abdelkader Amara, the president of the council, during a session in Rabat, focusing on the pressing issue of food loss and waste. This phenomenon not only represents a significant economic burden but also raises serious environmental concerns, with estimates suggesting that around 1.6 billion cubic meters of water are utilized annually to produce food that ultimately goes uneaten.
The data highlights that food loss occurs at various stages throughout the food value chain, with wastage rates in production, harvesting, storage, and transportation stages—especially within the fruit, vegetable, and grain sectors—ranging from 20% to 40%. The council indicated that this issue is linked to several factors, including inadequate planning regarding consumption, purchasing excess food, limited knowledge about food preservation methods, and irrational commercial and consumer practices.
Need for a National Strategy
In response to this crisis, the council is advocating for a sustainable national food strategy that prioritizes the reduction of food loss and waste within its core policies, thereby supporting food sovereignty and security while safeguarding natural resources. They have proposed the creation of specific legislation aimed at combating food waste, which would prohibit the destruction of unsold food and encourage its redistribution through donations to charities and food banks. Furthermore, they recommend establishing a national observatory for food loss and waste to gather data, produce indicators, and monitor the situation.
Additionally, the council urges the enhancement of storage and transportation infrastructure, promotes shorter marketing channels to minimize the number of intermediaries, and encourages businesses to donate surplus food. The implementation of digital solutions for inventory management and the redistribution of unsold products is also recommended. This comprehensive approach is based on a participatory framework that included listening sessions with various stakeholders and citizen consultations through the digital platform 'I Participate', which involved 1,591 participants.
As reported by pjd.ma.
