Understanding the Scale of Food Waste in Morocco
In a startling revelation, Moroccan households discarded approximately 4.2 million tons of food in 2022, which translates to an average of 113 kilograms per person annually. This alarming statistic has been brought to light by the Economic, Social, and Environmental Council (CESE), which has raised concerns regarding the severe implications of food waste on the economy, society, and environment. During a recent communication meeting, CESE President Abdelkader Aamara emphasized the urgent need to tackle this escalating issue, underscoring the necessity for a comprehensive national action plan aimed at curbing food waste.
The council's findings stem from a national consultation that engaged 1,591 participants, revealing that food waste is influenced by various factors. Notably, 25% of respondents cited changes in the appearance or smell of food products as a primary reason for waste, while 21% attributed it to items exceeding their expiration dates. Additionally, poor meal planning was responsible for 16% of the waste, and 12% of participants indicated that purchasing excess quantities contributed to the problem. A lack of knowledge about food preservation methods was also identified by another 12%, while 8% noted that a preference for fresh products leads to more waste, and 4% mentioned that the low cost of certain food items encourages disposal.
Key Insights and Recommendations for Reducing Food Waste
The survey further revealed that canned foods are the most commonly wasted items, accounting for 36% of discarded products, followed closely by ready-to-eat meals at 35%, and fresh foods at 23%. When asked about potential solutions to mitigate food waste, 29% of respondents believed that purchasing amounts that align with actual needs would be the most effective strategy. Additionally, 19% emphasized the importance of donating food before it reaches its expiration date to support vulnerable populations, coupled with ensuring proper storage conditions.
To prioritize actions, 22% of participants advocated for enhancing research into food preservation technologies and recycling methods, while 20% stressed the need for designated collection points or sorting centers for food products. Furthermore, 19% called for increased awareness campaigns targeting both consumers and producers to highlight the risks associated with food waste. In a bid to address the issue, 14% proposed allocating specific sections in large retail stores for products nearing expiration at discounted prices, a move aimed at minimizing food loss.
Aamara elaborated that food waste is not confined to consumer behavior; it permeates the entire food value chain. He pointed out that certain agricultural sectors, particularly fruits, vegetables, and grains, suffer loss rates between 20% and 40% during various stages including production, harvesting, storage, and transportation. CESE member Mina Rachati echoed this sentiment, noting that the phenomenon exacerbates pressure on natural resources, with over 1.6 billion cubic meters of water wasted annually on food that ultimately goes unused.
In light of these pressing concerns, the council has recommended the establishment of a national action plan aimed at reducing food loss and waste, which would include the introduction of legislation to combat food waste and the standardization of food expiration labeling. Furthermore, a governance mechanism that integrates government bodies, the private sector, and civil society is essential. The establishment of a national observatory is also crucial for monitoring food waste, gathering data, and formulating relevant policy measures. Other recommendations call for improving storage and transportation infrastructure in agricultural regions, encouraging the processing of agricultural products, promoting food donation, and developing digital tools to enhance inventory management and solidarity initiatives designed to curtail food waste.
As reported by en.yabiladi.com.
