Food security expert Fadel ELZUBI confirmed that with the advent of the holy month of Ramadan, the phenomenon of food waste in Jordan resurfaces in a striking and concerning manner, as food consumption rates increase by 25–30% compared to other months of the year. He explained that reports from the Consumer Protection Association and food security experts indicate that nearly 35% of this increased consumption ends up as waste, turning the month of blessing and solidarity into a space for unjustified extravagance.
ELZUBI pointed out that the latest official figures clearly reveal the scale of the problem. According to the UN Environment Programme’s 2024 report, the average Jordanian wastes about 101 kg of food annually—more than 1.1 million tons at the national level. Recent national studies launched in December 2025 by the Ministry of Agriculture, the Department of Statistics, and the World Food Programme showed that the average annual household food waste per person is 81.3 kg, with the highest rates recorded in Zarqa Governorate and the lowest in Ajloun. In other sectors, food waste in restaurants reached about 12,291 tons, in hotels 3,739 tons during 2024, and in hospitals 1,302 tons. These figures show that households account for the largest share of waste, often linked to consumption patterns, unplanned purchasing habits, and weak food management at home.
He added that the phenomenon worsens specifically during Ramadan due to excessive preparation of iftar and suhoor meals, the abundance of family and social banquets, and promotional offers that encourage buying more than needed. Local reports indicate that food waste may reach 30% of prepared meals during the month, in clear contradiction with the spirit of Ramadan, which is based on moderation and solidarity.
ELZUBI further noted that this extravagance is not limited to Jordan but extends to other Islamic countries. In West Asia, food waste during Ramadan reaches between 30–50% of prepared meals, while in Gulf countries such as Qatar, the UAE, and Saudi Arabia, it is estimated at 25–50%, making Ramadan one of the most wasteful periods across the Islamic world.
He emphasized that the repercussions of food waste go beyond local boundaries, linking directly to rising global food prices. With the surplus left unused domestically, Jordan—highly dependent on imports to secure basic commodities—is forced to import additional quantities.
He pointed out that amid sharp fluctuations in international markets caused by geopolitical conflicts, climate change, and rising energy prices, Jordan becomes more vulnerable to external shocks. Any increase in global prices directly impacts the import bill and households’ ability to afford food, threatening national food security and deepening economic fragility.
At the national level, reducing food waste by a reasonable margin could save millions of dinars annually and ease pressure on scarce water and limited agricultural land. Food waste also increases financial burdens on households, especially under difficult economic conditions, and weakens their ability to cope with rising prices of essential goods.
ELZUBI highlighted that the environmental impact of food waste is no less serious, as it leads to extensive depletion of agricultural land and water—already among the scarcest resources in Jordan—and contributes to generating 8–10% of global greenhouse gas emissions, particularly methane, which accounts for about 30% of global warming when organic waste decomposes in landfills. In a country suffering from acute water scarcity, food waste becomes a direct factor in deepening the crisis, since producing wasted food consumes large amounts of water and energy that go to waste.
He explained that the causes of food waste during Ramadan include excessive meal preparation driven by social customs and hospitality, unplanned shopping influenced by promotions and fear of shortages, weak planning and storage, reluctance to use leftovers in favor of fresh foods, and hosting banquets that exceed the actual number of attendees.
He also stressed the need to promote a culture of donation and sharing by distributing surplus food to neighbors or delivering it to food banks and charities, alongside moderation in organizing banquets, setting guest numbers in advance, and involving children in planning and cooking to strengthen their awareness of the value of blessings