AMMAN — The
Food and Agriculture Organization of the
United Nations (FAO) estimates that about 950,000 tonnes of food are wasted
annually in the Kingdom, entailing the loss of 25 million cubic meters of water
used in the production of this food, Khaberni reported.
اضافة اعلان
Many charitable societies take the initiative to collect
excess food that is suitable for consumption or leftovers from events that are
properly wrapped, and communicate with communities in need of food to
distribute the surplus quantities.
FAO programsFAO representative in Jordan Nabil Assaf said that
organization’s most prominent efforts when it comes to food waste are to
enhance the transfer of knowledge and innovation in
agriculture and rural areas, to issue periodic bulletins on the food situation at all levels, to
boost the feasibility and competitiveness of all types of agriculture, and to
encourage innovative technologies and sustainable management of agriculture.
The value of Jordan’s agricultural production is estimated
at about $2.2 billion — about 5.6 percent of the gross domestic product — and
about 76,000 Jordanians work in the agricultural sector, the equivalent of 5.5
percent of the total Jordanian workforce, Assaf said.
The FAO also works to raise awareness and develop programs
to facilitate collaboration between officials and key institutions concerned
with food security issues such as food loss and waste.
‘No Food Waste’ initiativeThe Ministry of Agriculture launched the "No Food
Waste" initiative last November in cooperation with the FAO and the
World Food Program, noted Nada Freihat, an engineer at the ministry. The initiative
aims to help implement activities, which include preparing a study on the
amount of wasted food in the Kingdom and organizing media awareness campaigns
targeting families, students, restaurants, and hotels to promote a culture of
innovation. The purpose of these awareness campaigns is to preserve food,
reduce waste, and encourage young people to come up with creative ideas.
The initiative also involves creating networks between
hotels and charities and cooperating with partner organizations to facilitate
the supply of surplus quantities of food to needy families.
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