open access publication

Article, 2024

Household Food Waste in Morocco: An Exploratory Survey in the Province of Kenitra

Sustainability, ISSN 2071-1050, Volume 16, 11, Page 4474, 10.3390/su16114474

Contributors

Belfakira, Chaimaa [1] [2] Hindi, Zakia [1] [2] Lafram, Amina [1] [2] Bikri, Samir [1] [2] Benayad, Asmaa [1] [2] Bilali, Hamid El 0000-0002-0322-2034 (Corresponding author) [3] Bügel, Susanne Gjedsted 0000-0003-4299-0500 [4] Średnicka-Tober, Dominika 0000-0002-8143-2918 [5] Pugliese, Patrizia 0000-0001-6753-7804 [3] Strassner, Carola 0000-0001-7962-8690 [6] Rossi, Laura 0000-0001-9976-9394 [7] Stefanovic, Lilliana [8] Aboussaleh, Youssef 0000-0001-5060-5137 [1] [2]

Affiliations

  1. [1] Department Life Sciences, Faculty of Sciences, University Ibn Tofail, B.P. 133, Kenitra 14000, Morocco;, chaimaa.belfakira@uit.ac.ma, (C.B.);, zakia.hindi@uit.ac.ma, (Z.H.);, amina.lafram@uit.ac.ma, (A.L.);, samir.bikri@uit.ac.ma, (S.B.);, asmaa.benayad@uit.ac.ma, (A.B.);, youssef.aboussaleh@uit.ac.ma, (Y.A.)
  2. [2] Université Ibn-Tofail
    3. [NORA names: Morocco; Africa];
  3. [3] International Centre for Advanced Mediterranean Agronomic Studies
    4. [NORA names: Italy; Europe, EU; OECD];
  4. [4] University of Copenhagen
    5. [NORA names: KU University of Copenhagen; University; Denmark; Europe, EU; Nordic; OECD];
  5. [5] Warsaw University of Life Sciences
    6. [NORA names: Poland; Europe, EU; OECD];

Abstract

The data from the United Nations Food Waste Index 2021 suggest that food losses and waste represent a pressing challenge, even in developing countries. This study investigates food waste in Morocco, specifically focusing on Kenitra province (northwestern Morocco). It quantifies the food waste types and quantities in Kenitra households and explores the underlying causes. Conducted in 2022, the research involved 442 respondents aged 18 and above, utilizing both face-to-face and online surveys. The findings reveal bread as the most wasted item, with minimal waste of meat and cereals. On average, households discard 361 g of bread per week, 98 g of fresh produce, and 9 g of cheese. The primary causes of food waste are difficulties in reusing small leftovers (32%), followed by challenges in meal preparation with available ingredients (34%). This study underscores the urgent need for targeted interventions to address food waste effectively in Kenitra. By shedding light on waste dynamics and causes, it contributes to understanding this critical issue and offers valuable insights for policymakers and stakeholders working to implement strategies for reducing food waste and promoting sustainable consumption practices.

Keywords

Exploratory, Kenitra, Morocco, Northwestern, bread, cereals, cheese, consumption practices, countries, data, developing countries, difficulties, dynamics, exploratory survey, face-to-face, findings, food, food loss, food waste, food waste types, fresh produce, household food waste, households, implementation strategies, index, ingredients, intervention, issues, items, leftovers, light, loss, meal, meal preparation, meat, minimal waste, northwestern Morocco, online survey, policymakers, practice, preparation, producers, promote sustainable consumption practices, province, province of Kenitra, quantity, reduce food waste, research, respondents, shed light, stakeholders, strategies, study, survey, targeted interventions, type, units, waste, waste dynamics, waste index, waste items, waste of meat, waste types, weeks

Funders

  • Danish Ministry of Environment and Food
  • Ministry of Agricultural, Food and Forestry Policies
  • National Centre for Research and Development
  • Federal Ministry of Food and Agriculture

Data Provider: Digital Science

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