However, the widespread presence of these tables faces a growing challenge in the form of the food waste they generate, raising fundamental questions about the fate of surplus food, the efficiency of its management mechanisms, and the impact of the economic changes the region has witnessed in recent years.

The Food and Agriculture Organization of the United Nations (FAO) also reports that average food waste in the Middle East and North Africa region reaches about 250 kilograms per person, equivalent to more than 60 billion U.S. dollars annually.

Specifically during Ramadan, consumption rates in the region escalate due to habits related to organizing tables and the variety of dishes served, leading to the accumulation of large amounts of food leftovers that require effective management mechanisms to reduce waste.

This surplus poses a significant challenge regarding the fate of food waste and the ways to manage it efficiently, especially in light of successive economic crises and their direct impact on Arab economies.

In the past, directly disposing of food in the garbage was the most common practice due to the absence of effective organizational mechanisms.

To implement these approaches on the ground, specialized institutions in several Arab countries have emerged to manage surplus food, relying on rapid sorting mechanisms to ensure food safety before redistribution to needy families. Governments and civil institutions have also launched awareness campaigns to reduce waste, including promoting the preparation of quantities suitable for consumption and the redistribution of surplus.

Economic pressures and waste reduction

In a special comment to Annahar economic expert Hanan Ramsis asserts that Ramadan tables are a widespread feature in many Arab countries, with some considering them an essential part of the month. However, ongoing economic crises have led to a decrease in their number compared to the past due to rising food prices.

She adds that there are institutions in Arab countries working to redirect waste by separating consumable food and delivering it to the neediest individuals, noting that the scale of waste varies from country to country according to economic conditions and levels of organization. If any food surplus remains, coordination is often made with charities to ensure it is put to use.