Oman Food Bank launches Ramadan campaign to curb food waste

2026-03-10 - 18:08

Muscat – As food purchases and preparations surge during the holy month, Oman Food Bank (Daima) has launched a nationwide campaign urging moderation in consumption and calling on the public to reduce food waste during Ramadan. The awareness drive, launched at the beginning of Ramadan, encourages individuals, families, restaurants and hotels to plan meals responsibly and donate surplus food that is safe for consumption. The collected food is distributed among families in need through the bank’s expanding network of partners across the sultanate. Through collaborations with restaurants and hotels, surplus cooked meals are collected and delivered in accordance to strict health and safety standards, ensuring that excess food reaches beneficiaries rather than being discarded. The campaign is also backed by intensified media outreach and community initiatives highlighting the importance of food preservation as a shared social responsibility. The efforts align with the sustainability goals outlined in Oman Vision 2040, which promotes reducing waste and improving resource efficiency within a circular economy. Speaking to Muscat Daily, Ahood bint Abdullah Al Habsi, Director of Marketing and Projects at the food bank, said this year’s Ramadan programme focuses on raising awareness on responsible consumption while strengthening mechanisms for collecting and distributing surplus food. She said the organisation is rolling out a broad media and marketing campaign to introduce its initiatives to the public and reinforce the concept of collective responsibility in addressing food waste during a period typically marked by higher levels of consumption. As part of its future plans, the food bank is preparing a major digital expansion in 2026 through the upgrade of its app and wider online registration of donors and volunteers. The step is expected to speed up response times and enhance the management of transportation and distribution operations. Partnerships with restaurants and hotels are also being strengthened through the Preserving Food programme, under which memoranda of understanding are being signed to ensure advance planning for surplus quantities and the safe collection and transport of food. Beyond redistribution, the bank is working to reduce organic waste by recycling unusable food portions and converting these into organic fertiliser or animal feed, supporting environmental sustainability while expanding charitable outreach. To ensure assistance reaches those most in need, the bank relies on databases of low-income families supported by social and financial assessments, as well as field visits to ensure fair distribution and avoid duplication. Around 6,000 families across several governorates are expected to benefit from the bank’s programmes during Ramadan 2026, with a wider geographical reach and additional food collection and distribution points. The number of Ramadan food baskets and iftar meals is projected to increase by 15% to 25% compared to previous years, supported by expanded partnerships and improved logistics. Ahood said the food bank’s message remains clear: Ramadan is a month of giving, not excess. “Moderation, thoughtful planning and donating surplus food can transform the spirit of Ramadan into lasting social responsibility while helping preserve resources for future generations,” she said.