For a nation that loves its food, there is a staggering amount of it wasted in the UAE each year. Statistics show that 3.27 million tonnes of food are wasted in the ­region annually – that’s about 350 kilograms per person, which in monetary terms equates to Dh13 billion worth.

In Abu Dhabi alone, data provided by on-demand home-­service company Helpling ­reveals that food makes up 39 per cent of all waste in the capital, while in Dubai it makes up 38 per cent, and only gets worse during Ramadan (55 per cent) when more food is produced.

Globally, 1.3 billion tonnes of food are wasted every year, almost 1 billion people are under­nourished and another 1 billion go hungry. Perhaps just as concerning is the fact that consumers in industrialised countries waste almost as much food as the net food production of Sub-Saharan Africa (222 million tonnes wasted compared with 230 million tonnes produced), according to the United Nations Environment Programme.

As it is all over the world, the amount of food that is wasted in the UAE is of increasing concern, and today, on World Food Day, what better time than now to highlight the ways in which we can reduce the region’s food-wastage footprint.

There has been much discussion around this topic in recent times. At a forum on Sustainable Waste Management for Companies in Abu Dhabi earlier this year, the director of environmental outreach at the Environment Agency Abu Dhabi, Fozeya Al Mahmoud, said: “The key ­environmental challenge we face is waste management.”

She added that the increasing population and amount of food being consumed was contributing to the problem.

Emirates Environment Group head Habiba Al Marashi agrees, saying education followed by ­action are the first steps to bringing about change.

“Public awareness is very ­important to increase the enthusiasm and stimulate the drive for taking action,” she says. “The environmental issues the UAE faces are typical of any growing nation. The UAE has a great influx of tourists, which is good for the economy but leads to the presence of many eateries, hotels and restaurants, which in turn leads to a greater amount of waste.”

Al Marashi says it is crucial that people and companies realise their actions have environmental consequences. “People must take care not to purchase more than they require. Exercising restraint and limiting their purchases will play a huge role in ­reducing wastage.”

The waste-management ­authority in Abu Dhabi, Tadweer, recently announced an ambitious 25-year recycling plan it hopes will be picked up across the region. In Dubai, in an attempt to reduce landfill use, the Municipality has announced plans to increase fees at landfill sites and build 13 recycling centres across the city.

Half of all food wasted here – the equivalent of five bowls of rice per person a day – is produced at home. This is no surprise considering that so much of the culture is built around food. In the Arab culture particularly, it is not ­uncommon to be considered a poor host if your table is not piled high with food. The same goes for hotels and their buffets – the concern is around what is left over afterward. Grocery stores, restaurants and cafes face the same problem if food is not sold before it expires.

This year, France tried to ­implement a law banning super­markets from throwing away food. While it was scrapped on a technicality, supermarkets are being urged to donate unsold food to charities or offer it as animal feed or compost.