Reducing Food Waste Strengthens National Food Security, Says Climate Minister
Dr. Amna Al Dahak emphasises the critical link between waste reduction and food system resilience as the UAE pursues ambitious targets to cut losses by half within four years.
The resilience of any food system depends fundamentally on its ability to maintain consistent supply and access, even when production or distribution faces disruption. This principle underpinned remarks by Dr. Amna bint Abdullah Al Dahak, Minister of Climate Change and Environment, as the global community marked the International Day of Awareness of Food Loss and Waste.
Addressing the interconnected challenges of food security and resource management, the Minister stressed that efforts to increase and diversify food production must be matched by comprehensive strategies to protect food throughout the supply chain, from agricultural origins to the family table.
The scale of global food loss presents a sobering reality. United Nations data indicates that approximately 13.2 per cent of food is lost after harvest and before reaching retail outlets, whilst roughly 19 per cent of food available to consumers is subsequently wasted across households, food services and retail establishments. Each kilogramme of lost or wasted food carries hidden costs: the water, energy, resources and human effort invested in its production are equally squandered, diminishing the system’s capacity to meet demand during periods of constraint.
The UAE has positioned food waste reduction as a strategic priority within its broader food security framework. Through ne’ma, the National Food Loss and Waste Initiative, developed in partnership with Emirates Foundation and stakeholder organisations, the nation has committed to reducing food loss and waste by 50 per cent by 2030. This ambitious objective begins with rigorous measurement and analysis of where losses occur within the system, followed by collaborative engagement with farmers, producers, transport companies, retailers and hospitality establishments to identify and address operational vulnerabilities.
Community participation emerges as an essential component of this endeavour. Meaningful progress depends on informed household decisions regarding food purchasing, storage and consumption practices, supported by awareness campaigns directed at educational institutions, young people and community organisations. Equally significant is the redirection of surplus food that remains safe for consumption towards those experiencing food insecurity—work championed by the Emirates Food Bank, which has served more than 128 million beneficiaries since its establishment in 2017.
Dr. Al Dahak emphasised a fundamental principle: substantial investments in production capacity, technology and infrastructure yield diminished returns if the food produced does not reach consumers intact. When government entities, commercial enterprises and individuals align their efforts around preservation and waste reduction, the entire system becomes more efficient, responsive and sustainable. Through collective action, the UAE can safeguard the value of its investments, enhance the adaptability of its food infrastructure, and secure resources for generations to come.
Source: WAM