Saudi Arabia Promotes Responsibility Consumption Reduces Meat Waste

Illustration - Residents buy broiler chicken at Rau Main Market, Serang City, Banten, Sunday (3/3/2024). BETWEEN PHOTOS/Asep Fathulrahman/YU

JAKARTA - The Ministry of Environment, Water and Agriculture of the Kingdom of Saudi Arabia is promoting consumption practices to be responsible for reducing meat losses and waste. This includes an important step towards achieving the goal of sustainability and food security in line with the Saudi Vision 2030 target. The Kingdom of Saudi Arabia annually sees large amounts of meat loss and waste, which is a challenge for the agricultural sector. A number of data released by the ministry stated that poultry meat waste reached 444,000 tons, meat waste as much as 22,000 tons, camel meat 13,000 tons, fish 69,000 tons, and other meat 41.000 tons. In this case, the ministry urges increased awareness of the importance of reducing meat loss and implementing responsible consumption practices among residents and residents. "This is considered as an inspirational solution to overcome the phenomenon of loss and waste of meat, contribute to reducing food waste and achieving sustainable development goals (SDGs) while preserving our natural resources," according to the ministry quoted from SPA via Antara, Thursday, March 14. Saudi Arabia also emphasized the importance of proper planning before buying food products that match the number and needs of families, avoiding excessive variety in one meal to prevent food waste. In addition, the ministry encourages the manufacture of recipes from food residue, conscious handling of commercial advertising, avoiding purchasing unnecessary products, as well as packaging excess food for reuse or distribution to families in need. In addition, the ministry stressed that it has taken several initiatives to raise awareness about this phenomenon, and encourages the public to implement sustainable consumption behavior.

These efforts include public education about the importance of reducing food waste and improving storage and cooling methods, as well as increasing measures to ensure the quality and preservation of meat.