A national strategy to combat food waste will be implemented by September 2025, announced Mohamed Chokri Rejeb, Director General of the National Institute of Consumption (INC), during an information day on “Food Waste in Tunisia: Challenges, Solutions, and Collective Actions.”
The initiative, led by the INC in collaboration with relevant ministries (Trade, Agriculture, Industry, etc.), aims to address the growing issue of food waste in the country.
The strategy will focus on raising awareness about the socio-economic and environmental impacts of food waste, engaging all stakeholders (consumers, manufacturers, hoteliers, restaurateurs, civil society, etc.) in the fight against this phenomenon, integrating food waste prevention into educational programs, and establishing a dedicated regulatory framework.
An action plan will also be developed to define the responsibilities of each party involved, Rejeb explained during the event, organized in Tunis by the INC in partnership with the United Nations Food and Agriculture Organization (FAO).
According to Rejeb, today’s event marks the beginning of the strategy’s development and aims to gather proposals and recommendations from all stakeholders.
Lamia Abroug, Chief of Staff to the Minister of Trade and Export Development, emphasized the importance of this strategy in light of the insufficient results of previous efforts to combat food waste.
“Fighting this phenomenon is no longer a choice but an obligation,” she stated, highlighting the need to change consumption behaviors given the severe impacts of food waste, such as the overexploitation of natural and water resources and increased greenhouse gas emissions.
Household food waste accounts for 5% of expenditures
Zoubeir Rebah, Director of Studies and Surveys at the INC, revealed that food waste among Tunisian households represents 5% of food expenditures, amounting to 910 million dinars in 2021.
The most wasted foods include bread (16% of consumed quantities), grain products (10%), and vegetables (7%).
Food waste is a major challenge both globally and nationally, particularly in Tunisia, where significant amounts of food are lost or wasted at every stage of the food value chain.
In 2011, the FAO estimated that approximately one-third of the food produced worldwide is lost or wasted. In Tunisia, this issue is exacerbated by unsustainable consumption practices, a lack of awareness about the importance of food resource management, and inefficiencies in the distribution and consumption chain.
66% of food discarded during Ramadan
A 2023 study by the Consumer Institute, under the Ministry of Trade, revealed that Tunisian households discard 66% of their food during the month of Ramadan. The most commonly wasted items include bread (46%), fruits (30%), pastries (20%), meat (19%), milk and dairy products (18%), vegetables (14%), beverages (13.4%), and eggs (5%).
The study underscores that food waste is a deeply ingrained behavior in Tunisian society, reaching its peak during Ramadan.
The national strategy aims to address these challenges through coordinated efforts and collective action, paving the way for a more sustainable and responsible approach to food consumption in Tunisia.
