Food waste is a growing problem in Morocco, and it becomes more visible during Ramadan, when households buy and prepare larger quantities of food for daily iftar meals.
A report by the United Nations Environment Programme said Moroccans threw away about 4.2 million tons of food in 2022, equivalent to roughly 113 kilograms per person each year.
Food loss occurs throughout the supply chain, from farming and storage to transportation and retail. But consumer behavior remains a major contributor, particularly during Ramadan, when shopping and cooking habits shift.
According to the Economic, Social and Environmental Council, bread is one of the largest sources of food waste. As a staple in Moroccan diets, bread is widely consumed and subsidized by the government to keep it affordable. However, large quantities are purchased daily, and a significant portion ends up discarded.
The Namaa echoed those findings. Achraf Faouzi, president of the organization, said foods most frequently wasted during Ramadan include bread, traditional pastries, savory snacks and main dishes prepared in large quantities, largely because of consumption habits during iftar.
Faouzi said the waste not only strains household budgets but also weakens the country’s food system.
“This turns abundance into a cycle of loss that affects both the economy and the environment,” he said.
The consequences extend beyond discarded food. Waste also affects household budgets, increases pressure on markets and contributes to unnecessary economic costs.
Ali Chtour, president of the Moroccan Association for Consumer Rights, said families often buy and prepare more food than they need.
“Families often buy and prepare more than they need, and this waste has serious economic and social consequences,” Chtour said.
He said part of the problem stems from what he describes as “shopping out of habit rather than need.” Many households buy excess food in preparation for iftar meals or family gatherings.
Chtour added that discarded bread represents a costly production chain that includes wheat imports, milling, transportation and government subsidies before ultimately ending up in garbage bins.
Both Chtour and Faouzi said cultural habits play a major role in food waste during Ramadan. Many Moroccan families prepare large quantities of dishes to ensure a full table at iftar, often resulting in more food than can be consumed.
A report by the Economic, Social and Environmental Council highlights the same dynamic, noting that food preparation in Morocco is closely tied to values such as generosity, hospitality and sharing. During Ramadan and other celebrations, families often prepare large meals for relatives and guests.
While this tradition reflects social values, it can also result in leftovers that require careful management to avoid waste.
The report also found that storage and food management practices contribute to waste in households and small shops. Food may be left in refrigerators for too long, expiration dates may be misunderstood, or products may be stored improperly.
Limited knowledge about preservation techniques or ways to reuse surplus food can lead to edible items being discarded.
Public opinion surveys suggest that many Moroccans see consumers themselves as central to addressing the issue.
A survey conducted by the Economic, Social and Environmental Council found that 22% of respondents believe consumers play the primary role in reducing food waste. Public authorities and restaurant owners followed at 15% each, while farmers and civil society organizations were cited by 13% of respondents. Media outlets accounted for 12%, and distributors for 8%.
Economic factors also contribute to the problem. Large retail stores frequently promote discounts and special offers, encouraging consumers to buy more than they need, Chtour said. This can lead to excess food that ultimately ends up in household trash.
Recognizing the scale of the issue, the Moroccan government has included measures to reduce food waste in the updated National Sustainable Development Strategy, which looks ahead to 2035.
More broadly, Morocco’s commitment to the 2030 Agenda for Sustainable Development includes a target aligned with global efforts to cut food waste at the retail and consumer level by 50% by 2030.
Faouzi said his organization and other NGOs also work to raise awareness during Ramadan through community campaigns.
“Volunteers encourage families to manage their food baskets wisely and avoid overconsumption, while also reminding people about the values of solidarity and sharing blessings,” he said.
The group also promotes donating surplus food to those in need instead of throwing it away, while spreading awareness through field activities and social media campaigns.
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