Amman, Dec. 15 (Petra) – The Ministry of Agriculture, in collaboration with the Department of Statistics and the World Food Program (WFP), on Monday launched the results of three national studies measuring food waste in Jordan for the first time across the household, restaurant, hotel, and hospital sectors.
Mohammad Hayari, Secretary-General of the Ministry of Agriculture, emphasized that the studies mark a milestone in strengthening Jordan’s food security. He noted that having accurate, sector-specific data will shift policymaking from estimates to evidence-based planning, enabling more effective policies and investments to reduce food loss and mitigate its economic and environmental impacts.
Hayari highlighted the partnership with the WFP, whose technical support ensured the studies met the highest international standards and strengthened Jordan’s efforts to build sustainable and resilient food systems.
Haider Freihat, Director-General of the Department of Statistics, explained that the household sector generates the largest volume of food waste, with an average of 81.3 kilograms per person annually. Zarqa recorded the highest household waste rates, while Ajloun reported the lowest. The primary causes were linked to consumption patterns, purchasing habits, and suboptimal food management practices.
The restaurant sector study, conducted on a sample of 896 establishments nationwide, showed total food waste of approximately 12,291 tons, mostly occurring during preparation and cooking. The highest waste levels were reported in Amman, Irbid, and Zarqa, reflecting areas with the densest concentration of restaurants. Contributing factors included poor planning, procurement management, limited recycling options, and behavioral patterns of staff and customers.
In the hotel sector, total food waste in 2024 reached around 3,739 tons, with vegetables accounting for 29 percent, wheat products 13.2 percent, and rice 13.1 percent. Most waste occurred during serving (44.4 percent) and cooking (37.3 percent). Employee practices were identified as the main factor, followed by insufficient recycling infrastructure.
The hospital sector study, covering four public and private hospitals, reported annual food waste of approximately 1,302 tons. The findings highlighted the need for interventions such as improved meal planning, portion control, and digital pre-order systems to enhance efficiency and reduce waste.
Freihat underlined that the results will be integrated into Jordan’s national statistical system to serve as an official reference for policymakers and researchers, with ongoing monitoring to support more effective national programs.
Antonella D’April, the WFP Representative and Country Director in Jordan, described the release of the first official food waste figures as a landmark achievement that will guide evidence-based policies, raise public awareness, and optimize the use of limited resources. She reaffirmed the WFP’s commitment to supporting Jordan’s National Food Security Strategy 2021–2030.
//Petra// AJ
