Morocco: 113 kg thrown away per person, the imperative of an anti-food waste strategy... 48
The latest opinion, prepared by the Economic, Social, and Environmental Council (CESE) as part of a self-referral, is titled “Food Loss and Waste in Morocco: Scale of the Phenomenon and Challenges for Effective Intervention.” It analyzes the causes of this phenomenon and its repercussions at the national level, while proposing levers to sustainably transform production, distribution, and consumption patterns. The goal is to align these changes with national priorities in terms of sustainability, food sovereignty, and security.
This phenomenon is global, and its impacts continue to grow. In Morocco, its scale and specific effects deserve particular attention, which is why this opinion is highly important and should not remain a dead letter. It represents a genuine theme for the next electoral campaign, provided that political parties are capable of generating ideas in this direction.
On a global scale, according to the United Nations Environment Programme, the food value chain recorded a loss of about 13.2% between harvest and retail sale in 2022. Waste at the household, restaurant, and retail levels then accounted for nearly 19% of total food production.
The trend is similar in Morocco. According to the 2024 Food Waste Index, Moroccan households threw away around 2.4 million tons of food in 2022, or 113 kg per person per year, compared to 91 kg in 2021. Losses and waste occur at all stages of the food value chain.
In the initial phases, production, harvest, storage, and transport, certain sectors, particularly fruits, vegetables, and cereals, record losses of 20 to 40%. At later stages, waste stems from commercial practices and inadequate behaviors: excessive purchases, lack of knowledge about preservation methods, and low valorization of unsold goods. This leads to high economic and social costs.
These losses impose significant burdens on producers and distributors, reduce food availability, and heighten the vulnerability of low-income populations. They also put pressure on natural resources: the CESE estimates that 6.1 billion m³ of water is mobilized annually to produce food that will never be consumed. Food waste, moreover, pollutes and contributes to greenhouse gas emissions, underscoring the urgency of greater coordination.
To date, institutional responses, where they exist, remain fragmented and ineffective.
Despite some public and private initiatives, actions are scattered due to the lack of a specific legal framework, an integrated national vision, and effective governance. The CESE rightly considers reducing these losses and waste a major strategic challenge, to be placed at the heart of a national strategy for sustainable food. This would strengthen food sovereignty and security, preserve resources, rationalize imports and inputs, and promote a more equitable and resilient model in the face of crises.
In this context, the Council recommends a specific action plan, integrable into the national strategy, with key recommendations:
- Adopt a law against food loss and waste, prohibiting the destruction of unsold goods and facilitating donations to associations, social institutions, and food banks.
- Clarify consumption dates: “to be consumed by” (health safety) and “best before” (quality).
- Establish multisectoral governance involving public authorities, the private sector, and civil society.
- Create a national observatory to collect data, produce indicators, and propose corrective measures.
- Integrate waste reduction targets into public policies, particularly for catering in hospitals, schools, social centers, and prisons.
- Develop storage and transport infrastructure, such as solar-powered refrigerated warehouses in agricultural regions.
- Promote short supply chains to limit intermediaries and transport losses.
- Encourage recycling of surpluses, such as solidarity fridges and food donations.
The fight against food loss and waste goes beyond mere resource management: it is a lever for food security, agricultural efficiency, and environmental preservation. In a context of water scarcity, climate pressures, and growing needs, this battle is imperative for a sustainable and resilient Moroccan food system. Ultimately, it will effectively curb inflation and support the national economy.
This strategy has every chance of succeeding, thanks to cultural and religious factors. Waste (isrâf or tabdhîr) is religiously prohibited as a sign of ingratitude toward divine blessings. The Quran states: “Eat and drink, but do not commit excess, for Allah does not love the wasteful,” Surah al-A‘râf. The use of goods is permitted, but excess is condemned.
The scale of this phenomenon in Morocco makes it an urgent political issue, requiring effective and lasting action. It could be a true program for the next executive, if it becomes aware of it.