ShareKUWAIT: With Ramadan around the corner, Sustainable Living hosted the second edition of “From Planet to Plate” event at Kuwait Times, blending awareness with entertainment to address the seasonal surge in food waste. The event brought together local farmers, chefs and sustainability experts to explore food’s journey from farm to table. Surrounded by sizzling pans, live music, vibrant graffiti murals and engaging conversations, the community explored creative ways to minimize waste and embrace smarter consumption. “Food waste is one of the most pressing issues in Kuwait today,” Samia Alduaij, co-founder of Sustainable Living, told Kuwait Times.
“Kuwait is among the highest producers of food waste in the world,” she explained. “At the same time, there are people struggling to get a meal.” She emphasized the need for change, acknowledging Kuwait’s deep-rooted culture of hospitality. “Being generous with food is part of who we are, but times have changed,” she said. “Our population has grown, and there’s only so much that a landfill can take. The consequences are real, and we need to take action.”
She further explained that when food waste ends up in landfills, it decomposes and releases harmful emissions, such as methane gas, which significantly contributes to climate change. Hawazen AlBaijan, also a co-founder of Sustainable Living, echoed the urgency of the issue. “During Ramadan, food waste in Kuwait increases by nearly 30 percent,” she said. “This isn’t just an environmental issue, it’s a religious and social one. Islam teaches us moderation and gratitude.”
Three key stages
The event was structured into three key phases: sourcing, cooking, and dining—each carrying an essential lesson about food consumption. Visitors began their journey by engaging with local vendors, who showcased fresh, sustainable food products. The emphasis was on making conscious choices by supporting local agriculture, which not only ensured fresher food but also reduced the carbon footprint associated with imports.
“We rely heavily on imported food, which increases our carbon footprint,” said AlBaijan. “By choosing local, we’re not just reducing emissions but also strengthening our community and economy.” Chefs Khaled Albaker, Dannah Al Tourah, and food enthusiast Ghalia Hayat took the stage, demonstrating sustainable cooking techniques, such as maximizing food use and minimizing waste. From turning vegetable scraps into flavorful broths to repurposing leftovers creatively, attendees learned practical ways to make sustainability a daily habit.
“Portion control is key,” said Alduaij. “We tend to cook far more than we need. If we could just be mindful of the quantity we prepare, we’d cut down on waste significantly.” The experience culminated in a communal meal where attendees reflected on their journey from planet to plate. The meal itself was designed to be waste-free, ensuring that all excess food was either donated or composted. “There are so many ways to give back,” said Alduaij. “Leftover food can be donated to laborers, mosques, or local charities. In Kuwait, it’s incredibly easy to find someone in need.”
Composting as a government strategy
One of the event’s standout topics was composting, a crucial solution to food waste management. BioBins, an NGO specializing in composting, was on-site to demonstrate how organic waste could be transformed into nutrient-rich compost, perfect for landscaping or growing food. “Composting is one of the simplest and most effective ways to repurpose food waste,” Alduaij said. “While we don’t yet have a national composting program, the government is working on a broader waste management strategy, and composting is a key component.”
In line with Kuwait’s culture of generosity, the event also emphasized food redistribution. Ne’mati, a local initiative focused on reducing food waste, highlighted how excess food from restaurants and homes could be efficiently redistributed to those in need. “We can honor our traditions of hospitality while being responsible about waste,” said Alduaij.
Kuwait ranks among the top 20 countries globally in food waste, with an average of 751 kilograms wasted per capita annually. The country generates approximately 400,000 tons of food waste each year. On average, each individual in Kuwait wastes about 95 kilograms of food per year, one of the highest figures in the world. Alarmingly, this waste nearly doubles during Ramadan. Food systems, as a whole, account for 26 percent of global greenhouse gas emissions.
