Hajj service providers step up efforts to reduce food waste and redistribute surplus meals
JEDDAH: As millions of meals are prepared and distributed during Hajj each year, authorities, catering companies and charitable organizations are strengthening efforts to reduce food waste, improve meal planning and redirect surplus food to those in need across Makkah and beyond.
Pilgrim service providers say food management during Hajj has become more carefully monitored in recent years, with stricter supervision and partnerships aimed at minimizing unnecessary waste while maintaining high standards of food safety and nutrition.
Abdullah Ali bin Mahfouz, general manager of Abdullah Ali bin Mahfouz Co. for Domestic Pilgrims Services, said that the company had coordinated closely with approved catering providers to ensure meals were prepared according to pilgrims’ needs and in controlled quantities.
“We have agreements with food management and catering companies that are registered with the Ministry of Health and the Ministry of Hajj and Umrah. We are coordinating with Rawabi Al-Sham restaurant to provide the right amount of food throughout the Hajj stay and are working hard to ensure there is minimal food wastage.”
