Eid al-Fitr and the Potential Surge in Food Waste, IPB University Lecturer: Our Consumption Culture Needs to Be Addressed

Amid the warm traditions of socializing and sharing meals during Eid al-Fitr, an issue often goes unnoticed: the surge in food waste. Dr Meti Ekayani, a lecturer at the Faculty of Economics and Management (FEM) at IPB University, believes this phenomenon reflects a paradox in society’s consumption culture.

The intention to honor guests by providing abundant meals often leads to food waste. “If asked about the causes, there are actually two factors: society’s consumption culture and an ineffective waste management system,” she said.

She explained that in Indonesian culture, a practice also common in Asian and Middle Eastern countries, providing an abundance of food is often seen as a sign of respect for guests. As a result, many households prepare far more food than is needed.

“We tend not to want to be seen as rude if there isn’t enough food. So it’s better to prepare more. Yet often, it ends up not being finished,” she explained.

This situation is further exacerbated by a lack of consumption planning at the household level. Many families cook or buy food without accounting for the number of family members who will actually be eating at home.

This phenomenon becomes increasingly apparent during Ramadan through Eid al-Fitr. When breaking the fast, people often buy various types of food simply because “the eyes are hungry.” However, when it’s time to eat, not all of that food is actually consumed.

“Often, all the food looks delicious when we’re buying it. But when it’s time to eat, we end up not finishing it,” she said.

Additionally, changes in daily routines during Ramadan also contribute to food waste. It’s not uncommon for family members to have plans to break their fast outside the home, while food has already been prepared at home.

“For example, there are five people at home, but it turns out three of them break their fast outside. As a result, the food that has been prepared ends up being more than needed,” she explained.

Dr Meti added that the issue of food waste doesn’t stop at food waste itself. Its impact also increases the volume of waste that cities must manage. She noted that Indonesia’s waste management system is still unable to encourage the public to reduce waste at its source.

“Our waste management system is still dominated by the collect, transport, and dispose model. No matter how much waste is generated, the fee remains the same. So there’s no incentive for the public to reduce waste,” she explained.

In fact, in many developed countries, waste management systems are designed to encourage waste reduction starting at the household level. One such approach is a fee based payment scheme based on the volume of waste generated.

Additionally, Dr Meti highlighted the public’s lack of habit in sorting waste. When food waste is mixed with inorganic waste like paper or plastic, materials that actually still have economic value become damaged and cannot be reused.

“If food waste is mixed with dry waste, materials that could previously be sold or recycled can no longer be utilized,” she said.

Therefore, she encourages behavioral changes among the public through better consumption planning and the habit of sorting waste at the household level. Food waste can also be processed, for example, into compost or feed through maggot farming.

“If food waste cannot be completely prevented, at least it can be processed. That way, we not only reduce waste but also create new benefits from food waste,” she concluded. (AS)(IAAS/KDP)