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Moroccan households discarded around 4.2 million tons of food in 2022, an average of 113 kilograms per person per year, according to the Economic, Social, and Environmental Council (CESE), which has sounded the alarm over the scale of food waste in the country. The council is calling for the adoption of a national action plan to curb the phenomenon, warning that it carries significant economic, social, and environmental consequences.
The findings were presented during a communication meeting organized by the council on Wednesday to unveil its opinion. In his opening remarks, CESE president Abdelkader Aamara stressed that addressing the issue reflects the growing urgency of the phenomenon.
The results of a national consultation launched by the council, which gathered responses from 1,591 participants, showed that food waste is driven by several factors. The main reason cited was a change in the appearance or smell of food products (25%), followed by products exceeding their expiration dates (21%).
Additionally, 16% of respondents attributed waste to poor meal planning, while 12% pointed to purchasing quantities that exceed household needs. The same proportion cited a lack of knowledge about food preservation methods. Meanwhile, 8% said that a preference for fresh products contributes to waste, and 4% indicated that the low price of certain food items encourages their disposal.
Canned foods among the most wasted
Survey responses showed that canned products are the most frequently wasted, accounting for 36% of discarded items, followed by ready-to-eat meals (35%), while fresh foods represent 23% of total food waste.
When asked about solutions to reduce the phenomenon, 29% of respondents considered buying quantities that match actual needs to be the most effective measure. Another 19% highlighted the importance of donating food before its expiration date to people in vulnerable situations, along with ensuring proper storage conditions.
Meanwhile, 16% emphasized the need for better meal planning, while 15% suggested reusing leftovers by cooking them again instead of throwing them away.
As for priority measures, 22% of participants called for strengthening research into food preservation technologies and recycling, while 20% stressed the importance of creating collection points or sorting centers dedicated to food products. Another 19% advocated for increased awareness campaigns targeting both consumers and producers about the risks of food waste.
In the same context, 14% proposed dedicating shelves or sections in large retail stores to products approaching their expiration date at discounted prices, as part of efforts to reduce food loss.
During the meeting, Abdelkader Aamara explained that food waste is not limited to the consumption stage but occurs throughout the entire food value chain. He noted that some agricultural sectors, particularly fruits, vegetables, and grains, experience loss rates ranging from 20% to 40% during production, harvesting, storage, and transportation.
For her part, Mina Rachati, a CESE member and rapporteur of the opinion, highlighted that the phenomenon not only affects food availability but also increases pressure on natural resources. She pointed out that more than 1.6 billion cubic meters of water are mobilized each year to produce food that ultimately goes to waste.
Recommendations to curb the phenomenon
As part of efforts to build a sustainable national nutrition strategy, the council recommended developing a national action plan to reduce food loss and waste. This would include adopting a dedicated law to combat the phenomenon and harmonizing rules on food expiration labeling by clearly distinguishing between «safe to consume until» and «best consumed before».
The council also called for the creation of a governance mechanism bringing together government sectors, the private sector, and civil society, as well as the establishment of a national observatory to monitor the phenomenon, collect data, and propose appropriate policy measures.
Additional recommendations include improving storage and transportation infrastructure in agricultural areas, encouraging the processing of agricultural products and short supply chains, promoting the donation of surplus food, and developing digital tools for inventory management and solidarity initiatives aimed at reducing food waste.
