Home ›› 29 Jan 2022 ›› Front
While food waste is voluntary making up around 11 million metric tonnes of leftovers annually in the country, the context has in recent years gone through a fundamental change.
The leftovers are no longer being left out, rather they have got commercial grounds, becoming the source of an added income for many involved in food business.
From hotels and restaurants to foodies, the unused surplus foods from party or community centres have a great demand.
“No foods get wasted now in the community centres. They are sold off to hoteliers, restaurateurs and many business people,” said Zakir Hossain, general secretary, Bangladesh Community Center, Convention Hall and Catering Association.
“The surplus foods have found commercial footing as it is for many a source of an additional income.”
Currently, Gulshan, Bangla Motor, Mogbazar, Mohakhali, Noyabazar, Kamrangirchar, Mirpur, National Press Club and Jatrabari are some known places for leftover food business in the capital.
Earlier, some voluntary organisations used to collect leftovers and give away free to poor people. Now it is also garnered commercially and sold to low-income groups.
Every year Bangladesh generates a significant amount of food waste at community centres, restaurants and households; annually 10.62 million metric tonnes of foods are wasted, and per capita food wastage is on average 65kg.
On the other hand, 40 million people – one quarter of population suffers food insecurity and 11 million from acute hunger.
Masudur Rahman, a volunteer of Bidyanondo Foundation, said now many community centres and restaurants are very much interested in selling their surplus foods instead of giving to charity.
Besides, the country is manufacturing organic fertiliser after recycling food waste. To this end, a joint venture of Waste Concern (Bangladesh) and World Wide Recycling (Netherlands) has been set up in Bulta, Narayanganj.
According to experts, if the country can stop food waste, none will suffer from hunger and even the country will be able to export food to global market.
Surplus food now an after-hour business
While visiting several areas in the capital it was found that surplus foods from hotels and restaurants are being sold on the streets and have a good demand among consumers of both lower- and middle-income background.
Rich food including tehari, biryani and chicken, beef, mutton, chicken fry, kabab, borhani, zarda, curd, sweet and soft drinks are selling like hot cake.
Though there are some reservations about the quality of such food, the business people claim that there should not be any doubt about the quality of foods as they warm the dishes before selling them off at a lower price.
Generally, two kinds of food are sold; first, foods that remain surplus and second, foods that are collected from the guests’ tables.
Surplus foods have a high demand that command high price while those collected from the guests’ tables are less costly. This food business goes on from evening to late night.
Earlier, the business people used to collect surplus food free of cost, but now they have to pay as competition is on the rise. Even the five-star hotels call tender to sell their additional foods, said the business insiders.
Mohammad Babul who is a cook in Eskatan Road area said he collects unused food from community centres across the capital and sell them that fetch him Tk 2 to Tk 3 lakh per month.
“Earlier only low-income people came to us to purchase surplus food. Now middle-income groups and even the rich also come to us with private car to purchase rich food,” Babul added.
One Mohammad Jalal in Bangla Motor area echoed the same as Babul. He said the demand for such food is increasing as they supply rich food at lower prices. “Normally foods worth Tk 2,000 to Tk 5,000 are sold per day, and it is marriage ceremony or other occasions when around Tk 20,000 worth of foods are sold,” he added.
Hike in food prices leads to interest in surplus food
Talking to an array of consumers, it was found that because of the surge in price of essentials it was impossible for them to cook such food at home, and this type of food is a best alternative to them.
Md Atiqul Islam, a Pathao driver who was spotted to purchase mutton, chicken fry, tehari and borhani from Bangla Motor area told The Business Post it is not possible for him to enjoy such rich food from restaurants due to his low income; nor is it possible to cook at home because of the rise in essentials’ prices.
“This is a great opportunity to enjoy rich delicacy at a low cost,” he added.
Md Ershad, a rickshaw puller in Tejgaon area, who usually enjoys such food, said this food tastes the same as that sold in restaurants.
“Buying tehari at Tk 100 from restaurant is beyond my means while I can relish such food only by spending Tk 30 on it,” he reasoned out.
Food Waste in Bangladesh
With the changing eating habit, food waste has become a concern for Bangladesh. As per the data of World Food Index-2021, 10.62 million metric tonnes of foods were wasted in the country while per head 65kg food gets wasted.
As per a study by Action Aid Bangladesh and Macomm, an advertising agency, food waste in Dhaka has become an alarming issue in the face of rising population and their unsustainable consumption behaviour.
The study observed that food wastage takes place mostly at wedding ceremonies while restaurants and households come in second and third in terms of contribution to food waste.
According to the Food and Agriculture Organization of the United Nations (FAO), food waste is one of the major contributors to global climate change and is directly contributing to food shortages, water stress, declining biodiversity and increasing greenhouse gas (GHG) emissions.
Hunger problem in Bangladesh
Despite the fact that Bangladesh has been able to cut hunger over the years, it is still a serious problem. The country ranked 75th in the World Hunger Index 2020 while in the recent index of 2021, it stands 76th. According to the UN Food and Agriculture Organisation, despite progress and improved availability of food because of increased production, 40 million people – one quarter of population – remains food insecure, and 11 million suffer from acute hunger.
Challenges of food waste management
The business people said some sources of surplus food even throw out extra food without making sale since they want to shy away from hassle like paying to police and local leaders.
Mohammad Halim, who is involved in food business in Eskatan Road area, said they have to pay Tk 200 regularly to police and a significant sum to local leaders.
Dr Poly Karmaker, head of Food Technology and Rural Industries, Department of Bangladesh Agricultural University, said waste is a global problem which can be turned into prospect.
“It is possible to manufacture poultry and fish feed and organic fertilizer from organic components of such food. If we can manage hunger problem, the country will be able to export food to the global market,” she held.
