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.”
Bin Mahfouz added: “Teams are assigned to monitor food handling and storage throughout the pilgrimage season, with 30 to 40 staff members supervising the food process, including items that can safely be stored for the following day. Meals are carefully prepared to accommodate pilgrims with different health conditions, including diabetes, high blood pressure and other dietary requirements until the end of Hajj. We have also collaborated with Hefz Al-Nema Community Association, which collects leftover food in small containers for redistribution. We know the importance of balancing food consumption and reducing waste.”
Meal distribution remains a major logistical challenge for service providers, with charities across Makkah playing a key role in collecting and redistributing surplus food from pilgrim camps and catering facilities.
Haton Abdulaziz Al-Olayan, executive officer at Hefz Al-Nema Community Association, said that the organization worked with dozens of Hajj camps each year, collecting surplus food and distributing it to those in need in and outside Makkah. “We are working with 35 camps this year. The quantities vary annually. Last year, we collected approximately 64,000 meals, supported by a team of around 40 volunteers,” he said.
In parallel, Kidana Development Company, the executive arm of the Royal Commission for Makkah City and Holy Sites, is working in strategic partnership with several entities to further reduce food waste by redirecting surplus meals to charitable distribution centers.
Meanwhile, Ekram Association for Food Preservation continues its annual efforts to recover and redistribute excess food during Hajj. According to the association, about 800 kg of surplus food is handled during the pilgrimage season each year.
Ahmed Al-Matrafi, director of the association, said that Ekram had signed agreements with both public and private-sector entities to target locations where food waste was most common.
“These agreements include partnerships with catering institutions, pilgrims’ facilities and hotels in Makkah’s central area,” he said.
(SPA)
The recovered surplus includes hot meals, fruits, vegetables, frozen foods, beverages, baked goods, sweets and meat products, which are redistributed to families and individuals in need across Makkah.
Other domestic pilgrim service providers say that food waste reduction has become a shared responsibility across the sector. Mohammed Saeed, executive manager at Al-Rukun Services, said that compliance with ministry regulations and environmental considerations was central to camp operations. “There are several surplus food organizations and associations working to reduce waste, and we have partnered with groups that collect leftover food. Around 35 volunteers are working with us. During Hajj, food waste should be minimized through controlled meal preparation, in line with Islamic teachings that discourage wastefulness.”
Consular missions serving pilgrims have also highlighted the importance of reducing waste during the pilgrimage.
Sadaf Choudhary, Indian consul for Hajj and commerce, said that food distribution in the holy sites was managed through a highly organized system. “In Mashaer, all food is prepared camp-wise in centralized kitchens under the strict supervision of the service provider companies,” she said. “Hot meals are distributed directly to pilgrims in their respective tents, ensuring proper rationing of food and helping prevent wastage.”
The National Center for Waste Management has continued to strengthen Hajj waste-management efforts through initiatives that collect food and organic waste from camps and facilities, sort it at designated collection points, and process it through recycling and composting systems. These processes convert organic waste into fertilizer and other usable by-products, in coordination with other Hajj service providers, supporting a cleaner and more sustainable pilgrimage environment.
