Household Food Waste Dynamics in Greater Beirut During Ramadan

Abstract

Household food waste is a growing concern for food security and environmental sustainability, particularly in food-insecure contexts such as Lebanon. In Muslim-majority societies, Ramadan presents a paradox: while it emphasizes moderation and restraint, it is often associated with increased food preparation and potential waste. This study examines household food waste dynamics in Greater Beirut before and during Ramadan, focusing on the roles of religiosity, food categories, and hospitality practices. A total of 102 Muslim households completed eight-day food waste diaries and surveys across pre-Ramadan and Ramadan periods. Linear mixed-effects models were used to assess changes in per-capita food waste and the effects of religiosity and household characteristics.

Results show a significant increase in household food waste during Ramadan, with an average rise of nearly 40 g per person per day. Religiosity also increased during Ramadan and moderated this effect: households with higher religiosity exhibited more stable waste levels across periods, while those with low religiosity experienced the largest increases. Socio-demographic factors explained limited variation in food waste, with inconsistent effects of income and education. Food category analysis revealed diffuse increases across multiple food groups rather than changes driven by specific categories. Additional analyses showed no significant weekday–weekend differences, while the presence of invitees significantly increased both per-capita and total household food waste. Hosting frequency did not differ significantly between periods.

Overall, the findings highlight a persistent gap between religious values promoting moderation and actual household food practices during Ramadan. While religiosity significantly buffers against increased food waste, it is insufficient to offset broader cultural and behavioral drivers. The study underscores the need for culturally and faith-sensitive interventions that translate religious values into practical food management behaviors during periods of heightened consumption.