The Kuwait Program for Social Responsibility, affiliated with the Regional Network for Social Responsibility, in cooperation with the Institute for Superior Achievement Training and Consulting, awarded the association member Nawaf Adel Al-Muwail the \u201cScientific Competence Award\u201d in the field of sustainable development, in recognition of his valuable scientific efforts in the field of sustainable development. This high-level award was granted on the sidelines of the scientific participation within the activities of \u201cKuwait Diwaniya Evenings\u201d.<\/p>\n
The Environment Society participated in the \u201cKuwait Diwaniya\u201d evenings for the year 2024, which were organized by the Kuwait Program for Social Responsibility of the Regional Network for Social Responsibility in cooperation with the Development and Sustainability Endowment, under the slogan \u201cRamadan without waste.. Sustainability at the Ramadan table\u201d, through a lecture presented by Nawaf Al-Muwail, a member of the Society, entitled \u201cGreen economy.. Green buying.. Green Ramadan\u201d.<\/p>\n
At the beginning of his lecture, Nawaf Al-Muwaile discussed the "green economy," "green purchasing," and "green Ramadan," emphasizing that these are "new and rapidly evolving concepts that have begun to spread as the race for consumption and production has accelerated exponentially. The green economy is an economic model that aims to achieve economic development in a sustainable and environmentally friendly way." He added, "The green economy focuses on promoting environmental and social sustainability and aims to reduce the impact on natural resources for current and future generations. Previously, all choices were inherently sustainable, and due to the scarcity of alternatives, individuals developed the talent to reuse household items, making them environmentally friendly by their very nature.".<\/p>\n
Nawaf Al-Muwaile stated, \u201cThe calls for a green economy arose after increased consumption, driven by a shift from a natural lifestyle to a fast-paced one, and the need for pre-packaged fast food readily available in large quantities on supermarket and retail shelves. Fast fashion trends, which constitute an independent economy in their own right, emerged with the rapid spread of social media and its influence on public taste, along with the availability of online shopping opportunities. Simultaneously, cheap and counterfeit goods proliferated, and social media influencers created an increasing and accelerating buying movement, further fueling the demand for low-quality goods to keep up with the rapidly evolving fashion trends. These goods are of poor quality and have a short lifespan, ending up in the trash much faster than expected.\u201d.<\/p>\n
He considered that \u201csupportive government policies and strong environmental legislation are tools to promote the green economy and drive the transition towards sustainability. The main driver for this is the culture of societies and their desire for change for the better for the health and safety of the environment and people. The economic cost of Ramadan today has become a burden on the family (clothes, feasts, Qarqee\u2019an, preparations for Eid, and buying household necessities, which are available throughout the year in cooperatives, but some people resort to storing them at home in large quantities that may not be consumed during the month, which ultimately leads to their spoilage and waste, adding another cost to the environment and landfills).<\/p>\n
Environmental Society member Nawaf Al-Muwaile stated, \u201cFood waste is a global challenge, and therefore, many global plans and initiatives have been developed to address this problem. These include the Global Campaign to Combat Food Waste, an initiative that aims to stimulate action at the global level through the exchange of knowledge and successful experiences and the promotion of international cooperation. Another is the Global Alliance Against Food Waste and Poverty, an organization that works to promote civil society volunteerism in distributing unused food to people in need. These initiatives and plans reflect the international community\u2019s commitment to addressing the problem of food waste globally and promoting sustainability in food production and consumption.\u201d.<\/p>\n
He pointed out that \u201cthere are many pioneering projects around the world working to reduce food waste in innovative and effective ways. These include digital platforms that allow consumers to buy surplus food from restaurants and stores at discounted prices to avoid wasting it. Some platforms connect shops and restaurants with excess food to charities and those in need through a digital platform. Others incentivize large stores to donate fruits and vegetables that may be unsaleable due to their appearance by offering discounts to customers. Additionally, there are smart inventory management systems in large kitchens, hotels, and restaurants that help analyze waste and provide recommendations for reducing it. Furthermore, there are non-profit organizations that guide investments and provide tools and information to companies and governments to contribute to solving the food waste problem. There is also a platform that facilitates communication between restaurants, enabling individuals and small shops to exchange surplus food and unused food products with neighbors and local communities.\u201d.<\/p>\n
Al-Muwail noted several initiatives, including the \u201cReef Food\u201c project, a community initiative aimed at reducing food waste in the State of Kuwait. The project aims to direct surplus and unused food to people in need in the community, through a network of citizens, charitable organizations and companies. The project works to collect surplus food from restaurants, shops and individuals and then distribute it to needy families and local communities in Kuwait.<\/p>\n
Regarding recommendations, Nawaf Al-Muwaile stated, \u201cPromoting a culture of donating and redistributing surplus or near-expiry food can reduce food waste. Directing awareness and educational campaigns toward consumers and producers on the causes of food waste and ways to reduce it, including guidelines on effective food storage and use, is also crucial. Encouraging sustainable consumer behaviors, such as regularly buying smaller quantities and choosing products with a long shelf life, can reduce waste. Finally, encouraging entrepreneurs to adopt successful and globally leading projects and implement them locally to benefit from international expertise in management and technology is essential.\u201d.<\/p>","protected":false},"excerpt":{"rendered":"
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