Most Saudi families start their day around the breakfast table, with samoli bread, cheese, dairy, and water spread out before heading to work or school. However, part of these items quickly ends up in trash bins. The scene expands during occasions and holidays, when large platters of meat, whole roasted sheep, and dishes like jareesh and qursan dominate tables as an integral part of the inherited generosity of the Arabian Peninsula's people. Yet this generosity sometimes turns into large food surpluses that go unconsumed.

This daily behavior, though sometimes tied to a culture of generosity, translates into significant economic and environmental losses. According to estimates, each individual in the kingdom wastes about 184 kilograms of food annually, at a cost exceeding 40 billion riyals, along with the loss of nearly 20% of water resources related to food production, equivalent to about 7 billion riyals. These resources become wasted wealth that could have been invested more efficiently.

This silent drain on Saudi wealth has slowed somewhat recently thanks to state efforts. The National Center for Water Efficiency and Rationalization recently announced savings of 500 million riyals annually from consumption rationalization and leak detection alone. Meanwhile, the General Authority for Food Security revealed a few weeks ago that the food loss and waste index in the kingdom dropped from 33.1% to 27.9% in just four years. In numbers, what was rescued from the trash amounts to 6 billion riyals annually.

Despite this, the gap remains large given the special relationship Saudis have with food, reflected in staple items on Saudi tables. Rice consumption reaches 1.1 million tons annually, averaging 52.1 kg per person, followed by red meat at 13.2 kg per citizen, while the global average is 9.2 kg. Poultry meat reaches 47 kg per person, while the global average is 16.5 kg. These items, which put the kingdom at the top of consumer rankings regionally and globally, are also the most wasted in homes: one-third of rice is wasted, and about 29% of meat ends up in the trash.

Where does the waste occur?

Where exactly does the waste occur? This question occupied survey studies conducted by the National Program for Reducing Food Loss and Waste, 'Lidoum'. They concluded that 48% of total food and water waste occurs in homes on normal days, but this proportion rises to 60% during religious holidays, weddings, and family gatherings. During these times, Saudis strive to display their renowned generosity by preparing meat dishes that exceed the number of attendees, fearing social criticism or accusations of inadequacy. Additionally, not knowing the exact number of guests contributes to increased wasted food. According to studies, the 'open buffet' at wedding halls and hotels is the biggest obstacle to rationalizing consumption, as guests rush to fill their plates with quantities far exceeding their capacity, wasting thousands of small water bottles from which only a sip is taken before being discarded.

The waste map shows another party inflating the cost of loss: the commercial sector, represented by over 80,000 restaurants and retailers operating through 45,000 establishments and outlets. Behind the scenes, during preparation and cooking in commercial kitchens, or due to disposal of perishable goods in retail stores, 17% of all edible food is wasted annually. The same applies to hotels, which recorded the highest water waste rates during dishwashing, making them a key contributor to increasing lost wealth.

What is happening in Saudi Arabia is just a repeated scenario across all countries. World Bank figures confirm that one billion meals were thrown into trash bins daily in 2025, alongside 45% of water lost due to damaged supply networks, traditional irrigation methods, and population waste, costing one trillion dollars—an amount sufficient to end hunger and water poverty globally. The top contributors are the United States, responsible for over 20% of global waste, followed by China and then European Union countries, which account for 15%. This has prompted countries like France to mandate large stores to donate surplus to food banks, while Washington and Beijing have turned to AI technologies to manage water networks and detect leaks instantly to shut off waste valves.

National Program to Reduce Food Loss and Waste

The kingdom's solutions were also present through Vision 2030, which aimed to redirect those lost riches from landfills to the state treasury. Thus, in 2017, it launched the National Program for Reducing Food Loss and Waste, 'Lidoum', which succeeded through its digital applications in instantly linking surplus food from hotels and restaurants with 'Hifz Al-Ni'am' associations, contributing to financial savings of billions of riyals annually. In parallel, the state enacted decisive legal legislation, including a tiered tariff system for water consumption to encourage self-monitoring, with strict fines for water waste such as washing sidewalks or cars with traditional hoses. Additionally, smart inspection of 158,000 underground tanks was implemented to prevent leaks, especially since producing one cubic meter of desalinated water costs the state 5 riyals before it is delivered to consumers at subsidized prices.

But the most important solution that made the Saudi experience unique was the focus on behavior before dry legislation and laws. Therefore, Vision 2030 emphasized in its axes building sustainability awareness. Concepts like spending efficiency and preserving blessings have become a cornerstone in educational curricula and university activities, transforming rationalization from mere passing advice into a culture among new generations. These generations are expected to achieve the major target of reducing food and water waste by 50% by the end of the current decade.