7 Essential Ideas to Combat Wastefulness
Excessive
consumption is a serious social problem that Allah has prohibited. He says: {But do not be wasteful: God does not like wasteful
people.} [Al-An'am 6:141]
The Quran also
condemns wastefulness and those who engage in it. Allah says: { Give
relatives their due, and the needy, and travelers- do not squander your wealth
wastefully: those who squander are the brothers of Satan, and Satan is most
ungrateful to his Lord.} [Al-Isra 17:26–27]
Commenting on
the verse, {the brothers of Satan,} Imam
Ibn Kathir said that this refers to “wastefulness and foolishness, abandoning obedience to Allah and
committing disobedience.” Imam Al-Qurtubi said regarding the verse, {those who squander are the brothers of Satan,} that
they are considered their brothers because they follow their way, as the
wasteful person seeks to cause corruption just as the devils do.
Excessive
consumption and waste are particularly common when it comes to food, drink, and
clothing. This results in enormous quantities of food and clothing being wasted
at a time when impoverished communities around the world suffer from hunger and
malnutrition.
Here are seven
essential ways to combat excessive consumption and reduce waste:
First: Raise awareness of the dangers of food waste.
Awareness campaigns should be launched among students and homemakers to reduce
excessive consumption and waste, while teaching younger generations how to
reuse and make the most of surplus food and other available resources.
Second: Coordinate between farmers, producers, and
distributors.
Specialized institutions recommend greater coordination among farmers,
producers, and distributors to determine consumer demand and understand market
needs. This can help reduce surplus production according to actual consumption.
Such planning should take place before cultivation and production begin,
addressing waste across the food supply chain before food ever reaches the
trash.
French
estimates indicate that 33% of food waste occurs at the final consumption
stage—that is, in homes or restaurants—compared with 32% during production or
fishing, 21% during transportation or storage, and 14% during distribution.
Third: Establish a database to track production and surplus.
A database should be created to identify the production of each sector, the
amount of surplus generated, and ways in which it can be put to use. It should
include restaurants, hotels, wedding venues, large shopping malls, and other
establishments. This would allow food banks and charitable organizations to
make use of this information and redirect surplus food toward helping the poor
and those in need.
Fourth: Develop digital applications for individuals.
Electronic applications can provide users with options for dealing with surplus
food and other items they have available but no longer need. Such applications
could also offer mechanisms for delivering these surplus goods to people who
need them.
Fifth: Expand organizations dedicated to utilizing surplus
goods.
More charities and specialized organizations should be established to make use
of surplus food, clothing, books, school supplies, household items, and other
goods. These resources can be redistributed to support families in need. Free
markets and community events can also be organized to provide essential goods
to disadvantaged people, or such assistance can be delivered to neighboring
countries whose populations are suffering from poverty.
Sixth: Improve storage practices.
Storage efficiency should be improved, whether in household refrigerators or in
restaurants and hotels. Properly sealed containers should be used to preserve
food for longer periods, thereby reducing the rate of food waste.
Seventh: Give more in charity and provide food for others.
Increasing charitable giving and providing food for those in need can help curb
excessive consumption and reduce waste. It also makes people more aware of the
needs of the poor and encourages them to preserve whatever surplus they have
rather than wasting it needlessly.
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