Food waste in Dominican Republic reaches 1.1 million kilograms a week
Santo Domingo.- While thousands of Dominicans face difficulties accessing adequate food, approximately 1.1 million kilograms of food are lost or wasted in the country every week, according to the Dominican Republic Food Bank.
The organization highlighted the figure on September 29, International Day of Awareness of Food Loss and Waste, calling for faster food-rescue efforts and stronger partnerships among the private sector, social organizations, and government.
The United Nations established the observance to raise awareness of a problem that affects food security, the environment, and economic development. Food loss and waste occur throughout the supply chain, from agricultural production and transportation to storage, distribution, retail, restaurants, and households. Poor planning, overproduction, logistical challenges, and commercial practices can result in food that is still suitable for consumption being discarded.
Rescuing food for vulnerable communities
The Food Bank of the Dominican Republic works to recover products that would otherwise be thrown away and channel them through institutions serving vulnerable populations.
Executive Director Julina Staffeld said reducing food waste represents not only a social responsibility but also an opportunity to create a more efficient and sustainable food system.
She emphasized that recovering surplus food prevents unnecessary waste and environmental impacts while helping companies advance their sustainability goals and providing food to people who need it.
Call for stronger policies
According to food donation recommendations developed by the Dominican Republic Food Bank in collaboration with the Global FoodBanking Network and Harvard Law School, the country has significant room to improve the mechanisms that facilitate food recovery and donation.
The organization called for stronger public policies, regulatory frameworks, and incentives to encourage food donations and increase the volume of products rescued. It also urged greater participation from producers, supermarkets, hotels, restaurants, businesses, consumers, and government authorities.
The Food Bank stressed that every kilogram of food recovered represents less waste, a lower environmental impact, and greater opportunities to provide food to thousands of Dominicans, underscoring the importance of ensuring that edible surplus reaches people in need instead of ending up in landfills.
