Food Waste Generation Report 2024
An-Najah National University (ANNU) recognizes that food waste is a critical global challenge linked to food security, nutrition, and sustainability. In alignment with the United Nations Sustainable Development Goal 2: Zero Hunger, the University actively measures and manages food waste generated across its campuses. By monitoring food waste, ANNU aims not only to reduce environmental impacts but also to contribute to more efficient use of resources and strengthen local food security through redistribution and reuse initiatives.
Food waste can occur at each stage of the food system—from production and storage to preparation, distribution, and consumption. This report documents the amount and types of food waste generated at the University, along with the treatment and reduction measures undertaken.
Scope
Covers all food waste generated across dining halls, cafeterias, food vendors, and campus events, considering both pre-consumer and post-consumer stages to reflect the full food production and consumption cycle.
Reporting Period
September 2023 – September 2024
Methodology
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Data Collection: Daily measurements and tracking by food service providers.
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Verification: Regular audits and monitoring to ensure reliability.
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Units: Quantities measured in kilograms (kg) and tons.
Definitions
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Food waste: Food and inedible parts removed from the human food supply chain, whether edible or inedible, discarded at any stage.
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Food: Any processed, semi-processed, or raw substance intended for human consumption, including drinks and preparation inputs.
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Edible parts: Portions of food intended for human consumption.
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Inedible parts: Components such as bones, rinds, or pits not intended for human consumption but still contributing to waste.
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Food loss: Human-edible commodities discarded before reaching retail, including spoilage or losses during storage, transport, or processing.
Types of Food Waste
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Pre-Consumer Waste: Trimmings, spoiled ingredients, and by-products from food preparation.
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Post-Consumer Waste: Uneaten food discarded by diners after meals.
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Organic Waste: Biodegradable scraps such as fruit and vegetable peels, coffee grounds, and eggshells.
Food Waste Sources
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Leftovers from cafeterias and student restaurants
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Preparation scraps (vegetable peels, fruit skins, bread)
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Expired or spoiled food items
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Used vegetable oils from kitchens
Total Food Waste Generated in 2024
Food waste decreased compared to the previous year due to:
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Transition education to on-line and blended learning due to the ongoing crises and closures in Palestine.
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Strengthen awareness campaigns on food security.
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Expand structured food donation programs with NGOs and local food banks.
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Introduce digital waste monitoring systems across all cafeterias.
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Integrate food waste reduction goals into the university’s sustainability policies.
Food Waste Treatment
Treatment Methods
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Biogas Production: Food waste undergoes anaerobic digestion to produce methane-rich biogas, used for renewable electricity and heat.
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Biodiesel Production: Used vegetable oils are collected, filtered, and processed through transesterification into biodiesel, which fuels campus farm operations.
Post-Treatment Uses
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Reused (20%): Edible leftovers redirected to animal feed; small quantities of oil used in heating at campus farm units.
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Upcycled (50%): Composting and anaerobic digestion yield biogas and nutrient-rich compost; oils converted into biodiesel for agricultural and veterinary uses.
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Down cycled (30%): Some food waste is still mixed with general waste, leading to low-grade compost or minimal recovery.
Impact of Food Waste
Environmental Impact
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Methane emissions from landfills contribute to climate change.
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Waste represents inefficient use of water, energy, and land resources.
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Overproduction of food undermines biodiversity.
Economic Impact
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Wasted food increases university operating costs.
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Resources lost to waste could otherwise support sustainable campus initiatives.