Twelve years ago, in Pune’s Camp, Hussain Hebatulla, found himself at a community centre, which was about to throw away 15 kg of fresh biryani. Baffled by the amount of food that would go to waste, Hebatulla decided instead to help distribute it among the people he knew. It was this one thoughtful act that turned into an initiative and then a movement in the Dawoodi Bohra community across the world to ensure zero food wastage.
At the time, Hebatulla felt the need to create a system through which food or any resources do not go to waste. While talking to The Indian Express he said, “The concept of not wasting food or any resources, has been taught to us, it is part of our culture, be it water or food, even during our events, we make sure no resources are wasted.”
So in 2012, when Hebatulla was only 23 years old, his friends and he started the Dana Community initiative in Pune. The seniors who used to manage the kitchen of the community centre appreciated Hebatulla’s efforts and supported him in it. The volunteer count started to grow from four to eight to 160 and more.
The Dana Committee complements the community kitchen by ensuring that not even a grain of food goes to waste. Systems are put in place so that only the required amount of food is prepared for any given occasion. If, however, there is an excess as a result of unforeseen circumstances, the extra food is properly packaged and distributed to those who put in a request as well as those in need.
A spokesperson of the community said, “In only a matter of time, the committee was formed in every town and city across the world where members of the Dawoodi Bohra community reside. This dedicated volunteer group embodies the principle of zero food waste across homes, masjids, and community centres, mirroring the community’s core values of care, compassion, and environmental sustainability. The Dawoodi Bohra community, under the guidance of its leader His Holiness Syedna Mufaddal Saifuddin, takes the matter of food wastage very seriously.”
According to the United Nations, around 13.2 per cent of food produced is lost globally between harvest and retail, while an estimated 19 per cent of the total global food production is wasted in households, in the food service and in the retail sector all together. “Food loss and waste undermine the sustainability of our food systems. When food is lost or wasted, all the resources that were used to produce this food — including water, land, energy, labour and capital — go to waste.
In addition, the disposal of food loss and waste in landfills leads to greenhouse gas emissions, contributing to climate change. Food loss and waste can also negatively impact food security and food availability and contribute to increasing the cost of food,” states the UN’s website about food loss and waste reduction. This year’s International Day of Awareness of Food Loss and Waste, to be observed on September 29, aims to highlight the critical need for financing to bolster efforts to reduce food loss and waste, contribute to achieving climate goals and advancing the 2030 Agenda for Sustainable Development.
Talking about how the initiative became global, Hebatulla said, “When we started, we presented a report to the late Syedna Mohammed Burhanuddin, who expressed his hope that every city would have a Dana Committee. There are some religious events where everyone gathers. At one such event, we got an opportunity to make a video about what we are doing and how people can do the same in their city and it was shown worldwide. We gave out numbers, made a presentation, and had online sessions. Our volunteers divided calls geographically, conducted orientation sessions and exchanged ideas on how to incentivise people in not wasting food. We also made WhatsApp groups geographically.”
The committee uses various creative ways like audios, banners, visuals to pass on the message of zero food wastage. Elaborating on such initiatives, Hebatulla said, “We create quizzes where people answer questions related to food wastage. In the end, there is an incentive like a ticket to a pilgrimage, etc. Wherever Muharram congregations are declared —it was Dubai last year — we created keychains according to that country’s landscape. We have a competition and give these keychains to those who have the cleanest plate after the meal. People got so happy they got a keychain. They say they went to Dubai during muharram and got a keychain from the Dana community.”
The Dana committee, composed of community volunteers, operates in three phases to combat food wastage. In phase one, which is before consumption, the committee estimates the required food quantity through RSVP apps and sheets. These tools allow invitees to confirm their attendance, enabling caterers to prepare food accordingly. Awareness campaigns, including posters in community dining halls, promote the message of zero food wastage for both communal and home meals.
Phase two is during consumption, where committee members remind attendees of the zero food wastage policy, encouraging them to order only what they need and to finish all food on their plates. In phase three, which is post consumption, leftover food is packed in sterile containers for community members to take home. Any remaining food is sent to designated areas for distribution to the homeless and those in need, ensuring only high-quality food is provided.
As of 2024, there are 521 Dana Committees across 24 countries and over 9,000 Dawoodi Bohra volunteers are part of the Committee.
