KIGALI, Rwanda – Chantal a dedicated anti-food waste campaigner in Kigali is strengthening efforts to combat food wastage across the hospitality sector, as part of a broader 12-month policy innovation project aimed at shaping national legislation.

Today, she visited approximately 12 hotels across the city, encouraging diners to serve themselves only the amount of food they can finish. Her message was simple but powerful: taking more food than one can consume leads to unnecessary waste and deepens an already critical problem.

She also called on hotel managers to establish systems for redistributing surplus food to vulnerable individuals and families who struggle to access daily meals. According to her, structured food donation systems could significantly reduce hunger while minimizing waste.

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Part of a 12-Month Policy Innovation Project

This activity is one of the key steps in a 12-month policy innovation project, a research-driven initiative designed to advocate for a national law that would:

• Prevent and penalize food waste
• Promote responsible consumption in homes, hotels, and restaurants
• Encourage and regulate the redistribution of surplus food
• Strengthen food security through structured recovery systems

The project combines field engagement, stakeholder consultations, research, and policy advocacy to push for a sustainable legal framework addressing food waste in Rwanda.

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Five Years of Continuous Advocacy

For nearly five years, the activist has been raising awareness about the consequences of food waste. Through community outreach, partnerships, and public education, she has consistently highlighted how food wastage undermines national development goals.

She believes that voluntary action alone is not sufficient and that a legal framework is necessary to ensure accountability and long-term change.

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Why Food Waste Matters

According to the campaign’s findings and advocacy message:

• Food waste negatively affects food security.
  When edible food is discarded, it reduces availability for those in need and increases pressure on food systems.
• Food waste contributes to environmental pollution.
  Decomposing food in landfills produces methane, a greenhouse gas that accelerates climate change. In addition, wasting food means wasting the water, energy, labor, and resources used to produce and transport it.

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A Growing Call for Action

As the policy innovation project progresses, the campaign is gaining momentum among hospitality stakeholders and community members. The activist hopes that evidence gathered during the 12-month research initiative will support the adoption of a strong law to prevent and penalize food waste while ensuring surplus food reaches those who need it most.
Her message remains clear:
Food waste is negatively affecting food security and contributing to environmental pollution.

The movement continues to call for collective responsibility—from individuals, businesses, and policymakers—to build a more food-secure and environmentally sustainable future.