In Nigeria, celebration is not just an activity, it is an art form. It is a reflection of joy, community, and cultural pride. Whether it is a wedding, a naming ceremony, a birthday, or a retirement party, Nigerians find a reason to gather, dance, and eat together. Central to this culture of festivity is what is popularly known as the Owambe.
The word “Owambe” originates from the Yoruba language and literally means “it is there” or “it’s happening there.” Over time, it has evolved beyond its literal meaning into a cultural phenomenon that defines Nigerian social life. An Owambe is not an ordinary party; it is an extravagant display of colour, fashion, music, and above all, food. The aroma of Jollof rice, pounded yam, fried rice, goat meat, puff-puff, and small chops fills the air as guests enjoy endless servings of delicious meals and drinks. To many, an Owambe without abundant food is incomplete. Hosts take pride in ensuring that everyone eats and that no guest leaves hungry.
However, this culture of generosity, though well-intentioned, has an unintended consequence, food waste. The Nigerian Owambe, while being a symbol of love, unity, and success, is increasingly becoming a contributor to a larger environmental and social problem.
At almost every major Nigerian event, there is a recurring scene at the end of the celebration: half-eaten plates of rice, meat, salads, and drinks dumped into bins. Leftover trays of food go unclaimed, and drinks are poured out simply because no one collected them. Hosts and caterers often prepare meals for far more people than they expect, in fear of running out of food, something considered a social embarrassment. The result is massive waste.
The problem of food waste extends far beyond the visible leftovers at parties. According to the Food and Agriculture Organization (FAO), about one-third of all food produced globally, approximately 1.3 billion tonnes, is wasted every year. In Nigeria, the United Nations Environment Programme(UNEP) estimates that the average Nigerian wastes about 189 kilograms of food annually, one of the highest rates in sub-Saharan Africa. While households, restaurants, and markets contribute to this, large social events like Owambe parties play a part as well.
Food waste does not only mean that perfectly edible food goes uneaten. It also means that the energy, water, land, and labourthat went into producing that food have been wasted. The environmental cost is even greater. When food is dumped in landfills, it decomposes and releases methane, a greenhouse gas that is 25 times more potent than carbon dioxide. This makes food waste one of the major contributors to climate change.
From a sustainability perspective, the issue of food waste directly connects to several of the United Nations Sustainable Development Goals (SDGs).
First, SDG 2 – Zero Hunger, seeks to end hunger and ensure access to safe and nutritious food for all. Reducing food waste means that more resources can be redirected to those who are food insecure.
Second, SDG 12 – Responsible Consumption and Production, emphasizes the need to use resources efficiently and minimize waste.
Third, SDG 13 – Climate Action, focuses on reducing greenhouse gas emissions, something that food waste reduction directly supports.
Lastly, SDG 6 – Clean Water and Sanitation, is linked, as wasted food also represents wasted water used in farming and processing.
To effectively address this issue, it is important to understand the factors that drive food waste at Nigerian Owambe parties. The first is cultural expectation. In Nigerian society, hospitality is often measured by abundance. The more food and drinks available, the more generous and successful the host appears. Running out of food is seen not only as poor planning but also as a dent in one’s social reputation.
Another major factor is poor planning. Invitations to Owambeevents are often open or loosely shared, making it difficult to predict the actual number of guests. Caterers, fearing shortages, overcompensate by preparing far more than is needed. Additionally, there is a lack of redistribution systems for leftover food. Unlike in some developed countries where food banks and redistribution networks collect excess food from events, most Nigerian parties lack such structures. The absence of proper food storage, packaging, and preservation facilities further complicates the problem.
Finally, guest behavior plays a role. The “buffet-style” serving common at Owambe parties often encourages people to take more than they can finish, leading to half-eaten plates and unnecessary waste.
Despite these challenges, the situation is not hopeless. In fact, there are several sustainable practices that can make Owambecelebrations more environmentally friendly and socially responsible. The first step is accurate guest planning. Event organizers can use digital RSVP systems or even simple message confirmations to estimate attendance more accurately. By planning based on data rather than assumptions, caterers can reduce over-preparation.
Another important strategy is partnership with food recovery organizations. Non-profits such as the Lagos Food Bank Initiative already work to combat hunger by redistributing food to vulnerable communities. Event hosts and caterers can collaborate with such organizations to safely collect and distribute leftover food after parties. This simple act could feed hundreds of people who might otherwise go hungry, directly supporting the goal of zero hunger.
Sustainable menu planning is also key. Caterers can design menus that use local and seasonal ingredients, which are fresher, less expensive, and have a smaller environmental footprint. Smaller serving portions and reusable food containers can also help prevent waste. Instead of filling large trays with food that may never be eaten, caterers can refill them as needed.
Food storage and preservation are equally important. Leftovers that are still safe to eat can be properly refrigerated or packaged for redistribution. Event organizers can also introduce waste segregation systems, with separate bins for compostable waste, recyclables, and edible leftovers. Composting, in particular, turns organic waste into fertilizer, which supports sustainable agriculture.
Awareness plays a crucial role in changing behavior. Sustainability messages such as “Take only what you can finish” or “Let’s celebrate responsibly” can be subtly included in event programs, signage, or even on screen displays during parties. Such reminders encourage mindful eating and waste reduction without dampening the festive spirit.
In the broader sense, sustainability in Owambe parties should go beyond food. It should also include the use of biodegradable plates and cups, reusable decorations, and locally sourced materials. The environmental impact of single-use plastics, imported décor, and excessive packaging can be significant, and switching to greener alternatives makes a big difference.
Most importantly, there is a need to redefine what prestige means in the Nigerian context of celebration. For too long, success and generosity have been equated with excess. But true sophistication lies not in the amount of food served, but in the thoughtfulness behind the event. A host who organizes a zero-waste Owambe demonstrates not only class but also environmental consciousness and social responsibility. In a world where sustainability is increasingly valued, this is the kind of prestige that matters.
Imagine a Nigeria where, after every major celebration, leftover food feeds orphanages, shelters, or hospitals instead of being dumped in the trash. Imagine event planners proudly advertising their “green Owambe” practices as part of their brand. Imagine guests leaving parties not only with souvenirs and memories, but also with a sense of having participated in something meaningful for both people and the planet. That is the future of sustainable celebration, a future where joy and responsibility coexist.
Owambe parties will always be a defining part of Nigerian culture. They represent joy, connection, and resilience, qualities worth preserving. But as the global community becomes more aware of the environmental and social costs of waste, Nigeria too must adapt its traditions to reflect sustainability. Reducing food waste at Owambe parties is not about abandoning culture; it is about evolving it to meet the needs of a changing world.
In the end, the essence of Owambe is not the excess, but the experience, the laughter, the music, the community, and the shared humanity. Sustainable catering ensures that while we celebrate today, we do not compromise tomorrow. The food that nourishes our joy should not harm our planet. The new definition of a successful Owambe should therefore be one where everyone eats well, nothing is wasted, and the environment smiles along.
