Around 1.3 billion tons of food, which was originally produced under extensive use of energy, water and fertilizers, is wasted at production and consumption levels worldwide per year [Gustavsson et al., 2011]. In Near East and North Africa, 250 kg of food is wasted per capita annually. Along with the loss of food, 42 km 3 of water is wasted annually and this is in particular problematic in one of the most water scarce region in the world [FAO, 2015]. Food waste requires an effective treatment in order to avoid an accumulation and a negative impact on the life quality of citizen and attractiveness of regions. This is especially essential in regions where tourism significantly contributes to the income and where tourists expect an intact environment.