Abstract
Hajj is an obligatory religious duty. It is one of the greatest and closest rituals to the Muslims' hearts. Saudi Arabia's government is exerting continuous efforts to serve the Pilgrims and Umrah Performers, provide them with their needs, especially quantities and qualities of food for maintaining good health and develop scientific and practical solutions for any emerging problems to achieves their security, safety, and well-being. Besides, enable them to perform their rituals with ease and tranquility. Therefore, the question of this research is to ensure the provision of nutritional needs appropriate with the different health conditions of the Pilgrims, where improper nutrition affects their health, physical fitness and hinders the performance of the rituals. Also, improper food rationalization leads to a massive surplus of the remaining food, thus inducing environmental pollution, accumulation of microorganisms, and the reproduction of insects that transmit toxins and diseases. This research aims to apply food management during Hajj using the Lean Methodology to ensure fulfilling Pilgrims' needs according to their health status, rationalizing the consumption, and preserving the holy rituals' environment against pollution. The research follows the descriptive and analytical approach; two questionnaires were used to obtain the results of the study. There was 20-40% waste food, their cost ranging between 1.3-3 million SR, which means considerable amounts in total and edible leftovers are not used optimally. Results of Pilgrims' response to the second part of the questionnaire to obtain proper nutrition and reduce waste of food indicated pilgrims' approval of most proposals had ranged between 75 - 100%.There were huge amounts in total and edible leftovers, which are not used optimally. Therefore, applying the Lean Methodology was a suggested step for Pilgrims and Umrah performers to achieve their nutritional needs and reduce food waste.