Food waste is emerging as a key battleground in the travel and tourism industry’s push for sustainability, as highlighted during a pivotal session at Arabian Travel Market (ATM) 2025 in Dubai.
Held on the event’s Future Stage, the panel “What a Waste! How to Better Manage Food Waste in Tourism” brought together experts who warned that operational inefficiencies and shifting consumer demands are driving unsustainable practices in hospitality — with food waste topping the list.
Enas Sobhy Ali, Head of Corporate Social Responsibility at Tadweer, pointed to the hospitality sector’s overproduction habits, noting the disconnect between operations and environmental impact. She urged hotels to implement waste audits and improve recycling systems as immediate steps toward more sustainable operations.
The discussion drew on the UNEP Food Waste Index Report 2024, which revealed that 1.05 billion tonnes of food were wasted globally in 2022, with food services accounting for 28%. The statistic underlined the tourism sector’s significant role in addressing the crisis.
Dr. Amal Albedwawi of the UAE Food Bank highlighted challenges in encouraging hotels to participate in food recovery initiatives, citing the fragmented management structures across the industry. She emphasized that collaboration with food safety authorities ensures that participation carries no risk.
Speakers also explored how reducing food waste could support a circular economy and be complemented by sustainable energy initiatives to reduce carbon footprints.
As part of ATM 2025’s broader focus on innovation and sustainability, the session underscored the need for actionable solutions that align environmental responsibility with business strategy — a message echoed across the exhibition’s 32nd edition, which continues at Dubai World Trade Centre.
News Source: Emirates News Agency
