Across the UAE, hotels and restaurants are taking significant steps to tackle food waste and ensure that surplus food is managed responsibly.
Leading the charge, The St. Regis Abu Dhabi has implemented the Winnow system to combat food waste. The hotel's all-day dining restaurant has achieved notable savings of Dh480,620 and reduced waste by 25 tonnes in just six months of 2024.
"75 percent of our food is freshly prepared daily, ensuring both quality and effective waste reduction,"
stated Karim Gharbi, General Manager.
Rotana is also making strides in food waste management by partnering with Chef's Eye. This collaboration has led to a 22 percent decrease in trim waste, a 15 percent reduction in buffet waste, and a remarkable 63 percent cut in waste from plated meals in the first quarter of this year.
"Our data-driven approach has enhanced training and operational efficiency across our 273 outlets,"
noted Scott Valentine, Corporate Director of F&B and Culinary at Rotana.
Additionally, Rotana’s partnership with the National Food Loss and Waste Initiative, Ne'ma, underscores its commitment to responsible food management. This collaboration ensures safe, high-quality food donations to local charities, while unsuited items are managed appropriately.
The UAE Food Bank plays a pivotal role in this ecosystem. By collaborating with 113 hotels, the Food Bank efficiently sorts edible surplus for charitable donations and sends inedible waste to specialized recycling companies. This process not only supports community needs but also produces nutrient-rich compost, thereby aiding environmental sustainability. From 2023 to 2024, the Food Bank recycled over two million meals and generated over 100 kilograms of organic fertilizer, conserving land and reducing carbon emissions.
These collective efforts reflect a growing commitment within the UAE to minimize food waste and foster a culture of conservation and responsible consumption.
News Source: Khaleej Times
