As Ramadan approaches, the hospitality industry is embracing innovative strategies to ensure a sustainable celebration. Brands are leveraging technology like AI to reduce food waste, while others are launching initiatives to collect and redistribute surplus meals. Deliveroo, in partnership with the UAE Food Bank, has introduced a van to collect excess food from its partners, aiming to redistribute it to those in need. This initiative has seen significant interest from Deliveroo’s over 13,000 partners in the UAE, who are keen on repurposing leftover food to prevent waste.
The UAE Food Bank has also been actively working to reduce food waste, diverting 5,466 tonnes of food from landfills in 2024. The bank aims to reduce food waste by 30% by 2027 through strategic partnerships. Restaurants are provided with clear guidelines on packaging surplus food safely for consumption, marking a significant step towards sustainability.
Conrad Dubai, part of the Hilton group, is using AI-driven tracking to halve food waste during Ramadan. The hotel sources ingredients locally and participates in composting initiatives, alongside maintaining a hydroponic farm for fresh produce. It also donates excess food to the UAE Food Bank, ensuring that surplus meals reach those in need. This campaign, in partnership with the United Nations Environment Program West Asia and Winnow’s AI technology, has successfully prevented thousands of meals from being discarded over the past two years.
Other establishments, like Punjab Grill in Dubai, are adopting set menus instead of buffets to minimize waste. They offer customizable portion sizes and encourage customers to take away leftovers for later use. These efforts highlight the industry’s commitment to sustainability and reducing food waste during Ramadan.
The Majlis at Dubai World Trade Centre is renewing its partnership with the Tarahum Charity Foundation and UAE Food Bank to donate meals to those in need. These collaborative efforts underscore the importance of community involvement in reducing food waste and promoting sustainable practices during religious celebrations.
As these initiatives demonstrate, the hospitality industry is at the forefront of sustainable practices, using technology and innovative strategies to reduce waste and promote environmental stewardship. By adopting such measures, these brands not only contribute to a more sustainable Ramadan but also set a precedent for year-round sustainability in the industry.
