Hotels across the region have told Hotelier Middle East that they are taking initiatives to try and reduce the amount of food wastage normally associated with Ramadan.
Properties said that over the first few days they will analyze food consumption in their outlets and only cater to the minimum, preparing fresh if any food is needed in addition to that.
Other hotels across the region, including Tilal Liwa Hotel in Abu Dhabi, have stopped serving buffet-style Iftars, instead serving individual portions as a way to reduce wastage at a time when food prices are increasing.
“Ramadan is generally known to be a period for excessive food waste. There is overproduction in these Iftar buffets and eventually food is not consumed and goes to waste,” said Ramada Downtown Dubai general manager Wael El Behi.
“We will have a rotating precise menu and are not expecting to have excess wastage of food. We will ensure to keep our menu’s nutritional value and not go over-board with excess quantity cooking", he added. “Another key initiative that we have taken is to not throw away any excess food. If it is appropriate to be consumed and is in the right temperature, we will give it to labour camps and charity organizations.”
Emirates Grand Hotel general manager Frank Owens said: “We are not expecting much food waste for the Ramadan period because we are only preparing enough for the allotted reservations, plus around 5 - 10% buffet for the walk-in guests.”
Ramada Hotel & Suites Ajman general manager Iftikhar Hamdani admitted that during Ramadan food wastage increases at the property by around 15%, but has a food committee which is tasked with reducing the amount.
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