Ever wondered what happens to the surplus food generated by open buffet systems in restaurants and hotels? Many establishments across the UAE acknowledge the issue and are actively implementing strategies to minimise food waste and ensure that any surplus is repurposed or disposed off responsibly.
The Winnow system is a critical initiative that St. Regis Abu Dhabi has introduced to reduce food waste. “We have achieved remarkable savings of Dh480,620 in food waste — equivalent to 25 tonnes — within the first half of 2024 at our all-day dining restaurant. Maintaining our high standards, 75 per cent of our food is freshly prepared daily, ensuring quality while repurposing to reduce waste,” said Karim Gharbi, General Manager at The St. Regis Abu Dhabi.
St. Regis prepares 1,000 meals daily and collaborates with the ‘Stop Wasting Food’ initiative across Marriott hotels. In addition to relying on technology, they ensure that food handlers receive training in recipe costing and waste reduction techniques.
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Similarly, Rotana employs a comparable approach by partnering with Chef’s Eye to optimise food management. “We’ve significantly decreased carbon emissions and minimised waste by accurately measuring and analysing food preparation, production, and buffet waste. This includes a 22 per cent reduction in overall trim waste, a 15 per cent reduction in food waste from buffet stations, and an impressive 63 per cent reduction in food waste from plated meals in the first quarter of this year,” explained Scott Valentine, Corporate Director of F&B and Culinary at Rotana.
Managing 273 food and beverage outlets across 80 regional operational properties, Rotana serves more than six million guests annually, making a robust food waste management strategy essential. “Data from Chef’s Eye enables us to enhance our training programs effectively,” added Valentine.
Furthermore, the group has signed an agreement with the National Food Loss and Waste Initiative, Ne’ma, prioritizing food waste reduction and fostering close collaboration with local charities. “Our policies ensure that these organisations receive safe, high-quality food donations regularly,” he said.
While certain foods may not be suitable for donation due to safety or quality concerns, the chef and ‘Food and Beverages’ teams ensure only appropriate items are donated and responsibly manage food that cannot be donated.
Rotana has also adopted various approaches, such as using smaller plates and serving spoons, to minimise buffet waste.
Charities play a critical role in reducing surplus food and directing it towards community support, as exemplified by the UAE Food Bank. By partnering with 113 hotels, the Food Bank uses a precise classification system to separate edible food from inedible waste. Edible surplus is donated to charities, while inedible items are sent to specialised recycling companies, where this waste is transformed into nutrient-rich compost distributed to farmers, thus completing the sustainability cycle and enhancing environmental preservation efforts.
Strict protocols ensure the quality and safety of collected food across a wide product range, including baked goods, dairy, cooked, dry, refrigerated, and fresh items.
From 2023 to 2024, the Food Bank successfully recycled over two million meals from landfills, significantly reducing carbon emissions. Their recycling initiatives produced over 100 kilograms of organic fertilizer, conserving nearly 24,000 square feet of land.
The UAE Food Bank, launched by Dubai Municipality, is committed to fostering a culture of food conservation and responsible consumption throughout the community. By employing comprehensive strategies, it aims to reduce food surplus while supporting those in need.