[ad_1]
In a global first, Hilton will showcase its new Green Ramadan initiative at hotels in Qatar, the UAE and Saudi Arabia, aimed at improving local sourcing and reducing food waste.
To this end, Hilton, in partnership with United Nations Environment Program (UNEP) West Asia, Winnow and Goumbook, will implement food waste reduction efforts at hotels in several key markets in the Middle East, including the Waldorf Astoria Lusail in Doha, Qatar, the Conrad Hotel Hilton Hotels & Residences in Dubai, UAE and Riyadh, Saudi Arabia.
With UNEP West Asia reporting showing a 25%-50% increase in food waste in the region during religious and social celebrations, Hilton is taking steps to minimize waste during Ramadan and raise awareness about local sourcing and food waste. The initiative is in line with Hilton’s Travel with Purpose 2030 goal of reducing food waste sent to landfill by 50%.
net zero future
The partnership will combine Hilton’s push for a net-zero future, UNEP’s “Changing the Diet” campaign to reduce food waste, Goumbook’s local sustainability expertise and Winnow’s artificial intelligence technology – allowing Digital ways to track food waste. In the process, Hilton will collect data to predict future procurement and production needs while minimizing its long-term environmental impact.
As part of the initiative, participating Hilton properties in Qatar, the UAE and Saudi Arabia will compost excess food waste, prioritize local food within a 50-mile radius, promote plant-based dishes, limit plastic use in operations, and Bank in partnership with the food industry.
In Qatar, Waldorf Astoria Lusail Doha will provide guests with an elegant dining experience at the Bywater Restaurant with breathtaking views of the Arabian Gulf. The restaurant prides itself on serving local produce sourced from Al Wabra Farms, showcasing a carefully crafted menu that plays an active role in reducing food-related emissions. The hotel is also partnering with the Hifz Alnaema Food Bank to enhance charitable giving during Ramadan.
Conrad Dubai
In the UAE, Al-Wāha by Conrad Dubai will offer fresh on table local produce, as well as an innovative plant area with a curated menu that will help significantly reduce food-related emissions. The hotel is also partnering with the UAE Food Bank to strengthen charitable giving by donating 100 meals a day throughout Ramadan. Conrad Dubai will also compost food waste from Al-Wāha through The Waste Lab.
Meanwhile, in Saudi Arabia, Hilton Riyadh Hotel & Residences will take guests on a culinary journey at its Ramadan tent, Amara, which will feature local produce from Nadec and Pure Harvest smart farms as part of a curated menu , helping to significantly reduce food-related emissions. The hotel is also partnering with Ita’am Food Bank to enhance its charitable giving and will donate 100 meals a day throughout Ramadan. Additionally, the hotel will partner with Black Cow to collect and compost Iftar buffet leftovers for use as local organic fertilizer.
Emma Banks, Vice President, Food & Beverage Strategy & Development, Hilton EMEA, said: “As a global hotel brand, Hilton has a responsibility to lead the industry in finding sustainable solutions. Playing a key role in this digital-first approach is collecting food waste data and using it to inform our local sourcing requirements, while working closely with our partner Goumbook to ensure an evidence-based approach to sustainable practices. We are also working closely with UNEP West Asia’s ongoing ‘Changing the Diet’ campaign to reduce food waste across the value chain.”
The development of standards
“We hope Hilton’s Green Ramadan initiative will set the standard for years to come by encouraging local food sourcing and reducing food waste,” Banks added.
Sami Dimasi, Representative of the United Nations Environment Program and Regional Director for West Asia, said: “Reducing food waste is not only saving food, but also saving resources. The only way out is to bring local communities, the private sector and influential people together. Today , every plate counts and every wasted plate counts. Let’s all fight food waste and work towards a more sustainable future.”
Marc Zornes, CEO and co-founder of Winnow, said: “Food waste is an important area of concern in the region from a social and environmental perspective. Our intention is for this collaboration to be informed by real-world data and behavioral science foundation to provide the industry with a playbook for tackling food waste.”
Tatiana Antonelli, founder and managing director of Goumbook, said: “With food waste almost doubling during Ramadan, this is a great opportunity to raise awareness and highlight the benefits of local sourcing and food waste management. We look forward to With COP28 in the Middle East later in 2023, this is our opportunity to address the need to instill change and drive action.” — trade arab news agency
[ad_2]
Source link