
Introduction
At Sustainability Kiosk, we are passionate about showcasing real-world solutions to sustainability challenges in the hospitality industry. This case study highlights the steps taken, challenges faced, and how the initiative aligns with global and regional sustainability goals, including SDG Target 12.3 and the UAE’s ne’ma pledge to cut food waste by 50% by 2030.
The Problem: High Levels of Food Waste
The UAE is one of the largest per capita generators of food loss and waste globally. Staff canteens, serving hundreds of meals daily, often contribute significantly to this issue. The goal was to address this challenge by identifying key sources of waste, creating a sustainable food cycle, and implementing measurable reduction techniques.
NH Collection Dubai The Palm, a 532 room hotel, operates 4 Food & Beverage outlets along with a staff cafeteria serving over 262 employees daily. On average, the hotel was discarding 17% of prepared food daily, contributing to both environmental impact and unnecessary costs.Â
The Approach
Baseline Assessment:Â The first step was to track and measure food waste accurately. We installed waste tracking systems that helped us understand the types of food being wasted and the times of day waste peaked.Â
Operational Adjustments:Â Menu adjustments were made to accommodate bones. Additionally, with portion control; and constant monitoring food production was aligned more closely with actual consumption, minimizing surplus.
Staff Engagement and Training: The hotel employed a combination of nudges, such as signage, table tops messaging, promoting responsible food consumption, and staff training to foster a culture of waste reduction. Contractors were also educated on the initiative’s goals.
Removal of Bins:Â The removal of food waste bins from the canteen forced a mindful approach to food consumption and encouraged staff to reconsider portion sizes.
Real-time Monitoring:Â Technology was deployed to track waste volumes and identify trends
The Results
Food Waste Reduction: Achieved a 90% decrease in daily food waste over six months, nearing zero waste levels.
Cost Savings: Reduced procurement costs by 15% due to better planning and inventory management.
Employee Engagement: 85% of staff reported being more mindful of their consumption habits after the initiative.
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Lessons Learned
- Data is Key: Regular tracking and analysis of waste data were essential to fine-tuning the process.
- Collaboration is Crucial: Success depended on active involvement from kitchen staff, canteen users, and management.
- Continuous Improvement: Periodic reviews ensured the strategy adapted to new challenges and opportunities.
Conclusion: A Model for Sustainable Operations
By focusing on data, staff engagement, and smarter food management, we’ve achieved nearly zero food waste at our staff canteen, significantly reducing our environmental footprint and operational costs. This success story serves as a model for other organizations looking to take practical steps toward sustainability. Plans are underway to replicate this model across multiple properties, aiming for company-wide alignment with global sustainability targets.