How can hospitality venues be more Sustainable this Ramadan?
Ramadan a time of reflection and compassion, perhaps also a time for positive action. With increased gift giving, celebrations, elaborate buffets, and a variety of Iftars from the necessary to the special, how can hotels, food & beverage and retail spaces, including malls, possibly try to be more sustainable?
Reports indicate up to 25% of food prepared during Ramadan is wasted. This is a figure that organisations can reduce by preventing food loss and implementing solutions that reduce waste and close the loop on waste once produced.
The Food System’s role in Climate Change
Understanding the food system’s role in climate change, deforestation, water stress, food waste, and other sustainability challenges is essential.
According to The Waste and Resources Action Programme in the UK
- Food production and consumption are responsible for around 30% of global carbon emissions.
- Creating space for agriculture contributes to between 60%-80% of biodiversity loss by destroying natural habitats.
- 70% is the proportion of global freshwater used for agriculture. Much of the food currently sourced in the UK is from drought-prone countries.
- 1.3 billion tonnes* is the amount of food wasted each year globally.
Tips for Tackling Food Loss
Food loss prevention is imperative and starts with understanding and working closely with those in the supply chain to; Reduce supply chain food waste, reduce water stress, and reduce greenhouse gas emissions. Engaging with the supply chain and understanding where the food purchased comes from and its impact is imperative to becoming more sustainable. To do this, operators can commit to the following;
- Have an effective green procurement policy.
- Implementing a robust carbon policy framework
- Buying local and seasonally
- Practical and thoughtful menu planning, incorporating effective menu engineering focusing on avoiding potential waste,
- Reduce buffet offerings and portion sizes,
- Educate guests and,
- Redistribute any unused prepared food.
Tips for Tackling Food Waste
With the implementation of technology, mechanised solutions and operational adjustments, food and beverage establishments can make inroads to reducing the waste produced and responsibly dealing with what waste is produced.
There are commercial and reputational benefits from acting on food waste; at Sustainability Kiosk, we offer a range of options and solutions to our clients that assist with reduction and diversion. Our top picks and practical solutions to help food and beverage operations become more sustainable are.
- Food Waste Monitoring Systems
Implementing food monitoring software like Food Intel Technology (FIT) within kitchen operations. FIT allows kitchens to measure what food is sent to waste accurately. Running on generic devices and placed in multiple points within an outlet, operational benefits of introducing this solution include achieving a reduction of;
- 25 – 35% food waste.
- 3-5% cost per cover.
2. Certification – The PLEDGE™ on Food Waste
Certifications help set businesses apart and set them up for success. Taking The PLEDGE™ on Food Waste and becoming a certified pledger gives the operation a uniform & practical methodology to reduce food waste, having accessing the holistic approach of new standard operating procedures based on best practices to cut operational costs. In the Middle East Radhika Arapally is the only accredited consultant to administer the program to help operators on their journey to reduce food waste.
3. Transforming Food waste by implementing mechanised solutions such as composters and digesters reduce the carbon footprint and increases landfill diversion rates. Both solutions are odourless and achieve waste reduction and transformation in approximately 24 hours; both are efficient, flexible, sustainable, and economical solutions for hospitality outlets to consider when looking for options to divert food waste from landfill.
- Oklin Food Composter offered by GreenGood; Closing the loop on food waste by composting food scraps in 24 hours
- Liquid Food Biodigester, offered by Powerknot; Digesting food waste and converting it into wastewater within 24 hours
4. Carbon Reporting framework
A practical and robust carbon reporting framework is essential for understanding the operation’s carbon footprint and environmental impact. By investing in professional carbon guidance, effective decisions can be made about the impact your food and waste and overall business operations have on the planet.
Contact us at Sustainability Kiosk if you would like to know more about how we can help your operation reduce its impact on the planet, not only this Ramadan but for every day moving forward.
