Latest news with #SustainableDevelopmentGoal12.3
Web Release
11-06-2025
- Business
- Web Release
UAE Restaurant Group Supports the UAE's First Food Loss and Waste Baseline Study
The UAE Restaurant Group (UAERG) has announced its support for a first-of-its-kind study aimed at addressing food waste across all sectors in the UAE, including the hospitality sector. Led by ne'ma – the National Food Loss and Waste Initiative, the UAE's First Food Loss and Waste Baseline Study will measure and collect real data across the value chain. These insights will contribute to the creation of national FLW indices, forming the foundation for evidence-based actions and long-term progress. Backed by a coalition of hospitality leaders, including HAMA MEA and Dubai Hotel Group, UAERG will spearhead industry-wide collaboration and mobilize key stakeholders to ensure robust data collection. By generating sector-specific data, the study will support the generation of actionable insights that drive meaningful progress across the hospitality sector. It will also empower businesses to adopt unified measurement tools and best practices for reducing food waste, contributing to the UAE's goal of halving food loss and waste by 2030, in line with Sustainable Development Goal 12.3. Abdulla Al Mulla, Chairman of UAERG, said, 'We are thrilled to support this vital study by ne'ma alongside HAMA MEA and Dubai Hotel Group as we collectively work towards a more efficient and sustainable future for the UAE's hospitality sector. By leveraging our platform and industry network, we aim to empower restaurants to make meaningful changes that significantly reduce food waste in the years to come.' Khuloud Hassan Al Nuwais, Chief Sustainability Officer of Emirates Foundation and ne'ma Committee Secretary General, said, 'The UAE's commitment to sustainable production and consumption calls for shared responsibility and collective action to address food loss and waste across all sectors. ne'ma is collaborating with the UAE Restaurant Group (UAERG), HAMA MEA, and Dubai Hotel Group to engage the hospitality sector in driving measurable change and support the UAE's first Food Loss and Waste Baseline Study. The study will generate real data, build national benchmarks, and inform evidence-based interventions. By participating, restaurants and hospitality leaders will be empowered to track progress, adopt best practices, and contribute meaningfully to the national target of halving food loss and waste by 2030, while also helping scale the hospitality sector's role in achieving long-term sustainability goals.' Amit Nayak, CHA, Chairman of Dubai Hotel Group & Vice President of HAMA MEA, stated: 'Sustainability is no longer a choice; it is a responsibility. As industry leaders, we must set the benchmark for positive change. At HAMA MEA and Dubai Hotel Group, we recognize that tackling food waste is critical to shaping a more resilient and responsible hospitality sector. By supporting ne'ma's groundbreaking study, we are not only contributing to the UAE's national sustainability goals but also empowering businesses with the insights they need to implement meaningful, informed solutions. This collaboration reflects our commitment to powering innovation, driving impactful change, and ensuring a future where sustainability and profitability go hand in hand.' Tyrone Reid, UAERG Board Member and CEO of MMI & ELR, added, 'As a voice in the UAE's F&B sector, UAERG is proud to support ne'ma's national mission to reduce food loss and waste. This collaboration reflects our commitment to sustainability as a business priority and as part of our shared responsibility to the UAE's long-term goals. By participating in the baseline study and embedding data-driven practices across our member restaurants, we are contributing to a more efficient, resilient, and globally recognized hospitality sector.' Originally founded as the Dubai Restaurant Group in 2020, the UAE Restaurant Group (UAERG) brings together leading voices from across the food and beverage landscape. Beyond championing culinary excellence and positioning the UAE as a global dining destination, the group plays a key role in supporting innovation, sustainability, and sector-wide growth. In line with this role, the group has proposed the creation of a dedicated working group comprising leadership from HAMA MEA, Dubai Hotel Group, and UAERG to further the UAE's leadership in sustainability within the hospitality industry. As UAERG continues to elevate the UAE's F&B industry, initiatives like ne'ma's pioneering study ensure the nation stays at the forefront of innovation and sustainable best practices. Through promoting data-driven solutions and encouraging industry-wide collaboration, UAERG's support of this study, alongside industry leaders HAMA MEA and Dubai Hotel Group, marks a major step toward a more resilient and responsible hospitality ecosystem. For more information, please visit To learn more about ne'ma, please visit
Hi Dubai
08-05-2025
- General
- Hi Dubai
ne'ma Launches UAE's First National Study to Track Food Loss and Waste
ne'ma, the National Food Loss and Waste Initiative, has launched the UAE's first nationwide baseline study to measure actual food loss and waste, marking a significant step toward halving food waste by 2030 in line with the UN's Sustainable Development Goal 12.3. The 18-month study, now underway, involves 3,000 participants from households, businesses, and public sector entities across all seven Emirates. It will map food waste across the entire supply chain, from farm to fork, laying the foundation for systemic change and evidence-based policies. Findings will be announced in the first half of 2026. Led by ne'ma and supported by strategic partners including the Ministry of Climate Change and Environment, ADAFSA, Tadweer Group, Dubai Municipality, and others, the study aims to establish national food loss and waste indices. These metrics will help shape long-term interventions and promote a shift to a sustainable, circular economy. A key milestone is set for September 2025, when a two-week nationwide data collection effort will involve direct measurement of household food waste. This hands-on approach is designed to capture accurate, real-time insights on when, where, and why food is lost or wasted. Khuloud Hassan Al Nuwais of Emirates Foundation highlighted the importance of national collaboration, stating the study enables a unified approach to building data-driven solutions. Officials from ADAFSA, Dubai Municipality, Tadweer, and Aldar echoed this sentiment, emphasizing the study's potential to drive environmental and economic benefits. The final report will be shared globally, reinforcing the UAE's commitment to sustainable development and positioning the country as a regional leader in food system resilience. By engaging communities and sectors nationwide, the UAE is taking concrete steps to reduce food waste and protect vital resources for future generations. News Source: Emirates News Agency
Khaleej Times
26-03-2025
- Business
- Khaleej Times
GCC food waste 14% above global average: How UAE is tackling the crisis
Food waste in the Gulf Cooperation Council (GCC) region average 150kg per capita annually which is 14 per cent higher than the global average of 132 kg. A recent paper titled Tackling Food Waste In The GCC Grocery Market by Oliver Wyman highlighted that food waste levels in the GCC surpass those of many developed economies, exceeding European Union (EU) figures by 38 per cent and nearly doubling Japan's per capita waste. While retail food waste typically accounts for only five per cent to 15 per cent of total waste in most countries, the GCC's retail sector sees 38 per cent more waste than the global average. The paper also revealed that the retail sector in the GCC wasted approximately 1.3 million tonnes of food in 2022. This corresponds to an annual loss of approximately $4-7 billion, which is enough to provide an iftar meal for 70 per cent of all Muslims around the world throughout Ramadan. Given the GCC's heavy reliance on imported food, excessive waste further strains resources and intensifies sustainability challenges. How UAE is tackling the crisis Despite the statistics, the UAE remains committed to achieving the United Nations Sustainable Development Goal 12.3 by reducing food loss and waste by 50 per cent by 2030 and beyond. It continues to lead the regional movement for change through the collaborative efforts of ne'ma, the National Food Loss and Waste Initiative. Ne'ma is partnering with Taste of Dubai to enhance food waste reduction efforts within the UAE's event industry. Building on the success of their initial collaboration at Taste of Abu Dhabi 2024, ne'ma helped divert 310kg of food waste from landfills, prevented 775kg of CO2e emissions, and generated 62 kg of compost. When Khaleej Times reached out to food business operators in the UAE to understand what waste reduction strategies are implemented in their establishments, several proprietors highlighted that restaurants here systematically 'track food waste data' through digital monitoring tools and staff logs. Thomas Schmelter, Area General Manager, IHG Hotels at Dubai Festival City said, 'We actively track and analyse food waste using the Winnow system, which allows us to measure waste by value and weight. Through this, we've observed that targeted improvements — such as adjusting portion sizes and reducing overproduction — significantly lessen waste volumes. These insights have enabled our teams to make smarter decisions daily.' Schmelter noted that the hotel also works closely with local charities to donate surplus to support the community rather than going to waste. Culinary teams creatively transforms leftover or surplus items into new menu components. Abdulla Al Abdulla, chief operating officer and general manager of Central Hotels and Resorts, said: 'We have a structured system for repurposing surplus ingredients into new dishes. The final destination for waste is a new 'waste-to-energy' facility introduced by the Dubai Municipality. With the help of our service partner, we systematically track food waste data through digital monitoring tools and staff logs. Trends observed include higher waste during peak seasons and buffet setups, allowing us to refine menu planning and optimize food preparation accordingly.' Tracking data, optimising portion, refining menu Based on data analysis and guest feedback, restaurants also optimise portion sizes and refined menu offerings to minimise waste, while maintaining guest satisfaction. 'Our à la carte menu includes flexible portion options, and we use seasonal ingredients to avoid excess inventory. We proactively manage ingredients nearing expiration by repurposing them into soups, sauces, and special dishes. Additionally, we donate safe and consumable food to local charities and ensure that unavoidable waste is composted or sustainably disposed of,' added Abdulla. Meanwhile, the paper also focused that finding the right balance between availability and food waste is one of the key challenges in food retail. Sagar Khanna, Operations Head, Querida, a Mexican restaurant said, 'We have done specials in the menu when we have surplus ingredients: flautas, enfrijoladas, empanadas, rice. We can make new dishes for the day and offer to our guests more variety of food. When something like this happens, we stop ordering from another dish so we can finish our surplus and not having wastage in the restaurant.' He added: 'In case it is an ingredient that we cannot work out in the menu we have a lot of nationalities in our restaurant and they for sure can make something for staff meal and we can all enjoy the delicious options from different parts of the world.' Select items across restaurants are batch-cooked and frozen for future use as well. Additionally, F&B owners pointed out that menu flexibility allows restaurants to respond to consumption trends while keeping waste low. Isheeta Sharma, Founder, Daftar DIFC said, 'We follow FIFO (first in, first out) protocols, label ingredients for accurate tracking, and design our menu to utilise common ingredients across multiple dishes. This ensures optimal usage and reduces the likelihood of spoilage or discard. Near-expiry items are repurposed into daily specials.'
Khaleej Times
26-03-2025
- Business
- Khaleej Times
GCC food waste leads to annual loss of $4-5 billion
Food waste in the Gulf Cooperation Council (GCC) region average 150kg per capita annually which is 14 per cent higher than the global average of 132 kg. A recent paper titled Tackling Food Waste In The GCC Grocery Market by Oliver Wyman highlighted that food waste levels in the GCC surpass those of many developed economies, exceeding European Union (EU) figures by 38 per cent and nearly doubling Japan's per capita waste. While retail food waste typically accounts for only five per cent to 15 per cent of total waste in most countries, the GCC's retail sector sees 38 per cent more waste than the global average. The paper also revealed that the retail sector in the GCC wasted approximately 1.3 million tonnes of food in 2022. This corresponds to an annual loss of approximately $4-7 billion, which is enough to provide an iftar meal for 70 per cent of all Muslims around the world throughout Ramadan. Given the GCC's heavy reliance on imported food, excessive waste further strains resources and intensifies sustainability challenges. What is UAE doing as part of its waste reduction strategy? Despite the statistics, the UAE remains committed to achieving the United Nations Sustainable Development Goal 12.3 by reducing food loss and waste by 50 per cent by 2030 and beyond. It continues to lead the regional movement for change through the collaborative efforts of ne'ma, the National Food Loss and Waste Initiative. Ne'ma is partnering with Taste of Dubai to enhance food waste reduction efforts within the UAE's event industry. Building on the success of their initial collaboration at Taste of Abu Dhabi 2024, ne'ma helped divert 310kg of food waste from landfills, prevented 775kg of CO2e emissions, and generated 62 kg of compost. When Khaleej Times reached out to food business operators in the UAE to understand what waste reduction strategies are implemented in their establishments, several proprietors highlighted that restaurants here systematically 'track food waste data' through digital monitoring tools and staff logs. Abdulla Al Abdulla, chief operating officer and general manager of Central Hotels and Resorts, said: 'We have a structured system for repurposing surplus ingredients into new dishes. The final destination for waste is a new 'waste-to-energy' facility introduced by the Dubai Municipality. With the help of our service partner, we systematically track food waste data through digital monitoring tools and staff logs. Trends observed include higher waste during peak seasons and buffet setups, allowing us to refine menu planning and optimize food preparation accordingly.' Tracking food waste data, optimising portion size, refining menu Based on data analysis and guest feedback, restaurants also optimise portion sizes and refined menu offerings to minimise waste, while maintaining guest satisfaction. 'Our à la carte menu includes flexible portion options, and we use seasonal ingredients to avoid excess inventory. We proactively manage ingredients nearing expiration by repurposing them into soups, sauces, and special dishes. Additionally, we donate safe and consumable food to local charities and ensure that unavoidable waste is composted or sustainably disposed of,' added Abdulla. Meanwhile, the paper also focused that finding the right balance between availability and food waste is one of the key challenges in food retail. Sagar Khanna, Operations Head, Querida, a Mexican restaurant said, 'We have done specials in the menu when we have surplus ingredients: flautas, enfrijoladas, empanadas, rice. We can make new dishes for the day and offer to our guests more variety of food. When something like this happens, we stop ordering from another dish so we can finish our surplus and not having wastage in the restaurant.' He added: 'In case it is an ingredient that we cannot work out in the menu we have a lot of nationalities in our restaurant and they for sure can make something for staff meal and we can all enjoy the delicious options from different parts of the world.' Select items across restaurants are batch-cooked and frozen for future use as well. Additionally, F&B owners pointed out that menu flexibility allows restaurants to respond to consumption trends while keeping waste low. Isheeta Sharma, Founder, Daftar DIFC said, 'We follow FIFO (first in, first out) protocols, label ingredients for accurate tracking, and design our menu to utilise common ingredients across multiple dishes. This ensures optimal usage and reduces the likelihood of spoilage or discard. Near-expiry items are repurposed into daily specials.'
