Hilton committed to reducing food wastage

Global hospitality major Hilton, in collaboration with the United Nations Environment Programme (UNEP) West Asia, Winnow and ne’ma The National Food Loss and Waste initiative has launched a first-of-its-kind ‘Green Breakfast’ initiative. The launch follows the success of Hilton’s ‘Green Ramadan’ campaign, which saw a 61% reduction in post-consumer food waste across the brand’s properties in the UAE, Saudi Arabia and Qatar.

The Food and Agriculture Organization (FAO) and UNEP studies have revealed that one-third of food produced for human consumption is lost or wasted globally, accounting for 8-10% of global carbon emissions and totalling a $1-trillion-dollar problem.

Hilton’s Green Breakfast aims to significantly reduce food waste across breakfast operations in 13 UAE-based hotels, effectively providing a blueprint for food waste management across the local hospitality industry. The pilot project kicked off in August with the installation of production and plate waste systems across participating hotels, where baseline data was recorded and will be updated through November 2023.

Commenting on the initiative, Emma Banks, Vice President, F&B Strategy & Development, Hilton, EMEA said, “As a leading international hospitality brand, Hilton shoulders a responsibility to improve the industry and its approach to responsible tourism. Hilton Green Breakfast is the latest pioneering initiative launched by the Group, which will see the foundations laid for effective food waste management across local and regional hotel F&B operations. The campaign also serves to support Hilton’s ongoing commitment to creating a global food waste reduction programme, with the market-leading pilot initiative driving closed-loop operations ahead of Hilton’s participation in COP28.”

Hilton continues to prioritise food waste reduction as part of its ongoing ESG ‘Travel with Purpose’ initiatives, which bring responsible tourism to the forefront of the Group’s hotel operations. Breakfast provides a unique opportunity to address food waste concerns, as it is the one unifying F&B experience in all hotels that also contributes the most to food waste around the world. With Hilton serving an estimated one billion breakfasts per year – and the 13 UAE-based properties serving 1.8 million in the same period – the first meal of the day allows for the most guest interaction and education.

“The UAE is experiencing remarkable growth, and with that comes an ever-increasing demand for resources, including food. To ensure a sustainable future, we must confront the issue of food waste head-on, which is why bold initiatives such as Hilton’s Green Breakfast are so crucial, and we are proud to play our part by helping to implement these kinds of innovative solutions that foster awareness. By collaborating with our partners and the community, Emirates Foundation and ne’ma are committed to reducing food waste, promoting responsible consumption and inspiring a culture of sustainability in the UAE and beyond. I applaud Hilton, as a global hospitality leader, for showing the industry the way forward and tackling head-on a multifaceted problem with significant environmental, economic and social consequences,” added Khuloud Hasan Al Nuwais, Chief Sustainability Officer of Emirates Foundation and ne’ma National Steering Committee Secretary General.