The UAE Restaurant Group (UAERG), the official representative body of the country’s food and beverage sector, held its first board meeting on January 9, 2026. The meeting brought together UAERG board members and representatives from the Ministry of Economy & Tourism to discuss initiatives shaping the future of the F&B industry.
The Ministry shared an overview of its strategic priorities, focusing on how the sector can contribute more strongly to economic growth and tourism. Key areas included deeper public–private collaboration, better alignment across the Emirates, and the development of tourism clusters that combine food, culture, hospitality, and experiences. The Ministry also highlighted plans to support homegrown brands and local ingredients through community-focused food and restaurant events that celebrate the UAE’s culinary identity.
Sustainability was a major theme of the discussion, with attention on practical solutions that restaurants can adopt at scale. Topics included food circularity programmes to reduce waste, improve resource efficiency, and reuse surplus ingredients. The group also explored the collection of used cooking oil and its potential conversion into lower-carbon fuels.
UAERG board members shared sustainability practices already in place across the market, such as waste reduction, better sourcing, and improved operational efficiency. There was strong agreement on the need to align these efforts with national frameworks to create consistency and enable wider adoption. Board members also expressed interest in feasibility studies for biofuel initiatives, allowing restaurants to test processes such as collection, storage, compliance, and quality control before scaling up.
The discussion stressed the importance of clear and simple participation models for restaurants. Board members highlighted the need for easy onboarding, defined roles across the value chain, and a phased approach that allows pilot projects to grow at a realistic pace. Clear reporting, shared standards, and aligned communication were seen as critical for long-term success.
H.E. Dr. Maria Hanif Al Qassim, Assistant Undersecretary for Policies and Economic Studies at the Ministry of Economy & Tourism, shared, “The food and beverage sector plays a vital role in the UAE’s economic and tourism landscape. Working closely with organisations like UAERG helps ensure initiatives are shaped with real operational insight and rolled out in a way that makes sense for businesses. Open dialogue like this allows progress to be practical, inclusive, and aligned with the UAE’s wider goals.”
Commenting on the meeting, Amit Nayak, Vice Chairman, UAERG, said, “This session created a valuable opportunity to bring industry perspectives closer to national priorities in a way that feels practical and achievable. Our role is to help turn those ideas into a reality by connecting the right stakeholders and making sure pilot initiatives are built for how real restaurants operate. By combining our on-the-ground insight with the Ministry of Economy & Tourism’s ambitions, this collective approach supports the UAE’s continued growth as a leading global gastronomic hub.”
Abdulla Al Mulla, Chairman, UAERG, added, “Hosting leaders from the Ministry of Economy & Tourism was truly an honour, and we are grateful to everyone who shared their ideas as part of this vital industry discussion. UAE Restaurant Group has always been a platform built on collaboration, and gatherings like these are what continue to drive innovation, create impactful initiatives, boost economic growth, and elevate the nation’s dynamic F&B landscape on the global stage.”
Looking ahead, UAERG will continue to focus on collaboration across the F&B ecosystem, supporting initiatives that balance growth with sustainability, and strengthening the sector’s role in the UAE’s economic and tourism development.
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