Hospitality and leisure companies are embracing sustainable food practices across the United Arab Emirates and beyond. There is a growing need for this across much of the region because of the amount of water use, food waste, and greenhouse gas emissions that stem directly from the travel industry. By making adjustments to current practices, the industry can help foster change across the globe.
Consider the industry loss. In the United Arab Emirates (UAE)1.3 billion tons of food is wasted each year, and that could increase to as high as 2.2 billion. The National Food Security Strategy aims to make the UAE the world’s best in Global Food Security by 2051. A significant portion of this will need to come from the hospitality sector.
By looking at how other hospitality and leisure companies are embracing the process, you can ensure that your business keeps up with the competition.
The Growing Demand for Sustainability in Hospitality
Travelers expect hospitality companies to protect the local environment. That includes prioritizing eco-friendly methods to reduce energy consumption and pollution. Consumers are more knowledgeable than ever about “better practices.” They expect the companies they work with to offer the technological advantages necessary to reduce energy and keep the environment clean.
But how can the hospitality and leisure industry truly embrace this demand? Let’s focus on food specifically.
Key Sustainability Food Practices in the Hospitality Industry
It’s encouraging to see so many companies across the hospitality and leisure industry throughout the United Arab Emirates and the Greater Middle Eastern region embracing food sustainability. Consider some of the ways they are doing so.
Reducing food waste
It’s the heart of the problem. Mitigating these risks starts with locally sourcing food as close to home as possible. It also requires careful management of resources within restaurants and hotels to avoid overproduction or overbuying, which leads to waste.
One method is moving towards a zero food waste process. It enables the reconsideration of how to use all food components, so nothing goes to waste. That includes the peels on vegetables and meat trimmings, for example.
Reducing water usage
In the dry region of the Middle East, water conservation is always a priority. In food sustainability practices, this includes a concerted effort to minimize use. Mindful consumption is a core part of that process. By 2026, the Water Security Strategy aims to reduce the average consumption per capita by 50% through the investment in sustainable practices.
Reducing food miles
Reducing food miles - or the number of miles food products must travel to reach the consumer’s plate - translates into food sustainability. When food stays closer to the consumer, it reduces carbon emissions and minimizes product waste. Shorter food miles also help support local economies by keeping funds circulating.
Moving to plant-based menus
Another switch is the use of plant-based menus. Offering more plant-based food options and reducing or even eliminating meats reduces carbon footprints across the industry. It also supports the use of more creative and innovative dishes that still maintain the local tradition. Many menus across the region are focusing on legumes, vegetables, fruit, and grains.
Key Challenges the Hospitality Industry Faces When Implementing Sustainable Food Practices
Hospitality and leisure companies are certain to want to invest in these sustainable practices. Yet, a number of challenges limit their ability to do so:
- Customer demand: Menu planning and product selection must change based on visitors' dietary needs. Cultural preferences can also impede some changes.
- Costs: Sustainable product choices often cost more upfront, especially initially. This makes it critical to demonstrate financial viability when making a switch. Is sustainability too expensive?
- Supply chain complexities: Though the food supply changes in much of the United Arab Emirates have improved in recent years, they’re still limitedly robust. That is especially true when you look to the supply chain for ways to reduce costs while mitigating environmental damage.
Hospitality Businesses Leading the Way in Sustainability
Numerous examples exist of global organizations making what seems like monumental changes to operations to improve overall sustainability. Consider Mövenpick Hotel Jumeirah Beach.
At Mövenpick Hotel Jumeirah Beach, a five-star modern hotel in Dubai, a comprehensive sustainability effort is underway. In the food sustainability area, the hotel has made significant strides to reduce and reuse water. Additionally, they installed a waste management training system, which aims to teach staff how to minimize waste.
The Role of Technology in Promoting Sustainable Food Practices
Hospitality and leisure companies need to get creative to blend competitive cost management with food sustainability practices. They don’t have to do this alone; technology has created efficient strategies for transforming operations.
Consider examples:
- Improving supply chains through blockchain technology. Blockchain in supply chains ensures two factors. The first is ethical sourcing. It creates traceability in the food supply chain, so organizations know just how sustainable their products are. It also enables better insight into purchasing closer to home.
- Better monitoring of food waste production is also beneficial. Improved packaging with sensors enables better control over freshness, ensuring quality while minimizing waste in any hospitality setting.
- AI incorporation for improving efficiency. Artificial intelligence and machine learning enable organizations to optimize performance and better predict food needs. They can also optimize resource use.
More data, better decision-making, and better use of food products contribute to a healthier planet. Improved communication, marketing of sustainability practices, and clear achievement of sustainability practice goals make companies stand out.
The Future of Sustainable Food Practices in Hospitality
The hospitality and leisure industry will continue to see more inclusion of technology and sustainability-focused changes in operations in the coming years. More use of:
- Plant-forward menus
- Technology-enhanced dining to minimize waste
- Nutrient-dense food that’s filling
- Providing consumers with better food quality due to local sourcing
- Continued improvement of food products grown in onsite greenhouses
- Personalized food selection for guests based on nutrition or emission goals
Embracing a Future of Sustainability in Hospitality and Leisure Companies
Across the greater hospitality and leisure industry, there is demand for better quality, lower costs, and better protection for the planet. Companies now have more tools and resources than ever to adopt strategies that reduce waste without interfering with traveler experience or limited budgets. By embracing technology and new ways of sourcing food, the industry could see a significant reduction in food waste.
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