RIYADH: Saudi hotels and restaurants are taking steps to reduce food waste and promote sustainability during the holy month of Ramadan, when extravagant iftar and sahoor buffets are typically served.
According to local media reports, high-end businesses such as the Jeddah Hilton, the Waldorf Astoria Jeddah, the Swissotel Living Jeddah, and the Rosewood Jeddah are among those implementing measures to limit the amount of food thrown away.
One of the strategies being adopted is the implementation of systems to accurately measure wastage on a daily basis, and using that data to inform local procurement requirements.
At the Jeddah Hilton, guests are being offered made-to-order dishes at live cooking stations, which not only helps to control wastage but also enhances the guest experience with chef interactions.
The Swissotel Living Jeddah is urging guests to restrict their portion sizes to what they can eat to help minimize food waste. The hotel has also collaborated with local food charities to donate leftover food to underprivileged communities.
Meanwhile, the Rosewood Jeddah has moved away from large platters and chafing dishes, opting for individual portioning to control overproduction.
Other hotels are training their staff on how to avoid overproduction of food and overordering of raw materials, and some are even turning vegetable peelings into dried powder for use on farms.
Relevant officials said these efforts by the hospitality sector were aimed at promoting sustainability and reducing the amount of food waste generated during the holy month of Ramadan. By adopting these measures, hotels and restaurants in Saudi Arabia are not only promoting responsible consumption but also helping to feed those in need in their communities.
