How Cutting Food Waste by 25% Could Save the UAE Hospitality Industry AED 13 Billion

October 16 is World Food Day, a global call to rethink how we manage food production and consumption. In the UAE, food waste is a serious issue. Despite being one of the wealthiest nations, the UAE wastes 3.2 million metric tons of food annually, costing the economy around AED 13 billion each year (UNEP, 2021). 

A Crisis of Waste

The UAE imports 90% of its food, relying heavily on global supply chains (FAO, 2021). Yet, an estimated 38% of food prepared daily in the UAE goes to waste, much of it from hotels, restaurants, and homes (UAE Ministry of Climate Change and Environment, 2021). Considering the UAE’s ambitious sustainability goals—such as reducing food waste by 50% by 2030—this is a challenge we must address head-on.
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In the hospitality industry, inefficiency is a major contributor to food waste. Inadequate storage, poor forecasting, and overordering all contribute to poor quality. Can restaurants and suppliers afford these inefficiencies?
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The UAE’s population is growing, as is its culinary scene. But along with this comes greater pressure on resources and the environment. In fact, it’s estimated that food waste contributes to 8% of global greenhouse gas emissions (UNEP, 2021). In a region where water and arable land are scarce, the impact is even more profound.
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What Can Restaurants and Suppliers Do?

1. Use Smart Tech to Track Inventory

Restaurants and hotels can adopt AI-powered systems that monitor inventory, predict demand, and reduce overordering. This is in line with the UAE's high-tech vision, which notes that utilizing technology could drastically cut waste in the hospitality industry.

‍KASO plays a pivotal role here by enhancing order accuracy and reliability. By streamlining communication between suppliers and restaurants, KASO minimizes the chances of over-ordering and reduces order mistakes, which are often major contributors to food waste.

2. Plan Menus More Efficiently

Work with suppliers to create seasonal menus that use locally sourced ingredients with a longer shelf life. Getting high-quality ingredients can mean something other than depending solely on imports that could go bad quickly, thanks to farms like Greeneration that grow edible flowers and fresh microgreens.
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3. Partner with Food Redistribution Programs

The UAE Food Bank is an excellent initiative that ensures excess food gets to those who need it most. Restaurants can collaborate with local food banks and charities to donate safe, unused food, helping to combat food insecurity in the UAE.
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4. Reduce Portion Sizes

Restaurants can offer flexible portion sizes to minimize plate waste. Studies show that customers often leave up to 25% of their meal uneaten (WRAP, 2018). Reducing portion sizes or offering smaller plate options could make a big difference.
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A National Effort for Change

The UAE has outlined a precise course for sustainability. The National Food Waste Reduction target of 50% by 2030 is a bold step, but the hospitality sector must play its part (UAE Food Bank, 2021). We can help create a more sustainable future by utilizing technology, building stronger relationships with suppliers, and carefully considering our menu choices.
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As the UAE works toward becoming a leader in food sustainability, isn’t it time we took action?

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