Sunday, December 10, 2023
Hilton, in partnership with Winnow and ne’ma, the United Arab Emirates (UAE) National Food Loss and Waste initiative, has revealed the outcomes of its ‘Green Breakfast’ pilot program. This initiative, implemented across 13 hotels in the UAE over four months, achieved an impressive 62% reduction in both pre- and post-consumer food waste during breakfast operations. As a company deeply rooted in the belief that hospitality can be a positive force, Hilton is steadfast in its commitment to waste reduction globally. The hotel chain aims to implement food waste reduction programs in all kitchens and is actively taking measures on both a global scale and within the UAE to minimize food waste across its diverse brand portfolio.
The announcement of the Green Breakfast pilot’s success took place at a showcase held at Waldorf Astoria Dubai International Financial Centre. Emma Banks, Vice President of F&B Strategy and Development, and Jean Garris Hand, Vice President of Global ESG at Hilton, were present alongside program partners. The event featured a sustainable breakfast showcase followed by an insightful panel discussion on the significance of food waste and the impactful results of the pilot. Key participants in the panel included Khuloud Al Nuwais, Secretary General of ne’ma and Chief of Sustainability at Emirates Foundation; Marc Zornes, Co-founder and CEO of Winnow; and Tarek Khoury, Regional Coordinator for Climate Change at the UN Environment Programme.
Building on the achievements of Hilton’s Green Ramadan campaign in collaboration with the UN Environment Programme, the pilot project commenced in August 2023. It involved installing production and plate waste systems across the 13 participating hotels, with baseline data recorded and continually updated until November 2023. The results were remarkable, showing a 62% reduction in pre- and post-consumer food waste, equivalent to serving over 400,000 meals and preventing nearly 726 tonnes of CO2e emissions annually. Pre-consumer waste saw a reduction of more than 76%, while post-consumer waste decreased by 55%. Commonly wasted items during breakfast included bread and pastry, white eggs, porridge, congee, sambar, shakshuka, and baked beans.
Emma Banks, Vice President of F&B Strategy & Development, EMEA, Hilton, expressed satisfaction with the pilot project, emphasizing its role as the industry’s first Green Breakfast initiative. She highlighted the importance of learning from consumer behavior data to raise awareness and take scalable, meaningful actions across hotels and the industry. The hope is that this initiative will inspire the sector to source locally and contribute to reducing food waste.
To ensure smooth implementation, Winnow equipped teams with Artificial Intelligence measurement tools and conducted weekly coaching sessions to foster behavioral change among participating hotel teams. ne’ma strategically placed behavioral nudges in dining areas to encourage guests to make more sustainable choices. Hilton, through regular reporting, identified waste trends, contributed to the national food loss and waste trial, and supported food waste reduction targets in the UAE through ne’ma. Hilton remains committed to prioritizing food waste reduction and is actively working toward the next phase of the pilot. Participating hotels in the initiative included Waldorf Astoria Dubai Palm Jumeirah, Waldorf Astoria Dubai International Financial Centre, Conrad Dubai, Conrad Abu Dhabi Etihad Towers, The WB Abu Dhabi, Curio Collection by Hilton, Canopy by Hilton Dubai Al Seef, Hilton Dubai Jumeirah, Hilton Dubai Palm Jumeirah, Hilton Ras Al Khaimah Resort, Hilton Abu Dhabi Yas Island, Hampton by Hilton Marjan Island, Hampton by Hilton Dubai Al Seef, and DoubleTree by Hilton Dubai – Business Bay.
Tags: hilton, UAE, United Arab Emirates, Winnow
Sunday, April 28, 2024
Sunday, April 28, 2024
Sunday, April 28, 2024
