Following the success of 'Green Ramadan' last year, which saw food waste reduced by over 60% in three hotels, Hilton, the UN Environment Programme for West Asia, and Winnow joined forces for the holy month once again. This year, the programme expanded across 32 hotels in seven countries, serving 239,000 guests during iftars and suhoors.
A Collaborative Effort
Communication and teamwork were key to the success of scaling Green Ramadan from 3 to 32 hotels for 2024. This year's campaign was a collaborative effort aimed at closing the loop across the food value chain. Participating hotels in Saudi Arabia, United Arab Emirates, Qatar, Bahrain, Kuwait, Turkey, and Malaysia underwent extensive sustainability training. They focused on local sourcing, sustainable gastronomy, forensic waste management with Winnow's AI, and diversion by donation and composting wherever possible.
Innovative Interventions
To tackle food waste, the campaign implemented a range of innovative interventions. Emotive guest messaging, smaller portions, live cooking stations, artfully reduced food displays, and switching to à la carte menus helped break through food waste awareness barriers. This educational and interactive approach empowered both guests and staff to adopt more sustainable habits.
Training and Upskilling
Prior to launching this year’s initiative, hotel teams received comprehensive upskilling sessions and a food waste prevention playbook based on key learnings from Green Ramadan 2023. These invaluable insights played a crucial role in the success of the 2024 campaign.
Innovative Practices in Action
Live Data-Driven Decisions at Conrad Dubai: Chef Elias at the Conrad Dubai embraced the Green Ramadan initiative for the second time. His team utilized live data from Winnow’s AI technology to make immediate adjustments. For instance, when the Arabic fried fish recipe showed high waste levels, it was promptly replaced with more popular dishes, significantly reducing waste.
Food Donation and Composting: Partnering with the UAE Food Bank and The Waste Lab, Conrad Dubai donated 50 to 90 portions of food daily and composted the remaining waste. This initiative ensured that no edible food went to waste and created compost for local farms.
A Culture of Creativity at Hilton Kuala Lumpur: Chef Kazi at Hilton Kuala Lumpur prioritized education and empowerment within his team. By implementing portion control measures, optimizing inventory management systems, and creatively repurposing surplus ingredients, his team embraced a culture of sustainability and significantly reduced food waste.
The Results
Over the course of the month-long effort, results were significant:
- Food waste was reduced by a further 21% over the 61% of Green Ramadan 2023
- This is equivalent to avoiding more than 1.7 tonnes of food waste – enough to provide 4,300 meals
- More than 7.4 tonnes of CO2 emissions were prevented, equating to 488,523 smartphone charges.
- The most frequently wasted items included bread and pastry, vegetables, and meats.
Leadership in Action
On behalf of the entire Winnow team, we extend our heartfelt thanks to our partners at Hilton and UNEP, in particular to the dedicated Hilton Tastemakers for their unwavering commitment to the cause. Together, we are making a significant impact – there is no time to waste.
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