Smarter kitchen practices help hotels win food waste war

In Dubai, for instance, food waste accounts for approximately one-third of all waste that ends up in the landfill.

From scaling back on all-you-can-eat buffets to using new inventory technologies in the kitchen, restaurants and hotels are taking several measures to reduce the massive food waste generated by the hospitality industry.
Nearly 3.27 million tonnes of food - worth more than $3.54 billion - is wasted in the UAE every year, according to a study by Dr Sanaa Priani and Dr Hassan Arafat, scientists of Masdar Institute.
"In Dubai, for instance, food waste accounts for approximately one-third of all waste that ends up in the landfill," said Dr Priani. And according to research from the Mohammed Bin Rashid School of Government, the hospitality and tourism sectors are the biggest sources of food waste in the region.
But the good news is, hotels are now trying to address the issue.
Vida Downtown is an example. Diners - who are used to being greeted with an endless display of food at Iftar tents - may find the 'buffet' at the hotel's 3IN1 restaurant a little different.
They are still treated to a spread of starters and desserts but when it comes to their main course, food is served on their tables - a la carte style. This way, people's habit of putting excessive amounts of food on their plates is curbed, but they are still free to indulge in appetizers and sweets.
Given that Dh13 billion worth of food is wasted by both businesses and consumers in the country, establishments have also become more conscious of their kitchen waste, as well as their usage of raw ingredients. To ensure that everything is properly and efficiently used, hotels like Rove are using a system called Winnow technology.
Waste is weighed using a digital scale that is connected to a tablet. Upon seeing the weight on the screen, a user then identifies the item or the dish that was measured.
Installed in their kitchens, the software monitors how ingredients are being used and what dishes are often disposed of, helping chefs identify which items are high in demand and which ones often go to waste. With all this data, the team can then draw up effective waste reduction strategies.
In fact, since the technology was introduced in November 2018, Rove has reduced its food waste by 40 per cent, the hotel administration said.
The Burj Khalifa's Armani Hotel has also partnered with Winnow to track food waste. In addition, it has installed a recycling machine that is capable of drying leftover food and converting 70 to 80kg of food waste per load into 14 to 15kg compost soil.
Through these innovations, the hotel has reduced food waste by 47 per cent, resulting in higher yearly savings at Dh148,000.
For the Shangri-La Group, on the other hand, fighting waste is also about ensuring that food is shared with those in need.
Through its 'Sharing the Flavours' campaign, the group will be donating part of its meal proceeds to feed at least 200,000 underprivileged people. Every Iftar meal purchased until June 4 will help feed two children a day in Yemen, Lebanon and Palestine.
In Abu Dhabi, proceeds from Iftar purchased at Sofra Bld of Shangri-La Hotel, Qaryat Al Beri, and Afyä restaurant at Traders Hotel also go to the campaign.
Small-scale restaurants, such as SS Biryani in Karama, are also distributing excess food throughout the course of the holy month.
How technology* helps UAE hotels cut food waste
>Measures food waste through smart digital scales (weighing technology)
>Staff use a tablet connected to the scales to quickly identify the type of food thrown away and at what stage
>A cloud software analyses and records the day's waste. The menu integration allows the system to automatically record a number of key metrics
>Staff are shown the value of each item thrown away in real-time, driving behaviour change. Daily reports are also sent via e-mail, pointing out key opportunities to cut waste, benchmark multiple sites and track performance
*Specifically, Winnow technology
(Source: www.winnowsolutions.com)
KT tips and tricks for the #FoodSoldier in you
 
 
Throughout the course of our campaign, Khaleej Times will reveal three food conservation tips and tricks every day. Follow these to become the number one #FoodSoldier
1-Monitor what you throw away:
Take some time off during the week to write down everything you throw away on a regular basis. Sure, it's a path down guilt-trip highway, but it's worth it. Try freezing loaves of bread you potentially trash the moment you buy it, so it doesn't go stale before you're able to eat it.
2-Take stock:
Always, always keep an eye out for upcoming expiration dates on food you already have at home. Also, plan meals around the products that are closest to expiry. Keep a sticky note pad over your refrigerator so you know what's in there, and cook things on top of the list before they go back.
3-Designate one dinner each week as a 'use-it-up' meal
Spend one day a week re-cooking leftover food in an innovative manner, instead of cooking a new meal. Have you tried rotisserie chicken sandwiches? Or stuffed chapati (Indian bread) rolls with cheese and left-over chickpeas curry? Trust us, it's delicious.
dhanusha@khaleejtimes.com

• KT For Good