According to industry reports only about half of the food served in a buffet is consumed while the remaining could be wasted. However, Central Hotels follows a well-defined strategy to reduce and manage food waste at all its properties including Royal Central Hotel The Palm, Canal Central Hotel Business Bay and First Central Hotel Suites.
Talking about the group’s food management programme on World Food Day, Mr. Abdulla AlAbdulla, Chief Operating Officer of Central Hotels, said, “With millions of people being underfed or malnourished around the world, it is everyone’s responsibility to support World Food Day. Reduction and management of food wastage is critical for us at Central Hotels therefore, we have implemented a very strong strategy. While we try our best to minimise any kind of food wastage, safe, surplus food is collected from conferences and daily food and beverage operations and shared between the staff members.”
Mr. Shady Dawad, General Manager of Canal Central Hotel Business Bay, said, “The first step was to conduct a food waste audit to measure our surplus food. Based on that we have developed an action plan to reduce food waste at every step setting targets, timescales and responsibilities for our team members. We have recently introduced new menus at all our food outlets. With simple changes such as replacing dishes that were being wasted the most on the buffet and reducing the size of the servings in accordance with the consumption, we have seen a big difference at our restaurants. Part of this strategy is also to encourage diners to take any of their leftover food home with them from the a la carte orders.”
According to World Food Day our actions are our future and achieving zero hunger is not only about addressing hunger but also nourishing people, while nurturing the planet. This year, World Food Day calls for action across sectors to make healthy and sustainable diets affordable and accessible to everyone stating ‘Healthy diets for a #zerohunger world.
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