The F&B industry has been encouraged to enact better food waste minimisation techniques at a panel discussion titled Zero Waste: Food for Thought? held on June 27 by the Emirates Environmental Group at the Modul University Dubai.
With the global estimated cost of discarding food waste standing at AED1.5 trillion (US$400 billion), Nouri Al Shamsi, head of permits and applied nutrition section at the food safety department in Dubai Municipality, raised awareness of the UAE Food Bank initiative which aims to create a system in which fresh food from hotels and restaurants can be packed and distributed to those in need, rather than going to waste.
A lack of landfill space was mentioned by Dubai Municipality waste management and treatment expert Naji Radhi who emphasised the need for the F&B industry to reduce food loss and organic waste.
Experts including Armani Hotel Dubai director of engineering Abdul Quddus Sheikh and Abela & Co’s Nancy Nouaimeh discussed possible solutions including the importance of transparent and reliable communication of food product information throughout the supply chain.
Attendees comprised of government and private sector representatives, supermarket retailers, hospitality, academia and waste management companies across the UAE.