Sustainability Report 2024 | National Corporation for Tourism & Hotels

NCT&H Sustainability Report 2024 34 Food Wastage Program Our Catering Division prioritizes continuous initiatives for food waste reduction through campaigns and training. Recognizing that food loss occurs across the entire value chain, from production to consumption, the program addresses the environmental impact, including contributions to an unstable climate and global greenhouse gas emissions. Periodic food waste reduction initiatives are implemented at various sites, addressing distinct phases of food production. During the receiving and storage stages, a thorough inspection of all goods is carried out to ensure quality and safety, with particular attention given to perishable or short-life products. The food preparation phase emphasizes awareness of the precise quantity of raw materials needed for a specific number or volume of finished products. At the service stage, ongoing measures include regular menu reviews, identification of least- moving dishes, and careful control of food portions to minimize plate waste. The Catering Division has incorporated Chefs Eye Tech as a precision tool for systematically recording and overseeing food waste. On a monthly basis, the team thoroughly analyzes trends, revisits established targets and compares them with the observed patterns to assess the progress made in minimizing food waste. The company's commitment to achieving Sustainable Development Goal (SDG) 12.3, which targets a 50% reduction in per capita global food waste by 2030, is exemplified through its active participation with ne’ma for Food Waste Reporting. This involvement extends to a national trial organized by ne’ma for reducing food loss and waste within the HoReCa sector in the UAE, spanning from August 1 to October 25, 2023 and after the successful trial, we are continuing the program with ne’ma. During this trial period, are engaged in comprehensive reporting, encompassing the declaration of kitchen waste, plated waste, and edible waste. This meticulous data collection is crucial for understanding and addressing the specific points in the value chain where food waste occurs. ne’ma, a collaborative effort between the Ministry of Climate Change and Environment and Emirates Foundation, aims to combat food loss and waste throughout the entire value chain. The initiative strives not only to address the practical aspects of waste reduction but also to influence behaviors and attitudes surrounding food consumption. Corporation Overview | Economic Responsibility | Environmental Duty | Life at NCT&H