Hotels share how they reduce food wastage during Ramadan

Gulf News finds out what steps hotels take to cut down on leftover food wastage during the holy month. See more at: http://gulfnews.com/gntv

Transcript

00:00Actually, it's something relevant to the moral responsibility of each individual.

00:13Apart from the company policies, procedures, it is coming from your heart.

00:17The waste management program is starting from the planning stage.

00:20When we are talking about the leftover food, first thing, why we make leftover?

00:27We have to have that kind of organized system which controls the leftover food.

00:33Last year, in all three hotels, Villa, Rimal, and Rehab Rotana, we served around more than

00:392,000 covers in the month of Ramadan in all three hotels, and we produced only 190 kg

00:46of waste in the whole month, which is something of a big achievement.

00:49Maybe you can implement internally in your homes to cook the food in small batches and

00:55follow the proper temperature conditions to make sure that the food is not spoiled

01:00because this is the main reason of the wastage.

01:03We only prepare what is good for us because we minimize, we control, and we have the data

01:15so we minimize whatever waste we get from the leftover food, if tar, and so on.

01:23Leftover food, as I said, is very minimized, so we bring this one in our cafeteria for

01:31our own stockpiles.

01:34Usually, we check first if this food was in right temperature before we cook it or not

01:42because as we have a policy, as Dubai rules, it should be maximum two hours, the buffet, out.

01:49And if we put this food from 12 o'clock, we cannot use it for the stock.

01:54In these two, three years, more going for life-cooking style.

01:57Life-cooking style meaning you will reduce the wastage.

02:00You put all the raw items in ice or chill, and you cook it when the guests come.

02:06That's why, like that, you can reduce the waste in maximum level.