Hilton UAE Hotels Achieve Impressive 62% Reduction in Breakfast Food Waste

• Hilton Green Breakfast initiative delivers industry-leading results
• Breakfast food waste reduced by 62% in 13 UAE hotels

Dubai, UAE – Hilton, along with Winnow and ne’ma, the United Arab Emirates (UAE) National Food Loss and Waste initiative, has announced the impressive results of its ‘Green Breakfast’ pilot program. This initiative led to a 62% reduction in food waste across breakfast operations in 13 UAE-based hotels over a four-month period. Dedicated to making a positive impact through hospitality, Hilton is committed to reducing waste globally and in the UAE through the implementation of food waste reduction programs in its kitchens.

Hilton unveiled the results of the Green Breakfast pilot at a showcase event at Waldorf Astoria Dubai International Financial Centre. The event featured Emma Banks, vice president of F&B strategy and development at Hilton, and Jean Garris Hand, vice president of global ESG at Hilton, as well as program partners from ne’ma, Winnow, and the UN Environment Programme. Guests were treated to a sustainable breakfast showcase and an enlightening panel discussion with key industry experts.

• Khuloud Al Nuwais, secretary general of ne’ma and chief of sustainability at Emirates Foundation,
• Marc Zornes, co-founder and CEO of Winnow, and;
• Tarek Khoury, regional coordinator for climate change at UN Environment Programme (UNEP) – Regional office for West Asia

Building on the success of Hilton’s Green Ramadan campaign with the UN Environment Programme, the pilot project commenced in August 2023 with the installation of production and plate waste systems in the participating hotels. The data collected showed a 62% reduction in pre- and post-consumer food waste, equivalent to serving over 400,000 meals and preventing almost 726 tonnes of Co2e emissions in a year. Pre-consumer waste was reduced by more than 76%, while post-consumer waste saw a 55% reduction. Items such as bread, pastry, eggs, porridge, and various breakfast dishes were the most commonly wasted items.

Hilton Green Breakfast Initiative Pilot Program— Photo by Hilton

Emma Banks, vice president of F&B strategy & development, EMEA, Hilton, commented on the pilot project, saying, “We are pleased to share the results of the industry’s first Green Breakfast initiative. Through this pilot project, we were able to learn and gather data on consumer behavior so we can build awareness and take meaningful action scalable at hotels and across the industry. We hope this initiative will inspire the sector to source locally and reduce food waste.”  » …
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