Qatar’s hospitality industry aims to reduce food waste

Qatar’s hospitality industry aims to reduce food waste

Qatar - As part of their commitment towards sustainability, hoteliers and restaurants in Qatar have adopted strong and holistic food management strategies to ensure its minimisation, ethical utilization and eco-friendly disposal.

With reports from the UN Environment Programme showing that food waste increases by 25% - 50% in the region during festivities, hotels also implemented measures to minimise waste during the holy month of Ramadan and drive awareness around local sourcing and food waste.

Food Waste reduction is one of the UN Sustainable Development Goals, and Qatar is one of the countries that pledged to reduce its food waste. Food waste makes up around 60 percent of the urban solid waste in Qatar and is considered one of the most pressing environmental problems as it ends up occupying significant space in already overwhelmed landfills.

Much like other luxury hotels, the Mandarin Oriental Doha located in Msheireb Downtown manages a high volume of food service operations. However, the Mandarin Oriental Doha in line with its commitment to its sustainability goals has planned to thoughtfully address the property’s food waste and has implemented effective interventions.

“Mandarin Oriental, Doha uses Msheireb Downtown Doha’s centralised ‘ENVAC’ system which is an Automated Waste Collection System used for segregating waste