Ramadan: Park Hyatt Dubai to cut food waste by 2% by the end of 2019

The Park Hyatt Dubai is making sustainability changes during Ramadan by cutting food waste

Park Hyatt Dubai's chef Alex Moser (pictured) described food waste as one of the hotel's "top priorities".
Park Hyatt Dubai's chef Alex Moser (pictured) described food waste as one of the hotel's "top priorities".

The Park Hyatt Dubai has told Hotelier Middle East that it plans to cut hotel food waste by 2% by the end of this year.

As the hotel prepares for the Holy month of Ramadan, the group is planning to combat food waste by creating festive menus that ensures one production controls the overall distribution.

The Park Hyatt Dubai confirmed that they have started reviewing its Ramadan menu to ensure that they are using resources in a “smart way”.

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During Ramadan, the hotel revealed that it is going to integrate live cooking stations to be able to reuse uncooked items in another area.

Park Hyatt Dubai’s chef, Alex Moser, said making these changes guarantees fresh cooked dishes using the highest quality ingredients, whilst reducing the production to the minimum.

“Food waste is one of our top priorities for this and upcoming years. Currently, we are working on creating a food waste committee to review our food consumption and waste. Our main goal is to reduce the hotel food waste by 2% by the end of the year,” Moser told Hotelier Middle East.

“The committee will work on a strategic plan to reduce food waste and will integrate best practices to reach our yearly goals.”

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