Ne'ma, Taste of Dubai partner to expand food waste reduction efforts
Ne'ma, the National Food Loss and Waste Initiative, and Taste of Dubai are collaborating to expand efforts in food waste reduction in the UAE's event scene.
Building on the success of their first partnership on Taste of Abu Dhabi 2024, ne'ma helped divert 310 kilogrammes of food waste from landfills, prevented 775 kilogrammes of CO2e greenhouse gas emissions, and created 62 kilogrammes of compost.
This collaboration will bring impactful sustainability initiatives to one of Dubai's most anticipated culinary festivals, and set a precedent for major events and festivals in the region.
Taking place from 14th to 16th February at Dubai Media City Amphitheatre, Taste of Dubai is one of the UAE's foremost social festivals, welcoming an anticipated 25,000 visitors.
Throughout the three-day event, ne'ma will work closely with participating chefs, restaurants, and vendors to manage food waste effectively and educate visitors on practical ways to minimise it in their daily lives.
Khuloud Hasan Al Nuwais, Chief Sustainability Officer of Emirates Foundation and ne'ma Steering Committee Secretary-General, said, "Following the success of our initiative with Taste of Abu Dhabi, we are proud to extend our impact at Taste of Dubai, engaging with the community and setting a benchmark for sustainable event management. By providing practical solutions and raising awareness, we aim to inspire long-term behavioral change and shift towards more responsible food consumption."
Maddy Spicer, Marketing Director of MENA Live Events (Organisers of Taste of Dubai), added, "We are delighted to be partnering with ne'ma to be part of a solution that is so important for the community and wider global efforts to reduce food waste. As MENA Live Events continues to deliver major festivals in the region, we are proud that we can use our platform to spread joy and entertainment, while also integrating meaningful initiatives on a large scale for thousands of people."
To ensure effective food waste management at the event, trained personnel will be deployed to assist with waste segregation. The initiative will oversee a structured waste disposal process, including initiative-branded, customer-facing, and back-of-house bins for restaurants and cooking features, with efficient transportation and regular clearance to maintain waste management. Vendors will receive guidance on waste reduction, while all collected food waste will be composted and repurposed for agricultural use.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Al Etihad
07-05-2025
- Al Etihad
UAE launches first National Food Loss, Waste Baseline Study
7 May 2025 17:27 ABU DHABI (WAM) ne'ma- the National Food Loss and Waste Initiative- has launched the country's first National Baseline Study to measure actual food loss and first-of-its-kind study, which involves 3,000 participants, marks a pivotal milestone in national efforts to halve food loss and waste by 2030, in line with the United Nations Sustainable Development Goal (SDG) 12.3. The pioneering 18-month study will measure actual food loss and waste across the entire food value chain, through the participation of households, businesses, and public sector entities, across all seven Emirates. The study's findings will be unveiled by ne'ma during the first half of from the study will be used to establish national food loss and food waste indices and inform evidence-based intervention strategies. The study also lays the foundation for systemic change and strengthens national efforts to ensure food security and study is the result of a coordinated national effort, bringing together strategic partners including the Ministry of Climate Change and Environment (MOCCAE), Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), Tadweer Group, Dubai Municipality, Dubai Environment and Climate Change Authority (DECCA), and Aldar, with additional support from the local municipalities and authorities, the Federal Competitiveness and Statistics Centre (FCSC) and local statistics centres across the extensive preparation and stakeholder engagement since September 2024, the UAE Food Loss and Waste Baseline Study is now underway. Spanning 18 months, this nationwide effort invites the active participation of households and the private and public sectors to help identify where food loss and waste occur the most and why, so the right interventions can be designed to tackle the issue.A key milestone in this journey will take place during September 2025, in a focused two-week data collection field survey coupled with actual measurement of food waste at the household across all seven Emirates will take part in shaping a more sustainable future by contributing valuable insights & data on how food is lost and data gathered will be rigorously analysed to develop national food loss and waste indices, which will create a clear baseline that reflects where the UAE stands today so that we can monitor our food loss and waste reduction Sustainability Officer of Emirates Foundation and ne'ma Committee Secretary General, Khuloud Hassan Al Nuwais, said, 'Tackling food loss and waste requires national collaboration, and alignment to create a unified approach and methodology for measuring actual food waste across the supply chain. Through the UAE's first National Baseline Study, ne'ma is engaging public, private sector, and community members in building an accurate, data-driven picture of where and how food is lost or wasted. This will enable the UAE to track progress against reduction targets.''The evidence-based solutions will empower households and businesses to adopt best practices, support systemic solutions across the value chain, and drive the shift toward a more sustainable, circular economy. The Baseline Study supports the UAE in building capacity so that we can achieve the target of halving food loss and waste by 50 percent by 2030. We are thrilled to see the strong engagement and participation of the private and public sectors in the study,' Al Nuwais of the Office of Special Studies, Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), Dr. Essam Sharaf Al Hashmi, affirmed that the launch of this study marks a key milestone in strengthening community awareness of the importance of reducing food loss and waste. He said, 'In line with its pivotal role in promoting food sustainability, ADAFSA is leading dedicated efforts to highlight the challenges of food loss and waste. In collaboration with ne'ma, we are uniting households, the private sector, and government entities to achieve a shared goal—protecting vital resources and ensuring a more sustainable and resilient future for all. This initiative reflects our strong commitment to raising awareness and engaging all stakeholders in addressing the environmental and economic challenges posed by food loss and waste.'Head of the Executive Team of the UAE Food Bank, Manal Obaid Yaroof, representing Dubai Municipality at the launch, said, 'Local leadership is essential to achieving national sustainability goals. Dubai Municipality is committed to driving change at the community level, and the UAE Food Loss and Waste Baseline Study provides the knowledge and tools needed to turn ambition into measurable action across all seven Emirates. This effort aligns with the municipality's efforts to enhance waste management, reduce landfill use, and build smarter, more sustainable cities that support the UAE's 2030 goals.'Abdulwahid Jumaa Freish, Executive Director of Communication and Awareness, Tadweer Group, said, 'Tadweer Group is proud to support ne'ma and the UAE Food Loss and Waste Baseline Study, which unites stakeholders across the food value chain to better understand the scale and impact of food loss and waste. This pioneering initiative complements our commitment to transforming waste into valuable resources and driving circular economy solutions. By leveraging the insights from this study, we can strengthen our strategies to divert organic waste from landfills, reduce greenhouse gas emissions, and unlock new opportunities for reuse, recovery, and resource efficiency across the nation."Group Executive Director of Sustainability and Community Outreach, Aldar Properties, Salwa Al Maflahi, said, 'Aldar recognises the importance of data to support meaningful action and change. Since 2023, we have been working closely with Tadweer and ne'ma to build infrastructure and solutions to tackle all forms of waste, including food waste, with a shared ambition to divert 90 percent of waste from landfills. Food waste is a complex challenge that requires long-term behavioural change, something Aldar and ne'ma are committed to addressing. By contributing to the UAE's Food Loss and Waste Baseline Study, we are helping generate critical insights that will empower communities across the UAE to take data-informed action and support the country in reaching its 2030 food loss and waste reduction targets.'The UAE Food Loss and Waste Baseline Study's final report will be shared nationally and internationally, contributing to global knowledge sharing on food loss and waste reduction. In doing so, the UAE reinforces its leadership in advancing the United Nations' 2030 Agenda for Sustainable Development and promoting sustainable food systems nationally and worldwide.
Hi Dubai
27-03-2025
- Hi Dubai
UAE Food Bank and ‘Ne'ma' Join Forces to Distribute One Million Meals During Ramadan
The UAE Food Bank has partnered with the National Food Loss and Waste Initiative, Ne'ma, to enhance food sustainability and support underprivileged communities. The initiative, launched during the holy month of Ramadan, aims to provide one million meals from surplus food while promoting environmental responsibility. Now in its third consecutive year, this effort aligns with the UAE's broader commitment to social welfare and sustainability, particularly following the declaration of 2025 as the Year of the Community. The initiative involves collaboration with over 75 hotel establishments to safely collect and distribute untouched surplus food to eligible beneficiaries across the UAE. Implemented in Dubai, in coordination with the Dubai Department of Economy and Tourism, the initiative ensures efficient food redistribution. The UAE Food Bank will manage consumable food surplus while converting inedible food into oil and agricultural compost through a partnership with the Reloop app by iCycle International Recycling. This approach not only minimizes waste but also supports the circular economy and environmental protection efforts. Khuloud Hassan Al Nowais, Chief Sustainability Officer at Emirates Foundation and Secretary General of the Ne'ma Committee, emphasized the initiative's impact: "Our collaboration is a crucial step in fostering resource sustainability and reducing food waste. By leveraging innovative, technology-driven solutions, we are ensuring safe and efficient food distribution while reinforcing the UAE's commitment to social responsibility and environmental preservation." Manal Bin Yaroof, Head of the Executive Team at the UAE Food Bank, highlighted the strategic vision behind the initiative: "This partnership strengthens our mission to combat food waste comprehensively. By collecting, preserving, and delivering surplus food with the highest standards, we uphold the values of generosity and sustainability that define the UAE Food Bank's core purpose." This initiative marks a significant milestone in the UAE's ongoing efforts to promote food security, sustainability, and community support during Ramadan and beyond. News Source: Emirates News Agency
Khaleej Times
26-03-2025
- Khaleej Times
GCC food waste 14% above global average: How UAE is tackling the crisis
Food waste in the Gulf Cooperation Council (GCC) region average 150kg per capita annually which is 14 per cent higher than the global average of 132 kg. A recent paper titled Tackling Food Waste In The GCC Grocery Market by Oliver Wyman highlighted that food waste levels in the GCC surpass those of many developed economies, exceeding European Union (EU) figures by 38 per cent and nearly doubling Japan's per capita waste. While retail food waste typically accounts for only five per cent to 15 per cent of total waste in most countries, the GCC's retail sector sees 38 per cent more waste than the global average. The paper also revealed that the retail sector in the GCC wasted approximately 1.3 million tonnes of food in 2022. This corresponds to an annual loss of approximately $4-7 billion, which is enough to provide an iftar meal for 70 per cent of all Muslims around the world throughout Ramadan. Given the GCC's heavy reliance on imported food, excessive waste further strains resources and intensifies sustainability challenges. How UAE is tackling the crisis Despite the statistics, the UAE remains committed to achieving the United Nations Sustainable Development Goal 12.3 by reducing food loss and waste by 50 per cent by 2030 and beyond. It continues to lead the regional movement for change through the collaborative efforts of ne'ma, the National Food Loss and Waste Initiative. Ne'ma is partnering with Taste of Dubai to enhance food waste reduction efforts within the UAE's event industry. Building on the success of their initial collaboration at Taste of Abu Dhabi 2024, ne'ma helped divert 310kg of food waste from landfills, prevented 775kg of CO2e emissions, and generated 62 kg of compost. When Khaleej Times reached out to food business operators in the UAE to understand what waste reduction strategies are implemented in their establishments, several proprietors highlighted that restaurants here systematically 'track food waste data' through digital monitoring tools and staff logs. Thomas Schmelter, Area General Manager, IHG Hotels at Dubai Festival City said, 'We actively track and analyse food waste using the Winnow system, which allows us to measure waste by value and weight. Through this, we've observed that targeted improvements — such as adjusting portion sizes and reducing overproduction — significantly lessen waste volumes. These insights have enabled our teams to make smarter decisions daily.' Schmelter noted that the hotel also works closely with local charities to donate surplus to support the community rather than going to waste. Culinary teams creatively transforms leftover or surplus items into new menu components. Abdulla Al Abdulla, chief operating officer and general manager of Central Hotels and Resorts, said: 'We have a structured system for repurposing surplus ingredients into new dishes. The final destination for waste is a new 'waste-to-energy' facility introduced by the Dubai Municipality. With the help of our service partner, we systematically track food waste data through digital monitoring tools and staff logs. Trends observed include higher waste during peak seasons and buffet setups, allowing us to refine menu planning and optimize food preparation accordingly.' Tracking data, optimising portion, refining menu Based on data analysis and guest feedback, restaurants also optimise portion sizes and refined menu offerings to minimise waste, while maintaining guest satisfaction. 'Our à la carte menu includes flexible portion options, and we use seasonal ingredients to avoid excess inventory. We proactively manage ingredients nearing expiration by repurposing them into soups, sauces, and special dishes. Additionally, we donate safe and consumable food to local charities and ensure that unavoidable waste is composted or sustainably disposed of,' added Abdulla. Meanwhile, the paper also focused that finding the right balance between availability and food waste is one of the key challenges in food retail. Sagar Khanna, Operations Head, Querida, a Mexican restaurant said, 'We have done specials in the menu when we have surplus ingredients: flautas, enfrijoladas, empanadas, rice. We can make new dishes for the day and offer to our guests more variety of food. When something like this happens, we stop ordering from another dish so we can finish our surplus and not having wastage in the restaurant.' He added: 'In case it is an ingredient that we cannot work out in the menu we have a lot of nationalities in our restaurant and they for sure can make something for staff meal and we can all enjoy the delicious options from different parts of the world.' Select items across restaurants are batch-cooked and frozen for future use as well. Additionally, F&B owners pointed out that menu flexibility allows restaurants to respond to consumption trends while keeping waste low. Isheeta Sharma, Founder, Daftar DIFC said, 'We follow FIFO (first in, first out) protocols, label ingredients for accurate tracking, and design our menu to utilise common ingredients across multiple dishes. This ensures optimal usage and reduces the likelihood of spoilage or discard. Near-expiry items are repurposed into daily specials.'
