Latest news with #foodwaste
Zawya
2 hours ago
- Business
- Zawya
Miral, ne'ma, and Hilton Abu Dhabi Yas Island join forces to empower students with the recipe for sustainable food preservation
Abu Dhabi, UAE — Miral, the leading creator of immersive destinations and experiences in Abu Dhabi, in collaboration with ne'ma (the National Food Loss and Waste Initiative), and Hilton Abu Dhabi Yas Island hosted two food preservation workshops designed to educate students on resourceful and sustainable food practices. The engaging sessions were held at Yasmina British Academy and Yas American Academy, where 40 students participated. The workshops were led by chefs from Hilton Abu Dhabi Yas Island who showcased creative techniques to repurpose excess produce and minimise food waste. 'At Miral, we believe in the power of education to drive positive change,' said Taghrid AlSaeed, Executive Director of Marketing, Communications & Events at Miral. 'By partnering with ne'ma and Hilton Abu Dhabi Yas Island on this initiative, we hope to inspire students to explore alternative ways to minimise food waste through hands-on learning experiences. This initiative reflects our commitment to making a meaningful impact across our community and the environment, in line with our CSR pillars of Environment and Education.' During the workshops, students transformed over 50 kgs of surplus fruits and vegetables, provided by ne'ma, into a variety of delicious homemade preserves with extended shelf lives. Khuloud Hasan Al Nuwais, Chief Sustainability Officer of Emirates Foundation and ne'ma Committee Secretary-General, said 'Youth are not just future leaders—they are today's changemakers. At ne'ma, we believe that fostering resourcefulness and social & Environmental responsibility from an early age is key to shaping a sustainable UAE. Through hands-on workshops and education, we empower students to adopt mindful consumption habits, supporting the national goal of cutting food waste by 50% by 2030. By equipping young people with the knowledge and skills to lead sustainably, we help build a resilient, food-secure future for all thanks to such collaborations with key partners such as Miral and Hilton.' 'At Hilton Abu Dhabi Yas Island, we are deeply committed to sustainability and community engagement. This collaboration provided our chefs with a valuable opportunity to engage directly with students, demonstrating how thoughtful food preservation can transform surplus ingredients into something both purposeful and delicious. It was incredibly rewarding to witness the students' enthusiasm as they discovered innovative ways to reduce and repurpose food. By sharing these practical skills, we are helping to cultivate a more conscious and empowered generation that values both food and the environment,' said Nader Halim, Cluster General Manager, Hilton Abu Dhabi Yas Island, The WB™ Abu Dhabi, Curio Collection by Hilton™, and DoubleTree by Hilton Abu Dhabi Yas Island Residences. Driven by a shared commitment to environmental stewardship and education, this initiative aims to equip students with valuable skills in responsible consumption and food waste reduction. The workshops fall under Miral's CSR pillar of Environment & Education, demonstrating Miral's commitment to developing long-term, sustainable and people-centric initiatives and programmes as part of its efforts to ensure a more sustainable future. About Miral Miral is the leading creator of immersive destinations and experiences in Abu Dhabi, that contributes to the growth of the leisure and entertainment industry and Abu Dhabi's economic diversification. It conceives, creates, operates, and manages immersive destinations and experiences that attract visitors from across the world to create unforgettable memories, accelerating the realisation of the Emirate's tourism vision and growth. Responsible for the development of Yas Island and overseeing Saadiyat Island's Destination Management Strategy, Miral's portfolio of world-class assets incorporates entertainment, leisure, culture, sport, dining, retail, and hospitality experiences, aiming to deliver millions of memorable moments for residents and international guests alike. These include Ferrari World Yas Island, Abu Dhabi; Yas Waterworld Yas Island, Abu Dhabi; Warner Bros. World™ Yas Island, Abu Dhabi; SeaWorld® Yas Island, Abu Dhabi; CLYMB™ Yas Island, Abu Dhabi; teamLab Phenomena Abu Dhabi; Yas Marina; and Yas Bay Waterfront, home to the UAE's largest indoor multi-purpose venue Etihad Arena, amongst others. Miral also has several projects being developed on Yas Island and across the emirate, including Natural History Museum Abu Dhabi, a Harry Potter-themed land within Warner Bros. World™ Abu Dhabi, the expansion of Yas Waterworld Abu Dhabi, and a Disney Theme Park Resort. Miral encompasses three subsidiaries: Miral Destinations, which promotes unique destinations; Miral Experiences, which operates a diverse portfolio of world-class, award-winning immersive experiences; and Yas Asset Management, which operates and manages a portfolio of vibrant destinations including F&B, retail, marinas, and hospitality properties across Yas Island. For more information, visit About Hilton Hotels & Resorts For over a century, Hilton Hotels & Resorts has set the benchmark for hospitality around the world, providing new product innovations and services to meet guests' evolving needs. With more than 600 hotels across six continents, Hilton Hotels & Resorts properties are located in the world's most sought-after destinations for guests who know that where they stay matters. Experience a positive stay at Hilton Hotels & Resorts by booking at or through the industry-leading Hilton Honors app. Hilton Honors members who book directly through preferred Hilton channels have access to instant benefits. Learn more about Hilton Hotels & Resorts at and follow the brand on Facebook, X and Instagram.
Daily Mail
20 hours ago
- General
- Daily Mail
New Forest donkeys spark backlash from furious locals after raiding council wheelie bins for leftover food
Donkeys in the New Forest have sparked a furious backlash from locals after the animals have been found raiding council wheelie bins for leftover food. Residents living in the National Park in Hampshire are demanding that their council be fined as an ongoing row between locals and the authority surrounding bins persists. Tory-run New Forest District Council [NFDC] caused uproar earlier this year by introducing food waste bins. Since the expensive rollout, which cost the authority £5.6million between April and June, the forest's free-roaming animals have been eating from them. Although they are common across the UK, homes in the New Forest have never had them. Brian Tarnoff is part of an association helping protect the New Forest, and he is urging neighbours to 'tally up' every donkey seen chomping on scraps during bin collection day. He argues this data could then be used to fine the NFDC for violating a bylaw banning the feeding of livestock. New pictures show even more instances of 'feeding frenzies' as the free-roaming donkeys, of which there are 200 in the Forest, gather around toppled over food waste bins and feast on the contents. As well as donkeys, other animal which roam free in the forest, such as ponies, are also joining in on the feast left outside on bin collection days Some members of the equine breed can even be seen eating the bright green bin liners themselves, a huge choking hazard. Mark Timbrell, from the village of Sway, said he had to pull one of the plastic bags out of the mouth of a baby donkey. He said: 'I had to physically pull a green waste bag out of a baby donkey's mouth - it had approximately two thirds of the bag in its mouth and would have choked. 'I then cleared up all the waste and put the bins behind a gate. This will happen time and time again. It's dangerous. 'I reported the incident to Forestry England, who also believe this is now a danger to livestock.' There are concerns that the discarded scraps could spread diseases such as foot and mouth or African swine flu among livestock which would be catastrophic for farmers. The controversy began with the delivery of new plastic caddies for leftovers and wheelie bins for general waste - common in most of the country - to homes across the national park between April and June. The new containers have already been delivered to homes in Brockenhurst, New Milton, Lymington, and surrounding areas, with those in and around Ringwood, Fordingbridge, and Hyde will receive them from October, and those in Totton, Lyndhurst and Lepe getting them in March 2026. NFDC told residents that these bins, which are supposedly livestock proof, must be kept outside of property boundaries, unlike the old system where waste was kept in sacks behind gates and therefore away from animals. Some fear the problem will only worsen in the coming months as the pannage season begins in autumn, when pigs are released into the New Forest to feed on acorns and other fallen nuts - but this year they may be more drawn to the food waste. Sarah Neild, chair of the 168-year-old New Forest Association, told the Verderers' court that the instructions from the local council have been 'totally inconsistent'. She said: 'In the past, New Forest District Council as part of the Shared New Forest Project, agreed with the Verderers and the Commoners' Defence Association that waste bags should be placed inside the gate or cattle grid of New Forest properties. 'As a resident of Brockenhurst, I find the New Forest District Council guidance totally inconsistent. 'The website says one thing and leaflets distributed to residents says another. The latter says bins should be placed at your property boundary - that could be within your gate. 'However, online guidance says it should be beyond the gate - inconsistency is also evident in New Forest District Council's public space protection order against feeding stock, and their own actions which do just that.' She added that the change in receptacle shouldn't mean switching where bins are stored and that the 'so called' locks to prevent livestock getting in are 'totally inadequate'. The Verderers' court 'regulates and protects the New Forest's unique agricultural commoning practices'. Andrew Parry-Norton, chair of the Commoners' Defence Association, has raised concerns about the impact panage season will have on the food waste concern and urged talks to sort the issue before it begins in September The Commoners' are a more than thousand-year-old body made up of locals with the right to graze their animals, including the 200 free-roaming donkeys, in the national park. He said: 'We now have a problem that needs a very fast solution; soon pannage season will start and pigs will be even quicker in opening the bins than the donkeys. 'Urgent discussions need to take place involving all interested parties, maybe suspending the separation of waste food from general waste until the problem is solved.' In a statement, the New Forest District Council said the new system was a 'big step forward' in managing the area's waste and would make things more 'environmentally responsible'. A spokesperson said: 'The waste collection service is undergoing a major transformation, including new vehicles and different waste containers, plus the re-routed collection rounds so that they become more operationally efficient. 'These changes are all to bring the service up to date with modern practices, so that the recycling rate for the area can increase... 'Thank you to residents in the first phase for their participation in the new system, now still only five weeks in, and continued patience and support towards our staff during this period of major change. 'These changes are a big step forward in how we manage waste across the New Forest and are helping us build a more efficient and environmentally responsible service for the long term.' Some who are still on the old system of refuse sacks have also reported problems with weeks of missed bin collections as there is now confusion between the different areas. Households in the national park have been given a 23-litre brown outdoor food waste recycling caddy and a five-litre grey indoor food waste recycling caddy. The council said food waste will be taken to an anaerobic digestion facility where it will be used to create fertiliser and renewable energy.
Zawya
a day ago
- Business
- Zawya
Omani startup secures $100K to drive smart growth and cut food waste
MUSCAT: Omani startup ZabonEx has closed a $100,000 pre-seed investment round, led by Future Fund Oman and ITHCA Group, marking a major milestone in its journey to transform the Food & Beverage (F&B) industry. The investment will fuel the company's growth as it expands its smart predictive analytics platform designed to reduce food waste and improve distribution efficiency. Founded by Hatim Moosa and Almuhannad al Balushi, ZabonEx offers a B2B SaaS platform tailored to the needs of F&B producers, distributors, and retailers. The platform delivers granular, real-time demand forecasts, enabling businesses to make data-driven decisions on inventory management, production, and logistics. 'This round is a major step forward for us,' said Hatim Moosa. 'It will allow us to accelerate both business development and product enhancement within Oman's F&B ecosystem. We are committed to building a strong local foundation before expanding to regional markets.' Co-founder Almuhannad al Balushi echoed the mission. 'F&B businesses are under pressure to stay profitable while meeting sustainability expectations. ZabonEx was born from this challenge. We empower them to make better decisions by forecasting demand at a granular level, improving not just margins but also their environmental footprint.' The new funding will support further development of ZabonEx's core predictive engine and expansion of its technology team. The startup also plans to establish strategic partnerships with local producers and retailers and roll out tailored onboarding and analytics tools to meet the unique needs of Oman's F&B landscape. With strong investor backing and a scalable product, ZabonEx is positioning itself as the intelligence backbone of the region's data-driven food supply chain. The company's vision is clear: smarter sales, less waste, and a more sustainable future for the food industry. 2022 © All right reserved for Oman Establishment for Press, Publication and Advertising (OEPPA) Provided by SyndiGate Media Inc. (
The Guardian
3 days ago
- Business
- The Guardian
‘Unbelievably terrible': the best (and worst) supermarket vanilla ice-cream, tested and rated
Last year, I won a grant from the environmental charity Hubbub to develop a food-waste-saving ice-cream brand. The learning curve was steep. Ice-cream is one of the most competitive and technically challenging foods to get right, because it has to be smooth, creamy and, crucially, shelf-stable. That has led some producers to be over-reliant on emulsifiers and stabilisers, some of which may be plant-derived, but they're still ultra-processed, which may be a concern for some consumers. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. My tasting revealed a very clear quality scale. At the bottom are the foamy, highly processed tubs that shouldn't even qualify as ice-cream. Others offered a slightly better texture and taste, but still have a processed edge, while others sit awkwardly in the middle, all food-dye yolk-yellow. But once the price hits 68p per 100g, things shift and we finally enter 'real' ice-cream territory, featuring true frozen custards made from creme anglaise, and with recognisable ingredients and far cleaner flavours. Across the test, it became obvious that what's sold as ice-cream spans from gorgeous churned custard to food-like industrial substances. Understanding what goes into these tubs, and how to taste the difference between them, can help us choose treats that actually nourish us (albeit in moderation), rather than just simulate satisfaction. My advice would be to invest in the most delicious you can afford and serve 50% smaller portions (eating by the scoop rather than the tub will help, too!). That way, we can enjoy the good stuff at the best possible price without overindulging. £3.60 for 480ml at Waitrose (75p/100ml)★★★★☆ Traditional firm scoop with a smooth, creamy texture. Mild and very clean vanilla flavour. A classic creme anglaise-style frozen custard, made with 28% cream. Minimally processed and organic, it's barely pricier than other premium options, yet has superior credentials and is good value. £3.25 for 480ml at Sainsbury's (68p/100ml)★★★★☆ Firm to scoop with a clean, balanced flavour and just the right level of sweetness. Less smooth than some, but satisfyingly rich with a creme anglaise-style base. Made with West Country double cream and Madagascan vanilla. Minimally processed and the best value of the lot. £4.75 for 500ml at Ocado (95p/100ml)£3.80 for 500ml at Waitrose (76p/100ml)★★★★☆ A speckled, firm, traditional scoop with a clean, well-balanced vanilla flavour. Fractionally less smooth than others, this is still a classic creme anglaise-style custard ice-cream. Minimally processed and organic, it stands out as having lower sugar and saturated fat than most. Contains 24.5% cream. £4.25 for 500ml at Ocado (85p/100ml)★★★★☆ Firm, speckled scoop with a clean, subtle vanilla flavour. Smooth and creamy classic creme anglaise-style custard, made with 34% whipping cream. Minimally processed and satisfyingly rich. A good premium pick. £5.75 for 460ml at Tesco (£1.25/100ml)£6 for 460ml at Waitrose (£1.31/100ml)★★★☆☆ A firm scoop with a custard-yellow hue. Very sweet and eggy, with an intensely bold vanilla note. Very smooth and chewy – a classic French texture that I love. High in saturated fat and sugar, it's super-rich, indulgent and made with 39.2% cream. Sign up to The Filter Get the best shopping advice from the Filter team straight to your inbox. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. after newsletter promotion £4.74 for 2 litres at Asda (24p/100ml)£5.50 for 2 litres at Waitrose (28p/100ml)★★☆☆☆ Very soft, smooth and airy scoop. Contains emulsifier E471, but it's redeemed by being made with Cornish milk and 6% clotted cream. Although I can't give it a stamp of approval, this is one of the better more economical ice-creams I tried. £3.60 for 1 litre at Ocado (36p/100ml)£3.85 for 1 litre at Morrisons (39p/100ml)★★☆☆☆ Pale in colour with a soft scoop and light, smooth texture. Airy but pleasant. Contains E471 and is slightly higher in sugar than some, but not overly sweet. An OK budget-range option. £3.75 for 900ml at Tesco (42p/100ml)£4.75 for 900ml at Co-op (53p/100ml)★☆☆☆☆ Bright yellow from carotene dye and flecked with vanilla, this has a smooth yet foamy mouthfeel. Despite the name, this highly processed dessert isn't real ice-cream, because it's made with reconstituted skimmed milk, coconut fat, glucose-fructose syrup and a slew of stabilisers and emulsifiers, including E471. £2.75 for 1.8 litres at Ocado (15p/100ml)£2.75 for 1.8 litres at Tesco (15p/100ml)☆☆☆☆☆ Bright yellow, with a light, aerated texture and synthetic sweetness. Not technically ice-cream (it contains zero cream) and loaded with additives such as carrageenan and mono- and diglycerides (E471). Ultra-processed and lacking any real dairy character. So cheap, it's a parody of itself. £2.95 for 900ml at Co-op (33p/100ml)☆☆☆☆☆ Bright yellow with a synthetic vanilla flavour. Moussey, spongy texture and artificial creaminess. The main ingredient is water, bulked with sugars, emulsifiers and stabilisers. Incredibly, it actually contains ground vanilla pods, though you'd never guess. Unbelievably terrible.
CTV News
4 days ago
- General
- CTV News
16,500 lbs of produce diverted from farmers' market to those in need
The Good Greens Food Reclamation Program marked 50 weeks of diverting food to those in need. (Robert Lothian/CTV News Windsor) A program that ensures unsold food from the stalls of the Downtown Windsor Farmers' Market reaches those battling food insecurity has reached a milestone on Saturday. The Good Greens Food Reclamation Program marked 50 weeks of diverting food to serve more than 19,000 meals. When the market closes each Saturday afternoon, the work intensifies for volunteers, who work with each vendor to determine how much food they can allocate to the program. 071925 The Good Greens Food Reclamation Program marked 50 weeks of diverting food to those in need. (Robert Lothian/CTV News Windsor) 'So the BIA started this initiative to help the vendors to not take back the excess food they have,' said Faisal Alkheami, who supervises the program's volunteers. 'So our goals are to reduce food waste to help the people in need.' From there, a team of volunteers helps package and distribute the food to seven shelters, food banks and frontline stakeholders. Through sponsorships and donations, the program pays vendors for the food they provide. To date, the program has helped move more than 16,500 pounds of produce, 5,200 baked goods and 47 litres of preserves to those in need. 071925 The Good Greens Food Reclamation Program marked 50 weeks of diverting food to those in need. (Robert Lothian/CTV News Windsor) 'Honestly, we have some great vendors, like almost all of them will always give us more than what we [pay for],' Alkheami said. He noted the program has relied on about 40 volunteers to continue the work. Introduced in 2023, the program was started as a pilot program, but has become a staple. It's a first of its kind in Ontario, said Debi Croucher, but they're hoping other communities will consider the approach. 'We did actually did a presentation to other farmers' markets in the hopes that some of the other cities that have the capacity to do so could replicate this program and benefit their communities as well,' said the executive director of the Downtown Windsor BIA. Between the hospitality sector, farmers and restaurants, Croucher added that there could be room to grow the program in future. For now, the Good Greens Food Reclamation Program will continue to operate at the farmers market every Saturday.
