Food Waste & Food Loss Reduction Program-The Chedi Katara Hotel & Resort Sustainable Vision

Food Waste & Food Loss Reduction Program

Our property is committed to reducing food waste and loss through proactive measures that align with sustainability goals. The program focuses on:

1. Preventing Food Waste at Source: We emphasize menu planning, accurate portion control, and using fresh, local ingredients to minimize excess food. By working closely with chefs and the kitchen team, we ensure that only what is needed is prepared, thus reducing waste from overproduction.
2. Repurposing Leftovers: Leftover food that is still safe for consumption is repurposed creatively into staff meals or new menu items. We also collaborate with local charities to donate surplus food to those in need, avoiding unnecessary disposal.
3. Waste Segregation and Composting: All food waste is segregated and either composted on-site or sent to local composting facilities. This ensures that organic waste is repurposed as nutrient-rich compost for our gardens or local farms.
4. Raising Awareness: We conduct regular training for kitchen staff on best practices for reducing waste, along with educating guests about food loss and waste reduction.