Rotana, a leading hospitality brand, has embarked on a groundbreaking initiative to reduce food waste and minimize its carbon footprint. Through a strategic partnership with Chef’s Eye, an intuitive food-waste measurement technology, Rotana is revolutionizing its operations to promote sustainability.

Implemented across Rotana’s properties in the UAE since the end of 2023, this innovative project is spearheaded by Jarrett Beaulieu, Rotana’s Vice President of Food and Beverage. The results from the first quarter of 2024 are promising, with Rotana successfully reducing its carbon emissions by an impressive 41,245.93kg. This reduction is equivalent to charging over 2.7 million smartphones for a full year or powering 10 gasoline passenger vehicles.

Furthermore, Rotana has achieved a significant reduction in food waste, averaging 25 grams per cover. This includes a 22% decrease in overall production or trim waste, a 15% reduction in food waste from buffet stations, and a remarkable 63% decrease in food waste from plated meals.

Beaulieu emphasizes Rotana's commitment to sustainable practices, stating, “When food is wasted, every resource that goes into the production of the food, such as water and energy, both of which produce greenhouse gasses, is also wasted. Not only do these wasted resources increase our carbon footprint, but the food that ends up in landfills also produces methane, further contributing to our carbon footprint. That is why curbing food waste is a key objective for achieving Rotana’s overall sustainability goals.” 

Chef’s Eye technology plays a pivotal role in Rotana’s efforts to manage food waste effectively. This innovative solution allows Rotana chefs to identify and analyze specific dishes and ingredients that are wasted, enabling them to make critical changes to reduce waste and improve operational efficiency. By pinpointing areas for improvement, such as training needs and overproduction patterns, Chef’s Eye contributes to more effective menu development and kitchen operations.

Rotana’s commitment to sustainability extends beyond its partnership with Chef's Eye. The brand has implemented various initiatives across its properties, including reducing single-use plastics, launching bottling rooms to bottle filtered water, and introducing sustainable, locally sourced breakfast offerings.

In addition, Rotana has signed an agreement with the National Food Loss and Waste Initiative, Ne’ma, aligning with the UAE's goal to reduce food loss and waste by 50% by 2030.

Through these initiatives, Rotana reaffirms its dedication to sustainable practices, demonstrating leadership in the hospitality industry and paving the way for a more environmentally conscious future.