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Ai solves Rotana’s food waste problem by 63%

Ai solves Rotana’s food waste problem by 63% Rotana VP of F&B Jarrett Beaulieu

Rotana has partnered with food-waste measurement firm Chef’s Eye in a bid to reduce the hotel group’s carbon footprint.

First implemented across Rotana’s UAE properties at the end of 2023, the project is spearheaded by VP of F&B Jarrett Beaulieu.

Initial reports from the first quarter results of 2024 indicate that the system has helped Rotana to reduce its carbon emissions by 41,246kg, the equivalent of charging over 2.7 million smartphones for a full year.

In addition, food waste has been reduced by an average of 25g per cover. This includes a 22 percent reduction in overall production or trim waste, a 15 percent reduction in food waste from buffet stations, and a 63 percent reduction in food waste from plated meals.

Beaulieu said: “The introduction of Chef’s Eye novel technology to our operations highlights Rotana’s commitment to sustainable business practices. 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.”

What it means for Rotana’s restaurants
Data indicates that an average hotel in the UAE produces one tonne of food waste per week. Chef’s Eye says that can be segmented into manageable categories, production, buffet and trim waste.

Using the technology, chefs can identify specific dishes and ingredients that are wasted with the use of a camera and scales. The information can then be analysed to allow critical changes to be actioned effectively.

That results in a reduction in food waste and operational costs, and contributes to more effective menu development and efficiency in the kitchen.

Patterns within buffets can also be identified, by looking at certain dishes and food groups that are wasted due to overproduction or lack of popularity. In addition, Rotana has also introduced smaller plates and serving spoons in Flavours and Horizon restaurants to promote mindful dining.

Other sustainability initiatives by Rotana
Rotana has also introduced several other initiatives across its regional properties to reduce its carbon footprint, including the reduction of single-use plastics, the launch of bottling rooms and the introduction of sustainable, locally sourced breakfast.

Rotana also signed an agreement with the UAE’s National Food Loss and Waste Initiative, Ne’ma, in alignment with the UAE’s aim to cut food loss and waste by 50 percent by 2030.