A recent report by global consultancy Oliver Wyman has revealed that food waste in the Gulf Cooperation Council (GCC) region averages 150kg per capita annually, surpassing the global average of 132kg by 14 per cent.

The findings, published in the paper Tackling Food Waste In The GCC Grocery Market, highlight that food waste levels in the GCC exceed those of many developed economies, surpassing the European Union (EU) by 38 per cent and nearly doubling Japan’s per capita waste.

The GCC’s retail sector plays a significant role in this crisis, generating 38 per cent more food waste than the global average.

While in most countries retail food waste accounts for only 5 to 15 per cent of total waste, the GCC’s retail industry wasted approximately 1.3 million tonnes of food in 2022 alone.

This translates to an annual financial loss estimated between $4 billion and $7 billion—enough to provide an iftar meal for 70 per cent of all Muslims worldwide throughout Ramadan.

UAE’s Commitment to Reducing Food Waste

Despite the alarming statistics, the UAE remains committed to addressing food waste and achieving the United Nations Sustainable Development Goal 12.3, which aims to halve global food loss and waste by 2030.

The country has been at the forefront of regional efforts through initiatives such as ne’ma, the National Food Loss and Waste Initiative.

One of ne’ma’s recent collaborations was with Taste of Dubai, focusing on reducing food waste within the UAE’s event industry.

This partnership built upon previous success at Taste of Abu Dhabi 2024, where 310kg of food waste was diverted from landfills, preventing 775kg of CO2e emissions and generating 62kg of compost.

Food Businesses Implement Waste Reduction Strategies

UAE food businesses are also taking proactive measures to curb food waste. Several restaurant operators confirmed that they track food waste data using digital monitoring tools and staff logs to optimize inventory and minimize waste.

Thomas Schmelter, Area General Manager of IHG Hotels at Dubai Festival City, said his team uses the Winnow system to measure food waste by weight and value.

“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,” he said.

Schmelter also emphasized that surplus food is donated to local charities rather than being discarded, and culinary teams creatively transform leftover or surplus ingredients into new menu components.

Similarly, Abdulla Al Abdulla, Chief Operating Officer and General Manager of Central Hotels and Resorts, highlighted the importance of structured food repurposing systems.

“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,” he explained.

Finding the Balance Between Availability and Waste

Finding the right balance between maintaining food availability and reducing waste remains a challenge in the food retail sector.

Sagar Khanna, Operations Head at Mexican restaurant Querida, stated that his team introduces daily specials to utilize surplus ingredients.

“We stop ordering certain dishes when we have excess ingredients and incorporate them into new meals to minimize wastage,” he said.

Other restaurant operators also emphasized the importance of menu flexibility. Isheeta Sharma, Founder of Daftar DIFC, shared that her team follows FIFO (first in, first out) inventory protocols and labels ingredients for accurate tracking.

“We design our menu to use common ingredients across multiple dishes to reduce spoilage and ensure optimal usage,” she added.

With increasing awareness and efforts by both the public and private sectors, the UAE continues to lead the charge in the GCC’s battle against food waste. However, experts stress that sustained action and regional collaboration will be key to achieving long-term food sustainability goals.

This article was created using automation technology and was thoroughly edited and fact-checked by one of our editorial staff members