The hospitality industry carries a major responsibility when it comes to addressing food waste, but within this challenge lies opportunity. Omar Shihab, founder and chief sustainability officer at BOCA, shares six practical strategies for cutting waste and building a more sustainable business.

The figures relating to food waste make for sobering reading. The global food system contributes about 37 percent of all greenhouse gas emissions. And roughly one-third of food produced is never consumed, with this waste alone accounting for approximately 10 percent of that total.

However, the hospitality sector also contributes around 10 percent of global GDP, generating approximately one in every 10 jobs worldwide. It’s clear to see, then, that the industry’s actions deeply influence food supply chains and consumption habits. Launched in 2021, the UAE’s Circular Economy Policy encourages us to move away from ‘take, make, dispose’ models toward regenerative systems where surplus is prevented and resources are cycled back into the system. What was once considered waste is given new value. If we start viewing food through this lens, it’s easier to see its potential for further use, rather than writing it off as ‘waste.’

Prevention comes first

The most effective way to deal with food waste is to stop it from happening in the first place. A lot of waste happens earlier in the supply chain, long before food reaches guests. So while repurposing surplus through donations or energy recovery still has value, it doesn’t solve the underlying problem. By planning better, matching supply with demand, and improving storage and procurement, we can address waste at its source.

Shifting the narrative

One crucial step in tackling this issue is to remind ourselves that what we call ‘food waste’ is still food. Around the world, food carries deep associations of value, culture, and nourishment. By labeling it as waste, we strip it of that meaning and make it easier to overlook. If we want to inspire real change, we need to reframe the conversation as a matter of respecting and protecting food.

Below are six practical steps to minimize food waste:
1. Better planning: design menus that allow ingredients to be used in multiple ways. Regularly review menus and remove unpopular dishes. Standardize portion sizes and make adjustments based on customer feedback. Replace buffets with live cooking stations where possible or establish ideal portion sizes to limit waste. Communicate the benefits of sourcing in smaller, fresher quantities.

2. Better purchasing: share ingredients and market lists with the beverage team. Match orders with demand, using data to forecast busy and quiet periods. Building open communication with suppliers helps identify practical solutions and reduce unnecessary losses.

3. Stay flexible: use daily specials to clear perishable items. Adapt order sizes and menu choices when waste patterns emerge. Repurpose offcuts and scraps into new dishes. Preserve surplus through freezing, pickling or fermentation.

4. Manage stocks: rotate stock and check expiry dates daily. Store ingredients correctly and maintain equipment at proper temperatures. Ensure labeling is clear and inventories up to date. Track items often wasted and adjust procurement accordingly.

5. Measure and monitor: record waste volumes, either continuously or as periodic snapshots. Consider adding responsibility to existing team members to oversee waste reduction and track progress. Provide a title like ‘waste officer’ or ‘sustainability champion’ and give postholders incentives. Identify quick wins and set clear priorities for reducing waste. 6 Engage the team: train staff on waste reduction and proper segregation. Encourage ideas from both kitchen and front-of-house teams. Assign responsibility for monitoring waste and build a culture of accountability with clear targets and feedback.

The business case

The financial risks of ignoring food waste are significant. But the good news is that the benefits of tackling it are immediate. Preventing waste saves money since recipes that use more of each ingredient reduce purchasing costs. A reduction of one percentage point in food and beverage cost contributes immediately to the bottom line.

Additionally, reducing waste builds brand value. Guests are increasingly aware of sustainability issues and respond positively to restaurants that act responsibly and communicate progress with transparency. Ultimately, food waste reduction is not just an environmental imperative but a direct route to stronger margins, improved efficiency and a more resilient business.