Rotana’s partnership with intuitive food-waste measurement technology Chef’s Eye has resulted in a 22 per cent reduction in overall production or trim waste, as well as a 15 per cent reduction in food waste from buffet stations, and a 63 per cent reduction in food waste from plated meals.
Implemented across Rotana’s properties in the UAE at the end of 2023, the project is spearheaded by Jarrett Beaulieu, vice president of food and beverage at Rotana. First quarter results for 2024 indicate that Chef’s Eye has enabled Rotana to reduce its carbon emissions by 41,245.93kg (equivalent to charging over 2.7 million smartphones or powering 10 gasoline passenger vehicles for a full year). In addition, food waste has been reduced by an average of 25 grams per cover. With over 100 properties across the Middle East, Africa, Eastern Europe, and Türkiye (MENAT), has entered into these figures can make a significant dent in Rotana’s environmentally-focused efforts.
“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,” explains Beaulieu.
According to Rotana, data indicates that an average hotel in the UAE produces one tonne of food waste per week. With the help of Chef’s Eye, Rotana is able to segment this into manageable categories – production waste, buffet waste, and trim waste – to better manage waste with clear data and concise actions. The technology allows Rotana chefs to identify and map out 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, and contribute to more effective menu development and efficiency in the kitchen, including at buffets.
