Food waste is not just a growing concern—it is a crisis that demands immediate attention. A staggering revelation from the “How the UAE Eats: National Household Food Waste Survey 2023” shows that around 40 percent of UAE residents frequently over-order food. This alarming statistic underscores the urgent need for action to mitigate the significant environmental and economic implications of food waste.
Franchise restaurants are beginning to lead the charge against food waste. At wagamama, we’ve taken a proactive stance with our “Wasteless with wagamama” campaign. This initiative not only incentivises customers to purchase our affordable 12 AED Tupperwares but also enters them into a draw to win 1,000 AED worth of meals. Our primary motivation is to foster a culture of waste reduction. We want customers to feel proud to take their food to go, normalising and even glamorising the use of doggy bags.
Being a franchise brand gives us a strategic advantage in managing waste effectively. We meticulously analyse past data to forecast ingredient needs, ensuring we only source what we can use. This precision helps minimise waste and maximise efficiency. Moreover, our back-of-house and front-of-house teams collaborate closely to promote dishes with ingredients nearing their expiry.
Standardised processes, such as our prep bag system at wagamama, ensure consistent portion control, further reducing waste. Specific cutting charts for meat ensure uniformity and efficiency. These guidelines are not just about saving costs but about embodying our commitment to sustainability.
However, reducing food waste is not solely the responsibility of restaurants. Customers play a crucial role too. We need to create an environment that encourages them to waste less. Offering more menu options, such as allowing customers to choose between fries, vegetables, or salad, can prevent unnecessary waste. Additionally, normalising the practice of taking leftovers home is essential. The Waste & Resources Action Programme (WRAP) states that 34 percent of waste is food left on customers’ plates. Simple strategies like offering takeout containers can make a significant difference.
There is a compelling business case for reducing food waste. For every $1 restaurants invest in waste reduction programmes, they save an average of $7 in operating costs. This statistic alone should motivate more restaurants to adopt sustainable practices.
At RMAL Hospitality, we firmly believe that sustainability is not just an ethical responsibility but also makes good business sense. Together, we can transform the food and beverage industry into a more sustainable and responsible sector.
