Ramadan is a time of generosity and community, but it also brings a sharp rise in food waste, especially at Iftar and Suhoor gatherings in the UAE. Tackling this problem requires understanding its scale, causes, and the practical steps one can take to change daily habits.
Food waste is a major global challenge with environmental, social, and economic consequences, occurring even as many people worldwide face hunger. Estimates from the United Nations Environment Programme (UNEP) show that discarded food is responsible for a significant share of global greenhouse gas emissions and represents hundreds of billions of dollars in lost value each year. In the UAE, food waste is particularly high, with millions of tonnes thrown away annually and economic losses running into several billion dollars.
According to the Ministry of Climate Change and Environment, the UAE generates an estimated 3.27 million tonnes of food waste annually, costing the economy approximately USD 3.5 billion per year. Studies indicate that the amount of food an average person in the UAE throws away each day nearly doubles during Ramadan, contradicting the month’s focus on modesty and self-restraint.
Connector spoke to restaurants to find out what measures they are taking in order to prevent food wastage during Ramadan.
Where Waste Occurs
Food is lost or wasted at many stages, from transport and packaging to distribution and final consumption. In the hospitality sector, lavish buffet-style meals, especially for Iftar, contribute significantly to the problem when food is prepared in excess of actual demand. At home, lack of meal planning, cooking too much to host guests, and social expectations around generous portions all lead to household food wastage.
Commenting on this, Chef Thirumalai Murugan, Cluster Executive Chef at Mövenpick Hotel JLT, Voco Bonnington, and Riva Beach Club, said, “At Mövenpick JLT, we plan Ramadan menus using historical consumption data and real-time guest flow tracking to align preparation with demand. Our sharing platters and staggered replenishment help us maintain freshness while significantly reducing surplus. We also fine-tune daily production based on reservation patterns and occupancy levels.”
Mr. Nitin Saxena, Cluster General Manager at Central Hotels and Resorts, said, “We minimise surplus food during Ramadan Iftar and Suhoor through careful planning based on anticipated guest numbers, preparing food in controlled batches, and utilising live cooking stations that allow dishes to be prepared according to real-time demand. Continuous staff awareness, along with approved food donation initiatives, further supports our commitment to reducing food waste responsibly and sustainably.”
Avoiding Wastage At Home
Despite strong national initiatives, research suggests that more than a third of food prepared in the UAE is still thrown away, making household behaviour a critical focus. Effective steps at home include realistic menu planning, cooking smaller portions, reusing leftovers safely, and sharing surplus food through donation channels where available. A majority of the food waste is rooted in everyday behaviour, so meaningful change comes from small, consistent decisions rather than a single dramatic shift.
“Portion control is a key focus. We design balanced menus with smaller, thoughtfully curated portions that encourage guests to sample a variety of dishes without excess. Dishes with traditionally higher wastage are adjusted or served à la minute to better match consumption”, said Chef Thirumalai Murugan.
Nitin Saxena of Central Hotels and Resorts said that portion control and thoughtful menu adjustments help reduce food waste by serving the right quantities while maintaining variety and quality. “By closely monitoring guest preferences and demand, we prepare food more efficiently and avoid unnecessary excess.”
UAE’s Initiatives To Avoid Wastage
The UAE has formally committed to cutting food loss and waste per person by half by 2030 as part of its climate pledges and the UN Sustainable Development Goals. Programmes such as the National Food Loss and Waste Initiative (Ne’ma), the UAE Food Bank, and the UAE Food Waste Pledge work across government, businesses, and communities to raise awareness and implement reduction strategies. These efforts have already diverted thousands of tonnes of edible food from landfills and supported tens of millions of beneficiaries through food donation schemes.
In addition, hotels also create awareness among customers through campaigns or promotions, influencing food consumption and waste reduction.
“We engage guests through subtle awareness messaging and staff interactions that promote mindful dining, encouraging them to take only what they can enjoy. These efforts, combined with flexible serving options, have positively influenced consumption habits and contributed to lower food waste without compromising the Ramadan experience”, said Chef Thirumalai Murugan.
“During Ramadan, we promote mindful dining through clear menu communication, staff guidance, and balanced buffet layouts. We also highlight sustainability and food waste awareness across all our digital signage, encouraging guests to take responsible portions while still enjoying a complete Ramadan dining experience,” said Nitin Saxena.
Tips To Avoid Wastage
Plan your shopping: Many shoppers buy on impulse, which often results in items expiring before they are used and ending up in the bin. Instead, prepare a shopping list beforehand and stick to it.
Order less and manage leftovers: A lot of UAE residents request more food than they actually need, and only about half keep or donate what is left. Coordinate meal plans with family or friends, so you order suitable quantities, and share any remaining food with building staff or connect with nearby food donation groups.
Choose sustainable storage methods: Store food properly to extend its life. Use resealable containers and keep track of what you have in the fridge so it is eaten before it spoils.
Cook only what you need: Research by Ne’ma shows that four in ten people in the UAE intentionally cook extra ‘just in case’. Limit unnecessary surplus by thinking about portion sizes before you start cooking, and prioritise ingredients that are close to their expiry date.
Donate and repurpose surplus: When you have more usable food than you need, donate it through food banks or reputable charitable organisations. Separate unavoidable food waste so it can be repurposed; organisations such as Ehfaaz convert it into organic fertiliser and animal feed, and apps like ReLoop provide doorstep collection and recycling services.
Build sustainable daily habits: Try vegetarian meals when possible, join donation and charity drives, and practice home composting with the support of neighbours and local authorities. Lastly, consider using apps that sell surplus food from nearby outlets at reduced prices.