Tourexpi
Hilton today announced the extension of its Green Ramadan initiative at six of its hotels across
Türkiye. This innovative program, a collaboration with Winnow and the United
Nations Environment Programme (UNEP) as part of the UNEP West Asia Office
Recipe of Change Sustainable Ramadan campaign, seeks to significantly reduce
food waste during Ramadan. This initiative aligns with Hilton's broader
sustainability goals under its Travel with Purpose 2030 agenda, which includes
a commitment to cut food waste sent to landfill by half.
The Green Ramadan initiative, implemented at Conrad
Istanbul Bosphorus, Hilton Istanbul Bosphorus, Hilton Istanbul Bomonti, Ankara
HiltonSA, Adana HiltonSA, and Mersin HiltonSA, employs several strategies to
minimise food waste and promote sustainability. Efforts include composting
excess food, sourcing ingredients locally within an 80-kilometre radius,
promoting plant-based options, restricting the use of single-use plastics, and
utilising Winnow’s AI technology to measure and manage food waste more effectively.
Menus will feature UNEP Recipe of Change messages, empowering guests to make
climate-smart choices.
Significantly, reports from UNEP indicate that food waste increases
by 25 percent to 50 percent in the West Asia region during religious and social
festivities, underlining the critical need for initiatives like Green Ramadan.
By implementing targeted measures to reduce food waste, Hilton aims to not only
address this surge during Ramadan but also set a precedent for sustainable
practices in the hospitality industry.
Armin Zerunyan, country general manager, Full
Service and Luxury Hotels, Türkiye, Hilton, said, “Recognising that 8-10% of
global greenhouse gas emissions come from food waste, according to UNEP, our Green Ramadan initiative is a move
towards greatly reducing our environmental footprint. By making changes in how
we prepare and serve food, and by raising awareness among our guests and staff,
we aim to significantly alter the way food is consumed and disposed of. We are
proud to be at the forefront of the UNEP Recipe for Change Sustainable Ramadan
campaign in Türkiye, marking an important step towards achieving our
sustainability goals.”
The Six Hilton Hotels Are United for the Green
Ramadan to Reduce Food Waste
The integration of Winnow's AI technology at all of
the participating hotels will enable precise, digital tracking of food waste
throughout Ramadan, ensuring a data-driven approach to minimising waste. In
addition, the participating hotels are championing a "Green Ramadan"
through the adoption of innovative and pioneering sustainability
practices:
Conrad Istanbul Bosphorus has increased its local
sourcing to 30 percent to support nearby producers and reduce its carbon
footprint. The Ramadan menu has been reimagined with a shared set menu to
encourage mindful eating and reduce waste. Innovative preservation techniques,
such as pickling and creating powders from food, enhance both shelf life and
menu diversity. The hotel also offers zero-waste options for group iftars,
emphasising sustainability.
Hilton Istanbul Bosphorus operates a ‘Zero Waste
Kitchen’ initiative, where fruit and vegetable scraps are creatively used to
make appetizers, reducing waste and enhancing the dining experience with
innovative and sustainable culinary creations. The Bosphorus Terrace Restaurant
offers special buffet evenings to enable guests to experience a range of meals
showcasing the hotel’s commitment to environmental stewardship. Group Iftar
dinners of 10 or more follow Green Ramadan Standards to minimise waste and
offer special zero-waste menus to delight guests while being mindful of the
environment.
Hilton Istanbul Bomonti Hotel & Conference Center menus
blend traditional flavours with modern culinary techniques for a unique iftar
experience that emphasises sustainability while providing a diverse selection
of delicious main courses made with local and seasonal
ingredients. The Globe Restaurant offers traditional iftar
tables with tasty, sustainable dishes. In addition to rich menu options for
large groups of friends, the hotel offers alternative set menus for special
iftar organisations for companies, and special iftar dinners can be hosted for
groups in halls of various sizes. The "zero plastic" and "50
mile" (80 km) approaches to both meal preparation and serving are designed
to minimise carbon emissions.
Ankara
HiltonSA is offering an open buffet for every iftar throughout Ramadan
at the Greenhouse restaurant, designed with sustainability in mind to cater to
diverse tastes while reducing waste. The introduction of informative placards
and various offers aims to educate and encourage guests to participate in waste
reduction. The buffet is complimentary for young people and children under 18
on weekends, raising awareness about sustainable dining practices amongst the
younger generation.
Mersin
HiltonSA is collaborating with Yenişehir Municipality Park and Gardens
Directorate during Ramadan to compost food waste, turning iftar leftovers into
organic fertiliser. The hotel enhances its Ramadan menu with sustainable
options and reduces waste by adjusting menus based on consumption tracking.
Partnerships with local suppliers ensure a commitment to clean, fair food,
supporting the local economy and sustainable practices.
Adana
HiltonSA focuses on local sourcing for its appetisers, highlighting
the importance of supporting local producers and reducing the carbon footprint.
Geographically distinctive delicacies like "içliköfte" are served,
showcasing the hotel's dedication to culinary heritage and sustainability.
Waste from food preparation is composted in collaboration with the Metropolitan
Municipality, emphasising a holistic approach to environmental
responsibility.
Each hotel's initiatives contribute to Hilton's
overarching goal of a sustainable and environmentally mindful Ramadan
celebration, focusing on local sourcing, waste reduction and culinary
excellence.
Image
Credit: © Hilton Hotels
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