UAERG, along with HAMA MEA and Dubai Hotel Group, are participating as key hospitality sector supporters of the comprehensive food waste data collection across the UAE, led by ne’ma – the UAE Food Loss and Waste Initiative.
The study will establish an understanding of the actual levels of food loss and food waste in the UAE, enabling long-term monitoring of progress toward the national target of reducing food loss and waste by 50 percent by 2030.
The UAE Restaurant Group (UAERG) has announced its support for a first-of-its-kind study aimed at addressing food waste across all sectors in the UAE, including the hospitality sector. Led by ne’ma – the National Food Loss and Waste Initiative, the UAE’s First Food Loss and Waste Baseline Study will measure and collect real data across the value chain.
These insights will contribute to the creation of national FLW indices, forming the foundation for evidence-based actions and long-term progress.
Backed by a coalition of hospitality leaders, including HAMA MEA and Dubai Hotel Group, UAERG will spearhead industry-wide collaboration and mobilize key stakeholders to ensure robust data collection. By generating sector-specific data, the study will support the generation of actionable insights that drive meaningful progress across the hospitality sector.
It will also empower businesses to adopt unified measurement tools and best practices for reducing food waste, contributing to the UAE’s goal of halving food loss and waste by 2030, in line with Sustainable Development Goal 12.3.
Abdulla Al Mulla, Chairman of UAERG, said, ‘We are thrilled to support this vital study by ne’ma alongside HAMA MEA and Dubai Hotel Group as we collectively work towards a more efficient and sustainable future for the UAE’s hospitality sector. By leveraging our platform and industry network, we aim to empower restaurants to make meaningful changes that significantly reduce food waste in the years to come.’
Khuloud Hassan Al Nuwais, Chief Sustainability Officer of Emirates Foundation and ne’ma Committee Secretary General, said, “The UAE’s commitment to sustainable production and consumption calls for shared responsibility and collective action to address food loss and waste across all sectors. ne’ma is collaborating with the UAE Restaurant Group (UAERG), HAMA MEA, and Dubai Hotel Group to engage the hospitality sector in driving measurable change and support the UAE’s first Food Loss and Waste Baseline Study.
The study will generate real data, build national benchmarks, and inform evidence-based interventions. By participating, restaurants and hospitality leaders will be empowered to track progress, adopt best practices, and contribute meaningfully to the national target of halving food loss and waste by 2030, while also helping scale the hospitality sector’s role in achieving long-term sustainability goals.”
Amit Nayak, CHA, Chairman of Dubai Hotel Group & Vice President of HAMA MEA, stated: “Sustainability is no longer a choice; it is a responsibility. As industry leaders, we must set the benchmark for positive change. At HAMA MEA and Dubai Hotel Group, we recognize that tackling food waste is critical to shaping a more resilient and responsible hospitality sector.
By supporting ne’ma’s groundbreaking study, we are not only contributing to the UAE’s national sustainability goals but also empowering businesses with the insights they need to implement meaningful, informed solutions. This collaboration reflects our commitment to powering innovation, driving impactful change, and ensuring a future where sustainability and profitability go hand in hand.”
Tyrone Reid, UAERG Board Member and CEO of MMI & ELR, added, ‘As a voice in the UAE’s F&B sector, UAERG is proud to support ne’ma’s national mission to reduce food loss and waste. This collaboration reflects our commitment to sustainability as a business priority and as part of our shared responsibility to the UAE’s long-term goals.
By participating in the baseline study and embedding data-driven practices across our member restaurants, we are contributing to a more efficient, resilient, and globally recognized hospitality sector.’
Originally founded as the Dubai Restaurant Group in 2020, the UAE Restaurant Group (UAERG) brings together leading voices from across the food and beverage landscape. Beyond championing culinary excellence and positioning the UAE as a global dining destination, the group plays a key role in supporting innovation, sustainability, and sector-wide growth. In line with this role, the group has proposed the creation of a dedicated working group comprising leadership from HAMA MEA, Dubai Hotel Group, and UAERG to further the UAE’s leadership in sustainability within the hospitality industry.
As UAERG continues to elevate the UAE’s F&B industry, initiatives like ne’ma’s pioneering study ensure the nation stays at the forefront of innovation and sustainable best practices.
Through promoting data-driven solutions and encouraging industry-wide collaboration, UAERG’s support of this study, alongside industry leaders HAMA MEA and Dubai Hotel Group, marks a major step toward a more resilient and responsible hospitality ecosystem.
