Food waste in Dubai accounts for 55 per cent of all waste generated in the emirate. To give you an example, each Ramadan [30 days of fasting for Muslims. They eat after Sunset & before Sunrise] Dubai disposes of 1,850 tons of food - which equates to about one kilogram per resident.

At present, Dubai authorities estimate that the city recycles 25 per cent of its waste, which it hopes to increase to 75 per cent by 2021.

We are looking at two sided problem one is waste generation & other is recycling of the same.

Food waste is broadly of two types avoidable & unavoidable. Avoidable Food waste must be controlled & minimized to the extent possible & recycling the unavoidable waste food is an excellent idea. Hotels in Dubai can contribute a lot in this area as being a tourist hub a big chunk of food waste is generated by Hotels. Much of it may be used as compost to use for agriculture.

I myself believes that charity begins at home. I take what I can Eat, & I eat what I take. This statement sounds very simple but has a deep meaning. If each one of us practice this little principal, the food waste problem worldwide may be controlled a bit. Fruit & vegetable peels may be used as manure for household plants.

Simple measures go long distances.

Due to our way of life we waste a big amount of food. 25 to 30 % and even up to 40% of the food produced is thrown away without having been eaten. Waste is induced at all stages : supermarket, at home, in catering businesses.

A lot of energies and water are used to produce the food. 13,500 litres of water are needed for one kilogram of beef, 5,000 litres for 1 kilogram of rice.

We need to change our behavior and get conscious of the quantity of food that we throw away. This is the best way, according to the scientists in charge of food waste management, for becoming responsible consumers. The public catering businesses are important places to get to know about the quantity of food wasted and find solutions to improve the situation. Furthermore a restaurant which serves 600 meals per day throw away food for an annual value of ? 22,000. (ref: P. Ravenel chairman of Factea Durable)

The Oxel?s solution

Oxel has developed an innovative tool to reduce food waste in the catering business.

It is a software which allows you to record the quantity of waste per type produced by the restaurant for each sitting (breakfast, lunch, dinner). The data are then to be viewed and used from Oxel?s portal ?Simply Energies?. A tablet or a screen can broadcast the information to children or customers in the restaurant and get them aware of the facts. These people will then be more careful of the food that they buy and eat.

Reducing food waste at school can only be obtained by making students aware of the situation and give them tools to improve it.

Networking between schools over the world will allow students to exchange about how they have reduced food waste.

Whenever we visit a restaurant we make sure not to waste food. Order the appropriate quantity & finish the plates. The pictures of our recent visit to a local restaurant are attached as a proof of my commitment. The same is attached in world report as well.