Case Study: Hilton Green Ramadan

This case study presents Hilton’s “Green Ramadan” initiative implemented across the UAE, Saudi Arabia, and Qatar, which aimed to significantly reduce food waste during the holy month of Ramadan through a partnership with UNEP and Winnow. The project combined sustainability practices with AI-driven food waste tracking to monitor waste from production to consumption, while introducing operational and behavioural changes in kitchens and among guests. Measures included smaller portion preparation, live cooking stations, food preservation techniques, carbon labelling, and consumer awareness nudges. As a result, participating hotels achieved a 61% reduction in food waste over the course of Ramadan, alongside measurable environmental and economic benefits such as reduced CO₂ emissions, thousands of meals saved, and cost savings—demonstrating a scalable model for sustainable hospitality and circular food systems.