Hilton Rolls Out Green Ramadan 2025 Across 45 Hotels, Prevents 2.6 Tonnes of Food Waste and 11 Tonnes of CO2 Emissions
(IN SHORT) Hilton’s Green Ramadan 2025 initiative led to a remarkable 26% reduction in plate waste, helping prevent more than 2.6 tonnes of food waste, the equivalent of over 6,000 meals. The program, which spanned 45 hotels across 14 countries in the EMEA and APAC regions, also helped prevent over 11 tonnes of CO2 emissions. The initiative incorporated sustainable practices such as local sourcing, food donations, and waste management. By adopting targeted interventions, Hilton was able to reduce plate waste from 102g per cover at the start of Ramadan to 64g by the end. This year’s Green Ramadan campaign marked the largest rollout yet, serving over 340,000 guests, and was supported by upskilling sessions and a food waste prevention playbook developed from previous initiatives.
(PRESS RELEASE) DUBAI, 2025-May-30 — /Travel PR News/ — Hilton has announced the impressive results of its Green Ramadan 2025 initiative, showcasing a significant 26% reduction in post-consumer plate waste. The month-long program helped avoid more than 2.6 tonnes of food waste, equivalent to more than 6,000 meals. This successful effort emphasizes Hilton’s long-standing commitment to addressing food waste across its properties, with a focus on making a measurable and positive environmental impact.
This year’s Green Ramadan marked the largest rollout to date, spanning 45 Hilton hotels across 14 countries in the EMEA and APAC regions. The initiative served over 340,000 guests during iftar and suhoor, the traditional meals during Ramadan, building upon the success of previous campaigns. It was a testament to Hilton’s ongoing efforts to raise awareness about food waste and reduce its environmental footprint in a meaningful way.
Hotels across countries such as Saudi Arabia, the UAE, Turkey, Malaysia, Seychelles, and Nigeria participated in the program. These locations undertook extensive training and adopted sustainable practices focusing on local sourcing, sustainable gastronomy, food donations, and comprehensive waste management. Interventions such as smaller portion sizes, guest messaging, live cooking stations, and set menus were implemented to reduce food waste. Hilton’s team closely monitored common items frequently wasted, such as bread, vegetables, meats, and grains, and adjusted their approach accordingly.
In preparation for this year’s initiative, Hilton teams across the globe received upskilling sessions and a food waste prevention playbook. This playbook incorporated lessons from the successful Green Ramadan 2024 campaign, enabling Hilton to refine its strategies. As a result, plate waste decreased from 102g per cover in Week 1 to just 64g by the end of the month. Additionally, over 11 tonnes of CO2 emissions were prevented, a reduction equivalent to the energy needed to charge 720,000 smartphones.
The Green Ramadan 2025 initiative was executed in partnership with the United Nations Environment Programme (UNEP) West Asia as part of the Recipe of Change campaign, along with Winnow, a leader in AI-driven food waste management. This year’s campaign saw even greater integration across Hilton’s hotel teams, fostering collaboration and empowering employees to adopt data-driven strategies to create more sustainable dining experiences.
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SOURCE: Hilton
