DUBAI, U.A.E.—Hilton announced the results of its Green Ramadan 2025 initiative, revealing a 26 percent reduction in post-consumer plate waste during the holy month. The month-long effort helped avoid more than 2.6 tons of food waste, the equivalent of more than 6,000 meals—reinforcing Hilton’s commitment to reducing food waste across its hotels through consistent, measurable impact.
Building on the momentum of previous years, the program marked the initiative’s biggest rollout yet, scaled across 45 hotels in 14 countries in EMEA and APAC, and served more than 340,000 guests during iftar and suhoor—traditional meals during Ramadan.
Participating hotels in Saudi Arabia, the United Arab Emirates, Türkiye, Malaysia, the Seychelles, Nigeria and beyond undertook extensive training and aimed to close the loop across the food value chain by focusing on local sourcing, sustainable gastronomy, diversion by donation, composting where possible and forensic waste management—closely monitoring items observed to be most frequently wasted on guest plates, which included bread and pastry, vegetables, meat and grains. By adopting interventions such as guest messaging, smaller portions, live cooking stations, efficient food displays and switching to set menus, the campaign broke through food waste awareness barriers with an educational and interactive approach.
