ATM 2025 explores food waste reduction as a catalyst for a circular economy in tourism

ATM 2025 – DUBAI – REPORT: As sustainability pressures mount across the global tourism landscape, food waste has emerged as a critical concern for the hospitality sector. At Arabian Travel Market (ATM) 2025, industry leaders convened on the Future Stage to discuss viable solutions during a dedicated session titled “What a Waste! How to Better Manage Food Waste in Tourism.”

Speakers emphasized that operational inefficiencies, evolving guest expectations, and the urgent demand for sustainable practices are reshaping hospitality management. The session spotlighted food waste and energy generation as two immediate areas where travel and hospitality businesses can generate both environmental and financial returns.

Enas Sobhy Ali, Head of Corporate Social Responsibility at Tadweer, underscored the importance of bridging the gap between operations and environmental impact. “One of the biggest challenges is the disconnect between hotel operations and their broader impact. Customer satisfaction often leads to overproduction and unnecessary food waste. Introducing waste audits and improving recycling systems are simple yet powerful first steps,” she said.

The urgency of addressing food waste was reinforced by the UNEP Food Waste Index Report 2024, which revealed that 1.05 billion tonnes of food were wasted globally in 2022. Of this, food services accounted for 28% – a significant share that highlights the responsibility of the hospitality sector to adopt more sustainable waste management practices.

In addition to waste reduction, panelists discussed the role of circular economy principles and emerging energy-generation technologies in reducing carbon emissions and operational costs. These strategies offer hotel owners and operators clear pathways to embed sustainability into core business functions.

Dr. Amal Albedwawi, Senior Food Safety Specialist at UAE Food Bank, noted the challenges of industry fragmentation. “Each hotel operates independently, making it necessary to engage managers one by one to explain how food donation programs work. We collaborate with the Food Safety Department to ensure that no risks are incurred when hotels participate in our initiatives,” she explained.

The session forms part of a broader ATM 2025 agenda focused on connectivity and innovation. In a related keynote, Cassie Kozyrkov, CEO of Kozyr, addressed AI implementation in travel businesses, encouraging companies to move from hype to practical application.

Danielle Curtis, Exhibition Director ME, Arabian Travel Market, highlighted the significance of these conversations. “Sustainability challenges like food waste require innovative thinking and cross-industry collaboration. ATM 2025 empowers travel businesses with the insights and tools to drive meaningful, long-term change,” she said.

The 32nd edition of Arabian Travel Market continues through 30 April at Dubai World Trade Centre, hosting over 55,000 travel professionals from 166 countries. Held under the theme “Global Travel: Developing Tomorrow’s Tourism Through Enhanced Connectivity,” the event remains a pivotal platform for knowledge exchange and industry transformation.

The article ATM 2025 explores food waste reduction as a catalyst for a circular economy in tourism first appeared in TravelDailyNews International.