The Conrad Dubai hotel's campaign to cut food waste during the holy month is in full swing. All photos: Victor Besa / The National
Now in its third Ramadan, it has proven successful
Ilias Doulamis, executive chef, said when the project started, patrons were wasting 289g of food per person during Ramadan but that has been cut to only 40g
Linda Mwaffak, commercial director at Conrad Dubai, said all the hotel's food waste is turned into compost
