Oaks Ibn Battuta Gate Hotel launches sustainable F&B initiatives to reduce carbon emissions and waste | News

Oaks Ibn Battuta Gate Hotel Dubai has unveiled two sustainability initiatives that will help reduce the hotel’s carbon footprint by minimizing food waste, saving water and improving operational efficiency.

Located next to Ibn Battuta Mall, the 411-room five-star hotel owned by Seven Tides International and managed by Minor Hotels now sources its own produce locally from Khawaneej Farm in Dubai. The initiative improves the quality, freshness and sustainability of the hotel’s food offering through a direct farm-to-table approach.

“Our organic produce includes cucumbers, tomatoes, cherry tomatoes, radishes, green peppers, yellow peppers, red peppers, coriander, parsley, dill, spring onions and lettuce. All our vegetables are grown using sustainable farming methods to ensure high quality, freshness and environmental responsibility,” said Gari Abdelmjid, Executive Chef at Oaks Ibn Battuta Gate Hotel Dubai.

Production volumes are carefully tailored to hotel occupancy rates and seasonal needs
while reducing dependence on external supply chains. The initiative also supports the hotel’s commitment to environmental responsibility by minimizing food miles, reducing waste and promoting sustainable agricultural practices.

“Through demand-based harvesting, we can significantly reduce CO2 emissions associated with transportation, packaging and external supply chains. Using locally grown produce can reduce CO2 emissions by an estimated 30-70% compared to conventionally produced products that require imports, cold storage and distribution,” said Abdelmjid.

The hotel also benefits from cost efficiency; the initial installation and operating costs are balanced over time by consistent supply, reduced purchasing fluctuations and improved product usage. Overall, the farm supports a more efficient and sustainable purchasing model, aligning cost management with environmental responsibility.

Another initiative undertaken by the Oaks management team is water rebottling, which is carried out on site at the hotel.

A special area was created to produce both still and sparkling water. The in-house approach enables full quality control, reduces dependence on external suppliers and supports sustainability efforts by again minimizing transport and packaging waste.

Bottle production is also directly aligned with hotel occupancy rates to ensure efficient and demand-driven supply. On average, production ranges from approximately 500 bottles per day during low occupancy periods, to a maximum of 1,500 bottles per day during peak demand.

“This initiative was launched to provide a high-quality, sustainable and self-sufficient water supply for internal guests. By setting up a water factory on site, the hotel ensures greater control over quality standards, consistency and operational efficiency,” said Abdelmjid.

“The on-site water bottling initiative contributes to a significant reduction in CO2 emissions by eliminating the need for external transportation, large-scale bottling logistics and single-use packaging,” he added.

While exact CO2 savings depend on capacity utilization and production levels, in-house bottling systems typically reduce emissions by an estimated 40-80% compared to externally produced bottled water. By producing the water itself, the hotel also reduces the external costs of the supply chain, with the main running costs being reusable glass bottles.

In addition, as the initiative operates on a zero-plastic, single-use model, further reductions in environmental impact can be achieved, supporting the hotel’s overall commitment to sustainability and responsible resource management.

For more information, visit https://www.oakshotels.com/en/oaks-ibn-battuta-gate-dubai.