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

The Oaks Ibn Battuta Gate Hotel Dubai has unveiled two sustainability initiatives that are helping to reduce the hotel’s carbon footprint, by minimising food waste, saving water and improving operational efficiency.

Farm-to-Table Produce
- Hotel now sources fresh vegetables directly from Khawaneej Farm in Dubai.
- Crops include cucumbers, tomatoes, peppers, radish, coriander, parsley, dill, spring onions, and lettuce.
- Produce cultivated using sustainable farming practices.
- Demand-based harvesting aligns supply with occupancy and seasonal needs → reduces food miles, waste, and reliance on imports.
- Estimated 30–70% reduction in carbon emissions compared to imported produce.

On-Site Water Bottling
- Dedicated facility produces both still and sparkling water.
- Daily output: ~500 bottles (low occupancy) to 1,500 bottles (peak demand).
- Eliminates external transportation, packaging, and single-use plastics.
- Estimated 40–80% reduction in carbon emissions compared to conventional bottled water.
- Uses reusable glass bottles, ensuring zero single-use plastic.

Benefits
- Environmental: Lower carbon footprint, reduced waste, sustainable resource management.
- Operational: Cost efficiencies, consistent supply, improved quality control.
- Guest Experience: Fresher produce, high-quality water, and visible commitment to sustainability.

This positions Oaks Ibn Battuta Gate Hotel Dubai as a leader in eco-conscious hospitality, blending luxury with responsible practices.