Spokesman Report
DUBAI: The Oaks Ibn Battuta Gate Hotel Dubai has launched two sustainability initiatives to cut its carbon footprint by reducing food waste, saving water and improving operational efficiency.
The 411-room, five-star hotel adjacent to Ibn Battuta Mall, owned by Seven Tides International and operated by Minor Hotels, now sources organic vegetables directly from its Khawaneej Farm in Dubai. Executive Chef Gari Abdelmjid said produce includes cucumbers, tomatoes, bell peppers, coriander, parsley, lettuce and more, all grown using sustainable farming practices. Production volumes match occupancy and seasonal needs, reducing reliance on external supply chains. The farm-to-table model minimizes food miles, waste and packaging. Abdelmjid noted that locally grown produce can cut carbon emissions by an estimated 30–70% compared to imported, refrigerated supplies. The farm also provides cost efficiencies through consistent supply and reduced purchasing fluctuations.
The hotel’s second initiative is an on-site water re-bottling plant producing still and sparkling water. Bottle output adjusts to occupancy, averaging 500 bottles daily in low periods and up to 1,500 during peak demand. The in-house system gives full quality control while eliminating external transportation, large-scale bottling logistics and single-use plastic. Abdelmjid said this zero single-use plastic model can reduce emissions by 40–80% versus externally sourced bottled water, with reusable glass bottles as the main ongoing cost.
Both projects align cost management with environmental responsibility and support the hotel’s commitment to sustainable resource management.
