How Sustainability Is Reshaping Ramadan in The UAE
From home kitchens to hotel buffets, sustainability is taking centerstage over the holy month this year.
Ramadan in 2025 is witnessing a shift toward sustainability, influencing how food is consumed, prepared, and preserved across homes, restaurants, and hotels.
According to a whitepaper by 7awi Media Group, the UAE-headquartered media house behind Inc. Arabia, titled Consumer Behavior in Ramadan: A Deep Dive into Food, Sustainability, and Appliances, sustainability has become a key factor in meal planning and purchasing decisions across the UAE and GCC.
“Ramadan has traditionally been a time of abundance, but now, consumers are embracing more mindful consumption,” said Rasha Abushamaa, Marketing Director at 7awi Media Group. “Families and businesses alike are prioritizing sustainability in ways we haven’t seen before.”
The study found that 80 percent of respondents consider sustainability a priority in their food choices, with Gen Z and millennials leading the change. Instead of excessive portions and last-minute grocery shopping, many households are adopting smart meal planning, using locally sourced ingredients, and opting for healthier cooking methods with appliances such as air fryers and blenders.
“Consumers today are more aware of the environmental impact of food waste," Abushamaa added. "They are making smarter choices in the kitchen — from meal prepping to using sustainable ingredients.”
Luxury hotels, known for their elaborate iftar buffets, are also adapting. Many are implementing AI-driven food waste tracking, portion-controlled servings, and composting initiatives.
“At IHG Hotels, sustainability is woven into our Ramadan experience,” said Thomas Schmelter, General Manager, IHG Hotels. “From innovative portion control strategies to repurposing surplus food, we are ensuring that our buffets remain indulgent yet responsible.”
Hotels and restaurants are also introducing pre-plated iftars to minimize waste, collaborating with sustainability organizations to donate excess food, and offering smaller portion sizes with refill options instead of overfilled plates.
“The holy month has always been about mindfulness and gratitude,” said Ejaby founder and CEO Menna Shahin. “Now, that mindfulness extends beyond spiritual reflection to how we consume, share, and preserve food.”
With sustainability becoming an expectation rather than an option, brands, retailers, and hospitality providers must align with this shift to stay relevant.
The full whitepaper, which explores evolving food choices, appliance consumption, and sustainability trends, can be checked out by clicking here.
