The Green Ramadan tradition continues at Ankara HiltonSA.

Ankara HiltonSAimplemented as part of its sustainability approach that it has been pursuing for many years. “Green Ramadan” The program continues this year as well.  Hilton Launched in 2023 by the EMEA Food & Beverage team Green Ramadan The program was launched in 3 hotels across 3 countries in its first year and achieved a 61% reduction in food waste in just 30 days.

The program expanded in 2024 and 2025, reaching a total of 45 hotels in 14 countries across the EMEA and APAC regions; it has received global recognition for its measurable results and data-driven approach. Green Ramadan, HiltonThis is a strong reflection of [company name]'s committed and sustainability-focused approach to the transformation of food systems.

Acting in line with Hilton's global sustainability vision Ankara HiltonSADuring Ramadan, the company aims to reduce its environmental impact by supporting its buffet operations with conscious production planning, smart portion management, and waste measurement systems. Green RamadanThis practice, which reflects the hotel's sustainable gastronomy approach during Ramadan, is implemented consistently every year.

Ankara HiltonSA views this approach not merely as a temporary measure, but as a holistic one. Zero Waste Waste policy This policy, which is central to the hotel's operational strategy, is based on the principles of reduction at source, reuse, recycling, and data-driven waste management. The aim is not only to reduce waste but also to systematically prevent waste from being generated.

Traditional Flavors, Responsible Operations Approach

Green Ramadan Our buffet and set menus continue to offer the traditional flavors of Ramadan meals in line with sustainability principles. The rich selection of iftar dishes, seasonal vegetables, and traditional meals are prepared with a responsible sourcing approach. The menu, ranging from hot starters to main courses and a dessert buffet, is created with balanced production planning. The aim is to maximize guest satisfaction while minimizing overproduction and, consequently, food waste.

A Measurable and Continuously Improved Process

Ankara HiltonSA, Zero Waste The hotel has integrated this approach into all of its operations. Food waste, packaging, plastic, and other operational waste are separated at the source; recycling and reuse processes are regularly reported. This system ensures that a culture of sustainability spreads not only in the kitchen but throughout the entire hotel.

Ankara HiltonSA'in Green Ramadan This is not merely a seasonal practice, but a measured and continuously improved operational approach. Regular measurements during the production and service phases of kitchen operations allow for the analysis of food waste; menu planning and production quantities are optimized based on the data obtained. Furthermore, water and energy consumption are monitored to increase operational efficiency. This approach aligns with Hilton's global sustainability goals, reducing environmental impact while continuing to offer guests a high-quality iftar experience..

We work in cooperation with UNEP – United Nations Environment Programme.United Nations Environment Programme) and win now As part of the sustainability efforts we are carrying out, Ankara HiltonSA During Ramadan, we continue to minimize food waste, increase the use of local resources, and strengthen awareness of the zero-waste approach. This is especially true in our buffet and set menu operations since we started. 3.7 ton We prevented food waste. This result is part of Ankara HiltonSA's Zero Waste initiative. (Zero Waste) This is a measurable and tangible outcome of our approach. When we first joined the program in 2023, per capita... 40 gr food waste 23 grams We managed to reduce it. This improvement is a direct result of our data-driven decision-making processes and disciplined waste management practices.

Thanks to the systems positioned in both the production and serving phases of our kitchen operations, waste such as fruit and vegetable peels generated during the production process is measured. After service, food left on our guests' plates is analyzed to determine which product group it belongs to, and the amount of waste is evaluated with comprehensive reports.

Based on the data we obtain, we optimize our production planning while closely monitoring operational indicators such as water and energy consumption. We continue to contribute to raising awareness about sustainable consumption by sharing the results of our waste reduction and recycling performance with our guests.