Case Study: Anantara Qasr Al Sarab’s Journey to Zero Organic Waste with GreenGood Eco Tech
In this article, we look at GreenGood Eco Tech food composter, the GG 100s and how it has reduced food waste levels at the Anantara Qasr Al Sarab hotel.
Sowing Sustainability, One School at a Time
Education is the cornerstone of sustainability, according to GreenGood Eco Tech, and there is no greater force than the youth of today to shape the generations to come. With this conviction in mind, we recently visited FairGreen School in Sustainability City to take part in their Sustainability Fair, a vibrant event aimed at educating and inspiring young minds to become environmentally responsible. Armed with our GG02 Composting Machine—an innovative and eco-friendly solution for managing organic waste—we embarked on a mission to educate students about the importance of waste management in building a sustainable future. The GG02 machine is designed for households and families, efficiently handling food waste for 1-8 people. It is faster than the natural decomposition process, turning food scraps into nutrient-rich compost in just 24 hours. This compost can then be mixed with garden soil or added to plant pots, helping plants, grass, and gardens thrive naturally. For most individuals today, waste management at home often stops at reducing consumption—but what happens to the waste that still gets produced? Typically, we throw it away, adding to already overflowing landfills. The GG02 changes this equation, offering a sustainable, practical solution that allows everyday people to reuse and reduce their waste. Capable of processing 5.5kg of food waste per day—amounting to an astonishing 2 tons of organic waste per year—this compact machine enables families and communities to make a tangible impact by transforming waste into a valuable resource instead of letting it go to waste. By embracing the GG02, we are not just reducing food waste—we are aligning with ne’ma’s vision of fostering a mindful society that sees waste as an opportunity rather than a burden, ensuring that every scrap serves a purpose in our journey toward a waste-free future in the UAE. Children today are growing up in a world faced with pressing environmental challenges. Climate change, resource depletion, and waste pollution are not distant concerns—they are urgent realities. That is why teaching sustainability is not an option; it is a necessity. By introducing young minds to sustainable practices early on, we empower them to become responsible citizens who care about the environment and their communities. At the FairGreen Sustainability Fair, the GG02 exhibit attracted an enthusiastic crowd of curious students, eager to learn how food waste could be turned into something valuable. Many were excited to take the knowledge home and persuade their families to start composting. Their thoughtful questions and innovative ideas reaffirmed our belief that young people, when equipped with the right knowledge and tools, have the potential to drive real, meaningful change. A Promise to be PresentAt GreenGood Eco Tech, attending events like this isn’t just about showcasing our products. It’s about demonstrating our unwavering commitment to the environment, the community, and the future. Our goal extends beyond raising awareness; we strive to educate, inspire, and provide real, actionable solutions that make sustainability accessible to all. Every conversation about sustainability—whether in homes, schools, neighborhoods, or workplaces—brings us closer to a greener future. Through interactive discussions, hands-on demonstrations, and meaningful engagement, we work to make sustainability a practical reality, not just an abstract ideal. Seeing the wonder, enthusiasm, and determination in the students at FairGreen School reaffirmed why we do what we do. These young minds are proof that the future belongs to those who care and take action. As we continue our journey, our commitment to making sustainability education more accessible remains steadfast. Because when we all play our part, we create a collective impact that extends far beyond ourselves. At GreenGood Eco Tech, we don’t just talk about sustainability. We show up. And we always will.
Interview: Ramada Ajman GM Iftikhar Hamdani
How to run a green hotel without comprising guest service When Iftikhar Hamdani took over the reins of the Ramada Hotel and Suites Ajman in 2009, the brief was not to radically change the hotel’s environmental sustainability practices. Instead, upon taking the helm, Hamdani was tasked with turning the struggling resort in the northern emirates into a profitable property. “I came in as director of sales. At that time, the business was not good,” he recalls. “The location, Ajman, and the inventory of 388 rooms meant it was definitely difficult to fill this property. So when I joined, I took the lead and improved occupancy. So the hotel was doing well in business and later the management decided to promote me when the general manager moved to Dubai,” says Hamdani. “When I became the leader of the largest property in the Northern Emirates, for me, at that stage, the main challenge was cost because the electricity bills were coming up to AED 549,000 (US $149,469). So I would set all the revenues, but on the other side, cost was really high. So that was a turning point for me, to move towards sustainability,” he explains. When he started looking at cutting down costs, Hamdani realised the hotel’s largest expenses came from utilities, especially water and electricity. “These were the basic things for any general manager to look into because this was a really big expense but there was nothing really in my mind at that time to do something for the environment; it was mainly to see how I can increase the bottom line,” Hamdani admits candidly. One of the key issues Hamdani faced was long-stay guests leaving air conditioners running while away at work. “We have more than 100 companies staying with us and they are away at work for 12 hours so during the day they would leave the AC running. So that was a big issue — why did they need to leave the AC on all day? We asked if they could be switched on again one hour before the guests returned so that was a huge saving,” he recalls. “There were no complaints from them either because we would always switch on the AC one hour before they returned. After all these exercises we reached AED 325,000, which was almost a 50% reduction. Even now, with 100% occupancy, our bill never crosses AED 325,000,” he adds. Managing WasteWhile reducing electricity and water consumption was a strategic decision for Hamdani, it also sparked an interest in sustainability practices that could decrease costs while reducing the hotel’s environmental footprint. One of the key initiatives the hotel introduced as a result was the zero landfill project, whereby the hotel aims to recycle or reuse more than 90% of its entire waste and not use landfills at all. “I read in a newspaper that Ajman throws 600 tonnes of garbage daily so I asked our chef and housekeeping department what our contribution was and nobody knew. So on January 1, 2012 we had the first meeting and decided to target zero landfill. I explained to them that we have a lot of waste and we pay AED 120,000 per annum to AIMS waste management. We met with them in January and we were surprised to find out that we produced 800-1000kg of waste per day; almost one tonne,” says Hamdani. In a bid to cut down its waste, the hotel turned to measures such as recycling, which was never previously practiced, as well as other initiatives such as paperless reports electronically transferred between department heads. Hamdani and his team also realised the biggest waste generator at the hotel was the kitchen, which contributed almost 600kg of waste to the hotel’s output. “We contacted another company called Green Mountain, who suggested we get a composter machine and that was a learning point for us because we had no idea about compost machines or how to compost waste. So we bought one of the best machines we could find from Green Good in Korea and we were able to convert organic waste into fertiliser, which we use here or can even sell,” he says. The hotel’s ‘green room’, which holds the compost machine, has attracted the attention of other hotels in the country, with teams from Atlantis The Palm, Rotana and the Al Maha Resort all visiting the property to learn from it. Another initiative which has earned the hotel a lot of attention is the 430m2 urban farm, located in what used to be one of the hotel’s car parks, but which now grows seasonal vegetables that are served at the hotel’s restaurants. Guest StrategyEducating new and existing guests has also been an important part of the hotel’s strategy to switch over to green practices. “Most of our guests are long stay and educating them was very difficult, so I had dedicated staff in the reception area training them and informing them of our practices along with a representative from Green Good, who also explained to them how the guests can contribute.” As a result, the changes haven’t gone unnoticed by travellers. “The reception has been tremendous, the guests are very happy,” exclaims Hamdani. “We have a dedicated guest relations person who shows guests our green initiatives, and we are now getting bookings as a green hotel,” he concludes. Stat attack– 388 Rooms at the hotel– 3 Towers in the complex– 280 Staff employed by the hotel– 430m2 Size of the urban farm– 105,000 Room nights in 2012– AED 265,000 Cost of compost machine– AED 65,000 Cost of converting the hotel’s ‘green room’
