Page 436 - DUBAI MUNICIPALITY ENGLISH PR REPORT - MARCH 2024

3/15/24, 11:15 AM Latest News
food to the widest possible segment during the holy month of Ramadan.”

Al Hajri emphasized the bank’s goal to divert 975 tons of food waste, away from landfills

during Ramadan, equivalent to planting 102,135 trees annually. This commitment aligns with
the bank’s dedication to environmental sustainability, aiming to create a positive

environmental impact in all campaigns and initiatives. These efforts also contribute to the

broader objectives of reducing carbon emissions and achieving a 30 per cent reduction in

food waste by 2027.

‘Your Iftar is on Us’ initiative

Within the framework of ‘Your Iftar is on Us’ initiative, the UAE Food Bank is set to gather
meals for distribution to beneficiaries both within and outside the UAE. This initiative aims to

provide 350,000 meals, generously donated by more than 50 organizations. The campaign

will be organized by seven entities, with the participation of several volunteers collaborating to

ensure its successful implementation.

Donate a Food Parcel Initiative

The goal of ‘Donate a Food Parcel’ initiative is to gather contributions in the form of food
parcels through the purchase of vouchers redeemable at local retail stores. These food

parcels are projected to supply up to 1.5 million meals, aligning with the UAE Food Bank’s

commitment to ensuring families have sufficient access to food and actively participate in the

fight against hunger.

Iftar with Workers initiative
The UAE Food Bank is organizing an initiative focused on providing iftar meals to over 2,000

workers in Dubai. The primary goal of this initiative is to foster community solidarity and

acknowledge the invaluable contributions of workers.

The Cook of Thousand Meals initiative

The UAE Food Bank is set to organize ‘Cook of Thousand Meals’ competition, an event

convening aspiring chefs to cook and distribute 4,000 meals daily over five days during the

holy month of Ramadan in the UAE. This collaborative initiative is being organized in
partnership with Taya Production.

Furthermore, the bank will collaborate with 200 donors from fruit and vegetable markets,

commercial enterprises, and wholesale markets to redistribute surplus food and prepare

meals adhering to high-quality standards for the well-being of workers, with a goal to provide

up to two million meals. Additionally, any surplus cooked meals from local restaurants and

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