Dubai, UAE (15 January 2026): The UAE Restaurant Group (UAERG), the official body representing the UAE’s food and beverage sector, convened its first board meeting of the year on January 9. This gathering included representatives from the Ministry of Economy & Tourism, who provided crucial insights into initiatives that drive the future of the F&B sector in the UAE.
During the meeting, attendees emphasized the importance of partnerships aimed at enhancing economic growth and tourism. A range of strategic directions was discussed, focusing on increasing public-private collaboration and fostering tourism clusters that integrate food, culture, hospitality, and experiences while promoting local ingredients. The Ministry underscored initiatives that encourage homegrown concepts and culinary events to celebrate the UAE’s rich culinary heritage.
An essential theme of the meeting was sustainability. Participants explored scalable solutions pertinent to restaurant operations and supply chains, including food circularity programs designed to minimize waste and enhance resource efficiency. One proposed initiative involves aggregating used cooking oil for conversion into lower-carbon fuels, contributing to broader sustainability goals.
The food and beverage sector plays a vital role in the UAE’s economic and tourism landscape. Working closely with organisations like UAERG helps ensure initiatives are shaped with real operational insight and rolled out in a way that makes sense for businesses. Open dialogue like this allows progress to be practical, inclusive, and aligned with the UAE’s wider goals.
H.E. Dr. Maria Hanif Al Qassim, Assistant Undersecretary for Policies and Economic Studies at the Ministry, made this statement, highlighting the collaboration necessary to drive meaningful change.
UAERG board members shared insights on sustainability initiatives currently in place within the sector, focusing on waste reduction and sourcing strategies. There was a collective recognition of the need to align existing sustainability efforts with national policies to ensure consistency and scalability across the industry. Board members expressed strong interest in feasibility studies related to biofuel pathways, enabling restaurants to assess practical implementation before wider rollout.
The meeting also addressed the critical need for straightforward participation models for restaurants to facilitate engagement in these sustainability initiatives. Ensuring clear onboarding processes and well-defined responsibilities for collection and processing was deemed necessary for the success of pilot programs. Effective reporting and shared communication standards were also seen as vital for long-term outcomes in the industry.
This session created a valuable opportunity to bring industry perspectives closer to national priorities in a way that feels practical and achievable. Our role is to help turn those ideas into a reality by connecting the right stakeholders and making sure pilot initiatives are built for how real restaurants operate.
Amit Nayak, Vice Chairman of UAERG, commented on the meeting's outcomes, underlining the significance of the collaborative approach between the Ministry and restaurant operators. Abdulla Al Mulla, Chairman of UAERG, echoed these sentiments, stating that the group is committed to driving innovation and economic growth through such discussions.
As the UAERG looks to the future, it remains committed to enhancing collaboration within the F&B ecosystem and supporting initiatives that balance growth with sustainability, thereby continuing to play a significant role in the UAE’s economic and tourism development.
For more information, please visit www.uaerg.ae.
