Sustainable restaurants & food delivery
Biodegradable packaging across all restaurants
Sourcing local ingredients from responsible suppliers
Action by numbers
Kcal takes immense pride in taking every effort to operate in the most green, sustainable and eco-friendly way we know how. Everything from our packaging to food waste, is carefully considered to minimise our carbon footprint.
Wholesome Ingredients
There are no heavily processed food items across all our menus.
1.2%
We go above and beyond to ensure minimal food waste in all our restaurants.
More Than A Paper Bag
We've been using re-usable, sustainable paper delivery bags since 2015.
100%
All the packaging we use is fully recyclable and don’t have any single-use plastic across our restaurants.
We’ve Gone Paperless
We are entirely digital! We’ve removed all paper printouts from our every operating procedure across all our restaurants.
100k
Kcal anonymously donates hundreds of thousands of dirhams each year to causes greater than our own to help those in need.
No plastic here.
At Kcal, we’re dedicated to reducing our carbon footprint. That’s why we pioneered the use of fully recyclable and biodegradable packaging, including paper straws, napkins, delivery bags, and takeaway containers. Every step brings us closer to a greener future.
We operate in a sustainable way to preserve for the next generation.
10%
On average, restaurants across The Middle East record food waste at 10%. This means thousands of meals and ingredients are wasted every day.
1.2%
By comparison, Kcal operates responsibly and efficiently to minimise food waste throughout the entire operation, resulting in 1.2% wastage across all Kcal brands.
Source Responsibly
We source materials locally whenever possible and integrate comprehensive recycling practices into our daily operations. These efforts have led to a significant reduction in food waste, keeping us well below the industry average.
Aligned with the UAE's COP28 goals and the Ne'ma National Food Loss and Waste Initiative.
We’re committed to reducing food waste by 50% by 2030
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