Advocating green hospitality solutions

Pioneering the industry as the ‘Green Champion’ Iftikhar Hamdani has always been at the forefront.

Shehara Rizly

HMH Hospitality appointed Iftikhar Hamdani as Chairman of the Green Council in addition to his current position as Area Manager for Bahi Ajman Palace and Coral beach Resort Sharjah. On Hamdani’s appointment, Haytham Abdelaziz, Director of Operations of Hospitality Management Holding (HMH), commented, “I would like to extend my sincerest congratulations and high regard to Iftikhar Hamdani for the additional role which is not new at all to him. His impressive experiences in overall corporate social responsibility, his ingenuity and commitment to the environment will give the HMH an edge in its responsibility to continuously contribute to preservation of our environment and aim to encourage many to do the same.”

This announcement by HMH Hospitality proves their commitment to this outstanding responsibility to every single person in this planet and the importance of conducting green initiatives. Over the past ten years Hamdani revolutionised the hospitality industry with his ground-breaking green initiatives such as in-house compost machine project, an Urban Farm and numerous notable community-related activities and charities.  He bagged various sustainable and professional accolades by the different award-giving bodies. Known as the initiator of green programmes in Ajman, Hamdani has made his mark to engage many through his endless campaign for sustainability by participating in various forums within and outside UAE.

He is inspiring leader who motivates the next generation to not just follow in the footsteps of protecting the environment for a much longer period of time, but taking action and finding their voice to make the change that is much needed. At a time when food is scarce in some regions due to the irregularities in distribution of food and lack thereof and even water and fuel, Hamdani pans out his initiatives for bio-fuel, reusing waste materials, growing one’s own food to ensure fresh produce from farm/garden to the table are some ways to make that difference.

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