2023-12-16 22:02:59
Thomas Mayer, Chief Operating Officer of Jumeirah Group, confirmed that the UAE has taken great steps towards enhancing food security, including initiatives to support local farmers and adopt advanced techniques for hydroponics without soil, which were highlighted in the “National Food Security Dialogue.” A campaign launched by the Ministry of Climate Change and Environment.
He said: The methods used in food production and consumption are a fundamental pillar in efforts to combat climate change, but achieving environmentally responsible food production requires commitment, continuous innovation, and comprehensive analysis of every stage of production.
When done right, we will ensure that these practices comply with sustainability standards while preserving the environment and supporting the communities involved in the value chain.
For us in the hospitality sector, food and beverages represent a fundamental pillar of our business, so our responsibility to find ways to reduce our environmental impact and help address climate change requires a great deal of monitoring and attention.
However, the transition to more sustainable practices may pose its own set of challenges, which include information transparency, budget constraints and alignment with consumer expectations. Education and education are key pillars of spreading awareness that adopting practices, such as using local or seasonal produce, is good for the environment.
There are many innovations available today that help us obtain food from environmentally responsible sources. In two of our restaurants, “Rock Fish” in Jumeirah Al Naseem and “Pear Chic” in Jumeirah Al Qasr, we have introduced a technology platform called “Seafood Souq Trace” to obtain food. Marine that is fully traceable and provides our guests with complete information regarding its path from catch to the moment it reaches the plate.
We also use the “Fresh on Table” agricultural platform across our restaurant group to source more local produce, which helps us save a total of 42 million miles annually and reduce our carbon dioxide emissions. We also launched the first soilless hydroponic farm in Jumeirah Zabeel Saray supplies lettuce and herbs to restaurants, using 70% less water per crop, compared to traditional farming techniques, but focusing on production alone is not enough. The way the products are used must also be highlighted, as wasted food leaves a significant environmental and economic impact.
We already have a plan to address waste in nature, as natural systems operate within a closed loop system, and each product becomes a new input into a secondary loop, which ensures that no waste occurs, but what is important is that we pay attention to the lessons learned from our natural environment and harness innovations that mimic successful circular processes. For nature.
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