Examining the shift towards ethical and environmentally friendly sourcing in the UAE’s food industry
Sustainable sourcing has emerged as a key consideration for the UAE’s culinary industry, as both consumers and restaurateurs increasingly prioritise environmental and ethical practices. With a climate that presents unique challenges, such as limited local agriculture and reliance on food imports, restaurants are adopting innovative strategies to ensure their sourcing is more sustainable, transparent, and aligned with consumer demand.
Omar Shihab, founder of BOCA and a recognised pioneer in sustainability, underscores the importance of ingredient traceability, stating: “Knowing where your ingredients come from and ensuring they are produced responsibly is crucial.” This commitment is reflected in BOCA’s recent accolades, having been awarded a Michelin Green Star and debuting at number 17 on the MENA’s 50 Best Restaurants 2024 list.
This focus on traceability is echoed by Chef Muhammad Ali Shiddique Samsi of LOWE: “Customers are now more aware and want to know where their food comes from.” LOWE has also earned a Michelin Green Star and secured the 37th spot on the MENA’s 50 Best Restaurants 2024 list.
The Role of Local Agriculture
One of the most significant shifts in the UAE’s culinary scene is the increasing use of local ingredients, driven by the rise of agritech. Vertical farms, hydroponics, and other innovations have made it possible for local producers to grow a wider variety of crops, even in the country’s arid climate.
These innovations are transforming the way restaurants source ingredients, providing access to fresh, local produce throughout the year and reducing reliance on imports. In addition to promoting sustainability, these technologies help restaurants reduce food waste and optimise supply chains. Hydroponic farms, for instance, use up to 90% less water than traditional farming methods, while vertical farms require less land and energy. These efficiencies often result in cost savings for restaurants, particularly in regions like the UAE where resources are scarce.
Challenges and Opportunities
Despite the numerous advantages, restaurants in the UAE face several challenges in fully integrating these practices. One of the main obstacles is cost. Sustainable ingredients, particularly organic or locally sourced ones, can be more expensive than conventional alternatives. Restaurant managers must constantly balance sustainability with profitability, especially in a competitive market where diners expect high-quality food at reasonable prices.
Shihab acknowledges this challenge, noting that while BOCA is committed to sustainability, it must also remain competitive: “Sourcing sustainably is more expensive, and it’s a balancing act to offer both sustainability and value.” Nevertheless, he emphasises that the long-term benefits—such as improved customer loyalty, reduced waste, and enhanced operational efficiency—often outweigh the initial costs.
Another challenge is the inconsistency of supply. Local farms may struggle to produce enough variety or quantity to meet the demands of restaurants, particularly during the summer months when extreme temperatures affect agricultural output. Restaurants must remain flexible in their menu planning and build strong relationships with multiple suppliers to ensure a consistent supply of ingredients.
Samsi explains how LOWE has adapted to these challenges: “We try to visit their farms to see what they are producing and discuss what is in season and what is not. We also adjust our menu based on what is available. Additionally, we examine their processes to ensure they share the same philosophy as us when it comes to sustainability.” By designing menus around what is in season, restaurants can reduce their dependence on imports and support local agriculture.
Despite these challenges, the opportunities continue to grow. The government’s emphasis on food security and investment in agritech is opening up new possibilities for local food production, while increasing consumer demand for sustainability is encouraging more restaurants to adopt ethical sourcing practices. As Samsi observes: “The future of sustainability in the UAE looks very promising, with more suppliers embracing ethical practices, from sourcing to packaging.”
The Future of Sustainable Sourcing
As the country evolves as a global culinary destination, sustainable sourcing will play an increasingly pivotal role in shaping the future of the restaurant industry. The country’s unique climate and dependence on food imports present both challenges and opportunities but with the right strategies, restaurants can lead the way in creating a more ethical and environmentally responsible food system.
A groundbreaking initiative is underway, led by Shihab in collaboration with the International Centre for Biosaline Agriculture (ICBA) and Emirates Nature-WWF. Shihab shares, “ICBA has been researching plants that can grow in the harsh conditions of the UAE, such as high salinity soil and water, since 1999. They’ve discovered many species, including types of quinoa, millet, and amaranth. We are working on introducing halophytes or salt-loving plants like Salicornia, into the culinary world. These plants grow wild on the UAE coastline and are highly nutritious. We aim to educate and advocate for these ingredients among chefs, consumers, and farmers.” Halophytes, such as Salicornia, offer a solution to agricultural challenges posed by arid climates while introducing possibilities for innovative, localised cuisine.
For restaurant managers, success lies in building strong partnerships with local farms, investing in traceability and transparency, and embracing innovation. Shihab’s advice to chefs is to start small but think big: “If you’re new to sustainability, begin by understanding your top five ingredients and where they come from. From there, expand your knowledge and practices.” By adopting a methodical approach, restaurants can not only reduce their environmental impact but also enhance their operational efficiency and customer loyalty.
Samsi shares, “Start small. Implement new practices gradually, allowing the team to adapt to each step before introducing the next. Building a habit is key. A simple way to begin is by introducing a two-bin system in every section of the kitchen, bar, clearing area, or anywhere waste is generated. One bin is for organic waste, such as food scraps and vegetable trimmings, while the other is for non-organic waste, like plastic wrappers and used tissues. It may require effort initially, but it’s the responsibility of leaders to ensure the team stays consistent and doesn’t revert to old habits, especially as additional practices are implemented.”
As consumer awareness of sustainability continues to rise, restaurants that can provide traceability and transparency in their sourcing practices will be well-positioned to succeed in the competitive culinary market.
Sustainable sourcing is no longer just a trend—it is a vital aspect of restaurant management that offers wide-ranging benefits for both the environment and business operations. By partnering with local farms, embracing innovative technologies, and focusing on transparency, restaurants in the UAE can lead the way in creating a more sustainable and resilient food system for the future.
