UAE: Why more restaurants put ‘LCF food’ on menu after COP28

The culinary landscape at COP28 was nothing short of a gastronomic delight, featuring falafel sandwiches, seasonal barbecues, and innovative ‘sustaina-baos.’ This unique, delectable, and notably sustainable menu has sparked curiosity about whether sustainability will continue to be a priority on the country’s dining scene post the historic climate summit.

According to Gates Hospitality, a prominent participant with eight concepts at COP28, the momentum for sustainability won’t fade. Richard Cowling, the Director of Operations, highlighted the enduring importance of sustainability beyond the event. He emphasized the company’s commitment to utilizing local produce, supporting regional farms, minimizing food waste, and embracing eco-friendly packaging practices. These initiatives align with the ethos of sustainability, echoing a sentiment that sustainability is not merely a trend but an ongoing commitment.

Echoing Cowling’s sentiment, other experts emphasized a growing trend toward sustainability in UAE restaurants. Massimo Marino, an environmental engineer, observed a rising consumer demand for sustainable products, particularly alternative proteins. He commended the UAE government’s initiatives in bolstering food security, citing recent advancements like the Gigafarm as transformative measures in enhancing sustainability within food systems.

Expo City Dubai, beyond the immediate focus on COP28, prioritized creating enduring sustainability measures. Simon Wright, Head of F&B, highlighted their goal to impart sustainable practices to collaborators and tenants for a broader, longer-lasting impact. He emphasized the challenges in local food production due to the arid climate but underscored the potential for innovative urban agricultural practices to enhance local food production.

While some might perceive sustainable practices as financially taxing, experts argue otherwise. Marino emphasized that sustainable diets can be cost-effective for both consumers and restaurants, contributing to improved health outcomes and commercial advantages. Junah Balungcas, owner of BaoFriend, affirmed that despite initial investments, sustainable practices yield long-term benefits, citing their commitment to eco-friendly packaging, mindful menu planning, and staff training on portion control.

Their sustaina-baos, a crowd favorite at COP28 and in their restaurant, reflect the increasing demand for vegetarian options and align with their sustainability objectives to reduce environmental impact.

In essence, the culinary experiences at COP28 have acted as catalysts, propelling a sustained commitment to sustainability in the UAE’s dining landscape. Restaurants and food establishments are embracing sustainable practices, recognizing the long-term benefits, aligning with consumer preferences, and contributing to a more environmentally conscious dining culture.