The UAE currently imports 87% of its total food supply, but aquaculture and hydroponics could help create a sustainable future, while allowing fresh and tasty food..
El Atlantis, The Palm Dubai is one of the hotels that is committed to bringing local ingredients to the menu. Currently, all eight of its restaurants offer products grown nearby.
Raymond Wong, The chef at Seafire Steakhouse in Atlantis, is part of the resort’s culinary team that creates new standard dishes.
“The goal is to have five different local products on the menu of Atlantis’ 23 restaurants by the end of the year.“, Explains Raymond Wong.
Includes dishes from Sapphire Steakhouse prepared with local ingredients A mushroom risotto Made from a selection of locally hand-picked mushrooms, and Dried salmon carpaccio with organic beetroot, Served with juice made from green field farms cucumbers from the UAE, garnished with crispy Arabian bread sandals.
Atlantis, The Palm is based on its salmon Fish farm, A marine breeding and hatching facility located in Jebel Ali, aims to reduce the dependence of the United Arab Emirates on imported fish, while at the same time providing a new taste to buyers.
“The locally grown salmon is very fresh and needs time to rest when it reaches us“, Mr. Wong explains.
The resort’s leafy greens are provided by Oasis Greens and Ans Farm in Al Quoz, which have two hydroponic farms in Dubai that have a zero pesticide policy and use 90% less water than traditional farming methods.
“When purchased locally, microgreens and salad leaves will last a long time before they start to wither – and they taste spectacular.“, Wong adds.
The Atlantis-wide long-term sustainability campaign also featured locally made dishes on the menu at Fred Street Kitchen & Bar, Hakasan, Rhonda Locatelly, Nobu, Wavehouse, White Restaurant and The Shore.
Kelly Timmins, Director of Defense, Education and CSR at The Palm, Atlantis, says: “Sustainability is a journey that requires the participation of our community to get there. Atlantis ’priority, The Palm, is to increase the use of local vendors and vendors as part of our commitment to boosting the local economy as a whole.“
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