The scale of animal slaughter worldwide is staggering. Each year, tens of billions of land animals are killed to feed the world’s insatiable hunger for flesh; the most recent data shows this figure has now reached an estimated 92.2 billion. Meanwhile, around 100 billion aquatic animals are farmed each year, and up to 2.5 trillion fish are either caught or farmed, a number too great to even fathom.

But, as a society, we do not just kill animals; we subject billions of them to lives of misery without compassion or humane treatment. That’s without even touching on the devastating environmental impact of animal agriculture.

According to the latest figures, there are approximately 88 million vegans globally, roughly 1.1% of the population. While that may seem like a small percentage, it is growing fast as more people wake up to the harrowing realities of animal agriculture and fish farming.

ESG Mena spoke to two leading voices on veganism in the Mena to understand more about the movement’s roots, how and why they’re spreading awareness and the way in which veganism is evolving.

Rediscovering veganism’s ancient roots and its place in the contemporary context

While the term vegan was coined just 79 years ago in the UK, Seb Alex, vegan activist, lecturer and founder of the Middle East Vegan Society (MEVS), says its roots in the MENA stem back almost a thousand years. According to Alex, the oldest documented vegan philosopher we know of was Abu Ala’ al Ma’arri, commonly referred to as al Ma’arri. “He wrote a poem called “I no longer steal from nature”, where he denounced using and consuming animal products as well as seeing other animals as commodities,” said Alex.

And this is the lens through which vegans view animals today, as sentient beings capable of experiencing a whole spectrum of emotions, and all deserving of respect and compassion.

At its core, veganism positions itself against speciesism and exploitation, seeking to eliminate all forms of cruelty to animals.

That said, it is also true that the motivations behind adopting this way of life can vary widely. For those such as Alex, veganism is about preventing animal suffering. But for others, it’s about shrinking their climate footprint, protecting their health and in some places, poverty. Sarah El Ebiary, the founder of the Vegetarian/Vegan Society of Egypt, for example, shared that for some in her community, veganism is indeed a product of poverty, with few affording the luxury of choice.

The veganism movement is growing in the Mena, though, albeit slowly, as El Ebiary notes. However, myths and misconceptions perpetuated in the region and beyond are preventing the vegan revolution from being fully realised.

Dispelling myths, facing challenges and spreading awareness

According to Alex, when it comes to the challenges vegans face in the MENA region, they are not dissimilar to elsewhere in the world. “It is common to hear comments regarding the necessity of eating meat to be healthy or the importance of consuming animal products in general,” he said.

Indeed, a recent report from the UN’s Food and Agriculture Organisation (FAO) claimed that meat, eggs, and dairy are an “essential source of nutrients” which are harder to obtain from plant-based foods in the “required quality and quantity.” As British animal rights group Viva notes, this message supporting meat and dairy, is at odds with the scientific consensus, and doesn’t align with its previous reports. That is not to mention the pro-animal agriculture biases throughout the report, and on the scientific advisory committee – according to Greenpeace, the report was also reviewed by meat and dairy organisations. Still, this report, published by a major health organisation and peddled by the livestock sector, reveals just how widespread the misinformation regarding vegan nutrition truly is.

Alex shared that with the help and availability of peer-reviewed data and “countless meta-analyses all pointing towards the correct information,” more and more people are learning “the nutritional benefits of consuming a plant-exclusive diet.”

El Ebiary echoed this: “Unfortunately, obesity, heart disease, cancer, diabetes, and other food-derived illnesses have killed more people and created more damage than any wars or terrorism in the region. Our Ummah has never been more unhealthy.”

She added that challenges come from “multiple fronts,” including culture, religion, and tradition, which she said “value meat” over health and the environment. Alex agreed and said the religious aspect can be a particular challenge. “A lot of Muslims tend to believe that eating meat is an obligation rather than an act that they were given permission to take part in. It’s important to note that these two are very different from each other,” he said.

“Just because we ‘can’ do something, does not mean we ‘should’. After all, the Prophet’s (Pbuh) diet itself was mostly vegetarian, and Islam is one of the most pro-animal rights religions that exist in this day and age.”

Alex said that he believes that this is something that may change with time. “As the number of Muslim vegans and Muslim animal rights activists grow, more and more people are coming to the realization that animal rights and veganism are fully compatible with the religion of Islam,” said Alex.

Both Alex and El Ebiary founded their organisations to dispel these kinds of myths and misconceptions and spread awareness about what veganism is and the impact it can have.

“The VegSocietyEgypt was founded to be an educational group for vegetarian and vegan people dedicated to animal rights, environmental sustainability, plant-based recipes, and transitioning tips and resources for those in Egypt and worldwide,” said El Ebiary.

Similarly, the Middle East Vegan Society was founded as a hub for veganism activism to spread awareness and educate people in the region. “At the moment, we have several projects in the making, the most important one being the Vegan Islam Initiative, a comprehensive guide on the links between veganism and Islam, prepared by vegan Muslim animal rights activists from across the region, in order to help people see the importance of following a plant exclusive diet as a Muslim as well as the importance of taking care of other animals,” Alex explained.

The organisation has also created the Vegan Guides Initiative, which provides guides on being vegan and buying vegan products in nearly every country in the MENA region. “These guides are being prepared in collaboration with vegans from each of these countries and will be available in both English and the local language (Arabic, in most of the cases).”

Facilitating the transition to a more just system

Food and culture are deeply intertwined in the Mena region, and both Alex and El Ebiary highlight the need to unpack the misconception that Mena cultures and veganism don’t mesh. Both point to the wealth of vegan recipes in the MENA, which are already staples across different cultures in the region. Moreover, both emphasise the importance of making plant-based food accessible and affordable to help facilitate the transition to a more just planet.

El Ebiary noted the “delicious” fruits and vegetables growing in abundance along the Nile region, “seyami” fasting menus that offer mainly plant-based meals during Coptic and Christian fasting holidays, and the standard mezze platter options that include the classic Mediterranean vegan staples. “There will always be a plethora of vegan options available in Egypt and throughout the region,” said El Ebiary.

Elsewhere, she noted that dishes such as Bamya (okra) and Basilla (peas) can be made in the same way, just without meat. “It will save money, take less time to cook, and still taste great.”

Discussing how the MEVS is working to create food systems change, Alex noted the organisation’s corporate outreach program, which is reaching out to businesses (mostly in the food and beverages industry) to help them make healthy and sustainable plant-based options available and affordable for the everyday consumer.

According to Alex, a recent survey by Euromonitor International even showed that views towards plant-based diets are “more amenable” in the MENA region than anywhere else in the world. “We are confident that with the right help and information, both businesses and establishments will take the right measures to help their employees and customers make better choices,” he said.

Yet, while veganism is advancing, there’s still a way to go, and, as El Ebiary notes, we must put an end to the outdated systems that continue to oppress and exploit animals. “This comes from top-down policy changes, including more laws about better treatment of animals, more education about veganism, more government subsidies and incentives on plant farms, and a complete transformation of our food industries.”

When asked whether COP27, the world’s largest climate crisis conference, did anything for veganism awareness, El Ebiary said it had “zero impact” – a thoroughly disappointing verdict. Indeed, COP27 served meat on its menus and failed, like its predecessors, to spotlight animal agriculture despite being one of the biggest contributors to climate change.

“Our group was never notified that the conference was even happening. I found out about it later when I saw memes about all the foreign jets that wastefully flew in for the climate change conference,” said El Ebiary.

El Ebiary added that the meat and dairy industries are “powerful lobbies” that work hard to keep the facts about animal agriculture a secret from the climate change agenda.

As COP28 draws nearer, questions remain about whether food systems change will be on the menu. For the sake of the billions of animals suffering and being killed every year and the millions of people currently paying the cost of the climate crisis, it needs to be. The time for change is now.

By Madaline Dunn, Lead Journalist, ESG Mena

The first thing that comes to mind when hearing the name Dyson is vacuums. After all, founder James Dyson has built an empire on the foundations of his household cleaning technology. But what you may not know is that Dyson also has an agricultural branch. Dyson Farming, founded in 2013, has hoovered up an impressive stretch of land, too, amounting to 36,000 acres across Lincolnshire, Gloucestershire, Oxfordshire and Somerset, as one of the UK’s top five growers.

Dyson is very much a company that believes in the power of tech to transform farming for the better and is using innovative approaches to bolster sustainability, facilitate food security and give back to the land.

ESG Mena’s lead journalist Madaline Dunn recently visited Dyson’s Carrington farm in Lincolnshire to experience first-hand its circular farming model and the role tech has in growing the future of food.

Leveraging tech for environmental protection and promoting regeneration

Tech innovation is at the heart of Dyson’s approach to farming, but that doesn’t mean that it’s out of step with nature. In fact, through a myriad of tech-informed approaches, Dyson is minimising its agricultural inputs and making data-informed decisions to preserve ecological habitats.

Ed Ford, Technology Manager, explained that the farm is using AI-assisted precision spraying technology, the first in the UK to do so commercially, for greater efficiency, productivity and environmental protection. Developed in conjunction with Bilberry, the technology uses a specialist camera network comprising 12 cameras to identify and spray herbicides on only targeted weeds. According to Ford, the application of this technology has resulted in a 70 – 90 per cent reduction in herbicide applications.

Alongside reducing its herbicide applications, the farm is also employing drone technology to identify and protect nesting species, such as the marsh harrier, which nests during harvest season. The drones locate the protected birds, the team geotags them in the field, and then sends the information to the harvester to ensure the nests are avoided. Ford shared that this year, 40 per cent of the breeding population was in Lincolnshire.

A dedicated environment team also conducts bird surveying to monitor numbers and assess landscape management activities, while also providing nesting boxes as part of its owl box scheme. Further, to promote biodiversity and support pollinators, the farms have 390,874m of hedgerows and 11,731 trees, alongside its agroforestry scheme at Little Steeping.

“This intricate web of habitats throughout the landscape provides food and shelter for insects and birds,” said Ian Willoughby, Estate Surveyor.

Soil health is also an important consideration for the farm, and the company is employing a number of regenerative practices on a large scale to assist with this. This includes the use of nitrogen-fixing legumes planted in rotation, such as vetch and microclovers.

As a major producer of peas, producing the equivalent of four million packets a year, the farm uses vining peas in its rotation before high-quality milling wheat. It also uses cover crops in the winter, to recycle nutrients, prevent erosion and enhance soil structure and biodiversity.

Food security and promoting provenance

The UK imports around 46 per cent of the total food it consumes, and when it comes to fruit and vegetables, this number is even higher, with 80 per cent of the UK’s fruit and almost half of all vegetables imported. This recently prompted the Sustainable and Healthy Food Systems (SHEFS) research group, to issue a warning that the UK needs to produce more of its own food, to avoid getting hit by high prices and supply chain issues resulting from climate change-induced droughts, water scarcity and conflict.

Of course, greater food sovereignty not only helps protect against scarcity and skyrocketing food prices, it also massively reduces food miles. According to research, global food miles contribute nearly 20 per cent of total food systems emissions, with fruit and vegetables accounting for the highest food miles emissions. Dyson’s farms are on a mission to change this, growing British crops for British consumption.

One way Dyson’s farms are working to meet the country’s demand for locally-produced fruit and vegetables is through its strawberry production, its pride and joy. Typically, in winter, strawberries are imported from Spain, Morocco, Egypt or Israel, however, Dyson now grows its own all year round in its 15-acre glasshouse in Carrington, amounting to 750 tonnes of strawberries a year.

The expansive glasshouse, powered by the company’s anaerobic digesters (more on that later), is 424m long and features 832 rows of strawberries and 700,000 strawberry plants. Utilising energy-efficient LED lighting, it creates the illusion of day and night for the strawberries, extending day length. Likewise, it uses a UV light robot to reduce the need for fungicide and deploys microscopic mites on the crops, which, Angel Angelov, Glasshouse Manager, said means that it uses 90% less pesticides. Its strawberries hit supermarket shelves for the first time in 2021, as part of an exclusive, first-of-its-kind deal with Marks & Spencer.

According to Dyson Farming, it is also working with the wider Dyson team to develop new growing techniques for higher strawberry production – although the details surrounding this are top secret, for the time being. That said, I did get the chance to witness the farm’s futuristic strawberry-picking robots in action.

The farm is currently piloting 18 machines, which can pick between three and four strawberries a minute. While not yet fast enough to keep up with its human counterparts, Dyson believes this tech can go some way to aid the labour shortage.

Centring circularity at the heart of farming

At the heart of Dyson’s farming operations are its two anaerobic digesters. Towering above the Carrington farm, they’re truly a sight to behold; as Steve Barker, Commercial Director, Dyson Farming says, they’re “the Rolls-Royce” of anaerobic digesters.

The ADs, which Barker likened to a big cow, facilitate much of the circularity at the farm. Fed maize and barley, the ADs produce digestate, organic matter which is used for fertilising crops, improving soil quality, land fertility and crop yields. The biomethane produced from the plants is enough to power 10,000 homes, 0.2 per cent of UK electricity, and is used to power the glasshouse and farm vehicles; grain is also dried with heat from the ADs.

In future, the company shared that the biomethane from the ADs will be captured and converted into biogas to use in green transport.

Reimagining the future of farming

As the world grapples with the climate crisis, to which agriculture is a huge contributor, there’s never been a greater need to trial new approaches and think outside the box; Dyson Farming is leading the way here in the UK.

From visiting its farms, it was clear that technology is not part of the problem but, instead, can be part of the solution, and help facilitate the transition to regenerative agriculture on a wider scale.

To scale this approach to the level required to transform our food systems, knowledge must be shared, key data democratised, and nature-positive and regenerative approaches incentivised and supported by government policy.

At the mid-week point of Gulfood, hotels reached 100% occupancy as event participants continued to flock to the Dubai World Trade Centre, emphasising the magnitude and influence of the food and beverage event.

Holding such significance in the sector, Gulfood continues to be a key opportunity to highlight innovation and hold important conversations around F&B sustainability, with the sector holding great potential to become a catalyst for change.

At 30 per cent larger than previous editions, this year’s Gulfood has been attended by a record number of participants, and included a visit from H.H. Sheikh Hamdan bin Mohammed bin Rashid Al Maktoum, Crown Prince of Dubai and Chairman of Dubai Executive Council.

Speaking at the event, His Highness outlined that Dubai is “on track” to achieve Dubai Economic Agenda D33 goals, and realise the vision to make the city one of the top three in the world. He continued: “As a pivotal commercial hub, Dubai is committed to provide platforms for diverse global industries to share knowledge, unlock new growth opportunities, and forge productive partnerships to accelerate development.

A city at the forefront of driving global economic progress, Dubai is a preferred venue for decision makers, thought leaders and innovators across industries to gather together to discuss how they can chart new pathways for growth, enterprise and innovation.”

Plant-based as the future of food

With an increased focus on the imperative for more sustainable diets, along with global egg prices rising, and bird flu, plant-based eggs are quickly rising in popularity. Float Foods’ OnlyEg, featured at this year’s Gulfood, is an example of how plant-based eggs are becoming an increasingly attractive alternative for consumers. Made from legumes, the plant-based egg has a wide range of applications and is now available in the Middle East. The company announced on Wednesday that it had inked a distribution deal with Bidfood Middle East, the leading food service distributor in the Middle East, as part of its expansion plans.

Jermi Käseria’s coconut cheese, La Rose Noire plant-based bakery goods, and LoveRaw’s chocolate products were also some of the vegan offerings on display at the event.

More broadly, the Middle East’s plant-based food industry is forecast at a CAGR of 6.45 per cent between 2023 to 2029, with alternative fish also becoming increasingly popular. Wednesday’s Inspire show, for example, held a discussion exploring this with Gerben Kamps, Global Business Development Manager, Alternative Proteins, Thai Union Group, focusing on the wave of alternative seafood and the challenges and opportunities that come with this.

Venturing into the virtual

The foodverse, part of the metaverse, may only be at the start of its journey, but many chefs, restaurants and foodies are looking to it as the next big thing. There are many facets to this, and those investing in it within the F&B industry are using it as a way to:

• promote brand awareness,
• hold meetings,
• invest in food and beverage companies,
• raise funds for charitable causes, and
• establish exclusive dinner clubs and restaurants.

This year’s Gulfood introduced Foodverse, where event participants are able to experience the real-life applications of the metaverse, attend one-to-one workshops with those from the tech sphere, and hear from industry experts on tech’s impact on the food and beverage sector.

Wednesday’s Foodverse offerings included everything from a talk on blockchain by Vignesh Pethuraja, Director of Business for Middle East & South Asia – HBAR Foundation, to an introduction to NFTs and NFT projects. Some in the sector are raising brand awareness through food NTFs, or non-fungible tokens, and these are also available to Gulfood attendees linked to a Michelin-star restaurant.

The event also highlighted digital dining experiences, which Ronald Menzel, investor and advisor in Our Hidden Worlds, spoke about at Gulfood, highlighting their potential to create a more conscious consumer.

Khalifa Fund and Al Dhafra Co-operative sign MoU

The third day of Gulfood witnessed the signing of a Memorandum of Understanding (MoU) between Khalifa Fund for Enterprise Development and Al Dhafra Co-operative (ADCS) in an effort to spark entrepreneurship and encourage the development of SMEs in the F&B sector in the UAE.

Speaking about this, H.E. Alia Al Mazrouei, CEO of Khalifa Fund for Enterprise Development, said that the collaboration would contribute towards creating new opportunities for local businesses and entrepreneurs in the sector. Adding: “With access to training and support, our entrepreneurs will have the capacity to launch and grow their businesses, contributing to the overall economic growth of the UAE.”

The Ishraq programme launches

The fourth day of the event saw the Emirati Human Resources Development Council in Dubai (EHRDC) announce that it had partnered with the UAE Food and Beverage Business Group to launch the “Ishraq” programme. The initiative, dubbed the first-of-its-kind, is aimed at creating a skilled Emirati workforce in the F&B sector, providing on-the-job training to over 500 Emiratis each year. It will offer assessments, coaching, mentoring, and a curriculum integrated with on-the-job training.

Commenting on the launch of the initiative, Sultan bin Saeed Al Mansoori, Chair of the EHRDC, said: “We are delighted to partner with the top F&B companies in our country to launch this groundbreaking programme. The F&B sector is a strategic pillar in our nation’s economy, and we believe that this initiative will help bridge the skills gap in the industry, while creating new career opportunities for Emiratis.”

Gulfood Green award winners

The winners of the Gulfood Green award were announced on the fourth day of Gulfood. The award celebrates sustainability and seeks to drive forward green best practices across the food and beverage value chain.

This year’s winners are as follows:

• Food Waste Management Award – Spinneys
• Green Foodservice Industry Award – Right Farm
• Green Food Innovation Award – Pescaviar S.L
• Sustainability Company of the Year – Lowe
• Sustainability Professional of the Year – Emma Banks, Vice President F&B Strategy and Development, Hilton Europe, Middle East and Africa

ESG Mena gains insight into sustainable farming with Kieran Fitzgerald, Regional Director, Middle East, of Bord Bia

ESG Mena had the opportunity to speak with Kieran Fitzgerald, Regional Director, Middle East, of Bord Bia, at Gulfood, who said that the event had been one of the most important events for Irish food and drink suppliers over the years. Fitzgerald spoke of Bord Bia’s Sustainable Farming Origin Green initiative, the only national sustainability initiative in the world that covers the F&B sector from farm to fork.

Explaining the origins of the initiative, Fitzgerald said that while Ireland has a reputation for being green and clean, it’s increasingly important to be able to measure and prove that, so Origin Green works with producers, farmers and processors to reduce their carbon footprint throughout the supply chain. To ensure accountability, traceability and carbon footprint reductions are all taking place, 50,000 farms across the country are audited at least once every 18 months.

Agthia’s President – Water & Food (GCC), Ahmad Yahya: Business purpose pushes forward sustainability

ESG Mena’s Chief Editor, Fawzia Yassmina, caught up with Agthia’s President of Water & Food (GCC), Ahmad Yahya, to hear more about how Agthia is evolving and pushing forward sustainability. Yahya explained that while, in the past, sustainability was less integrated into overall business strategies, these days, it is front and centre as an imperative. Yahya referenced the company’s recycled packaging, plant-based packaging, paper label removal, and its most recently launched rPET bottles, made with its own recycled bottles.

Aside from its recycling focus, Yahya said that the company is focusing on optimisation and efficiency in order to reduce emissions from logistics. Likewise, it works with its suppliers to reduce scope 3 emissions.

Keary Shandle, Sustainability Consultant and Omar Shihab, Restaurateur, on the role of restaurants in pushing forward sustainability

Keary Shandle, Sustainability Consultant and Omar Shihab, Restaurateur, spoke to ESG Mena’s Fawzia Yassmina about Food Made Good’s launch in the UAE, and the role it has to play in transforming sustainability in the restaurant sector. An advocacy platform, resource, tool and free assessment provider, it helps restaurants and food service providers find a place to start with sustainability.

Having launched in the UK over ten years ago, it has expanded into Spain, Denmark, Turkey, and most recently, the UAE, offering accessible insights and actionable advice regarding enhancing restaurant sustainability.

Lorenzo Gardelli of Lamb Weston on integrating sustainable practices in food production

In conversation with Chief Editor Fawzia Yassmina, Lorenzo Gardelli of Lamb Weston explained that sustainability is at the core of the business, due to the company’s potato products being intrinsically linked with the earth. Gardelli explained that the management of waste, and assisting consumers in making healthier choices and pushing toward climate goals are key focuses of the business.

Further, Gardelli explored some of the actionable ways the company is driving forward sustainability, including optimising efficiency in the kitchen, creating more sustainable packaging and tackling food waste. 

Gulfood highlights sustainability, but further innovation and progress required

Gulfood 2023 showcased how far the F&B industry has come in recent years with regard to sustainability and climate awareness; however, it is clear that there is still a way to go. Food waste, supply chain traceability and emissions, regenerative farming and plant-based innovation, must all take centre stage if the world is to truly transform global food systems for the better.

This year’s Gulfood has achieved record expansion, as the biggest Gulfood ever, with 125 country pavilions, including first-time participants Armenia, Cambodia, and Iraq.

The second day of Gulfood was another day of big names and announcements, insightful discussions, deal signings, product unveilings and award announcements.

Promoting SMEs

Dubai SME, in cooperation with the Khalifa Fund for Enterprise Development, is attending the event, in alignment with the efforts of the Department of Economy and Tourism to bolster Dubai’s position as a leading international food and beverage hub. Set to showcase Dubai’s entrepreneurial ecosystem, it aims to initiate the growth of SMEs in the emirate, which, it outlined, represent 99% of private-sector companies operating in Dubai.

Speaking about the presence of Dubai SME at Gulfood, His Excellency Abdul Baset Al Janahi, CEO of Dubai SME, said: “The Gulfood 2023 exhibition is one of the most prominent platforms in which we regularly participate due to its importance in the F&B sector. Bringing together thousands of companies from all over the world under one roof, along with the most renowned global chefs and intellectual leaders in this sector, the forum is capable of bringing about change in the culture and orientation of small and medium-sized companies, providing them with more opportunities for growth and expansion.”

Healthy body, healthy planet

Consumer habits are changing in the MENA, with the development of healthier food consumption patterns. The global pandemic has led to more people placing an emphasis on health and wellness, with 50% of UAE consumers agreeing that they are increasingly choosing foods that help “strengthen their immune system.”

With the nutritional content of food being increasingly important in the MENA, this year’s Gulfood is exhibiting a number of food innovations that are healthy for the body, and the planet, with the environmental impact of food, also a key consideration for consumers.

The event saw the exhibition of a number of health-focused food and beverage products from countries around the world. This included the Ghaf smoothie by Barakat, which is made from extracting ghaf leaves, which grow on the drought-tolerant ghaf tree, and is used to promote gut health.

Likewise, Ghodawat Consumer (GCL), part of Sanjay Ghodawat Group (SGG), exhibited its Super Seven Sprouts snack, a mixture of staple Indian lentils, such as moong, Bengal gram and black-eyed peas, and western pulses. Pulses are not only a nutritious crop, rich in protein and fibre, and a great source of vitamins and minerals, such as iron, zinc, folate, and magnesium, they’re also great for the environment due to their nitrogen-fixing properties.

Interestingly, experts on the sidelines of Gulfood noted that despite disposable income decreasing in the past year for two-fifths of UAE residents, the cost of living crisis is not deterring consumers from seeking out high-quality, healthy foods.

Tech’s role in smart food and sustainable supply chains

In the wake of Covid-19, ongoing supply chain issues, and climate concerns, creating sustainable and traceable food supply chains has never been more important. At the event, in an effort to drive forward food traceability, and reliability, Dubai Municipality announced its latest update about the new ‘Green Channel’ that was first revealed during the Dubai International Food Safety Conference in November 2022. A spokesperson from the Municipality outlined that the Channel had taken its first shipments.

Currently, in the first phase of the initiative, the Green Channel’s mission is to create a global blueprint for the digital food system that boosts food safety and security and enhances quality of life. The Channel reportedly uses AI technology and machine learning techniques for its operations.

Elsewhere, Mohammed AlKhateb, Consumer Packaged Goods Industry Director – IMEA, Schneider Electric, highlighted the importance of agritech investment, especially in the United Arab Emirates, where 80 percent of food is imported. AlKhateb also emphasised the role end-to-end traceability has in helping companies comply with safety and sustainability regulations. This is also a key consideration of consumers, with 52% agreeing that traceability is an essential component in purchasing decisions.

Tackling Ramadan food waste

Food waste is a serious problem in the MENA region; the entire region wastes up to 250 kilograms per capita a year. This is especially an issue during Ramadan. It is estimated that around 25-50% of the food prepared in the Arab world during Ramadan is wasted. As a result, this is a particular focus of this year’s Gulfood, which held a session titled, ‘Towards zero food waste.’

At the panel discussion, Khuloud Al Nuwais, chief sustainability officer of the Emirates Foundation, explained change needs to happen at a grassroots and policy level, and highlighted the role that food donation has to play. Likewise, messaging around portion control was highlighted as being helpful for behavioural change, as well as effective meal planning, recipes for leftovers, and collaboration and partnerships.

Khuloud Al Nuwais said that at Gulfood, by bringing together the whole food ecosystem, there is the opportunity to have an open dialogue and engage with all stakeholders to explore how all sectors can combat food waste and be catalysts for change.

This aligns with the words of UAE’s Minister of State for Food and Water Security, HE Mariam bint Mohammed Al Mheiri who warned this week that the world is off track to achieving Zero Hunger.

Highlighting recycling: Making packaging more sustainable

As we collectively push for a more resource-efficient, circular economy, the focus on ‘Reduce, Reuse, Recycle’ has never been more important. In January, for example, the UAE announced its plans to build the first food-grade plastic recycling plant, involving iVeolia Middle East subsidiary Repeet, BEEAH Group, and Agthia. More broadly, in the Middle East, countries are increasingly taking significant action towards reducing plastic consumption, with the implementation of various recycling initiatives, and companies are doing their bit, too. LanzaTech NZ, Inc. and the Abu Dhabi Waste Management Company’s (Tadweer) partnership to develop a large-scale conversion plant for transforming solid municipal waste into SAF is another example of this commitment.

At Gulfood 2023, for example, Al Ain Water announced the launch of its new water bottle, made of recycled polyethylene terephthalate (rPET), the first to be locally produced by a UAE brand. The company has outlined that when recycled, PET transforms into rPET, which is a strong, durable, and infinitely recyclable material that can be used for packaged foods and drinks, and, when reprocessed, can be turned into new plastic bottles.

Speaking about the impact that these recycled products can have, Alan Smith, Chief Executive Officer of Agthia Group, said: “Plastic is a significant resource if repurposed and reused appropriately. We have been in active conversations with the UAE government and other stakeholders to develop a system for collecting, recycling, and reusing PET-based packaging. We are delighted that these efforts are bearing fruit, and today Al Ain, Agthia’s flagship water brand, is pioneering this initiative by introducing a 100% rPET bottle to the market and is actively supporting UAE’s transition towards a circular economy.”

New events pegged to facilitate food systems transformation

On the second day of Gulfood, Gulfood Green and Gulfood Agrotech were announced, two new sustainability events set to take place on 24-26 September 2024 at DWTC. The former will gather the entire food ecosystem to exchange knowledge, technology, regulations, practices, solutions and changes in consumer food culture to achieve sustainability across the supply chain. Meanwhile, the latter will focus on bringing together all sectors across global agriculture and food supply chains to find ways to facilitate the global transition to more sustainable food systems.

Speaking about the announcement, Trixie LohMirmand, Executive Vice President, Dubai World Trade Centre, the organiser of Gulfood said that the “urgent need for, and momentous shift towards, more resilient and climate-supportive food production and consumption” has led to the creation of a different event mission, which aims to champion innovative ideas transforming consumption behaviours and “leading us to a more responsible and sustainable future.” Adding: “GULFOOD, with its global influence and leadership in the world food economy, will provide the international GREEN and AGROTECH movement the imperative to evolve and catalyse the sophistication and innovation of the circular food industry.”

Gulfood Innovation Awards 2023 winners

Day two of the event unveiled the winners of the Gulfood Innovation Awards. Categories include the best plant-based product, for which Temole Cashew Kale Wave Puffs by Atlantic Foods LLC, Cold Mushroom Coffee by International Trade Centre and Nudie Snacks by Nudie Snacks were nominated. Meanwhile, for the best sustainable product category, the following were nominated:

• Hayatana Full Fat Claypot Yoghurt by Emirates Food Industries LLC
• Spherika Salmon Pearls by Pescaviar
• El Gusto Drip Coffee by Tertulla Brugge S.A.

The former was won by Nudie Snacks for its Nudie Snacks Cauliflower Crisps, while Tertulla Brugge S.A. took the crown for the latter with its El Gusto Drip Coffee.

Positioning sustainability front and centre at Gulfood

Make sure to check in with ESG Mena throughout the week for even more news, insights, and interviews on the ground at the event, including with:

• Agthia,
• Lamb Weston,
• NSC,
• Food Made Good, and
• Bord Bia.