Hospitality Business ME | 2016 Feb

ISSUE 43

FEBRUARY 2016

DINING OFF THE DESERT STAYING SECURE

Gulfood

Futuristic food

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EDITOR’S LETTER

Please sir, can I have some more?

W

e need more. By 2020 the GCC’s population is set to increase 30% to 53.5 million, but pockets of the region are 90% depedant on food imports. With so many more mouths to feed, strategies for sustainability must be a priority. This month, Gulfood – the world’s largest annual food and hospitality show – returns for another year. And as a flurry of suppliers and visitors meet to secure key deals, we are once again reminded of our crippiling dependence on our neighbours for dinner.

The problem is nothing new; our Bedouin brothers struggled to dine off the desert too. But while the challenge is the same, the solutions have changed.

The UAE lacks luscious green pastures and heavy rainfall, but it does have two important weapons in its arsenal: an appetite for a challenge and the hunger to succeed. In this month’s edition of Hospitality Business Middle East we explore the terrain of food security, from the impact of imports to futuristic solutions to growing food in the desert. A voracious nation, the UAE is picking up pace in its bid to become self-sufficient.

Indeed, January is barely through and the Abu Dhabi authorities have already discovered that quinoa - the trending superfood - is the perfect match for the region’s unique agricultural terrain.

We can almost hear chefs rejoicing! With the support of the Slow Food Dubai initiative, 2016 has also seen the unveiling of the emirate’s first urban rooftop garden at The Time Oak Hotel & Suites in TECOM. Quinoa and cabbage patches alone will not solve the region’s food security problems or fill the bowls of its burgeoning population. However, as with any crop, the seed needs to take root before it can grow. It seems the seed of sustainability is finally finding fertile ground here in the desert.

It may take many more years, but we are definitely moving closer towards harvesting selfsufficient success…

Surena Chande Deputy Editor

Beth Burrows Deputy Editor

HOSPITALITY BUSINESS MIDDLE EAST

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In the hot seat MANAGEMENT Dominic De Sousa Founder

A bumpy ride

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Nadeem Hood Group CEO

The region’s hospitality sector has experienced no shortage of turbulence in recent years. Economist Sidharth Mehta, Partner and Head of Real Estate at KPMG, gives his industry predictions for 2016 and beyond.

Georgina O’Hara Publishing Director

Deputy Editor Beth Burrows beth.burrows@cpimediagroup.com +971 4 440 9167 Deputy Editor Surena Chande surena.chande@cpimediagroup.com +971 4 440 9156

ADVERTISING Sales Manager Lara Gambardella lara.gambardella@cpimediagroup.com +971 4 440 9112 Sales Coordinator Marilyn Naingue marilyn.naingue@cpimediagroup.com +971 4 440 9103

DESIGN Head of Design Glenn Roxas

Management 12

Staying secure With parts of the UAE up to 90% dependant on imports, the insistent rumble of food security cannot be ignored for much longer.

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A green blueprint We explore the regulatory practices, painpoints and positives of sustainable design.

© Copyright 2016 CPI. All rights reserved. While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein.

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Conserving wellness

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Sustainability isn’t just about recycling.

The other side of the coin is conserving cultures and traditions, something the wellness industry is getting wise to.

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Keen to kick its dependency on neighbouring countries, the Middle East is setting store in agricultural technology as a way to self-sufficiency.

Production Manager James Tharian Data Manager Rajeesh Melath

Head Office PO Box 13700, Dubai, UAE Tel: +971 (0) 4 440 9100 Fax: +971 (0) 4 447 2409

It’s the one thing you plan for that you hope you’ll never have to use. We talk crisis management with Hosni Hadi, CEO Hospitality Division, First Investor LLC/Group Managing Director - Carlton Hotels.

Design

Senior Designer Froilan Cosgafa IV

Printed by Printwell Printing Press

LEADERSHIP 101: Crisis management

Technology

32

Next level lobbies What have lobbies got to do with technology? A lot, it transpires.

Futuristic food

CONTENTS 40

Gulfood

42

New Zealand

46

France

48

The Netherlands

50

America

52

China

54

Unilever

55

Muddle ME

56

Sopexa

57

Insinkerator

58

A culinary competition

Highlights of the Middle East’s biggest F&B trade fair for 2016.

Gulfood 2016

Hygiene & Housekeeping

60

Reduce, reuse, recyle We explore the link between the three R’s to a greener planet and fiscal reward.

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68

86

Balancing food safety and food security is an ongoing challenge.

Perspectives on plating Plating may be the final stage in creating a dish, but it is of prime importance. We discover techniques and trends.

72

The Pro Chef

Avoiding food faux pas

Back to the roots We speak to Dima Al Sharif, the author of Plated Heirlooms, a Palestinian cookbook rich in delicious recipes, cultural history and passionate anecdotes of her home country.

Catering for tomorrow Global food production needs to increase by 70% by 2050, but the Middle East is hungry for the challenge.

The eggs factor: full circle

92 96

Chef Pravish Shetty has worked with some of the industry’s finest, who have helped him hone his skills and hook the Head Chef spot at Naya restaurant, Jumeirah Beach Hotel.

Whatever floats your… island?

An island sets sail on a journey of over 8,000 nautical miles to Dubai’s renowned sail-shaped hotel.

HOSPITALITY BUSINESS MIDDLE EAST

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IN THE HOT SEAT

A bumpy ride

The region’s hospitality industry has experienced no shortage of turbulence in recent years. Sidharth Mehta, Partner and Head of Real Estate at KPMG, provides an insight for 2016 and beyond.

T

he UAE’s hospitality sector has encountered copious challenges in the past few years and though the industry is beginning to see light at the end of the tunnel, stability is not yet on the horizon.

Sidharth Mehta highlights some of the vital factors that have attributed to the sector’s ongoing difficulties, “Low oil prices, the unstable geo-political situation throughout the Middle East and currency fluctuations in China and Russia have all had an adverse effect. These issues have not gone away and will continue in 2016.”

Mehta explains that in January Sultan Al Mansouri, the UAE’s Minister of Economy analysed his retrospective predictions from 2015 and downgraded growth expectations from 4.5% to 3% for 2016. However, this was not the first time growth forecast for the country has been altered. In July 2015 the IMF believed the rate would decline to 3.5% and now expects a further drop to 3.1%.

Though these figures are comparative to those of 2011, when the UAE was recovering from the 2009 recession, Mehta believes a 3% growth level is one that many developed economies would ‘happily accept’ and he makes a solid point.

As Hospitality Business Middle East has previously outlined, the region continues to face challenges with resilience helped greatly by its forward-thinking leadership and dynamic demographics, which amalgamate a multitude of nationalities, cultures and skills.

Mehta believes the hospitality industry is equally as strong, “The hospitality industry is one of the most flexible industry sectors in

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Photo Credit: Funny Solution Studio / Shutterstock.com

IN THE HOT SEAT

HOSPITALITY BUSINESS MIDDLE EAST

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IN THE HOT SEAT

the UAE. It is clear to me that the industry is already adapting to new realities.”

But what are these new realities?

Sidharth Mehta Partner and Head of Real Estate at KPMG

"While Dubai is well known for its impressive array of luxury properties, we are keen that the city also caters to those on a more restrictive budget by offering highquality mid-market accommodation."

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Diverse demographics With the rouble falling to its weakest level against the dollar at the tail-end of 2015 due to a vast drop in oil prices, the UAE faced a steep decline in Russian visitors that form one of the country’s most important tourist sources. Though the industry was still bruised by the loss of one of its key tourism markets, it has been mostly stabilised by tourists from India, Pakistan, China, Western Europe, Iran and the GCC. The rise in tourists hailing from India and Pakistan is a trend Mehta develops on, “Indians and Pakistanis are a vital part of the UAE’s tourism and real estate industries – and they have also seen their currencies getting impacted against the dollar. However, there is still a strong positive sentiment in both markets.”

Additionally, hotels in the UAE have experienced demographic changes in the form of a rising demand for mid-market, affordable offerings. A change that is still being adapted to by a region that has no shortage of hotels with marbleladen lobbies and chandelier embellished ceilings. However, UAE hoteliers have slowly begun unveiling hotels and concepts that meet this trend with brands such as Jumeirah unveiling the Venu concept and Hilton’s Garden Inn hotels. Issam Kazim, CEO of Dubai Corporation for Tourism and Commerce Marketing (DCTCM), reinforces the fact that this is something the UAE had already factored into its growth plans, “While Dubai is well known for its impressive array of luxury properties, we are keen that the city also caters to those on a more restrictive budget by offering high-quality mid-market accommodation.

As we work towards meeting our Tourism Vision for 2020 of attracting 20 million people a year to the city by 2020, we want to ensure that our accommodation caters to all categories of visitor.”

This is something Mehta echoes, and something he believes is driven by business and leisure travellers also looking for more keenly priced accommodation, along with consumers seeking value for money and competitive pricing given the vast options offered within the market. However, he also states that it needn’t only be limited to new hotel concepts and explains, “Hoteliers should look to exploit this by targeting

consumers in the mid-income group, whether it is by offering bundled packages or lowering their room rates.”

With rising awareness surrounding this trend among hoteliers, the budget hotel market is not as easy to infiltrate as it initially was. Mehta says, “The competition in the mid-market travel and hospitality segment is severe right now; however, the key is in the quality of the product.”

A bright future Given that construction of new hotels in the UAE is rife in preparation for Expo2020, 2016 is sure to be smooth sailing in comparison to 2015, right?

Unfortunately this isn’t the case according to Mehta, and we won’t be seeing any respite until at least 2017 with 2016 being the year of ‘waiting and watching’. When asked about how the mega-event will affect the economy and hospitality sector he says, “The latter half of 2017 should pick up in preparation for 2020. There will be a spike in hiring and trade as businesses gear up to expand in order to deal with the high volume of demand in 2020.”

However, when looking at the bigger picture of Expo 2020 preparation, Mehta believes that 2017 will be the year that the ‘domino effect’ of the 6-month event will be felt. Given that the Department of Tourism and Commerce Marketing (DTCM) is aiming to introduce 160,000 new hotel rooms in Dubai by 2020 and with 93,000 rooms coming into the market in 2014 alone, growth in the city is promising. Mehta reveals, “Some market observers believe that as many as 75,000 rooms will come on to the market this year – and while supply may be slightly outstripping demand, that is likely to drive visitor volume.” Competitive room pricing, along with impeccable service and savvy consumer targeting will also collectively attribute to encouraging a rise in visitor volumes.

Internally, Mehta explains that the rise in hotel construction inevitably leads to a rise in jobs in the region, which in turn provides a boost to the region’s economy. However, its current situation both regionally and globally is not all bad news.

“Dubai is a transit city. It is home to some of the world’s leading airlines. And those airlines are optimistic about 2016 – particularly as lower oil prices should cut the price of air travel and leave more money in the pockets of people,” Mehta tells Hospitality Business Middle East. And with consumer

IN THE HOT SEAT

"It is also worth pointing out that investors who buy at the right time in a recovering market could benefit from both appreciating property prices and recovering exchange rates.."

and overall spending set to remain cautious throughout the year, a decline in the prices of air fares should lead to a rise in international tourists to the UAE. An interesting analysis by Mehta – and what seems to be a general observation from economists and investors – is that he believes the “appetite for risk in the Middle East region has reduced”. Though construction continues with cranes filling the UAE’s skylines, it is much more calculated following the 2009 recession and this time, sustainability is the keyword for regional growth and development.

In contrast, Mehta does also highlight a silver lining for investors, “We expect a certain amount of ‘wait and see’ to continue into 2016 as currency fluctuations are predicted to continue. However, it is also worth pointing out that investors who buy at the right time in a recovering market could benefit from both appreciating property prices and recovering exchange rates.” This is something many investors opportunistically took advantage of upon announcement of Dubai winning the Expo 2020 bid with many investing heavily into hospitality and real estate (both commercially and residentially). However, given the market corrections currently being faced by the UAE, this may be a key time to invest and benefit from lower prices rather than the previous Expo announcement spike.

Branching out With the oil industry in – pardon the pun – turmoil, the region is quickly learning that diversification is more vital than ever.

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Fortunately, this is something it took into account well before the issue arose.

Other diverse income sources have had to be explored and one of the key areas is F&B, which Mehta believes to be one of the country’s most ‘vibrant’ sectors. With KPMG having released a UAE F&B trend report in 2015, he shares the key themes that will emerge this year: • The region’s popularity with international visitors will continue to attract well-known brands and names given the growing market and strong demographics • A rise in concepts catering to previously underserved niche markets and consumers • Popularity for healthy offerings in restaurants and outlets is only set to grow and this is something operators need to focus on in order to maintain and entice new customers • Though many industry figures thought it would be a passing phase, street food and food van outlets in the region are continuing to lure hordes of visitors and will be seen more widely Tourism is another essential avenue that the region relies upon and Mehta explains how this is developing, “The different emirates all seem to be carving out different tourism industries, all of which appeal to slightly different demographics. While Dubai and Abu Dhabi are likely to continue to lead the pack, there is considerable opportunity for growth across the market.”

“If you are visiting from colder parts, guaranteed sun can be very attractive. There is definitely a push to show that the UAE is more than just the bright lights of Dubai, which of course is extremely attractive to a very large segment of the global population too,” he concludes.

The region’s hospitality industry may have a bumpy ride ahead of it in 2016, but so far it’s put up a strong fight against challenges such as the recession, declining visitors from its key markets and gradually adapting to an ever-changing demographic.

To survive the economic turbulence of 2016, Mehta provides some simple, but beneficial advice to the hospitality sector: put a strong focus on maintaining and improving the quality of products, while also reworking business models to optimise costs and finding ways to cater to the mid-market travel segment – whether this is by altering prices and targeting specific consumers in existing properties or introducing new midmarket projects.

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“Food security has long been an issue in the GCC given the region’s overdependence on food imports that form between 80-90% of its food.”

Alper Can Bulcum, Cluster General Manager of Wyndham Hotel Group

HOTEL MANAGEMENT

Staying secure With a country so reliant upon imports, food security is a growing concern for the region and given the rising population and tourism statistics, it is one that needs to be addressed rapidly. The responsibility, however, lies not only with the government but also the hospitality and F&B sectors.

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HOTEL MANAGEMENT

“Food security has long been an issue in the GCC, given the region’s over-dependence on food imports that form between 80-90% of its food."

H

ospitality Business Middle East speaks to Alper Can Bulcum, the Cluster General Manager of Ramada Plaza JBR and Ramada Sharjah, and Fredrik Reinisch, the General Manager of Habtoor Grand Beach Resort & Spa, Autograph Collection Jumeirah Beach about their thoughts, concerns and solutions for the region’s food security.

Food security was defined at The World Food Summit of 2006 as existing “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”. It also can include “both physical and economic access to food that meets people's dietary needs as well as their food preferences.” With that considered, Four Pillars of Food Security have been devised and they comprise: 1. Food availability – ensuring sufficient quantities of food are available on a consistent basis 2. Food access – having sufficient resources to obtain appropriate food for a nutritious diet 3. Food use – appropriate use of food based on the knowledge of basic nutrition and care as well as adequate water and sanitation 4. Food stability – all of the above parameters remaining consistent over a period of time Given the scarcity of the region’s water supply, along with limited arable land agricultural challenges, it relies heavily upon food imports making it vulnerable to fluctuations in international commodity

HOSPITALITY BUSINESS MIDDLE EAST

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HOTEL MANAGEMENT

Alper Can Bulcum Cluster General Manager - Wyndham Hotel Group

Fredrik Reinisch General Manager of Habtoor Grand Beach Resort & Spa

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markets. However, the UAE is set to attract 20 million visitors per year until 2020, with a further 25 million visiting during the Expo itself and with an increase in tourists comes a guaranteed rise in the demand for food both in and out of the hotels they will be staying in. In 2015, the UAE’s F&B sector was valued at Dhs42.9 billion according to the KPMG Food and Beverage Survey, which used data from market research firm Euromonitor International. With the aforementioned rise in tourism and other demands, it is set to lead to the F&B sector growing to Dhs48.5 billion by 2018 at an annual growth rate of nearly 4% in the region.

With this gradual increase, General Managers have recognised the importance of the issue of food security and the responsibility they have to maintain sustainable practises within their hotels and outlets.

Reinisch explains, “As a hotel manager handling international clients, I would say that food security is clearly linked to health. I need to ensure that the food sold by my hotel is of a good quality and is safe to eat, whether the production of food meets the food safety standards and whether it meets the demands of all the guests that are dining in our restaurants.”

It is clear that quality is key for Reinisch and this is a sentiment echoed by Bulcum who implements HACCP (Hazard Analysis Critical Control Point) at his hotels to ensure the food offered is safe for consumption. Additionally, when the hotels source from local suppliers in the region, they insist on only utilising those that are HACCP approved. Field visits are also carried out regularly by the internal purchasing and hygiene departments to guarantee that ‘food safety guidelines set by Dubai Municipality are strictly followed’.

However, the concerns of our interviewees stretch far beyond that of food safety. “Food security has long been an issue in the GCC given the region’s over-dependence on food imports that form between 80-90% of its food,” says Bulcum. These statistics cannot be ignored and must be an ‘immediate priority for the region’ according to Reinisch. However, it is something that the government has already recognised with His Excellency Dr. Rashid Ahmed Mohammed Bin Fahad, the UAE Minister of Water & Environment

saying, “The region is entering a new period of economic growth underpinned by a burgeoning population with a high dependence on imported food from around the world – food security is an immediate priority.”

The fears of relying on high import figures are the levels of uncertainty that are attached to it with multiple factors attributing to the region’s food security.

These include international currency fluctuations, the lack of availability of products due to sudden unforeseen circumstances, water supplies, price spikes attributed to by competition for the same food products and quality issues.

But how can the situation improve and progress? Reinisch suggests, “With demand for food projected to increase by 50% over the next 20 years and food prices on an uptrend, the issue of global food security will only become more challenging. The need to establish more coherent and effective systems of governance for food security as well as targeted investments in health, education, water and sanitation infrastructure are imperative.” Bulcum echoes this and recommends, “More exporting knowledge and hands-on expertise to improve agriculture…

Promoting efficient use of water is also very crucial, as well as reducing postharvest losses.”

Another challenge facing hotel managers is that the price fluctuations that occur with food imports for their F&B outlets will often directly lead to menu price alterations, which Bulcum says can attract or drive customers away. He also states that his biggest concern is imports becoming too expensive in the future, along with conveying a crucial aspect the UAE will need to take heed of, “Countries with agricultural investments can run out of surplus produce due to rising populations.”

Therefore, developing a ‘plan B’ – ideally locally – is vital for the region.

Investment into foreign agricultural land is something the UAE has begun increasing. In 2015, the Al Ghurair Group upped its storage capacity by renting grain silos in Egypt (these are predominantly for UAE consumption only in the case of an emergency), in addition to its existing Algerian silos programme. Alan Smith, the Managing Director Gulf and Pakistan for Mondelez International (formerly Kraft Foods) said, “Five years ago we had to

HOTEL MANAGEMENT

"We encourage purchases from the local market for as many products as we can, to help the farming and agriculture growth in the UAE."

import 80% of the raw materials we used for production. Today 80% of the raw materials we use comes from the GCC. The world’s biggest food producers, such as Nestlé and Mars are here, because they can now have viable production facility here.”

Bulcum also believes the region is heading in the right direction with its investments to ensure that a constant supply of quality and nutritious food is secured for the country's future. He suggests implementing climate controlled environments for home-grown crops to combat the unfavourable weather conditions, which, in turn, will also help to prevent water loss.

Local produce is another factor both interviewees addressed and one that they believed would form a viable solution.

Reinisch says, “[The] UAE’s food security could be achieved only through regional agricultural integration… using advanced agricultural methods supported by active research and development programs, as well as effective governance of water and land resources.”

Additionally, local sourcing is pushed for by Bulcum within his hotels, “We encourage purchases from the local market for as many products as we can, to help

the farming and agriculture growth in the UAE.” While Reinisch includes the need for increased integration of local resources in his solutions for improving regional food security, he also suggests a rise in international trading, overseas investment and maximising the production of what can be grown domestically.

After analysing the areas explored by both Reinisch and Bulcum, along with the current market situation, it is clear that though the UAE still requires substanital agricultural development and additional avenues to ensure the situation is improved, it is still making strong progress with food security.

In the first two months of 2016 alone, the government has discovered that quinoa proves to be an optimal crop for cultivation in the UAE following years of extensive research, a significant revelation for the region. It was also recently announced that Dubai’s first urban rooftop garden has opened at Time Oak Hotel & Suites in TECOM with the help of the Slow Food Dubai initiative led by Laura Allais-Maré.

If one hotel can make such a vast stride in the production of local resources, it could be worth exploring the benefits of more hotels in the region following suit. Could yours be next?

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HOTEL MANAGEMENT

Hosni Hadi, CEO Hospitality Division, First Investor LLC/Group Managing Director Carlton Hotels

P

Leadership 101:

crisis management It’s the one thing you plan for that you hope you’ll never have to use. We talk crisis management with Hosni Hadi, Group Managing Director - Carlton Hotels, for the first in our series of probing Leadership 101 interviews.

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olitically, socially and economically, the Middle East is totally unique. As such, it faces its own unique challenges.

Instability is perhaps as much a part of the region’s character as its arid plains, but unrest has undoubtedly increased in recent years. And with momentum building around Dubai Expo 2020, it is essential for hoteliers to consider the hypothetical. ‘What if…?’ may be an uncomfortable question, but it’s becoming an increasingly important one. With an expected 25 million travellers visiting the UAE’s shores, the potential for crises is huge. Whether it’s a PR blunder or perimeter breach, hoteliers need to be prepared for the worst.

We talk to Hosni Hadi, a hotelier with experience across the Middle East, about planning for the unexpected in a restless region.

What are the three specific factors Middle Eastern hoteliers need to take into account when planning for the year ahead?

Firstly, we need to plan for the foreseeable fluctuations in the market i.e. the low season and high season. Now is the time to plan for the quiet summer period.

We also need to consider the impact of currency fluctuations; it has really affected the inbound tourism here. The same is true for the price of oil. General instability is also a concern, internationally but especially here.

Economic and political instability is negatively affecting the entire region.

How do you plan ahead for unseen crises?

What sort of incidents do you plan for?

We have certain procedures in place, as supported by the government. There are manuals we follow and we’re working

HOTEL MANAGEMENT

carefully with the authorities. For example, when it comes to the Hazard Analysis Critical Control Program (HACCP) we work very closely with the inspectors from Dubai Municipality.

The same is true with civil defense, as well as fire safety. The authorities come and check the hotels on a regular basis and ensure fire drills are being carried out. It’s something the civil defense ask us to do on a yearly basis.

We have department heads and supervisors who are well-trained in coordinating the evacuation process. Here at the Carlton we have a fire drill at least once every six months for our own peace of mind.

What are the main crises Middle Eastern hotels should be prepared for?

Reputational risk, perimeter breach and natural disasters, such as fire.

Is there anything the government could do to better support hotels in terms of crisis management planning?

I think the government is already assisting and helping us with implementing global best practice into our hotels. That said, it would be ideal if the government could provide official guidelines that could then be adapted to individual requirements, based on a hotel’s grading. They could advise us on new methods and systems offering us better control over hotel security. Also, they could provide training refresher courses for security personnel.

Finally, what is your one hot tip for hospitality success in 2016?

Flexibility. We revisit our annual plans on a regular basis and amend things as we go. Our changes are informed by a running dialogue with our guests – we make alternations to ensure they come back again and again. We really focus on service – that’s what it comes down to.

Watch the full interview online at www.hospitalitybusinessme.com’ and tell us your thoughts on Twitter @HospitalityBME with the hashtag #Leadership101

BEST PRACTICE IN THE WORST SCENARIOS

Power outage/air conditioning fail A power outage or a black out would cause all electricity-dependent systems to fail. Best practice involves first assessing the vulnerability of the hotel and ensuring important systems are on standby power supply, for example telephone lines, AC units and one elevator. You must have a generator with a set capacity or at least the provision to hire one. Also, ensure a stock of emergency supplies, like flashlights, extension cords, blankets and battery operated fans. It is important to run regular drills and cross-train staff on key emergency procedures.

Network/digital failure The network should be connected to a UPS and data should be automatically backed up. There should be external storage devices, digital – i.e. CCTV – recordings should be adequately recorded onto a hard disc to avoid loss of information in the event of a network failure.

Illness/contamination The priority is to isolate the affected guest in a government facility to allow the health authorities to take action and stop the illness from spreading. The room and patient’s personal belongings should be fumigated and stored. Any instruction issued by the health authority should be communicated to all staff and guests if required. Bacterial or chemical contamination normally happens during food preparation. Best practice means observing proper hygiene practices and following procedures, for example the temperature at which food must be cooked and stored.

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HOTEL MANAGEMENT

Natural disasters In this instance, the hotel crisis management team would launch a pre-existing plan to determine response strategies, activate resources and order an evacuation. The best practice would be to assess the hotel’s vulnerability to the natural disaster, implement regular inspection of the structure and develop and prioritise strengthening measures. It is also important to inspect non-structural systems – such as air conditioning, communication and pollution control – and assess the potential for damage. Inspect the hotel for any item that could fall, spill, break or move during these disasters and take steps to reduce these hazards.

Food security crisis Ensure an ample stock of canned food and bottled water is kept in store.

Build a good rapport with suppliers so that in times of emergency they can supply the hotel with canned and dry food items.

Security risk to personnel First, assess guest and staff condition.

Verify whether anyone is being held against their will and, if so, ask to speak to them. If this is refused, ask for confirmation that he/she has not been injured. Notify the police and follow their instructions. The individual’s family and embassy should be also informed.

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Perimeter breach This can be controlled by carefully monitoring every entry and exit point across the hotel. An effective CCTV system should be in place covering all areas of the hotel – both inside and outside. The property’s lighting system should be sufficient and well maintained.

The security team should monitor cameras and randomly patrol all areas. An unarmed breach should be immediately confronted and cleared. In the case of an armed breach, the police should first be informed. Any action taken must first take into consideration the safety of guests and staff.

Reputational risk For hotels, the best practice is to ensure that social media channels are well monitored - good reviews should be boosted. Investing in technology, such as analytic and brand monitoring tools, can be beneficial. Emerging marketing trends should be observed and followed.

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“Contemporary architecture can be sustainable, while remaining beautiful and elegant.�

Christiane Abou Zeidan, Rotana Hotels.

HOTEL DESIGN

A green blueprint A look at eco-friendly practices in hospitality as we explore the regulatory policies, painpoints and positives of sustainable design.

J

oining the global discourse on ecotourism, measures are being taken to introduce additional ecological programs to the Emirates, with the Department of Tourism and Commerce Marketing (DTCM) announcing its green tourism plan earlier this year and Abu Dhabi making continual strides in the implementation of its existing green operating and design guidelines.

Similar mandates exist at an accreditation level, with LEED, Estidama in Abu Dhabi and the Green Key Program in Dubai. Yet few are quick to embrace the mission and don the green superhero cape.

According to Yousef Lootah, executive director of DTCM, this is about to change.

“Before it’s been seen as something ‘nice to have’ but it should be the way we conduct ourselves and do business in the future,” he explains. He also stressed the need for proper training and education.

Sustainable tourism is growing, a category defined by the World Tourism Organisation as “tourism which leads to management of all resources in such a way that economic, social and aesthetic needs can be filled while maintaining cultural integrity, essentials

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ecological processes, biological diversity and life support systems.” The benefits of going green are clear, namely a reduced environmental impact and increased interest in human health and welfare. A second, less obvious, benefit is the conservation of the region’s natural resources.

The World Tourism Organisation’s definition requires a degree of foresight and pragmatism that looks beyond the immediate energy consumption considerations. What it calls for, and the hospitality industry needs to answer to, is grass-roots level change.

By abiding by the issued guidelines and applying for further accreditation hotels can build credibility in the eyes of the hospitality community. Such measures also incentivize management by reducing costs and improving asset performance.

Eco-tourism and the millennial Eco-tourism is growing movement, one that is seeing a lot of traction amongst millennials (those roughly in their teens to mid-thirties).

This segment is trend sensitive, informed and places a great deal of importance

HOTEL DESIGN

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Time for change Some members of the hospitality community presume going green is a protracted and

Boutique Hotel Stadthalle, AustriaGreen Hotelier of 2015, Europe “The Boutique Hotel Stadthalle in Vienna stood out for their recent renovation making this townhouse boutique hotel ‘zero-carbon balanced’. The extension to the original hotel contains 130 square meters of solar panels and a water heat pump, as well as windmills on the roof.

The hotel also goes to great lengths when it comes to waste – reducing packaging wherever possible and using partners to upcycle traditionally hard to recycle waste.” Source: http://www. greenhotelier.org

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complicated process. But hoteliers can call upon the expertise of a consultant to facilitate the process of accreditation, from inception all the way through to handover. Gaining accreditation means meeting specific grading criteria, which provides a checklist of protocol and improvements to follow.

Of course in the stages of adopting sustainability, the design or concept phase is perhaps the easiest to manage. And it is important to implement cost and energy saving practices during construction process.

For instance strategic architectural design may address matters such as building positioning, maximizing natural light efficiency, breathable material selection and insulation techniques, effecting overall energy consumption through the minimization of dependency on simulated features such as lighting, air flow and thermal conditioning.

Similarly lighting technology, landscape design and their specification play an important role in reducing individual consumption levels and carbon footprint.

Jane Aldersley, environmental enthusiast and Director of Design and Sales at Global Light & Power LLC, says that she has noticed a definitive increase in the uptake of sustainability issues in the hospitality sector. “It’s pretty much a given now that a hotel will install LED lighting and watersaving aerators in their taps and showers.

They are more conscious about water use in landscaping. They use a lot of control systems to ensure that lights are only on when they need to be etc.”

She adds that there is more to LED than the eco-friendly aspects but also that they often look better aesthetically and are safer to

by Rowen Nadia

Strategic architectural design may address matters such as building positioning, maximizing natural light efficiency, breathable material selection and insulation techniques, effecting overall energy consumption through the minimization of dependency on simulated features such as lighting, air flow and thermal conditioning.

on social responsibility, which finds them engaging more with the experience than the location itself.

According to the international eco-tourism society, eco- tourism refers to “responsible travel to natural areas that conserves the environment, sustains the well-being of the local people, and involves interpretation and education” (TIES, 2015). Education is meant to be inclusive of both staff and guests, suggesting enjoyment of destinations and lodging that addresses low impact, socioeconomic and environmental needs.

Albeit embracing this model in a true sense of the word is a challenge in most high-rise energy dependent metropolises, we can observe how major cities in the US and Europe have made strategic alterations to gear themselves towards environmental practices and smarter spending. This includes the protection and preservation of natural sites and historic landmarks, while fostering awareness and participation in the community.

In order to cater to this budding market, international hotel operators are also creating new brands that appeal to the values of the Gen. Y community, tailoring their offering to reflect modern and eco-friendly themes.

There is no universal way of identifying eco-tourism destinations, however there are typical issues that are addressed across the board at national and operator level. These include ways to support ecology, responsible travel, philanthropic initiatives, environment conservation and disability needs.

HOTEL DESIGN

Al Maha - Certified by Green Key Eco-rating Program Al Maha, A Luxury Collection Desert Resort & Spa has obtained the Greenkey certification, an eco-label for tourism and leisure establishments and is awarded to establishments that fulfill a list of environmental requirements.

The Green Key Eco-Rating Program is a graduated rating system designed to recognize hotels, motels and resorts that are committed to improving their environmental and fiscal performance

Today a more progressive methodology entails leveraging from the best of old architectural principles with modern technology.

use in places where people and also children can accidentally burn themselves or get electric shocks.

Other avenues to pursue sustainability include the integration of smart systems otherwise known as building management systems (BMS) that typically manage functional aspects of the building. From sensory light switches, to automated thermostat and de-humidification controls, these management systems are not only conducive to savings but amplify the guest’s comfort levels.

That said at an operational level it is crucial to ensure staff knowledge and training on how to better utilise or explain the system to hotel guests. Too many times settings available on the unit are barely even used, resulting in unnecessary wastage and power consumption.

Design then and now Ironically, in keeping with the demand for modern infrastructure during the industrial era, many unique attributes of traditional Middle Eastern design were forgotten in the process. These attributes made resourceful use of natural lighting, shade, ventilation and thermal conditions utilizing available low cost and low impact material; much of which we now replicate through energy systems and technology.

Understandably, as human needs evolve and technology progresses, relying on antiquated processes become redundant as factors such as customer experience, financial viability and scalability comes into effect.

Today a more progressive methodology entails leveraging from the best of old architectural principles with modern technology, using a clever blend of structural facets with the latest mechanical, engineering and plumbing (MEP) and ventilation systems to deliver optimal living conditions. In more unique instances, some accomplish this using a hybrid approach, as in the case of camouflage hotels that imbibe the natural qualities of its surrounding environment, retaining its old world charm e.g. desert resorts.

“Contemporary architecture can be sustainable while remaining beautiful and elegant”, says Christiane Abou Zeidan, Corporate Director of Environment, Health and Safety, Rotana Hotels, who believes that the integration of biodiversity considerations into siting and design decisions for hotel and resort developments is also important for the continued viability and conservation of the ecosystems.

“Furthermore, the building environment can have both negative and positive impacts on the occupants’ quality of life”.

Negative impacts include illness, fatigue, discomfort and stress resulting from poor indoor air quality, thermal conditioning, lighting, and specific aspects of interior space design (e.g., materials selections, furnishings, etc.).

Reducing these problems through sustainable design often improves health and performance, comfort and overall satisfaction of both guests and colleagues, while potentially leading to tremendous operational cost savings.

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T

Conserving wellness The global spa industry has painted itself green over the last decade, but sustainability isn’t just about eco-friendly builds and recycling. The other side of the coin is conserving cultures and traditions, something the wellness industry is getting wise to.

he Middle Eastern spa and wellness business is thriving: its wellness tourism market grew 39% from 20122013, more than twice as fast as the next biggest gainer, Asia-Pacific. And as the sector has expanded the regional focus has been on going green. In Jordan we have The Feynan Eco-Lodge and in Morocco we have Kasbah Du Toubkal. These ecologically built and responsibly run resorts represent the best in sustainable spa builds. It seems we’ve got the design template for eco-friendly spas sussed (even if it isn’t being rolled out everywhere yet), but what’s going on inside the walls? The Spafinder Wellness 365 report for 2015-16 signals the rise of sustainable spa treatments aimed at conserving cultural traditions.

Each year Spafinder Wellness 365 surveys the market to predict the top 10 global spa trends for the year ahead. Their forecast for 2015-16 is coloured by conservation: think ancient Arabic and Mexican treatments and nature-based options. As Paul Hawco, Director of Talise spa operations for Jumeirah hotels notes, “spa treatments that are genuine and authentic have always been popular. With the rise of wellness on a global scale we find our guests seeking offerings that are tied to spa history and practices; ancient rituals, for example, bathing, hammam, muds, clays, hydrotherapy and yoga.”

The idea is to showcase, celebrate and sustain traditional treatments that are threatened or have fallen out of use. It’s an unusual concept, but one that promises to take root. We take a look at three of Spafinder’s most conservation-conscious trends.

Forest bathing First thing’s first: this trend has nothing to do with water. What the guest is ‘bathing’ in is the sights, sounds and smells of the woods.

Although now novel, this practice is actually nothing new. 19th century doctors used to prescribe time in nature, with many being patients being shipped off to the Swiss Alps to enjoy the fresh mountain air.

Doctors today are getting wise to this old wellness trick. Forest bathing is becoming a commonplace form of treatment in Japan, where the practice originated. The Korean government is investing $140 million in a new National Forest Therapy Centre and in the Saarijärvi region of Finland there are a number of hospitals and medical spas. Many of these offer free wellness check-ups in the heart of the woods. 2015 saw the launch of a Finnish ‘Walking Forest Therapy Roads’

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HOTEL DESIGN

The trend holds value and significance in simply ‘spending time’ in nature. That can be achieved no matter what type of nature you have access to.

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with a Doctor’ program, demonstrating the impact one dose of forest therapy can have on stress levels.

Indeed, there are numerous health benefits associated with walking in the woods. A study from the Universities of Kansas and Utah found that three days of wilderness hiking improved scores on creativity tests by 50%.

Meanwhile, a big study from the University of Michigan and Edge Hill University in the UK found that nature walks significantly combat stress and depression.

The benefits of forest bathing for humans are well documented, but what does it do for the the forest? The world’s forests are disappearing off the map – forest bathing is helping put the issue on the map. A University of Maryland and Google Earth partnership revealed that approximately 50,000 square miles of forest are erased every year – the equivalent of 36 football fields a minute. The more people who go to the woods for wellness, the more chance there is of protecting and preserving them. The smartest

forest bathing operators may even choose to invite guests to plant their own tree at the end of the treatment.

Moving forward, Spafinder predicts that forest bathing will permeate more than just the wellness world. The research body sees the rise of “forest schools” – where today’s overscheduled, screen-addicted young children are moved entirely into nature as their classroom. Originally established in Swiss Waldkindergartens, the concept is catching on in places like the US, UK and Canada.

Although Spafinder focuses on forests, this trend needn’t necessarily be limited to forests – something parts of the Middle East lack. “The trend holds value and significance in simply ‘spending time’ in nature. That can be achieved no matter what type of nature you have access to; deserts, sand dunes, ocean or mountains,” notes Hawco. “Bathing in nature or spending quality time soaking in the fresh air can even be considered a new luxury, however one we all can obtain!” he continues.

HOTEL DESIGN

The comeback of Islamic wellness treatments can be seen in the design, with majlis and overall architecture taking into consideration local customs and tradition.

Islamic wellness traditions The Islamic world boasts a 1,000 year wellness history, but the rest of the world is only just starting to take note. According to Spafinder’s report, “wellness practices of the wide Islamic world represent one of the ‘last, lost, great bodies of traditional health knowledge.’ ‘Lost’ is perhaps the key word in this assessment, but a growing interest in Islamic treatments promises to bring the ancient practice back into the spotlight.

While hammams and Argan oil are common terms on spa menus globally, there are a plethora of other Islamic treatments still hiding in the shadows. But not for much longer - Spafinder predicts that mudbased rasul treatments and sand bathing will become popular worldwide this year.

Ingredients wise, it also picks the Middle Eastern specialities of camel’s milk, blackseed oil, baobob fruit and frankincense as top performers for the year. Hawco agrees, highlighting how important it is for Middle Eastern spas to take advantage of regional resources. His list of top local goodies includes the desert, ocean, dates (for natural beauty regimes) and scents such as amber, musk and patchouli.

And it’s not just the treaments that are going native, Middle Eastern spa design is tracing its way back to its Arabic roots too.

“The comeback of Islamic wellness treatments can be seen in the design, with majlis and overall architecture taking into consideration local customs and tradition” observes Hawco.

Kicking off the Islamic trend at home, Doha has already announced plans for a ground breaking Islamic wellness resort set to open in 2017. The Zulal Destination Spa will be the world’s first destination to immerse guests in the medical/wellbeing traditions from across the Islamic world.

Ancient Islamic spa treatments are set for success, but why? Hawco thinks he knows the answer: “it’s a resurgence in the importance of authenticity being sought out by global wellness seekers.”

As globalisation continues to creep its way across the globe, people are more desperate than ever to discover ‘authentic’ experiences, be it beauty, sport or spabased. With a well-established spa tradition stretching from Morocco to Saudi, the Middle East is the perfect region to respond to the call. This trend promises to conserve the Islamic world’s unique wellness history, a profile that has been overshadowed by Thai, Swedish and Chinese offerings lately.

Temazcal According to Spafinder’s 2015 State of Wellness Travel Report, travel agents list a desire among travellers to be immersed in local, indigenous culture as the number one luxury travel trend worldwide. The Temazcal certainly ticks that box. “It’s the perfect example of spas harnessing the power of nature and ancient healing rituals,” notes Hawco. Much like ancient Islamic wellness traditions, the Temazcal is rich in history.

Dating back to Mayan and Aztec cultures, the traditional Mexican steam and meditation treatment has survived the rise and fall of several empires, including a failed ban by the invading Spaniards who claimed it was pagan. Temazcal roughly translates to “house of steam,” but the hut the procedure takes place in is more than a crude sauna. Temazcal is as much a ritual as it is a treatment, with a trained healer (or “Temazcalera”) guiding people through a mind, spirit and bodycleansing experience.

The conservation appeal of this trend is two-fold: preserving the ancient cultural practice, but also the practitioner. The Temazcalera is a highly trained person, knowledgable about an obscure, forgotten world. Getting the Temazcal trending worldwide will safeguard the job of the Temazcalera, a uniquely skilled individual in the wellness world.

There are other benefits too. Since the Temazcal treatment is not yet on the map in the same way as the Turkish hammam, it has an edgy, undiscovered appeal that will prove popular with culturally curious guests. Hoteliers and spa directors should get building soon though, because by the end of 2016 we can expect the Temazcal to have a bigger profile and following.

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“Our Mems research in Abu Dhabi is working on technology similar to what we have in our smartphones that, not too far in the future, can significantly improve our crop yields and soil productivity.�

Ibrahim Elfade, Professor Masdar Institute

HOTEL TECHNOLOGY

Next level lobbies Discussion pivoted around lobbies at the 18th edition of the Hospitality Tech Summit last November. If you’re surprised, you’re not the only one. What have lobbies got to do with technology? A lot, it transpires.

W

“Gen Y is looking for touch digital points - it’s good because it means we can bring the customer closer to us.”

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elcome to the control room.

Languid lobbies are out and dynamic, multipurpose spaces that crackle with connectivity are in. People are spending less time in the bedroom and more time in the lobby. “It’s interesting because today’s traveller wants to be alone, but alone around other people,” explains Lyle Worthington, Vice President of Hospitality Financial and Technology Professionals.

“A recent survey found that the introverted traveller’s favourite space is the lobby,” he continues. And many of the travellers he is referring to belong to Generation Y - the demographic set to account for over 50% of hotel bookings by 2020.

“Gen Y are alpha-influencers,” notes Amine Moukarzel, President of Lourve Hotels Group. A new species of traveller, Gen Y is at once feared and revered: technology is in their blood and they live on a diet of Facebook, Instagram and Twitter. Hoteliers know they need to court Gen Y to safeguard their future success, but few know how do it. The answer is simpler than you’d think. Give them what they want: technology.

“Gen Y is looking for touch digital points - it’s good because it means we can bring the customer closer to us,” Moukarzel explains. The lobby is the perfect place to connect your guests with connectivity. But don’t be fooled into thinking that means free Wi-Fi. Such a rudimentary reading may suffice for today, but it will leave hoteliers out in the cold tomorrow. We take a look at what tomorrow’s lobby looks like.

Free Wi-Fi Free Wi-Fi should not even be a question for hotels today. “You can cancel valet parking or the breakfast buffet, but if you take away free Wi-Fi you are done - it doesn’t fly anymore,” explains Laurent Voivenel, CEO of HMH Hospitality. Free Wi-Fi consistently ranks first in surveys of what travellers consider to be the most important hotel amenity. It makes or breaks bookings. You don’t charge for water so you shouldn’t charge for Wi-Fi: it’s just as important.

Before you can even contemplate upgrading your lobby’s other technical features you need to sort your Wi-Fi out.

HOTEL TECHNOLOGY

Automated check-in Heavy duty reception desks that take up half the lobby have had their day. Tomorrow’s lobbies will feature automated check-in machines, already being implemented by the likes of the Hilton Group. Taking things a step further, some brands may choose to do away with physical check-in facilities altogether and instead offer an app-only service.

Hotel app With Starwood, Ritz-Carlton, Marriott and most recently - the Four Seasons taking the lead, the time of the hotel app is here. But to be truly competitive your app needs to be able to do everything: book rooms, check in/out and order room service or housekeeping. The most ingenious will go over and above this. The Four Seasons app allows you to request personal items, such as a razor, via their nifty little app.

Amine Moukarzel, President of Louvre Hotels Group, thinks a hotel-wide Whatsapp type messenger service is also on the cards in the next few years. Interestingly, the Sheraton Grand Hotel Dubai has already introduced a Whatsapp service between guests and its concierge. Now that is smart!

Sharing booths Gen Y are perhaps more conscious of their online persona than their actual one. Social media plays a huge role in the construction of a virtual profile and regular Facebook/Instagram/ Twitter updates form a key part of that. Tapping into the trend, Lourve Hotel Group has already started introducing photo booths into their properties. The platform gives guests sharing-ready images and hotels an instant boost in terms of their visibility and reach. The smartest hoteliers may look to include a link to TripAdvisor (or other similar reviewing platforms) in their sharing booths to encourage satisfied guests to sing the hotel’s praises online.

Interactive wall “For me, the interactive wall will be the most interesting tech trend in a hotel’s public spaces moving forwards,” claims Denis Sorin, President of Hotel Operations, Dur Hospitality. Depending on its sophistication, an interactive wall can provide up to date information on local weather, news and transport, as well as coverage of international events. Some platforms also feature an E-concierge facility, whereby guests can search for information via touchscreen or voice recognition intelligence. Rachana Salgia, President of in-room solution DigiValet, believes the interactive wall could have a commercial use too as a means of advertising the chef’s ‘dish of the day’ or informing guests about spa specials.

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Futuristic food

Keen to kick its dependency on neighbouring countries, the Middle East is setting store in agricultural technology as a way to self-sufficiency.

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HOTEL TECHNOLOGY

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“In some areas in Abu Dhabi, we found 75% of water savings because you have no water loss through percolation.”

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A

ccording to PEW Research Centre, the Middle East’s population is set to swell from 341,020,000 in 2010 to 588,960,000 in 2050. That’s 72% more hungry mouths to feed. The challenge is considerable for any corner of the world, but particularly the Middle East. With its arid, aggressive climate, food production is not exactly the region’s forte. Agriculture accounts for less than 1% of the UAE’s GDP and yet it is responsible for 60% of the country’s water usage. We are cripplingly dependant on our neighbours for dinner, with some countries, such as Qatar, importing up to 90% of foodstuffs. The situation is stable but far from sustainable, and certainly not comfortable. If we are to provide for ourselves tomorrow we must take things into our own hands today: that means using technology.

While many Middle Eastern residents possibly couldn’t tell one end of a trowel from another, when it comes to technology we’re at the top of the class. The UAE has one of the highest smartphone penetration rates in the world and even the youngest residents can work their way around a tablet. All this might seem inconsequential, but it indicates something important: the region is primed for digital disruption, even outside the technology arena.

The relationship between technology and food is nothing new; ever since Charles Newbold created the first cast-iron plough in 1797 we’ve been experimenting with ways to make farming more productive.

The last 20 years alone has seen farmers use satellite technology, genetic modification and cloning to improve practices. With the major food producing countries of the world well-catered for in terms of technology, the spotlight has shifted to more unusual terrains, such as the Middle East. But just how do you grow dinner in the desert?

Much of the UAE is arid, open plains. For anything to grow here it must be regularly watered, difficult when the average annual rainfall is just 120mm. The Emirates is mainly dependant on sea water desalination and occasionally on ground water wells. The cost of desalination is significant, especially when it requires such volumes of water to nourish crops (if plants are surrounded by sand then water percolates down past the roots to the groundwater, missing the plant completely). The solution comes in the unusual form of Hydrophobic sand.

Hydrophobic sand is regular sand treated by organic silica compounds. Using nanotechnology, the hydrophobic organic compound of trimethylsilanol forms a thin coating that covers normal sand and makes it water-resistant. Basically, it’s waterproof sand. The result is best in class produce that is nutritious and rich in minerals and sugars.

At $68 per tonne it’s not cheap, but there are a wealth of benefits up for grabs, not least seriously reduced water consumption.

Fahad Hareb, Chief Executive of Desalt Innovation Middle East, owns a factory in Al Ain that makes hydrophobic sand. He claims that instead of watering crops for 40 minutes a day with sprinklers, about the average in the GCC, with hydrophobic sand the terrain can be treated in just two minutes. “In some areas in Abu Dhabi, we found 75% of water savings because you have no water loss through percolation,” Hareb claims. The sand lasts up to 30 years and also helps with soil salinity issues.

Sceptics should have their doubts dispelled by a UAE university study which

HOTEL TECHNOLOGY

found that the sand is not harmful to the environment or crops. In fact, produce flourished: the roots of plants used in the study were 20% denser than usual and the overall harvest was 33% heavier. “The plants were not only surviving but actually thriving and growing nicely,” explains Hareb. The price may be an obstacle, but the promise hydrophobic sand holds for the Middle East cannot be overplayed.

Continuing the hydration theme, Bassel Jouni - Designer for Roots Up, Ethiopia - has an exciting invention to showcase at this month’s Global Forum for Innovations in Agriculture (GFIA) in Abu Dhabi. His dew collecting greenhouse is designed to efficiently harvest water from morning and evening dew. During the day, as temperatures rise outside, the heat makes water from the plants inside the greenhouse evaporate. At the end of the day, the farmer opens a flap on the top of the structure, and the water condenses into dew, rolling back into a collection tank. The crops essentially water themselves.

Another clever invention sure to cause a buzz at GFIA is the bee backpack being exhibited by the Australian Commonwealth Scientific and Industrial Research Organisation (CSIRO). CSIRO has partnered with technology titans Intel, Hitachi Chemical and Nissin Corporation to target the health of honey bees. And they’re using manually fitted high-tech micro-sensors to do it. The device works in much the same way as a vehicle e-tag system; strategically placed receivers identify individual bees and record their movements. This tiny technology allows researchers to analyse the effects of stress factors including disease, pesticides, air pollution, water contamination, diet and extreme weather on the movements of bees.

A pretty sweet solution to problems facing pollination.

A region more concerned with horticulture than honey, Abu Dhabi’s Masdar Institute of Science and Technology is using similar micro-sensor technology to improve industrial agriculture. “Our

“All our muscle cells have stem cells...You can take those cells outside of the body and let them replicate as they would in the case of injury and let them form into muscle tissue again.”

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“Our Mems research in Abu Dhabi is working on Mems gyroscopes and accelerometers, similar to what we have in our tablets and smartphones, that can be embedded in agricultural applications and, not too far in the future, significantly improve crop yields and soil productivity.”

Mems research in Abu Dhabi is working on Mems gyroscopes and accelerometers, similar to what we have in our tablets and smartphones, that can be embedded in agricultural applications and, not too far in the future, significantly improve crop yields and soil productivity,” says Ibrahim Elfadel, a professor at Masdar Institute.

“Agricultural and farming machines are being instrumented with gyroscopes, accelerometers and GPS monitors with the goal of moving these machines up to the next level in crop productivity by maximizing land, and water use – what’s known as precision irrigation,” explains Elfadel. The Greenheart Organic Farm in Sharjah is already using such sensors to maximise their yield.

Engineers must be on to something because even foreigners are dropping down in the desert to grow their empires.

In 2013 Japanese technology giant Sharp announced plans to build a factory in Dubai to grow strawberries. The indoor facility uses LED lights to facilitate photosynthesis, meaning produce can go from the plant to plate without the risk of spoiling in transit.

Sharp invested roughly $100,000 in building the laboratory test facility, with the aim of growing up to 3,000 strawberries a month.

Technology is shaking up Middle Eastern agriculture, but it’s not only arable farming that’s affected. Some of the most exciting developments are happening in pastoral farming. In 2013 Dr Mark Post, Chairman of Physiology and Vice-Dean of Biomedical Technology at Maastricht University, The Netherlands, caused a stir when he served the first ever lab-grown beef burgers to the British public. The move followed years of research and a $300,000 investment, in part funded by Google co-founder Sergey Brin.

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Dr Post appeared at last year’s GFIA event in Abu Dhabi, where talk of his lab-grown burger was top of the menu. The cultured beef is made from the stem cells of cows. “All our muscle cells have stem cells and they are just sitting there in case they need to repair tissue in case of injury,” Dr Post explains. “You can take those cells outside of the body and let them replicate as they would in the case of injury and let them form muscle tissue again.”

Allowing the protein created by the stem cells to grow for three weeks, the team found it created a muscle fibre microscopically identical to a whole-muscle steak. Harvesting upwards of 10,000 of the fibres and combining them creates a product comparable to ground beef. The projected price, based on scaled up models, comes in at around $65 per kilogram something the team hope to reducing moving forwards. They’re also looking at ways of making the process internally sustainable; at the moment the product is dependant on a blood-based serum derived from live cows. If the team is planning on marketing the product in the Middle East they inevitably need to assuage religious concerns about the lab-grown meat too.

Plenty of obstacles in the way of this interesting proposition.

Going back to the question of dining in the desert, it seems it certainly is possible.

Once written off as wasteland, governments, engineers and producers are considering the Middle East with fresh curiosity. With the help of technology, we are one step closer to self-sufficiency through enhanced arable and pastoral farming practices. It may take years to add an extra digit to the UAE’s 1% agriculture GDP figure, but the region has an appetite for the challenge.

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GULFOOD

MORE TASTE, MORE TRADE AND MORE TREND 1987 65 exhibitors

from 13 countries and 1,600 specialist trade visitors

2016

(21st edition):

5,000+

international companies from over 170 countries

‘Gulfood gathers the global industry for a five-day mega event that continues to set the international agenda and position Dubai as a key player in the global food trade industry.’

Mark Napier, Exhibitions Director, Gulfood 2016

85,000+

expected visitors

‘Aside from the inclusion of the first ever Russian, Costa Rican, New Zealand and Paraguayan pavilions, Gulfood 2016 will also host the ninth World Cezve/Ibrik Championship, which is the ancient art of brewing coffee in a ‘Cezve’ or ‘Ibrik’ – the small, long-handled pot.’

Mark Napier, Exhibitions Director, Gulfood 2016

Four new countries enter the fold:

Russia, Costa Rica, New Zealand and Paraguay Gulfood 2016 will host the ninth World Cezve/ Ibrik Championship

FRANCE

Middle East represents 3% of French food imports, with Saudi Arabia being the largest regional export market Globally, France is the fourth largest exporter of food and beverage products since 2011, trading US$63 billion in 2014 In the UAE French exports of food and beverage products increased by 95% in five years (between 2009 and 2013). 2014 saw an increase of 10% from 2013.

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The Netherlands

The Netherlands Council for Trade Promotion (NHC) is an official business partner of World Trade Center (WTC) The Hague, which gives the NCH access to the global network of 330 WTCs around the world.

NCH organises around 80 – 100 events each year to help Dutch companies internationalise their business.

The Netherlands is the second largest exporter of agricultural and food products in the world.

GULFOOD

‘Trading is in the region’s DNA and Dubai’s developed logistics infrastructure and efficient customs service make it a cost-effective global gateway for foodstuff and food commodities trading.

EMIRATES CULINARY GUILD INTERNATIONAL SALON CULINAIRE Emirates Culinary Guild International Salon Culinaire:

1,300+

Mark Napier, Exhibitions Director, Gulfood 2016

‘Over the last decade we have also accentuated the core Gulfood offering with the launch of various sector-specific spin-offs. The Gulfood umbrella now covers highly specialised trade events including Halal World Food, Gulfood Manufacturing, Speciality Food Festival, SEAFEX and Yummex – a resounding portfolio of diverse yet specialised industry events.’

Mark Napier, Exhibitions Director, Gulfood 2016

professional chefs and bakers compete in 26 different categories to be evaluated by a panel of 25 renowned experts.

1,200 competitors to date registered from 95 different establishments in the UAE, along with international teams from Canada and Germany, amongst others.

Previous editions of the competition have been assessed by

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different international World Association of Chefs (WACS) qualified judges.

NEW ZEALAND

America

(The Western United States Agricultural Trade Association)

New Zealand is making its Gulfood debut in 2016

39 American companies will exhibit via WUSATA at Gulfood 2016

ANZCO Foods Ltd, one of the New Zealand’s largest importers of prime beef and lamb, has sales totalling $855 million

WUSATA uses its close ties with its 13 Member States and the US Department of Agriculture to provide exporters with a range of resources.

New Zealand exports the vast majority of its primary production, making it a natural partner with the Middle East

The association has a three-pronged support scheme in place: the Export Education Program, the Global Connect Program and the FundMatch Program.

CHINA (Meorient)

With a 20 year history, Meorient is the largest organiser of Chinese professional participation in oversea exhibitions Last year’s Chinese exhibitors reported 80% excellence and approximately 90% reconfirmed their involvement in this year’s show Many Chinese exhibitors specialise in raw foods, including condiments, sauces, grains, cereals and canned food

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GULFOOD

New Zealand

N

Come and talk to us at the New Zealand pavilion at stand R-146, Sheikh Rashid Hall.

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ew Zealand Trade and Enterprise (NZTE) forms the government’s business development agency with a purpose to grow companies from the region internationally by evolving their global reach and build capability. By using innovative thinking and applying local knowledge with the aid the NZTE team and private sector experts, the reach of New Zealand’s products and companies can be vastly expanded globally.

Though the country’s picturesque scenery and natural surroundings are often highlighted, New Zealand has far more to offer with a multitude of diverse exports from its agribusiness and food produce that are helped by the perfect climate and vast expanse of open spaces.

At Gulfood 2016, the New Zealand pavilion will feature a selection of key products including beef, lamb, poultry

and bakery, while there will also be a dedicated Dairy Lounge given that the country is the world’s largest exporter of dairy commodities. Companies displaying at pavilion include BODCO, a New Zealand-based producer of dairy products, along with ANZCO Foods Ltd, one of the country’s largest importers of prime New Zealand beef and lamb with sales totalling NZ$1.3 billion, and New Zealand’s leading poultry producer Tegel Foods who promise poultry that is free from injections and added hormones.

Additionally, the largest family-owned and operated bakery in the country, Yarrows, will also be at the five-day event, plus many more.

Haylon Smith, New Zealand Trade Commissioner - Middle East, Africa and Pakistan, explains what Gulfood means for New Zealand trade and what visitors to the pavilion can expect to see.

GULFOOD

buyers in the region, and raises the visibility of New Zealand in the region.

Why does Gulfood play such a vital role for you and how have you found that it benefits New Zealand Trade and Enterprise?

Gulfood has become the regional F&B exhibition. Given the significant number of visitors from not only the Middle East, but also Europe, Africa and beyond, it adds tremendous value to our companies expanding their footprint in the region from their base here in Dubai.

What are your particular goals to achieve during Gulfood 2016?

We would like to reinforce to the region, through showcasing a fantastic range of New Zealand products, the premium food and beverage offering that is available to the hospitality industry.

Gulfood is a great platform to get in front of key industry contacts and

What would you like to promote and why?

New Zealand is known for its beautiful landscapes and is also a great place to visit, but we are highlighting at Gulfood that New Zealand is open for business. Talk to us, visit us at the New Zealand pavilion where you can hear from our companies and see what products we have to offer. There will also be the opportunity to sample a taste of our premium F&B products during the sessions at the tasting station.

What challenges do you think you will face?

New Zealand has a diverse F&B offering.

However, we are a small country with only 4.5 million people. A key challenge is ensuring that the market understands our premium value offering – hence our investment at Gulfood to obtain this exposure.

What hot topics do you foresee arising this year?

We see a number of topics being important this year, including halal, sustainability and the general demand from consumers to understand more about the food supply chain. New Zealand is known for its sustainable production methods and the importance in lowering the overall environmental impact of the land that products are sourced from.

How does food security come into play when trading in the Middle East?

New Zealand exports the vast majority of its primary production, which makes us a natural partner of the Middle East, where there is a significant net importance of F&B products. Given New Zealand’s agricultural production expertise we also work in partnership with a number of regional organisations to transfer know-how and technology in these areas.

What products would you like to highlight that will be showcased at Gulfood 2016?

Key industries are showcased on the New Zealand pavilion including dairy, beef and lamb, venison, poultry, fruit and bakery.

Not only will you have the opportunity to talk to our companies on the ground, and try products during the session on the tasting station, we have a dedicated New Zealand Dairy Lounge upstairs. New Zealand is the world’s largest exporter of dairy commodities and we are also a major exporter of beef, lamb, apples and seafood.

To find out more about New Zealand and our producers go to: www. newzealand.com/gulfood and join the conversation on Twitter @NZ_Global with the hashtag #NZinDubai.

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VISIT THE NEW ZEALAND PAVILION AT GULFOOD SHEIKH RASHID HALL, STAND R/146 New Zealand is a renowned exporter of premium food and beverage products to the world. New Zealand is a country known for its beautiful landscapes. Its open spaces and climate, lends itself to an ideal source for food production, combined with the innovative processes used by its producers.

Key industries exhibiting on the New Zealand pavilion include dairy, beef and lamb, venison, poultry, fruit, and bakery. A tasting kitchen on the stand brings these products directly to you at Gulfood 2016.

A dedicated New Zealand Dairy Lounge is located upstairs and provides visitors with a great opportunity to network with a number of New Zealand’s leading dairy exporters.

Come and visit the pavilion and find out more about New Zealand producers and products available in the region.

We look forward to welcoming you on the New Zealand pavilion stand R/146.

Find out more about all the producers at www.newzealand.com/gulfood.

EXPERIENCE A TASTE OF NEW ZEALAND WITH CHEF TOMAS REGER AT THE NEW ZEALAND PAVILION – SHEIKH RASHID HALL, STAND R/146

TIME

SESSION

RECIPE

COMPANY PROFILED IN RECIPE

MONDAY 22 FEBRUARY * Beef ribs cooked with beef and veal glaze 11:30am – 12:30pm

* Lamb bites with minted yoghurt and pickled cucumber * Beef meatballs with Barkers sundried tomato olive spread tapenade

GreenMount Foods Limited ANZCO Foods Limited

* Sous Vide supreme chicken breast wrapped in smoked chicken rasher with lemon and herb vinaigrette 14:30pm – 15:30pm

* Southern style morsels with Barkers green tomato and jalapeno spread

Tegel Foods Limited

* Golden chicken schnitzel with green herb salad TUESDAY 23 FEBRUARY

11:30am – 12:30pm

14:30pm – 15:30pm Fine Foods Ltd

* Seared grass-fed wagyu striploin (marble score 7/9) * Rib frenched rack juniper scented beef and veal stock

Firstlight Foods Ltd GreenMount Foods Limited

* Diced venison shoulder braised with root vegetables on griddle bread

Van Dyck Fine Foods

* Blinis topped with shredded roast chicken, cream cheese and chives

Tegel Foods Limited

* Crepe and apple compote with Labneh

Van Dyck Fine Foods

* Griddle bread with Barkers caramel classic crème

WEDNESDAY 24 FEBRUARY * Pan seared boneless beef reserve rump cap with chimichurri 11:30am – 12:30pm

* Oven roasted Silere bone in leg with garlic and rosemary

Silver Fern Farms

* Pan roasted Silere boneless rump with Barkers sundried tomato and olive spread * Glace de Viande beef and veal stock with bone in short ribs 14:30pm – 15:30pm

* Fond de Veau veal stock with poached venison

GreenMount Foods Limited

* Fond de Viande beef and veal stock cassoulet * Greenshell mussel stock with orzo and summer vegetables

Fine Foods Ltd

GULFOOD

France

W

Come and meet French exhibitors at Gulfood from Sunday 21st February, located in Sheikh Saeed Hall 1&2 for Food and drinks, and in Za’beel New Hall for Food service & catering equipment.

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ith an immense 100 exhibitors spread over two pavilions that total an area of nearly 1,250 square metres, France will once again be exhibiting at Gulfood 2016. The two pavilions will be ‘Food and drinks’ comprising 71 companies in Sheikh Saeed Hall 1, and ‘Food service and catering equipment’ with 28 French companies located in Za’beel Hall. The event forms the ideal meeting place for French companies exploring business development opportunities, with Business France bringing regional experts from France, Saudi Arabia, Lebanon, Egypt, India and Kenya.

Having been an active participant of the exhibition for years, Gulfood has helped the France to launch some of its most well-known brands in the GCC. The Middle East represents a significant 3% of French food imports, with Saudi Arabia considered as the largest export market for French companies in the food and beverage

product industry with approximately US$1 billion in 2014. Globally, France is the fourth largest exporter of food and beverage products since 2011, with an astonishing US$63 billion in 2014 and is also the sixth largest exporter of equipment in the food industry. In the United Arab Emirates, the French exports of food and beverage products increased by 95% in five years (between 2009 and 2013). 2014 showed an increase of 10 % from 2013.

At this year’s exhibition, Gulfood visitors can delight in cheeses, pastries, cold cuts and soft drinks. Additionally, specialist exhibitors of hospitality equipment will be showcasing new ranges revolving around food preparation, cooking, molds, cutlery, bakery and pastry equipment, uniforms, food packaging and more. We speak to Henri Baissas, Deputy CEO of Business France who explains the importance of ongoing importance of Gulfood to Business France.

GULFOOD

Why does Gulfood play such a vital role for you and how have you found it benefits?

Since the launch in 1987, France has been a Gulfood partner, with an initial focus on the dairy sector, which is one of the most important industries in our country. The show launched some of the most well-known brands today in GCC countries. Over the years, the area the France pavilion occupies has increased. Today, I’m pleased to announce that the French pavilion will present no fewer than a hundred French companies spanning over 1,250 square meters, with 72 food & beverage companies, and 28 French foodservice equipment companies exhibiting from France.

What would you like to promote and why?

France has built partnerships in the UAE, with many importing companies which are still looking for

new products. That is the reason why the French pavilion brings more innovations and different regions of France to the Gulfood every year.

What trends do you see emerging in the region that may have been sparked from Gulfood?

The regional market is maturing and, with this, the demand for better quality is increasing. Just have a look to see what you can find in local stores and restaurants: greater choice and quality. As an example, the healthy and organic food market is now expanding, along with with local production.

How does food security come into play when trading in the Middle East? How do you reflect this when trading?

For any country in the world, food security means food availability, good nutrition, health, and stability for all. Structurally, the region experiences periods of economic and population growth, which tends to increase its dependence on imported food

Henri Baissas Deputy CEO of Business France

and produce. This is the reason why France brings its Fast-moving consumer goods (FMCG) products, but do not forget that our country contributes to increase the national production with ingredients and equipment.

At the same time, France offers to the Middle East its large, diverse, and creative specialties and its food industry know-how.

We do show off our “savoir-faire” during the Gulfood exhibition!

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GULFOOD

The Netherlands

T

Come and talk to us at the Netherlands Council for Trade Promotion at stand S1-G34, Sheikh Saeed Hall 1.

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he Netherlands Council for Trade Promotion (NCH) promotes and supports international trade and investment and cross-border business developments in all market sectors. Members and clients of the NCH are Dutch and foreign companies who are active or seeking to become active on the international market. The NCH acts as an intermediary and bridge builder to connect companies with potential business partners, government bodies, private/public trade promotion agencies, local chambers of commerce and industry associations. NCH is also an official business partner of World Trade Center (WTC) The Hague, which gives the NCH access to the global network of 330 WTCs around the world.

NCH initiates and organizes collective activities, around 80 – 100 events each year, to enable and support Dutch and foreign companies to internationalise their

Caroline Cramer Senior Project Manager

business. Activities include roundtables and networking event, seminars, ‘meet the ambassador’ events, trade awards and trade exhibitions, such as Gulfood. Caroline Cramer, Senior Project Manager, explains why Gulfood is a highlight in NCH’s calendar.

GULFOOD

What trends do you think Gulfood 2016 could spark?

Diabetic products, nutrition for elderly people.

I think we will also see the move towards super fresh and nutritious products continue.

Everyone is looking for nutritious, value for money products. Pre-processed fresh products offer easy cooking solutions for young couples, expats and others.

enter the Middle Eastern market. We would like to connect them with the right distributors and agents. For this show, we organize the Holland pavilion, a Gulfood mainstay. NCH has an interesting network and good contacts with our embassies in Riyadh and Consulate General in Dubai. In addition, Gulfood 2016 should be an important step in establishing the Dutch presence at WorldExpo 2020 in Dubai.

Why is Gulfood so important for you?

Gulfood is the number one food show in the MENA region. Visitors come from the region as well as Asia and North Africa. Dutch companies have a lot to offer to this region. They are reliable partners, showing good quality food, know-how and innovative products.

The Netherlands is the second largest exporter of agricultural and food products in the world. Dutch companies are also leading innovators in agricultural and food production, processing, food security and food safety management. Gulfood is the perfect platform for Dutch companies to enter the GCC and find business partners to expand their presence in the region.

What are your particular goals for Gulfood 2016?

As we are a council for trade promotion, we hope to help new Dutch companies

What would you like to promote and why?

Dutch companies in the Holland pavilion are promoting all kinds of products. The most famous are, of course, our dairy (cheeses, milk, butter) but also we have fresh vegetables and fruits, meat (veal), frozen and fresh halal, oils/ sauces, infant food products, non-alcoholic beverages and mushrooms. It is really a mix of all kinds of high quality products. One of the companies participating in the Holland pavilion just won a prize for innovation in Paris during an exhibition there.

What challenges do you currently face operating in this region? What future challenges do you foresee?

The challenge facing the region is the opening of the Iranian market. In the Gulf region, and the UAE particularly, Dutch companies are mainly focused on wholesalers and supermarket chains. The challenge for Dutch companies is to increase their presence in supply chains focused on the food specialties market.

How important is food security when trading in the Middle East? What makes this region unique in terms of its food security needs?

Food security is important everywhere in the world, not just the Middle East. Everyone needs good quality food and this will become more of an issue with the expected population boom. The Middle East is mostly desert and it needs to import a lot of food from other countries; the region cannot produce sufficient food to feed itself. There are projects with greenhouses and aquaculture helping this (Dutch companies are involved). The Dutch are leading in the development of food supply chains with integrated track and trace possibilities. The enforcement of the new food safety codes last year reaffirms the importance of food quality in the region.

How important is food security in terms of your clients’ priorities?

Very important. The Dutch government is very much involved in this matter and the Dutch philosophy is based on “safety first”. That’s why Dutch agricultural and food producers welcome the new food safety codes being implemented in the UAE. How do the discussions at Gulfood impact on other areas of hospitality e.g. hygiene, design, technology?

Gulfood provide the platform for all decisions that involve food and food products. Clear regulations have raised standards and helped increase hygiene standards. These changes are improving the health of local Middle Eastern communities. Dutch entrepreneurs are very keen to contribute to local healthy societies.

How does Gulfood compare to other F&B trade fairs globally? What improvements do would you recommend?

Gulfood is very international, both in its discussion and literal geographic location – Dubai perfectly situated at the crossroads of the world. In terms of potential improvements, I would say that perhaps exhibitors could be invited to take part in more forum discussions. This would help bring knowledge and a network to a company entering the region for the first time.

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GULFOOD

America (The Western United States Agricultural Trade Association)

F

Come and talk to us at the WUSATA stand S2-G45, Sheikh Saeed Hall 2.

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or over 30 years The Western United States Agricultural Trade Association (WUSATA) has helped export thousands of US products around the world.

WUSATA creates opportunities by helping food and agricultural companies gain new business overseas. Whether a company is new to exporting or is looking to expand to new markets, WUSATA’s market development services helps them increase their global reach and revenue. There is a growing global demand for high-quality US food and agricultural products and WUSATA helps answer that call.

An independent non-profit organisation, WUSATA uses its close ties with its 13 Member States and the US Department of Agriculture to provide exporters with a range of resources.

This means that companies belonging to local or industry-based trade organisations can also work with WUSATA. The trade body also delivers a range of programs and services designed to help Western US agribusinesses learn, connect and compete.

Their three-pronged approach means that companies are supported at every stage of the

export cycle. The three schemes are the Export Education Program, the Global Connect Program and the FundMatch Program.

WUSATA’s Export Education Program brings companies up to speed on the benefits and opportunities of exporting. Participants are presented with market research and consumer insights from webinars and seminars held throughout the year.

The Global Connect Program offers companies opportunities to explore various export markets. Participants connect with international buyers to expand their global distribution. WUSATA’s support services include technical and logistical support, interpreters, introductions to qualified buyers, discounted buying missions and international trade shows.

The FundMatch Program is perhaps WUSATA’s most exciting initiative. It helps qualifying companies compete in international markets by providing 50% cost reimbursement for eligible marketing and promotional activities.

With 39 WUSATA exhibitors appearing at Gulfood 2016, we talk to Janet Kenefsky, WUSATA Deputy Director, about their ambitions for this year’s event.

GULFOOD

Janet Kenefsky WUSATA Deputy Director

Why is Gulfood so important for you?

Gulfood is important to WUSATA because it provides an excellent opportunity for Western US agribusiness to promote their products to a large region of buyers.

The GCC offers a gateway for consumers to have access to unique, safe and quality western US products.

What are your particular goals for Gulfood 2016?

This year at Gulfood, WUSATA will have 39 Western US exhibitors targeting the Middle East with their products. Over ten of the exhibitors in our booths are first time exporters looking to establish long-term relationships with distributors throughout the GCC. What challenges do you currently face operating in this region? What future challenges do you foresee?

Honestly, the main challenges are really to do with distance. Whether it

is hopping on a plane to visit or sending products via the water for transit, the Middle East is a long way away for Western companies. That said, we are committed to trading in the region regardless of distance.

What trends do you think Gulfood 2016 could spark?

I think Gulfood has the opportunity to boost the natural and healthy products trend that we have seen building in the Middle East. The region boasts many fresh juice bars and it’s always looking for new healthy and natural food options for its supermarkets. This is an area that WUSATA and its Western companies excel in.

How important is food security when trading in the Middle East?

I think all regions are now very committed to food security. With US products having particularly high standards, this makes us the easy choice. Our Western US companies

are committed to the quality and safety of products; it shows in our current relationships in the market.

How important is food security in terms of your clients’ priorities?

Food security for Western US companies has always been and will always be of the utmost priority and we are proud to have many Western US companies exhibiting with WUSATA that meet the high standards not only for importation but for the demands of the consumer.

How does Gulfood compare to other F&B trade fairs globally?

The Gulfood trade show is the largest must-attend trade show in the GCC. Any company, large or small, looking to enter the Middle Eastern market must be present at the show. The bonus is this show targets much more than just the Middle East.

Our companies form relationships with importers from countries such as China, India, Korea, Europe and more at Gulfood, which makes exhibiting extremely valuable.

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GULFOOD

China

M

Come and talk to us at the Shanghai International Advertising & Exhibition stand TP-16, The Pavilion.

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eorient international exhibition is engaged in international exhibition services. It is one of few specialised companies in exhibition services in China and is mainly engaged in international exhibitions, conferences, B2B publishing, e-commerce and exhibitor Training. Meorient is also the UFI member and holds the Vice Chairman position in the China Convention & Exhibition Society. The company organizes the China Machinex and China Homelife Exhibition in Brazil, Dubai, Egypt, India, Jordan, Kazakhstan, Poland, South Africa & Turkey.

Since its establishment in 1994, Meorient international exhibition has set up wholly owned or joint venture branches in China’s main economic zones, including Beijing, Shanghai

and Zhenjiang. With a 20 year pedigree and workforce of 500 employees, the company is the largest organiser of Chinese professional participation in oversea exhibitions. The core business revolves around some 200 international exhibition projects, transcending at least 20 industries in more than 30 countries worldwide. With their enviable international connections, Meorient is a specialist in business matchmaking.

Meorient predicts that this year its clients will be most interested in building new business relationships, as well as nurturing new ones. On a more topical note, the company also expects its exhibitors to show specific interest in striking up strategic relationships with Iranian traders. We talk to Neo Liao, General Manager, on what he and his exhibitors are hoping to get out of Gulfood 2016.

GULFOOD

What challenges do you currently face operating in this region? What future challenges do you foresee?

Generally, the MENA market is wide open and most of the Chinese companies in the show have trading experience with the buyers here.

Our main concerns are regarding food quality certifications and payment security. It’s a current issue and one we expect will continue in the future.

Why is Gulfood so important to you?

As the most influential and biggest annual food event in MENA, Gulfood is definitely the best option for Chinese food suppliers who want to set up business in MENA. The show attracted more than 80,000 visitors in 2015, most of the Chinese exhibitors met the right buyers and some even conducted on-site transactions. Last year our Gulfood exhibitors reported 80% excellence and nearly 90% of them confirmed their involvement in this year’s edition. They were thrilled with the results. As pavilion organisers we rarely come across shows with such a high repeat participation rate.

There is no other platform like Gulfood; it has become a ‘must-go’ show for us.

“Gulfood has witnessed a dedicated discussion about food safety in the past few years.

This year I wouldn’t be surprised if there are new policies that are introduced.”

What are your particular goals for Gulfood 2016?

Most of our participants are regular clients of the Gulfood exhibition. In addition to trade and sales, it is also important to maintain business relations with existing and potential buyers. Gulfood is such a fantastic platform to meet people and network.

Our other goal for this year’s event revolves around Iran’s newly open position. Since the country’s trade sanctions were lifted last month, Chinese companies have been looking for business opportunities. These openings might emerge via trading or co-investment with Iranian companies. It’s a great time for Chinese and Iranian businesses to work together and we know there will be Iranian exhibitors and visitors at Gulfood.

What would you like to promote and why?

Most of our Chinese participants are into raw foods, including condiments, sauces, grains, cereals and canned food etc. We think these will be the big sellers, although it’s hard to tell exactly what kind of products exhibitors will push on the day – it depends on the demands of the market.

What trends do you think Gulfood 2016 could spark?

Every year Gulfood continues to grow; new profiles and exhibitors are introduced each edition so it’s hard to predict specific ‘trends’. We’ll see who is there and where the interest lies!

What was the hot topic or focus last year at Gulfood? What do you foresee it being this year?

Gulfood has witnessed a dedicated discussion about food safety in the past few years. This year I wouldn’t be surprised if there are new policies that are introduced.

How important is food security when trading in the Middle East? What makes this region unique in terms of its food security needs?

I have to say the Middle East consistently upholds the highest food standards. Chinese companies must learn from the region in this regard to improve their own performance and meet market standards and expectations.

How important is food security in terms of your clients’ priorities?

Food security is one of the top two priorities for our clients. The other key consideration is competitive pricing.

How do the discussions had at Gulfood impact on other areas of hospitality?

Gulfood is more than just a trade show. It brings professionals from all over the world together to meet and talk about the future of food. Thanks to Gulfood we can expect more creative ideas to be discussed in the wider hospitality arena and then applied to production and operations.

How does Gulfood compare to other F&B trade fairs globally?

The show itself is fantastic in terms of the quantity and quality of visitors - we’re very happy with the exhibition. It really is world-class.

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GULFOOD

Municipality to perfect our Food Safety toolkit, which includes posters (available in three languages) that are free of charge and can be displayed and implemented in the kitchen. The tool kit can be downloaded for free from our Arabia website.

What challenges have you faced?

Foodservice operators are feeling the impact of low oil prices translating into less cash in the market. People are still coming to the region, but are spending less. Hotels, restaurants and catering companies will need to adapt their menus accordingly to offer value and continue to get customers through the door.

Our challenge is to help hotels, restaurants and caterers achieve this.

What trends do you see emerging in the region that may have been from Gulfood?

Food safety is definitely a hot topic, both internally and externally with the Dubai Government becoming increasingly stringent regarding restaurant regulations. As far as good food is concerned, local start-ups are picking up the pace by offering a new twist to the standard of international brands.

Unilever

U

nilever is a name not to be ignored both regionally and globally with a vast portfolio of over 400 brands that include a variety of products such as nutritionally balanced foods, everyday household items and affordable soaps. Comprising multiple divisions including Unilever Food Solutions, a leading global provider of culinary and commercial supplies, knowledge and inspiration to chefs, the business strives to encourage sustainable living while reducing its environmental footprint and has been in existence for over 100 years.

The company forms a crucial component to Gulfood with its expansive assortment of brands and given that it is still relatively new to the region, the event will provide the perfect platform to raise brand awareness. This year, Unilever is looking to push its UFS Food Safety Program heightening the importance of food safety in kitchens in the region with the help of Dubai Municipality. We speak to Sam Dormor, the company’s Head of Sales for Arabia, to see what else visitors can find at Unilever’s Gulfood Stand this month.

Why does Gulfood play such a vital role for you and how have you found it benefits?

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As a professional food and beverage organization, we recognise Gulfood as being the most important food and hospitality exhibition in the region. In order to reach our trade partners and target audience, we know Gulfood is able to offer the best platform. Every year that we participate, we engage with key operators, chefs and key decision makers. We are confident that, this year, Gulfood will once again give us the opportunities to increase our exposure and sales within the food industry.

How important is the Middle East market to your company and why?

The Middle East has been one of the faster growing parts of the world, despite the political unrest in recent years. Because the region is so dynamic, it poses a lot of opportunity for both local and international businesses. For example in UAE alone, an additional 1,600 F&B outlets could open by 2019, driven by a rapid growth in passengers.

What are your particular goals to achieve during Gulfood 2016? What would you like to promote and why?

We expect to increase our brand awareness and presence in the region, as we are still a very young operation locally. This year we will be working with Municipalities across the region in support of rolling out our UFS Food Safety Program. We partnered with the Dubai

What was the hot topic last year at Gulfood?

What do you foresee it being this year?

The hot topic is always “what is new?”. So, last year we showcased our newly launched Knorr Shish Tawook and Beef Shawarma marinades that are designed to save chefs time, cut out ingredients and give great authentic taste.

This year we have more exciting products to showcase. Importantly, this year we will continue to build on our work with government bodies to help the industry implement practical food safety solutions, which is of the highest priority for anyone in foodservice.

What products would you like to highlight that will be showcased at Gulfood 2016, and why?

Not just another condiment in the pantry, Colman’s culinary brand is in demand with 45 jars sold every minute of every day all over the world. Learn about our full range and find plenty of ideas and inspiration on application at www.

UFS.com.

We are also re-launching our premium range of Lipton teas. The pyramid shaped tea bags from our Exclusive Selection range provide more room for the blend to infuse. Through the transparent bag, you can see large tea leaves, fruit chunks and herbs infuse and release flavour.

Find us at Gulfood in Hall 5, Stand B5-40 and discover more information at www.unileverme.com.

GULFOOD

Muddle Middle East

M

uddle ME are one of the largest players in MENA’s supplier playground. With separate divisions for kitchen, bar, cafe and catering equipment, the company are specialists in the hospitality sector. Muddle ME works with a growing portfolio of innovative brands and facilitates market access and strategic alliances, both regionally and internationally. Its promise of category exclusivity across the entire Muddle ME portfolio demonstrates an impressive partner commitment. The company believes it represents best-in-class products that are the benchmark for innovation and excellence in their respective industry categories.

A familiar face at Gulfood, this year Muddlse ME are stepping things up, with a newly designed stand including three separate interactive areas for live demos. Simon Chabowski, Managing Partner of Muddle ME, is predicting their coffee demonstrations will grab people’s attention. The company’s owner (Angel Salvador), Executive Chef (Martin Lippo) and head barista will run live demonstrations everyday, demonstrating

exciting new techniques. We ask Chabowski why he’s excited about Gulfood 2016.

“Gulfood is a great opportunity to showcase our brands to the industry as a whole. It gives us a platform to show what we have on offer and how it works, as well as being a great chance to speak with our clients face to face and allow them a “hands on” experience with our equipment.

For the 2016 exhibition we will be focusing on increasing our client database and catching up with our many partners across the region. We will be promoting our best in class, cutting edge technology. All our key brands will be featured as well as live demos of new and exciting products recently launched into the market.

Live demos are important to us. Last year our presentations were packed, especially those featuring the new JetChill and ArtiCube which add theatre to drinks service by using dry ice.

Since coffee is one of the biggest growers in F&B, our coffee division was also extremely well received with our award-winning Slayer espresso machine and Probat coffee roasters.”

Simon Chabowski Managing Partner of Muddle ME

This year, the company is keen to highlight its PowerRinse® Waste Collection System, which improves kitchen efficiency while cutting water usage and heightening efficiency. Mohamed Karam, InSinkErator’s Business Development Manager for Middle East and North Africa, believes that sustainability and food security are going to be key topics of interest at Gulfood this year…

Come and talk to us at the Muddle ME stand Z4-B18, Za’abeel 4. The Pavilion.

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Sopexa

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ith its in depth knowledge of markets, key players and food cultures, Sopexa is an international leader in communication and marketing management. The company enables clients to set, rather than follow, food and beverage trends. The company has 280 employees who help to deliver tailor-made communication and marketing strategies. The Sopexa Dubai office covers the United Arab Emirates, KSA, Kuwait, Bahrain, Qatar, Oman and Lebanon.

The agency created the first SIAL exhibition and developed the first French pavilions.

It initiated the first collective international advertising campaigns and helped the food and drink sector grow worldwide by launching the first exporters’ clubs. Local branches of Sopexa soon followed in Europe, America, Japan, China and the Middle East.

Bassel Siblini, Sopexa Managing Director for the Middle East, has high hopes for Gulfood 2016. He predicts Peruvian, Hawaiian and Korean cuisines will top the trends menu at this year’s event. He’s also hoping for a discussion about how the GCC can create a sustainable food security model.

Why is Gulfood so important for you?

Gulfood is important of us in many many. It’s one of the largest food shows in the world and the best doorway to the region for international food producers. It’s also a vital outlet for local suppliers. It enables us to meet producers interested in investing in this region and

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organising marketing and communications activities in other countries where we are present.

It helps us stay in touch with the global F&B scene, particularly clients who only visit during this period.

What are your particular goals for Gulfood 2016?

To continue to develop our International portfolio of clients in all F&B sectors. Also, to build on important local products and brands and help them with their international development plans.

I am myself a long time believer in the potential of palm dates as an international snack (even ingredient), but have yet to see a company or brand take it to that level.

What challenges do you currently face operating in this region? What future challenges do you foresee?

The biggest challenge that we face in this region is the disparity of consumption habits and trends between individual countries.

It requires us to constantly adapt our communications and activities.

In the near future, our biggest challenge is to make our client base more demographically diverse. There is also talk of an economic slump that may hit us or indeed any other region in the world. That said, we remain optimistic about our future.

What trends do you think Gulfood 2016 could spark?

There is a lot that could happen. According to the experts in the UAE dining business, the new trends for restaurants in 2016 are Peruvian, Hawaiian and Korean cuisine. Will we see this

Bassel Siblini Sopexa Managing Director for the Middle East

trend in Gulfood too? Possibly. Organic will definitely remain a big category, gathering more and more supporters year on year. Vegan food is another trend that continues to grow.

How important is food security when trading in the Middle East? What makes this region unique in terms of its food security needs?

Food security is a vital discussion, and one that needs to stay on the table. In a fast growing region like ours, where annual food consumption is growing at 10%, the principal source of sustenance (80-90%) is through agricultural investments around the world and food imports. These are working solutions, but some experts would argue they’re not viable models for the future.

The risk is not financial, as most countries in the GCC can largely afford it, but rather circumstantial. The chance supply chain disruption can be quite high considering the volatility of the regions where this food is produced. It will take a while to get to a viable sustainable food security model that can be applied across the GCC. The model needs to include geographically diverse agricultural investments, a local stockpiling plan, waste reduction plans and other local production initiatives. I think this will make for an interesting discussion.

GULFOOD

bulk waste without grinding. With PowerRinse®, operators can now double or even triple their speed. However, the product saves more than time. It also reduces bulk waste without grinding, which means less odours, less pest concerns, less trash pickups, and lower disposal fees associated with food waste handling and storage. The system also helps operators to cut water usage at the pre-rinse station by utilising a powerful plume of recirculated water and a builtin shut off timer.

Insinkerator

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s the world’s largest manufacturers of food waste disposers, along with inventing them in 1927, InSinkErator can provide your kitchen with an innovative and efficient solution to food waste disposal, along with providing instant hot water dispensers and food pulper systems. The company continue to produce cost-effective environmentally sound food waste solutions, while ensuring that the models are easily installed, operated and remain highly durable – an essential, as hospitality businesses will vouch for, given the high volume of kitchen utilisation that occurs on a daily basis. In 2015, the company was awarded for its contribution to the UAE State of Energy Report and prove to be a beneficial addition to the region’s growing hospitality industry.

This year, the company is keen to highlight its PowerRinse® Waste Collection System, which improves kitchen efficiency while cutting water usage and heightening efficiency.

Mohamed Karam, InSinkErator’s Business Development Manager for Middle East and North Africa, believes that sustainability and food security are going to be key topics of interest at Gulfood this year…

Why does Gulfood play such a vital role for you and how have you found it benefits?

Gulfood, the world’s largest annual food and hospitality trade show turns 21 this year. We are delighted to participate in the exhibition for another year. The show is an opportunity for us to showcase our commitment to continuous innovation and our consumers’ needs in the

What challenges do you think you will face/have you faced?

As Gulfood is getting bigger year after year, the logistic issues in and around the show is become more challenging.

Mohamed Karam InSinkErator’s Business Development Manager for Middle East and North Africa

region by displaying a whole range of integrated kitchen solutions and launching our new solution in the market.

How important is the Middle East market to your company and why?

We recognise that the Middle East is one of the fastest growing environmental technology markets and believe that our world-class environmentally compliant line of products will address the needs of discerning customers in the region.

What are your particular goals to achieve during Gulfood 2016?

We are going to launch our latest innovation, The PowerRinse® Waste Collection System. The system improves kitchen efficiency by increasing pre-rinse and scrapping speed, while reducing

What trends do you see emerging in the region that will be sparked from Gulfood?

The food industry is one of the biggest trades globally, and sustainability and food security are the topics that are gaining more interest recently.

I think Gulfood will be a good platform for many companies to also showcase their latest technology and solutions.

What products would you like to highlight that will be showcased at Gulfood 2016, and why?

Our main goal that introducing a waste collection system that powers productivity PowerRinse® Waste Collection System. We would also like to shine the spotlight on our latest innovations in foodservice waste management, while sharing the environmental and strategic advantages to be gained from using our latest products, such as the full range of high performance commercial food waste disposers including the Waste Xpress System, which efficiently processes all of your food waste.

Find us at Za’abeel Hall 6, Stand Z6A21 and discover more information at www.insinkerator.com.

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A culinary competition We speak to Chef Uwe Micheel about the prestigious Emirates Culinary Guild’s Salon Culinaire Competition ahead of Gulfood 2016.

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ell us about the Emirates Culinary Guild’s Salon Culinaire Competition and what it encompasses…

The International Salon Culinaire is a culinary competition for professional chefs. It is a part of Gulfood, and in the competition we have 26 different categories. To date, we have had 1,200 competitors registered from 95 different establishments in the UAE, along with international teams from Canada and Germany etc. We have also had 43 International judges coming from everywhere all over the world. The Salon Culinaire is a competition approved by the World Association of Chefs (WACS). It forms the biggest competition of its kind in the Middle East and one of the biggest in the world.

Why is it important for young chefs to take part in this competition?

The most important thing for young chefs to do is to learn, to gain experience and of course meet lots of colleagues and be given the opportunity to network. The salon is an amazing platform to learn and gain feedback from the international gurus. Though it is great to win a medal, for young chefs learning and sharing knowledge is the key.

What makes Gulfood the right platform for it?

Gulfood is the biggest food event in our region; it has a largest number of visitors. Hence making it the best platform to showcase our talents to all the local and international visitors and exhibitors.

At the same time, it is a great opportunity for our young chefs to visit the exhibition and see the newest product developments.

How will participation and succeeding in the competition benefit the chefs?

It goes without saying that every medal and award

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is great on a chef ’s CV, but the most important things for them to remember is learning, knowledge sharing, gaining and improving selfconfidence and also increasing their motivation.

Who will be judging the competition?

We have 43 specialists from all over the world, with countries including Canada, Australia, Hong Kong, Singapore, Thailand, Malaysia, Germany, France, South Africa, Saudi Arabia, Qatar and Egypt to name a few! All of the judges are WACS approved and a specialist in their field.

How can those participating best prepare for it?

To get ready for Salon Culinaire it takes a lot of hard work and it is a great learning experience as chefs will need to do plenty of research, while learning, training and cooking samples for colleagues. All this learning happens even before the competition starts. However, usually a lot of hard and practice pays off.

What challenges are faced during the competition both for participants and organisers?

For competitors it could be that they do not manage to get all of their ingredients and will need to change their dish at the last minute or there may be challenges during the transportation of dishes. Nerves and overexcitement can also come into play, which then causes them to drop the ball. For organisers, the biggest challenge in the past was a power supply or kitchen equipment breakdown.

How has success in the competition helped past participants?

Through awards, medals, self-confidence, learning and gaining experience. It helps every chef to reach the next step in their career.

HOTEL DESIGN

“Every link in the food chain can introduce a food safety hazard. This makes food security a shared responsibility of the government, the food industry and the consumers.�

Bobby Krishna, Dubai Municipality

Hygiene & Housekeeping

Reduce, reuse, recycle We explore the link between the three R’s to a greener planet and fiscal reward.

1

.5 Earths are required to sustain the demands humanity currently makes on nature, according to the Global Footprint Network report 2014. For more than 40 years, our needs have exceeded the planet’s bio-capacity – the amount of biologically productive land and sea area available to regenerate these resources.

Middle Eastern and Asian countries are amongst the worst culprits for increasing the global footprint. A growing population, industrialisation and increased regional pressures place a strain on the world’s bio-capacity capabilities. The problem stems from the numerous construction and large-scale infrastructure projects required to accommodate the needs of developing economies and is exacerbated by a lack of general awareness about what to do with our waste. Our technical knowledge of proper recycling and waste management practices is pretty poor.

According to the World Bank, annual population growth in the UAE was 0.51% in 2014 - among the highest in world. In terms of tourism, Abu Dhabi aims to increase the number of visitors to about 1.8 million by

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Hygiene & Housekeeping

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to Expo 2020 operators must continue to explore vantage points, operational efficiencies and prudent spending. Hotels must reconsider their waste management practices if they are to minimise the waste produced by an increasing number of guests. Planning starts now, and there are few eco-friendly ways to help avoid throwing potential cash into the trash.

Reduce In a cost intensive business environment such as hospitality managing capital and operational expenditure is key. Operators must identify areas of surplus or existing redundancies; this means wastage. And the work starts at home with staff. Begin by setting teams targets and training initiatives to adopt effective methods of energy and water consumption.

Servatius Palmans, General Manager Hospitality, EHK says that since introducing the revolutionary 1 DryWash technology (a completely waterless car washing system) last year, he has seen positive market response. He thinks it, in part, comes from the government demonstrating greater awareness about

“Ensuring our planet’s future is a responsibility for every one of us; it starts with the old saying that a little goes a long way.”

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by Rowen Nadia

the end of 2016. Dubai has set a target of 20 million visitors by 2020, projecting an increase in 8.2% in tourism year on year.

According to JLL’s 2015 UAE market report, Dubai’s hotel market saw the addition of 2,700 hotel keys in 2015, increasing the total supply to 67,100 keys.

An additional 18,000 rooms are expected via pipeline projects such as The Address Boulevard, TRYP by Wyndham, Paramount Hotel & Residences and the Address Sky View. These new resorts will increase total supply to 86,200 rooms by the end of 2017.

In Abu Dhabi, an additional 1,000 keys were delivered in 2015, increasing supply to 20,700 keys at year-end.

Despite lower oil prices and a buoyant industry, global market fluctuations pose a challenge to the hospitality sector over the short- medium term. Provided market conditions and consumer spending improves, we can expect the anticipated demand to realign with that of proposed supply, as more hotel rooms come on the line and macroeconomic factors put pressure on Average Daily Rates (ADR) and occupancy.

What all this means, is that in run up

Hygiene & Housekeeping

water conservation, starting with its own fleets. 1 DryWash is a cleaning fluid made with environmentally friendly ingredients that simultaneously clean, shine and protect.

With more international hotel chains going green, the benefits of waterless car washing are very appealing. It is also an added value to hotel guests, who may opt for a guilt-free car wash while having their vehicle valeted.

“We provide this service in partnership with our sister-company Valtrans, and the cost (Dhs20-25 on average) surprisingly to many, is not much more than a regular car wash,” notes Palmans.

Water consumption is one regional concern, another is food wastage. A meal thrown in the rubbish is more than just lost food; the whole production chain – from fertiliser to transportation – is also wasted. Hotels are now even able to put a dollar value to the avoidable average cost of wastage per meal, to calculate potential savings to their business.

Reuse Sustainability measures can be implemented across the board, even at the minutest level. Changes can start small, for example raising awareness about not changing the towels as frequently. “Sustainability is embedded in our corporate philosophy and we hope to share that message and inspire more companies in the region to do the same. Ensuring our planet’s future is a responsibility for every one of us; it starts with the old saying that a little goes a long way”, says Hamdani. The Ramada hotel also participates in the Soap for Hope initiative, where used soap is treated, reconverted, repackaged and distributed to underprivileged communities.

Recycle Deciding what materials can be repurposed and how requires resourcefulness.

Partnering with specialised recycling consultants can help; specialists will audit all areas of a hotel to ascertain opportunity and action.

This can result in significant savings and environmental benefits, as stated by Gerald Lawless, The Honorary President and ExGroup CEO of Jumeirah Group. “Of course if you’re recycling, [which we have been doing with our cooking oil for years now and this cooking oil is sent to a depot in Jebel Ali, which is then refined and used to fuel our bus transport for our employees], there is obviously a saving there. It is also

Iftikhar Hamdani

Iftikhar Hamdani, General Manager of the Ramada Hotel & Suites Ajman accounts approximately 60% of total wastage to food. However with the help of its ‘Zero Landfill’ waste reduction program, the hotel has

very good for the environment because instead of this oil being disposed of, it’s actually been recycled”. “It is the same with paper and plastic, which we have been recycling for years. Plus we have been working closely with our landscape contractors to see what we can do in regards to various areas such as mulching and fertilizer. Because in regards to the Madinat Jumeirah it is a very big estate with lots of opportunities,” Lawless continues.

Clearly, Jumeirah is making strides as far as the environment is concerned. “All of the canals, can be pumped and the water can be recycled up to six times. It’s all sea water and a sea water pump so, effectively, we don’t have to use any chemicals in the water that runs through the canals.”

In conclusion, education is integral to the sustainability movement, in the region and globally, and each one of us has a role to play. It could mean not leaving water taps running while we brush our teeth or turning off a light switch in an empty hallway.

Going green is accessible to everyone and it’s worth giving it a go – not just in terms of ROI, but also for the environmental implications and benefits it could carry for our future generations.

managed to turn most of its garbage to good use. He says if total expected waste is approximately 1 ton daily, of which 600kgs of leftover or unwanted food gets compacted, 90% of this evaporates while the rest is turned into compost. They also have their own Urban Farm in which they grow fruits and vegetables, which, in part, supports the needs of the kitchen.

The Ramada Hotel & Suites Ajman is Green Globe Certified. Previously the hotel spent about $30,000 annually on waste collection. In three years, the hotel was able to save approximately $100,000 on waste management fees thanks to their compost management facility.

“All of the canals, can be pumped and the water can be recycled up to six times. It’s all sea water and a sea water pump so, effectively, we don’t have to use any chemicals in the water that runs through the canals.”

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Hygiene & Housekeeping

Avoiding food faux pas Balancing food safety and food security is an ongoing challenge that can be easily rectified and controlled with the right methods...

Government Regulation There are simple ways to balance food safety and food security. Krishna advises that the best method is to keep food safety regulatory decisions based on the latest scientific information, work with the food industry to ensure that those regulatory decisions are practical and useful and then work with the consumers to ensure that they follow the instructions on the label, and use the food as intended.

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Food security concerns are primarily addressed by policies on farming, food procurement and trade, policies that could have a long-term impact on the availability of food (farming considerations work differently in a country like UAE that’s heavily dependent on imports).

However, in the hospitality sector, food security measures are centered on efforts to reduce waste by better planning of meals, controlling portion sizes and optimizing shelf life of food products.

Using cook chill processes, maintaining the cold chain and good portion control can reduce food wastage. Relying on empirically ‘optimal’ shelf life of products rather than taking a hyper-cautious approach would be the way forward.

The new regulation for food-safety requires scientific validation of processes.

Inspections will also be based on risk addressing issues that could directly impact food safety first!

Industry Practice As one would expect, food risks are less

“Every link in the food chain can introduce a food safety hazard.

This makes food safety the shared responsibility of the government, the food industry and the consumers.”

by Rowen Nadia

T

here are a number of stages at which the quality and integrity of our food can become compromised, including direct or indirect exposure to pests, pesticides, pathogens and other harmful bacteria. All these can lead to food poisoning and other related diseases. From the farm to our forks, as Dubai Municipality Food Studies and Planning Specialist Bobby Krishna says, “Every link in the food chain can introduce a food safety hazard. This makes food safety the shared responsibility of the government, the food industry and the consumers.”

Hygiene & Housekeeping

Dr. Mustafa Kutiyanawala Owner of Central Private Hospital, Sharjah

common in mid to high-end restaurant and food chains due to the strict protocol and practices adopted internally. Others are less regulated and more ad-hoc, meaning that one should always check to see if the place they are ordering from or dining at is sanitary and hygienic.

Similarly certain foods are also more prone to contamination. Chef Bobby Kapoor of Cartalyst Food Solutions says that rice, a common staple in the Middle East, is susceptible to listeria. Given the climate conditions and heat in kitchens, food poisoning is a very possible as modulations in temperature can affect the shelf life of food.

As a food product distributor, Kapoor is a believer in the cook chill approach, especially when catering large quantities and transferring food from the central kitchen to a unit. Transporting food from catering units to other locations can also be tricky and requires careful packaging in proper hot-cambro containers.

Cook, chill is a process wherein you cook food to above 82 degrees and then chill to

below 5 degrees within 20 minutes, curbing the odds of bacteria growth by not allowing food to remain in the danger zone of 20-60 degrees.

Chef Manish Chandna of Action Hospitality suggests taking added precaution when it comes to cooking poultry or eggs, reducing the number of times the dish is reheated. “If these ingredients are to be used in a cold salad, maintain the cold chain at all times even during the cutting/portioning process.”

Consumer Precaution Thankfully, cases of food poisoning leading to hospitalisation is uncommon here in the UAE. According to Dr. Mustafa Kutiyanawala, Owner of Central Private Hospital, Sharjah, there hasn’t been a marked increase in the numbers of cases in recent year. “The strict rules of the municipality and their enforcement are likely to be the result of the low incidence of food poisoning.”

Illnesses from food, commonly come from uncooked/poorly-cooked foods,

improper storage of food or contamination by the food handler i.e. chef/waiter. It is also imperative that all food establishments regularly check the health of their staff for communicable diseases.

Common symptoms of food poisoning include diarrhea, abdominal cramps, vomiting and fever. Most cases are selflimiting and treated at home. That is not to say that certain incidence should not be treated more seriously. Frequent episodes of vomiting and the inability to keep liquids down, bloody stools, severe abdominal cramping, fever with a temperature higher than 101.5F (38.6C), dehydration — excessive thirst, dry mouth, little or no urination, severe weakness, dizziness, or lightheadedness, neurological symptoms such as blurry vision, muscle weakness and tingling in the arms require immediate medical attention.

To prevent food poisoning wash your hands, utensils and food surfaces often, keep raw foods stored separately from ready cooked foods, defrost food safely and ‘when in doubt, throw it out’.

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“Food security is a vital discussion, and one that needs to stay on the table.”

Bassel Siblini, Sopexa’s Managing Director for the Middle East

PRO CHEF

Perspectives on

plating

Plating may be the final stage in creating a dish, but it is of first importance. We talk techniques and trends for 2016 and beyond.

C

hefs are artists: the only difference is that their creations are edible. If the kitchen is the studio where colours are thrown together, discarded and hashed out again then the plate is the gallery on which the final creation hangs. Plating is an art. And, like any iconic artist, the best chefs are identifiable by their use of colour, shape and texture. How you present a dish is your signature as a chef - and it’s one worth perfecting.

“Food presentation is just as essential to the success of a dish as its taste and flavour. Imagine how your room looks when it’s messy and how it looks when you clean it up. It’s the same ingredients, but very different results. It’s just as true with food presentation and how the elements are arranged on the plate,” explains Tarek Mouriess, Executive Chef at Fujairah Rotana Resort & Spa. We eat with our eyes; an interesting arrangement of food promotes a pleasurable experience, even before the dish has been tasted. “The overall purpose of presentation is to plate food in a thoughtful way to makes guests feel special and honoured,” Mouriess continues. Few diners consider presentation when cooking at home - it’s not a factor. The chef ’s job is to work this element particularly hard in a restaurant setting and apply the care and attention diners often deny themselves at home.

Plating has never been so important.

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Thanks to the rise of social media, presentation has become a defining characteristic in successful cheffing. In an Instagram-obsessed world food has to be seriously good looking. “If the presentation of a dish is truly interesting and unique, restaurants might even find diners talking not just about the food but the visual spectacle as well,” observes Renu Oommen, Chief Marketing Officer at RAK Porcelain.

And no where is presentation more important than in the UAE, a country obsessed by aesthetics and with a particularly competitive restaurant industry.

With new F&B offerings popping up across the Emirates every month, restaurants must continually innovate their plating techniques if they are to stay ahead of the pack. Chefs must design with #Instafood in mind. The melting chocolate bomb is a prime example of this. Search for the dessert on Youtube, Instagram or Facebook and

PRO CHEF

“Every chef creates a signature with their dishes. They visualise their dish even before it’s actually made.”

countless videos appear. Suddenly the reach of the chef, restaurant and hotel has shot up.

Kooky presentation techniques pay off.

But chefs must have good knowledge of the basics rules of plating in order to break them. “The classical plating technique uses the three basic food items of starch, vegetables and protein in a specific arrangement. The presentation should never overpower flavour and function. Chefs must ensure the main ingredient stands out and the presentation supports it,” outlines Oommen. It’s a delicate balance, and one that is not always easy to strike.

Consideration must be given to the canvas too. “It’s important to have the right plate to present the dish on - it should space the right amount of food at the right temperature and should be easy to use in service. That’s what we consider when designing our range of professional plates,” Oommen explains. White is a timeless

classic, but colour is increasingly creeping onto restaurant tables. Bold primary coloured plates and bowls, particularly in matt finishes, are becoming more common, particularly in restaurants specialising in Asian and Latin cuisine.

Once the dish has been selected the artistry can truly begin. One meal can be plated in hundreds of ways; the beauty of cheffing is that no two chefs will handle the food in exactly the same way. “Every chef creates a signature with their dishes. They visualise their dish even before it’s actually made,” smiles Oommen. And inspiration can be found in a number of trends influencing plating techniques.

The first style that has found popularity in recent years is the landscape approach.

Inspired by the look of landscape gardens, this technique places the food in a long, and usually low, line along the plate. Continuing with the outdoors theme, another trend

involves plating food on natural, organic materials, such as wood, slate or stone. This plating technique seems to be particularly popular with vegetarian and vegan dishes, emphasising the rustic wholesomeness of the food.

More abstract trends include ‘free form’ presentation where the food is scattered about the plate seemingly at random - the modernist painting of the food world. A more futuristic take on plating uses sleek, industrial materials such as glass, mirrors and steel as the base for dishes. Finally, perhaps the most popular trend here in the UAE right now is doing away with the conventional plate altogether. The Emirates’ infamous institution of Friday brunch sees some of the most outlandish plating techniques in the region. Test tubes hold shots of gazpacho, artisan bread is hung from butchers hooks and both drinks and individual desserts are presented in jam jars.

The tone is one of fun and experimentation - guests are encouraged to approach eating from a fresh perspective.

Further afield in the US, chefs are taking the plating revolution one step further.

The Maines Food Show, held in New York last year, saw a world of wacky and weird presentation techniques. Cured meats and cheeses were placed on wax paper and then clipped to a board for a unique charcuterie presentation. Baby vegetables were skewered on wooden sticks and made to stand up straight to form a ‘veg hedge’. Sushi was brought out on a collapsed board, which was

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PRO CHEF

then expanded to form a five foot long tray.

All innovative and impressive. But perhaps the best idea was the floating Gougère puffs carried by a trio of balloons; a brilliant way of communicating their light as air texture.

The Maines Food Show showcased some of the more outlandish plating trends emerging onto the F&B scene. Less extreme, but equally effective, are the presentation choices being made by chefs in the top restaurants worldwide. JUNI, latin for the month of June, is a one michelin-starred New York restaurant dedicated to offering seasonal dishes. For his Spring inspired tasting menu chef Shaun Hergatt only used produce in various shades of green and plated the dish on a bed of pebbles and flowers. A beautiful visual representation of the season.

In the Ritz-Carlton Wolfsburg, Germany, Sven Elverfeld - chef de cuisine of the 3-Michelin starred restaurant ‘Aqua’ presents his seafood dish in an Oyster shell laid on a bowl of shells. Less delicate is chef Richard Ekkebus’ creation at the Landmark Mandarian Oriental, Hong Kong. His veal tenderloin wrapped in black truffle is

cooked in clay, clay diners must smash with a hammer in order to get at their meal.

With chefs adopting such unconventional approaches to plating it poses an interesting question: is the day of the simple porcelain plate over? Should we start smashing them Greek style now? And if so, what should we replace them with? The answer might be ‘nothing’. A number of dishes at the Maines Food Show were laid out on silicon sheets guests could eat straight off. Food for thought indeed.

Oommen, at least, is confident that chefs will always have a need for porcelain.

“We saw a time where gold and silverware were used as plates for food presentation.

However it’s always recommended to use porcelain plates as they’re food safe, easy to wash and store and they also complement the qualities needed for food service.”

Mouriess isn’t convinced by a handsfree approach either: “I believe that food is an emotional thing - when someone sees the hard work behind your plating it melts the heart.” It seems plating trends can only take root if treated with a human touch.

“We saw a time where gold and silverware were used...

However, it’s always recommended to use porcelain plates as they’re food safe, easy to wash and store and they also complement the qualities needed for food service.”

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PRO CHEF

U

pon reading Plated Heirlooms it is clear to see that the book is written with love, passion and emotion from start to finish. No ordinary cookbook, the creative piece by chef and writer Dima Al Sharif is filled with mouth-watering recipes and attention-grabbing tales of Palestine, a country immersed in culture and history.

The author gives us a taste of the book and explores the cuisine’s importance both regionally and globally…

Tell us about your passion for Palestinian cuisine…

Palestinian cuisine is the compiled story of this sesame seed-sized country’s huge history, diverse geography and varied social groups and lifestyles. It tells the story of the passage of time and the changes that took place throughout history.

Cuisines are always reflective of all aspects of people’s lives so Falasteen, like all countries, had plated a cuisine that can be fragmented and divided into sections and categories – however it is never fully understood nor completely savoured until viewed as a whole.

My personal mission is to connect Palestinian food with its roots, to tell the stories of the people who cooked and created the dishes we know. And more than reinventing the wheel, I wish to evolve the same rooted recipes into their new form today as a continuity of the story.

Back to the roots We speak to Dima Al Sharif, the author of Plated Heirlooms, a Palestinian cookbook rich in delicious recipes, cultural history and passionate anecdotes of her home country.

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Do you believe there’s a lack of awareness and knowledge of Palestinian cuisine both globally and regionally?

I believe that Palestinian cuisine is the least known of all the Middle Eastern cuisines globally. It has suffered from decades of occupation and the diaspora, the uprooting of olive trees and the mass destruction of farms. The cuisine has not been clearly and efficiently classified before and there is very little research done, or information to count on, which is why I wanted to write a cook book to tell the story of the Palestinian cuisine. I believe that Palestinian cuisine, culture and community will always live on in the hearts of their people, wherever they are.

Has Palestinian cuisine been forgotten a little in the UAE? If so, how do you think this can be altered?

I don’t think the cuisine had been forgotten in the UAE. While only a few restaurants are dedicated Palestinian cuisine restaurants in the UAE and known as such, there are

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PRO CHEF

Generally, most ingredients within Middle Eastern cuisine are widely available. However, the more unique ingredients to Palestinian cuisine are not as available... I think there is an opportunity there for suppliers to consider bringing in these ingredients as many Palestinian families live here and would love to have access to them, along with the restaurants.”

Get the book Plated Heirlooms

STORIES & RECIPES THROUGH GENERATIONS OF PALESTINIAN COOKING

By Dima Al Sharif

Order your copy of Plated Heirlooms by emailing platedheirlooms@dimasharif.com.

many “Arabic Cuisine” restaurants that serve dishes from Palestinian cuisine. However, how much awareness the diners have that this is Palestinian cuisine is debatable.

I think Arabic restaurants, in general, could benefit from adding a narrative to their concepts that highlights where the different dishes are from, which also makes their customer’s experiences more interesting. I do think that we need more restaurants dedicated to Palestinian cuisine in the UAE, that are not solely focused on Palestinian street food and grills, but also on the other unique and fabulous Palestinian concoctions because the food is great and also adding the narrative to the food makes it very interesting for diners.

Is there a struggle with sourcing ingredients for Palestinian cuisine in the UAE? Generally, most ingredients within Middle Eastern cuisine are widely available. However, the more unique ingredients to Palestinian cuisine are not as available such as Akkub, Kishek and Maftool to name a few. For these, I have to actually bring them from Palestine for my home use.

For a business this could be an issue, and so many of the unique varieties of food to this cuisine are not on offer even in the dedicated restaurants. I think there is an opportunity there for suppliers to consider bringing in these ingredients as many Palestinian families live here and would love to have access to them, along with the restaurants. Also at times the quality of what is available is not exactly the best, so I think it is safe to say that this service could be improved tremendously.

Could you share an overview of Plated Heirlooms?

Plated Heirlooms is an intriguing blend of cultural history, family stories and Palestinian recipes. It’s an exploration of

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my native Falasteen and its rich culinary history through generations of Palestinian cooking. In 500 pages, eight chapters, Plated Heirlooms explores traditional Palestinian cuisine, its cooking techniques, as well as some of the country’s native ingredients. There is a section devoted to the olive tree and its fruits, while the book’s most extensive chapter looks at the tradition of ‘mooneh’. The Arabic word for pantry, mooneh describes the tradition of pickling and preserving seasonal foods for the months when they are not available, or as was often the case in Palestine, to ensure an available food supply during uncertain times. Plated Heirlooms pours from the belief that while all food is dictated by geography, it is culture that creates and shapes the many varieties that a cuisine plates. It is about the history and the story of Palestinian food.

How do you believe the book will bring Palestinian culture and cuisine to the forefront?

I wanted to write about my true Falasteen, which I feel gets lost to what we see on the news today. Falasteen is a unique and beautiful country – one that is full of heart – and its people are beautiful, and their traditions and ways should be celebrated. I wanted to bring back that part of Falasteen to people’s minds, which I fear gets forgotten amidst the noise of what, unfortunately, dominates the headline news stories today.

For me, food is a reflection of culture, history and all aspects of our lives; it’s what unifies us as humans. I wanted to explore this universality in my book. I wanted people to know that if we were to change the names of the cities, people and the concoctions, the book becomes universal and comprehensive to all of us whoever we are.

PRO CHEF

Cheese and green apple salad Salatet jibneh Nabulsyeh o tufah akhdar Serves 4 Ingredients • 200g Nabulsi cheese, sliced • 4 green apples • 1 tbsp honey • 3 cups baby arugula leaves • ¼ cup toasted walnuts • ¼ cup raisins (optional) • Dressing

• 1 tbsp Dijon mustard • 2 tbsp honey • 3 tbsp olive oil • 1 tbsp balsamic vinegar • juice of 1 lemon • salt and black pepper

Method Preheat your oven (top side) to 200C. Line a baking sheet with baking paper and set aside.

Prepare the dressing. Mix 1 tbsp honey, Dijon mustard, balsamic vinegar, salt and lemon juice until well incorporated.

Peel the apples, then cut each into thick wedges, removing the hard centre and seeds. Otherwise slice them into thick disks. Line the apple slices on the lined baking sheet, drizzle with olive oil and 1 tbsp honey then sprinkle lightly with black pepper. Roast in the preheated oven until softened and slightly browned. Two minutes before the end of roasting add the raisins and continue to roast. Once done and softened, remove from the oven and leave to cool completely.

Slowly drizzle the olive oil onto the dressing while continuously whisking until the dressing is emulsified. Pour the dressing in a sauceboat.

Meanwhile, place the sliced Nabulsi cheese in hot water for seven minutes, drain and grill or dry fry until golden on both sides. Set aside to cool.

Sprinkle the raisins and the toasted walnuts on top and sprinkle all with freshly cracked black pepper. Serve cold with the dressing on the side.

Line the roasted apples at the bottom of the plate to form a ring and top the slices with the grilled halloumi pieces. Place the baby arugula leaves at the centre of the ring.

HOSPITALITY BUSINESS MIDDLE EAST

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CREAM OF THE CROP We have asked some pastry chefs from Dubai and Paris to tell us a bit more about their use of cream and its importance in pastry.

Interviews conducted with Chef Julien Alvarez from Peninsula Paris and Pastry World Champion; Chef Ludovic Audaux Executive Pastry Chef at St Regis Dubai and Chef Zairah Molina, head Pastry Chef from La Serre.

It seems that dairy is the key...

EACH CREAM HAS ITS PURPOSE “Starting with the pouring cream, it has a remarkable acidity, which makes it very interesting, but it is difficult to handle.

Be careful when using it to limit the risks. Avoid cooking as this will kill its acidity. It is used in flavourings for whipped baba or St. Honoré, or to make pure whipped cream,” states Chef Julien Alvarez from Peninsula Paris, and Pastry World Champion.

“For safety and ease, whipped cream is the one used most. Finally, thick cream is used when we’re seeking firmness, such as in cakes and some soft cookies, where we’ve reduced the amount of butter. In some buns, there is also cream - it provides the foundation and taste with a less intense effect after cooking.

It gives a less greasy feeling on the tongue than butter, and when used to make fondant it helps retain a softness, even when chilled.”

Apart from being fresh and natural, dairy cream will truly make a difference in terms of taste and quality in your desserts. It has a number of roles - it improves taste, texture, binding and even presentation. It is also a natural flavour’s exhauster revealing all aromas without dominating other ingredients. It is just essential!”

WHY CHOOSE DAIRY CREAM? Head Pastry Chef Zairah Molina from La Serre Dubai told us about the differences between dairy and vegetable cream, and explained her preferences, There is virtually no comparison to be made between dairy cream and vegetable cream. Many times, vegetable cream is used as a substitute due to its lower cost. However, dairy creams can truly enhance the quality and value of your dishes.

While using dairy cream can add a fresh element to a dessert, the use of vegetable creams can have negative affects, leaving a waxy film texture on your taste buds.

A GUARANTEE OF SUCCESS We asked Ludovic Audaux, Executive Pastry Chef at St Regis Dubai if he could ever imagine a pastry without dairy cream. According to him, “It is difficult to do so since I believe French dairy cream is a fundamental ingredient to pastry as it is used in about 70% of everything we make.

“The biggest disadvantage of using vegetable cream, or cream substitutes is the amount of additives needed to achieve the luxurious richness found in using dairy cream, which in the end distorts the clarity of flavours.”

Fantastik by Christophe Michalak

THE TRUTH ABOUT DAIRY CREAM

Double cream is especially rich in fat

There are PDO creams!

FALSE!

TRUE!

The term “double” is a synonym of the term

There are two. One for the region of Isigny

“thick”. Double creams are matured and

(Manche 1986), another in Bresse (Burgundy)

therefore thickened.

from 2012. These crèmes fraîches are thick,

Crème fraîche has the least fat of all the creams

pasteurised and characterised by their delicacy.

According to the strict production criteria, Isigny cream contains 35 to 40% butterfat. Bresse cream has at least 36%.

TRUE!

Crème fraîche shouldn’t be cooked

With more than 65% water and 12% to 14% lipids, crème fraîche is the fat with the least calories (less than oil, lard, vegetable shortening, margarine and butter). Compared to the others, crème fraîche is the fat with the most

Heavy cream is higher in fat than whipping cream

FALSE! Contrary to popular wisdom, crème fraîche can tolerate light cooking. It’s even good to

FALSE!

heat it, because when incorporated at the

(900 kcal/100g for oil; 748 kcal/100g for

After pasteurisation, cream either is or isn’t

minute of cooking, it liquefies. It then regains its

butter). In addition, cream provides

cultured with lactic ferments. Heavy cream

consistency as its water evaporates and this is

vitamins and nutrients as well as small

undergoes this fermentation, which makes

when the best part can be obtained. Only very

quantities of proteins and carbohydrates.

changes in texture possible. If the cream

high cooking temperatures are to be avoided.

The nature of fatty acids as well as the

isn’t cultured, it simply remains liquid.

proportion of each doesn’t vary with

A “thick” cream is therefore not higher

changes in lipid content.

in calorific value than a “liquid” one.

water. Its calorific content (239 kcal/100g) is therefore less than that of other fats

last minute, it is just a liquid sauce. In the first

Kosmik Raspberry Liquorice CHRISTOPHE MICHALAK Makes 4 servings Preparation time: 40 minutes the day before 30 minutes the same day

RASPBERRY MOUSSE 110g raspberry purée 25g sweetened condensed milk 1/2 sheet of gelatine 55g 35% UHT liquid cream 0.1g sea salt LADYFINGERS 40g T55 flour 40g potato starch 110g egg whites 80g caster sugar 65g egg yolks 2 drops red food colouring LIQUORICE IVORY CHANTILLY WHIPPED CREAM 220g 35% UHT liquid cream 410g white chocolate 20g of Zan liquorice candy

RASPBERRY MOUSSE

LIQUORICE IVORY CHANTILLY WHIPPED CREAM

In the microwave, heat a portion of the raspberry puree to dissolve the previously softened

The day before, heat the cream in a saucepan

CHRISTOPHE MICHALAK spends

gelatine. In a mixer, whip the cream. The texture

with the Zan liquorice candy to dissolve. Mix with

hours and hours trying any recipe he

should remain flexible. Add the remaining

a hand mixer and pour the hot cream over white

can get his hands on. A workaholic

raspberry purée to get gelatinised raspberry

chocolate. Mix well with a whisk and allow to

and pastry chef at the Hotel Plaza

purée, then add the sweetened condensed milk

cool overnight. Serve up the desired amount the

Athénée, he absorbs formulas and

and sea salt. Add the whipped cream. Mix gently.

next day.

tricks that feed the culinary library that

Pour the mousse into the bottom of your serving

is his mind. He regularly takes many

glass and allow it to set in the refrigerator.

ASSEMBLY

LADYFINGERS

In a glass, top the raspberry mousse with

trips and important meetings abroad.

What he fears, above all, is repetition.

mashed raspberries. Arrange biscuit cubes,

Christophe is also continuously reinventing his favourite creations to

Preheat the oven to 175°C/350°F. In a mixer,

then use a pastry bag with a no.10 star tip,

pass on to his teams working in his

beat the egg whites to soft peaks and fold in the

and pipe on layers of the liquorice Chantilly

own shop in Paris where he also gives

sugar and food colouring. Once you’ve achieved

cream. Garnish with raspberries.

master classes.

soft peaks, fold in the egg yolks with a spatula and then the sifted flour with cornstarch. Spread

Today he is sharing with us one of his

the biscuits 0.5 cm thick. Bake for about 10

exclusive cream creation…

minutes. Let them cool and cut into cubes.

PRO CHEF

A taste of

Thailand Surena Chande explores the scenic Outrigger Laguna Phuket Beach Resort and its culinary offerings that are sure to shake up the island’s culinary scene.

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PRO CHEF

S

panning along a the shores of Bangtao Beach, The Outrigger Laguna Phuket Beach Resort makes for a truly relaxing getaway from the hustle and bustle of the UAE, where you are surrounded by luscious greenery and the calming sounds of the sea caressing the sand. However, aside from the elegant décor and natural elements encompassed within the resort, it is also the dining outlets that set it apart.

When imagining a culinary getaway to Thailand, images of street food and simple Thai cuisine are conjured up in one’s mind. However, the resort is shaking things up with its latest culinary offering as Chef Mustapha Haj Omar heads the only Mediterranean restaurant in Phuket.

Metzo’s was the last of the resort’s dining outlets to open its doors, but it was worth the wait and could be prove to be one of the prime attractions for guests and visitors.

We get the inside scoop from the Chef himself…

How do you believe residents and visitors to Phuket will respond to Mediterranean and Levantine cuisine?

It is thanks to Outrigger Laguna Phuket Beach Resort that I have had the opportunity to set up a restaurant serving Mediterranean and Middle Eastern cuisine in the region, I am from Lebanon so the offerings also include Lebanese cuisine.

Usually any guests who visit a restaurant want to believe in the chef, the restaurant and the food, which I believe they will see when they visit Metzo whether they are from Phuket or abroad. Many of the recipes I prepare have been passed down to me by my grandmother or mother.

Is it a challenge to get residents of Phuket to visit?

We were definitely a little bit concerned in the beginning about how people would perceive it because it is the only Mediterranean restaurant in Phuket, so when we have people coming to Thailand we weren’t sure if it would be something they would go for, but the senior management had a food tasting with me and their concerns disappeared swiftly.

It’s more about getting people sat at tables and trying the food, and we feel confident that the response will be positive. Since we have been open, I have spoken to guests personally and have been very pleased about the feedback. Obviously, we are in the early stages of being open so we want to keep developing ourselves as a concept and as chefs constantly. We are very unique as the only

HOSPITALITY BUSINESS MIDDLE EAST

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PRO CHEF

“A good chef shouldn’t struggle with this issue [of sourcing limitations] or stop creating something because of it, they have to do the best they can with the resources they have.”

Mediterranean restaurant here, but not only that, our atmosphere and concept are also quite different to typical restaurants here too.

How did you go about developing the menu?

I wanted unique dishes on the menu. There is a wide variety of options on there that are inspired by a variety of regions such as gambas al ajillo and tagines. The ingredients, the spices and the techniques of cooking belong to my recipes. You can eat hummus anywhere, but we try to keep our recipes traditional and authentic with a few secret and special touches from me.

Where do you draw your culinary inspiration from?

I’m lucky because I grew up with a very unique family; both Lebanese and Greek.

I learnt a lot from both grandmothers [Lebanese and Greek] and they were great cooks, which is how I adapted to cooking a blend of cuisines and found inspiration for my recipes.

How hard is it to source produce here?

Right now, we use a mixture of local and imported ingredients. We try to use local ingredients as much as possible, because they are great. However, we are a speciality restaurant so some need to be imported, of course. For example, tahini cannot be found in South East Asia and some of the meats such as beef are imported from Australia, and I mention that in my menu. However, each

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country produces its own unique and special ingredients that can be utilised in a variety of ways. Each meat dishes’ marinade is inspired by a different country or region with various spices attributing to its taste.

What ingredients are easily sourced in Phuket, Thailand?

We’re very lucky with the seafood, because being in Phuket we are by the Andaman Sea so we have the Andaman prawns and the tuna that is caught daily for example. I know that in Dubai you have the Hammour/Grouper fish, which is very soft and moist. When I was in Dubai, working at Le Meridien, I would always use Hammour or white snapper. In Phuket we have delicious sea bass. Each country produces something very unique and we simply add spices and marinades to make it our own.

Have there been any limitations as to what you can and cannot produce due to issues with sourcing?

A good chef shouldn’t struggle with this issue or stop creating something because of it, they have to do the best they can with the resources they have. I learnt this philosophy when I was working in the Maldives for many years, we had lovely islands in the middle of nowhere. The journey to bring ingredients to the chefs took days, but I was there from 2008 to 2014 and it got a lot easier gradually. So, in comparison, Phuket is much easier for me.

Are you the S.Pellegrino Young Chef 2016?

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com

From 1st January to 31st March Exclusively distributed by HORECA Trade L.L.C. For more info about Young Chef please contact marketing@horecatrade.ae

PRO CHEF

“The first thing I do when I go to a new country is go to the local market and try the local food, you have to learn new things.

I’m always learning dishes or tips from my colleagues from around the world.”

Chef Mustapha’s Hummus recipe Ingredients • 200g cooked chickpeas • 80g tahini paste • 1 small clove garlic, minced • salt to taste • 30g lemon juice • 20g olive oil • 4g paprika powder • 4g parsley leaves

Method Place the cocked chickpeas, tahini paste, garlic, salt and lemon juice in the blender.

Blend on high, stopping to stir frequently, until the hummus is smooth, it should be soft and creamy.

To serve, spread the hummus on a medium plate or in medium sized mezze bowl, drizzle with olive oil and sprinkle with paprika, then garnish with parsley leaves.

To enquire about staying at the Outrigger Laguna Phuket Beach Resort, call +66 (0) 76 360 600 or email reservation.phuketbeach@outrigger.co.th and visit www.outriggerthailand.com. Emirates Airlines flies directly to Phuket from Dubai International Airport (DXB) to Phuket International Airport (HKT) from Dhs3,000+ for economy.

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How are you finding being a chef in this region?

It isn’t too difficult to adjust to because, like my home country Lebanon, they utilise a lot of fresh ingredients here from tomatoes to green peppers. We have a team of Thai chefs and this is a very different cuisine for them to learn. So from the day they arrived, they have had to learn a great deal, but they do a great job. Chefs have to develop their skills and attitude, because if they want to be working abroad they have to understand the culture of the country, the food, everything. So, I learnt that after many trips to Thailand. The first thing I do when I go to a new country is go to the local market and try the local food, you have to learn new things. I’m always learning dishes or tips from my colleagues from around the world.

What inspired you to become a chef?

I was fortunate because I was born in a country where my family owned a lot of

restaurants and food businesses in the 1980s, so when I was little I would always be playing around in the kitchens and I would see the chefs around me and their technique and attitude. However, now we have developed – the chefs in the ‘80s are very different to the chefs in the 2000’s! But I learnt a lot of the recipes I now create today, using traditional aspects while also adding new twists to them both with ingredients and techniques. I have also tried to ensure that I make my recipes quite healthy and affordable. Over the years, I have worked in multiple resorts and hotels around the world and have won many awards and certificates over the years, along with working on cooking shows on TV in Bahrain.

I have many tourists that come to Thailand, we have many visitors from all over the world including Dubai and the UAE. They have tasted Lebanese food in those regions, but when they come here they love the dishes we make. Some restaurants in these regions offer Lebanese cuisine, but I add something from my soul when I am cooking and they can taste those special touches and appreciate them.

What future concepts or ideas do you have for Metzo?

If you are going to engage people long-term, whether they are residents or tourists, then the product needs to be evolving constantly with variety. There is an enormously extensive menu that I can pull from for the first couple of months, but I want to start incorporating daily specials eventually. We are currently just open for dinner, but I also want to start opening for lunch with lighter options that will include Paninis and shawarmas. I want the dishes to be quite healthy. The cold counter in the restaurant will eventually be utilised for lunch where we will serve mezze and tapas tasters.

PRO CHEF

Catering for tomorrow

Global food production needs to increase by 70% by 2050, but the Middle East is hungry for the challenge. Led by the Emirates, the GCC is maximising its storage facilities and squirrelling away supplies for tomorrow.

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PRO CHEF

HOSPITALITY BUSINESS MIDDLE EAST

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PRO CHEF

F

“We already feel the pressure of food security when there is a sandstorm and everyone runs to the supermarket to stock up, fearful that supplies will run out.”

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ood and water are the basic requirements for human survival, and yet each day millions of people still go without. At the turn of the millennia the United Nations (UN) pledged to eradicate extreme poverty and hunger by 2015. But, as the last of the sand trickled from the hourglass, there were still some 1.2 billion people (one in nine) surviving on less than $1.25 a day.

Food security has a big part to play in the hunger problem. While many areas of the world actually produce sufficient volumes of food, a lack of infrastructure prevents it from reaching the plate. And the issue is more urgent than ever: the UN estimates food production will need to rise by 70% by 2050 to accommodate the 9.6 billion people it predicts will be occupying the planet. But even if this hike in production is realised, its full impact can only be felt if significant improvements are made to the post-production value chain.

Until then, the problem of an increasing, and increasingly hungry, population promises to affect every corner of the globe. As His Excellency Felix Koskei, Kenya’s Cabinet Secretary for Agriculture, Livestock and Fisheries, surmises, “hunger cannot be kicked out just by saying it.”

Taking action, however, isn’t always a simple task. Many factors are hindering food security efforts, including a number of region-specific considerations. The Middle East hosts a burgeoning population and much of MENA suffers from lack of water and arable land (according to data index Nation Master, only 0.61% of the UAE’s land was farmable in 2013). The result is a region—particularly the GCC— almost entirely reliant on imports; Qatar imports over 90% of its foodstuffs.

But while the Middle East has, thus far, supported its population via imports—and aided the economies of exporting countries in the process—such an approach is not sustainable. As His Excellency Khadim Abdullah Al Darei, Vice Chairman of UAE-based agriculture company, Al Dahra Agriculture, notes, “we already feel the pressure of food security when there is a sandstorm and everyone runs to the supermarket to stock up, fearful that supplies will run out.” With the GCC’s population set to soar by 30% to reach 53.5 million by 2020, strategies for sustainability are a priority.

It’s something the UAE government is acutely aware of. In 2011 the sAbu Dhabi Food Control Authority launched the UAE Food Security Project. Broken down into four distinct phases’ the project seeks to provide both short and long term solutions to improve the Emirates’ food security capabilities according to three key pillars: availability, affordability and accessibility.

The four stages of the project are: Phase 1 Covers a detailed quantitative analysis of the supply and demand for the main categories of food consumed in the UAE. It includes an analysis of the supply chain for each commodity and both top down and bottom up analyses of demand.

Phase 2 Provides short term recommendations for actions to improve food security, focusing in particular on the establishment of strategic reserves for each category.

Phase 3 Covers longer term recommendations for enhancing domestic production and improving supply chain security for imports.

Phase 4 Covers the management and governance framework for food security.

The success of Phases Two and Three depend largely upon the public sector encouraging private sector investment in sustainable initiatives. Such activities include improving waste water management for irrigation purposes (a number of new plants in Saudi Arabia are already addressing this issue) and engineering new technologies to counteract the region’s largely arid environment.

Advancements in hydrophobic sand – placing a layer under the topsoil can prevent water from escaping – promise to improve the GCC’s ability to produce its own food in coming years.

Another key focus is encouraging private companies to invest in international satellite facilities and silos. A year ago Al Ghurair Group, a key local food provider with plants already in the UAE, Sri Lanka, Sudan and Lebanon, began renting grain silos in Egypt. The move

PRO CHEF

“There needs to be a concerted commitment from the public sector to encourage the private sector to invest in Africa’s food markets.”

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seriously boosted their storage capacity.

Sameera Fernandez, Head of Corporate Affairs and Communications, Al Ghurair Investments claims that the company has “plans for further expansion as part of the food security strategy and the target is to have one and a half year’s food supply reserve for the UAE.” The initiative should be welcomed. Perhaps rather worryingly, Essa Al Ghurair, Chairman of Al Ghurair Resources, estimates the Emirates only has three months’ worth of food in storage, should it be needed.

Aside from strategic stockpiling, Al Darei advocates the GCC making use of its geographically blessed location and the easy-access trading corridor to Africa.

Though embroiled in many of its own security and development issues—food or otherwise—Africa is rich in sugar, tea, coffee, rice and other grains, making it a proverbial pantry for its Arab neighbours.

South Africa, Nigeria and Angola chart highest on the export leadership board. But despite African governments encouraging Middle Eastern countries to take from their lush terrain, there are a number of logistical problems in the way.

As Koskei notes, despite boasting a bountiful food supply, parts of Africa are “locked in a spectacular battle against hunger.” Corners of the continent are

struggling to feed themselves, let alone anyone else. The problem, amongst others, is one of infrastructure: poor transport networks, technical capabilities and processes are blighting the continent’s food security status. Quintin Gray, Agricultural Counsellor with the US Department of Agriculture, notes that although 95% of crops in Sub-Saharan Africa are rain fed, one third still go to waste due to postharvest-loses. This figure, Gray says, can be dramatically reduced by “improving the value chain and tackling the handling and distribution of food.”

Koskei would also like to see an overhaul of the African food security system and the creation of more free zones and other special economic zones to encourage international investment from countries such as the UAE. Projects such as KenInvest, an initiative by the Kenyan government, are working to make incoming business ventures as simple and seamless as possible.

With the Gulf still overwhelmingly dependent on imports, assisting its African neighbours’ food security strategies will prove a mutually beneficial endeavour.

But Al Darei notes that “there needs to be a concerted commitment from the public sector to encourage the private sector to invest in Africa’s food markets.”

Referring back to the global nature of the problem and that daunting 70% figure, Gray identifies five areas directly affecting food security and measures that should be adopted by governments worldwide.

His advice includes: incentivising a youthful agriculture workforce to stay on the farm, maximising production on arable land, investing in new technologies, exploring feasible and sustainable solutions to climate change-related issues and improving the value chain to reduce postharvest crop losses and waste.

The UN may have missed out on a poverty and hunger victory last year, but there is no time for despondency. With the next big food security milestone only 35 years away—a comparatively short time in the grand scheme of things—NGOs, governments, public and private sectors must rally together to revolutionise food security. In the meantime, the GCC still relies on its neighbours for dinner. For how long this can continue remains to be seen, but one thing is for sure: the region needs action, not just food for thought.

“My philosophy is built around quality ingredients, pure and simple.”

Pierre Gagnaire

*Voted the favorite by 512 international chefs with 2 or 3 Michelin stars for Le Chef magazine.

Three Michelin stars Chef Voted world’s greatest chef by his Michelin peers.*

Only the best ingredients inspire the world’s greatest chefs.

Excellence inspires the chef’s favorite, Pierre Gagnaire*.

Excellence, it’s not just our name, it’s our promise.

Distributed in: KSA: Arrow Food Distribution Co ; UAE: Greenhouse Foodstuff LLC. ; Kuwait: Massad Co W.L.L. ; Qatar: Fahed Foods ; Oman : Gulf Technical Trading Co. LLC ; Bahrain : Fine Foods ; Jordan: Waddan Foodstuffs Co. Ltd. ; Lebanon : Bocti Sal contactthechefs@elvir.fr

#elleetvirepro

PRO CHEF

H

aving begun his culinary journey in 2005 after graduating from the Institute of Hotel Management in Bangalore, Chef Pravish Shetty worked as a Commis 3 in Sloane’s all-day-dining restaurant at Grosvenor House Dubai. He soon ventured to the hotel’s award-winning restaurant Indego by Vineet after his talent, hard work and impeccable skills were recognised by Chef Vineet Bhatia himself.

Chef Shetty later progressed to Commis 1 at Al Murooj Rotana before joining Chef Bhatia again as a Sous Chef at Maharaja

by Vineet, Mövenpick Hotel Al Khobar, Saudi Arabia. It’s clear the world-class chef couldn’t get enough of him as he later rehired him as a Chef de Cuisine at Saffron Lounge by Vineet, Doha in Spring 2012 where he polished his skills and managed a high volume of à la carte covers.

In February 2015 Chef Shetty returned to the city where it all began: Dubai. However, his career has come a long way from his days as a Commis 3 as he became the Head Chef of Naya, a North Indian restaurant serving traditional and affordable streetstyle food in a five-star environment. “I’ve had the opportunity to work at five-star hotels and standalone restaurants, which has helped me shape a broader perspective of the industry. I’ve had wonderful training but I’m very excited to be able to step out and create my own food at Naya. We’re serving authentic North Indian Karamastyle cuisine, at great value in a luxury environment,” he said of his move.

The eggs factor:

Full circle Chef Pravish Shetty has worked with some of the industry’s finest chefs, who have helped him to hone is skills and work his way up from to Head Chef of Naya, Jumeirah Beach Hotel. His fridge is full of flavoursome staple ingredients and time-saving shortcuts.

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But what’s in his fridge?

“A Chef ’s commercial kitchen is bound to be a bit different compared to one he has at home. Being an avid cook, I love to stock my fridge up with everyday essential ingredients. When someone opens my home fridge, I wanted there to be an essence of spices and freshness. In terms of cooking, I have learnt a few sauces and gravies from my mother, which has been always handy to prepare for a quick meal.

In terms of ingredients, I tend to stick to fresh seasonal vegetables when cooking as it always improves a dish and makes a difference. I use eggs a lot in cooking to add some protein. However, to me, no meal is complete without some Indian sweets.”

Chef Shetty prefers his food to be bursting with flavour, “When it comes to cooking meats, I really like it when the seasoning is carried all the way through the meat. I guess that is the chef in me shining through. Therefore, a few marinated chicken

Atim Suyatim Executive Chef AFHM Hospitality - Dubai

R O F Y ONL S L A N O I S S E F PRO Utensils and uniforms for Chefs E xc l u s i ve l y d i s t r i b u te d i n UA E by R ES TO FA I R R AK L LC

R AS AL KHAIMAH | DUBAI | ABU DHABI

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PRO CHEF

“I have learnt a few sauces and gravies from my mother, which has been always handy to prepare for a quick meal.”

thighs and lamb racks are always sure to be in my fridge. They are great to have on hand already marinated, so you can just throw them on the grill or braised in sauce to have accompanied by rice or bread.”

Ordinary coffee won’t cut it for this chef as he explains, “Another items that you will find in my fridge is a particular coffee mix that is typically found in Northern Indian households. I don’t need a coffee machine, all I have to do is add a spoonful of the mixture to boiling milk and I am all set!”

“To wrap up, you can also always find a blend of rice and lentils already prepared in the fridge. This is great to put together a quick healthy breakfast like Dosa (pancakes) and Idlis (Steamed cakes).

Here’s a list of other ingredients that can be found in my fridge.”

What’s in my fridge...

• Chicken • White Pomfret fillets • Fresh Shrimps • Lamb rack • Fresh vegetables from local groceries • Paneer (Cottage cheese) • Cheese slices • Yoghurt • Fresh coconut • Eggs • Chilli sauce

• Soy sauce • Pickles (raw mango, lemon and tomato) • Jams and marmalade • Amul Butter • Fresh juices • Almarai Milk • Heinz Ketchup • Baskin Robins ice cream • Indian desserts • Some of my homemade sauces (the recipes are my secret!)

Shopping tips: The Deira Fish Market is the perfect place to visit if you are looking for quality seafood. Fresh seasonal produce is a great way to increase the nutritional value in meals as well and the local organic farms in the UAE are great for sourcing from.

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PRO CHEF

Whatever floats your…island?

The region has no shortage of impressive ‘world first’s, but the latest addition from the Burj Al Arab is really pushing the boat out.

The infamous Burj Al Arab is known for its extravagant decadence, but its most recent feat has wowed the region after it was announced that the hotel was bringing an ‘expansive outdoor luxury leisure concept’ spanning 10,000 square metres by ship from Finland.

The project, ‘North Deck’, is due to open to guests in the second quarter of 2016 and was developed by marine construction experts ADMARES who specialise in tailor-made ‘floating accommodations’ at a Finnish shipyard.

Robert Swade, Jumeirah Group’s Chief Operating Officer, said of the concept, “We are hugely excited about its arrival – North Deck is a true reflection of Dubai’s own ambition to provide the most outstanding experience for guests visiting and living in Dubai.”

Having left Finland and begun its journey to the emirate in early January, the North Deck is constructed from 5,000 tonnes of steel divided into six sections. When it arrives in Dubai this month, it will be lifted by crane onto 90 steel piles – each 914mm in diameter – in connection to the hotel and spreading like a fan 100 metres of the Arabian Gulf surrounding the hotel. Inside, guests will find 32 cabanas, 400 sun loungers, one

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fresh water pool measuring a spacious 612 square metres and a salt water pool measuring 828 square metres, along with a restaurant and bar.

The sail-shaped hotel has ensured that the construction causes minimal disruption to its guests – both on land and in the sea surrounding it. It is claimed that, if anything, the mass of steel poles will attract ‘undersea ecosystems’ that are known to cluster around them.

Anthony McHale, the General Manager of Burj Al Arab, explained, “North Deck is a true reflection of Dubai’s own ambition to provide the most outstanding experience for guests visiting and living in Dubai.”

Ambitious is the perfect way to sum up both the island-shipping project and the region as a whole and though a tad on the excessive side (dare we say), the development does show the levels of innovation that are increasingly being seen in the region. However, with the North Deck being constructed externally, this could pose as the perfect opportunity for regional construction firms to broaden their horizons and discover ways to make sure that the next 5,000 tonne luxury island leisure concept is built a little closer to home…

‫‪mastiha & fig‬‬ ‫‪Precious products of the Aegean‬‬

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‫منتجات قيمة وفريدة‬ ‫وفريدة ﻭﻑﺭﻱﺩﺓ‬ ‫ﻡﻥﺕﺝﺍﺕ ﻕﻱﻡﺓ‬ ‫منتجات قيمة‬

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‫قامت ثالث مؤسسات تعاونية هي ‪( Chios Mastiha Growers Association‬جمعية‬ ‫مزارعي المصطكي في خيوس) و‪( Agricultural Cooperative of Kimi‬جمعية كيمي‬ ‫قامت ثالث مؤسسات تعاونية هي ‪( Chios Mastiha Growers Association‬جمعية‬ ‫التعاونية الزراعية) و‪ Mediterra S.A.‬بتوحيد جهودها وطاقاتها ومواردها الديناميكية بهدف‬ ‫مزارعي المصطكي في خيوس) و‪( Agricultural Cooperative of Kimi‬جمعية كيمي‬ ‫الترويج لمنتجاتها القيمة الشهيرة‪ Chios Mastiha :‬و‪.Kimi Figs‬‬ ‫التعاونية الزراعية) و‪ Mediterra S.A.‬بتوحيد جهودها وطاقاتها ومواردها الديناميكية بهدف‬ ‫على مدار التاريخ وهي تنتج منتجات تجمع بين الجودة والنكهة الذكية‪،‬‬ ‫الترويج لمنتجاتها القيمة الشهيرة‪ Chios Mastiha :‬و‪.Kimi Figs‬‬ ‫كما أنها تحظى بحب منتجيها ورعايتهم‪.‬‬ ‫على مدار التاريخ وهي تنتج منتجات تجمع بين الجودة والنكهة الذكية‪،‬‬ ‫كما أنها تحظى بحب منتجيها ورعايتهم‪.‬‬

‫‪GI‬‬

‫الحدث ممول تمويالً مشتر ًكا من قبل اليونان واالتحاد األوروبي‬ ‫الحدث ممول تمويالً مشتر ًكا من قبل اليونان واالتحاد األوروبي‬

‫‪www.mastiha-fig.eu‬‬