Sustainability seems to be everywhere these days, but have you thought about how it’s making its way into your cup? Turns out UAE bartenders are already ahead of the game at the 3rd Annual Sustainable Bartending Competition.
The Climate Whine
Would you eat lab-grown meat? What happens to a culture, an economy, and tradition when an entire food group is fundamentally altered? We’re exploring cultivated meats to see if it could be a sustainable food solution.
Healthy topsoil is keeping our world fed. Yet, Earth’s most crucial substrate is in dire need of help; enter Goumbook’s MENA Regenerative Agriculture Venture Programme, an initiative empowering research and solutions. We spoke with Lara Hussein and Omaima Marhane about their experience participating in past years to learn more about why we should all be…
In Alsace, France, a husband and wife winemaking team is adapting to climate change and preserving the land. Julien and Sophie Schaal use organic and biodynamic methods to meet the shifting agricultural needs of a changing world.
As temperatures rise and energy needs increase, farmers look to solar panels as an innovative agricultural solution.
Around the world, the food and beverage industry is adapting to Earth’s changing climate. As our planet heats up, supply chains shift, resources decline, and some of our most beloved traditions are in danger of slipping away. We spoke to Supercritical CEO Matt Bird to learn more about their recent foray into decarbonizing the spirit…
Omar Shihab, founder of BOCA, never intended to start a sustainable restaurant. Twelve years later, he talks regenerative hospitality, sourcing local produce, and developing a sustainable dining handbook that he hopes will change the industry.
In the Hajjar mountains of the UAE, artist and chef Moza Almatrooshi is connecting people, food, and place at her cafeteria, championing a new way of interacting with a meal: an approach she calls ‘landscape to table.’
