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.’