It’s encouraging to see restaurants and hotels across the region revamping their menus with a focus on sustainable produce. From seafood that’s sustainably sourced to foie gras that’s responsibly reared, there’s positive movement in the right direction. Although, disappointingly, items like hammour still feature on far too many menus, at least diners and shoppers have the information to become more proactive about their personal choices.
Across all 26 Mövenpick Hotels & Resorts in the Middle East ‘Go Healthy’ menus have been rolled out based on seasonal ingredients from quality local suppliers.
At all Mövenpick properties in Dubai, endangered species of king fish and hammour are no longer available, while in Mövenpick hotels in Doha prawns are off the menu during the June to August breeding season. In Doha you’ll also find 40 per cent of the menu ingredients are sourced locally and highlighted in dishes like the grouper served with rocket salad and pomegranate essence. This culinary consciousness embraces all aspects of healthy eating, especially at Mövenpick Hotels & Residences Bur Dubai where butter and cream are never used in dishes. Fatty proteins such as duck are off the menu and the cornerstones of the hotel’s Go Healthy menu are chicken and turkey, lean cuts of beef, and other fat-burning ingredients known to have health benefits such as green tea, yoghurt, wholegrain cereal and sardines.
Another major hospitality chain getting on board is Hyatt Hotels who’ve introduced the Emirates Wildlife Society-World Wildlife Foundation’s (EWS-WWF) campaign – Choose Wisely – across their restaurants in the UAE. The restaurants in the Park Hyatt Dubai, Grand Hyatt Dubai, Hyatt Regency Dubai, Park Hyatt Abu Dhabi and Hyatt Capital Gate Abu Dhabi have created dishes only using sustainable local fish as defined by the Choose Wisely consumer guide.
INFO: www.moevenpick-hotels.com, www.hyatt.com.