Fresh produce grown at the world’s largest vertical farm will be served to millions at Expo 2020 Dubai as part of a collaboration with Emirates Flight Catering (EKFC).
EKFC’s 130,000 square foot farm, located next door to the Expo 2020 site in Dubai South, will produce 2,700 kilos of herbicide- and pesticide-free leafy greens every day, using 99 percent less water than outdoor fields.
Gillian Hamburger, senior vice president – programming at Expo 2020 Dubai, said:
“With 50 million meals expected to be served during Expo 2020, both quality and sustainability are crucial to our aim of creating an exceptional – and delicious – World Expo, while also contributing to a more sustainable future for us all.”
EKFC is set to launch a series of F&B locations across the Expo site’s three Thematic Districts. Its fine dining restaurants will feature rotating menus and a monthly star chef from its extensive network; while Grains and Greens will offer gourmet sandwiches, bowl creations and sharing platters. Meanwhile, La Patisserie will provide sweet treats and coffee in an elegant atmosphere; and Deli2Go will serve simple and fresh bites that can be enjoyed on the move.
The tie-up, which will showcase the future of sustainable gastronomy, will also introduce visitors to the up-and-coming cuisines at Expo Culinary Experience restaurants. Operated by EKFC, the eateries will embrace authentic recipes from participating countries – enabling diners to sample global flavours, ingredients and foodstuffs they may have never considered before stepping through the Expo 2020 gates.
Saeed Mohammed, chief executive officer of Emirates Flight Catering, said: “Our ‘farm to fork’ concept not only secures our own supply chain of locally-sourced, fresh vegetables, but it significantly reduces our environmental footprint as well. We are delighted to collaborate with Expo 2020 to provide millions of visitors with a truly memorable gastronomical experience.”
Every F&B vendor that collaborates with Expo 2020 must sign the Food Ethos – a document designed to push forward sustainability and wellness through local sourcing, use of organic produce and environmentally-conscious packaging.
It also promotes affordability and sets standards for accessibility by encouraging vendors to account for allergies and intolerances.
And F&B providers are being encouraged to meet more ambitious targets in areas such as food and packaging waste.
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