The UAE provides sustainable food for the first time in the history of the COP 28 conference

Weather of Arabia - Maryam bint Mohammed Al Muhairi , Minister of Climate Change and Environment in the UAE and responsible for the food systems file at the COP28 Conference of the Parties, called on companies selling and supplying food and beverages to provide “sustainable, climate- and environmentally responsible catering services” on a large scale, before the COP is held. COP28 expected in the UAE on November 30.

A four-day workshop was held, with the aim of building positive momentum and stimulating the adoption of climate-responsible catering services, and enhancing the success of their adoption by food and beverage sellers and suppliers at the COP28 Conference of the Parties scheduled to be held in Expo City Dubai.

This new step represents the first of its kind in the history of the Conference of the Parties, as food services are provided to participants according to sustainable, climate- and environmentally responsible systems. This step reinforces sustainability guidelines that can continue after the end of the conference.

The efforts of the Ministry of Climate Change and Environment in the UAE and the COP28 Conference of the Parties

The Ministry of Climate Change and Environment and the COP28 Conference of the Parties seek to develop partnerships with institutions and individuals who have a commitment to the sustainability principles related to the COP28 Conference , with the aim of supporting sustainable efforts for change, and this support is not limited to the UAE only, but also extends to a global level.

During the workshop, Maryam Al Muhairi expressed her ministry’s vision for the COP28 Conference of the Parties , as it aims to provide participating delegations with a comprehensive understanding of the climate challenges facing the world.

Al Muhairi stresses the importance of the close connection between food systems and the natural environment, and explains that this decision aims to ensure the provision of climate-responsible food and catering services at the conference site, to confirm the UAE’s commitment to food systems, agriculture and climate action.

She says this new approach, a first for the COPs, builds on the sustainable catering strategy developed specifically for COP28 , which aims to highlight the potential benefits and lasting impact that adopting a climate-responsible menu can have.

The Sustainable Catering Strategy seeks to explore the possibility of expanding the provision of sustainable food and beverages, and calls on the UAE Ministry of Climate Change and Environment and COP28 to seek food and beverage partners who share this vision.

Catering services at COP 28

The distinctive strategy, which had not been previously implemented in any of the previous Conferences of the Parties, included a commitment to provide two-thirds of the menu with vegetables and plants, and to reduce the carbon footprint of the foods served, with a focus on water density, nutrition, food portion sizes, and reducing waste, in addition to striving to ensure fair prices. .

Regarding the topic, Maryam Al Muhairi said:

“Our design to modernize catering services for delegations participating in the Conference of the Parties reflects the vision of sustainability that we follow in all sectors, especially in the field of food systems. We want to embody the UAE’s commitment to all aspects of the entire Conference of the Parties in the best possible ways.”

The trend of providing food services in a climate- and environmentally responsible manner embodies the true spirit of the COP28 Conference of the Parties, and reflects the UAE’s desire to take advantage of all available means to promote rapid progress in the field of climate action.

The UAE Minister of Climate Change and Environment concluded her speech by saying:

“The program will need broad participation from catering providers at this event, but we are confident that there is the will to achieve this, as the food must be delicious and appetizing when eaten, and we will work hard to ensure that this concept is communicated in a way that enriches and attracts attendees, as both aspects are essential to achieving The change required.”

A collaboration between chefs and experts at COP28

The four-day workshop was held at the International Center for Culinary Arts (ICCA) in Dubai with the participation of high-level local and international chefs, especially from the Chefs Manifesto network, which formed a special two-day session within the workshop. This workshop was achieved through the development of dishes. And choosing the right ingredients to support the sustainable implementation of those foods during the event.

Another goal of the workshop was also achieved, which was to bring together partner organizations such as the SDG2 Advocacy Hub, which supports the second goal of the Sustainable Development Goals, along with the National Initiative to Reduce Food Waste and Loss “Nima” and the “International Center for Biosaline Agriculture (ICBA).” , with culinary and sustainability specialists from the Chefs Manifesto network and others.

During another session at the SEE Institute in Dubai , the workshop included talks and panel discussions that included the participation of local food producers, scientists, nutrition and sustainability experts , and the COP28 team. This session was organized with the aim of highlighting the ways in which sustainable food can be presented to a major event such as a conference. Parties, taking into account considerations including ensuring that food is available at affordable prices, healthy, delicious and environmentally friendly.

The workshop was designed to reach a wide audience through the social media platforms of the Ministry of Climate Change and Environment and the COP28 Conference of the Parties , with the aim of communicating with the target audience more broadly and effectively raising awareness about providing sustainable food, so as to include all categories of participants, including visitors to the conference and those interested in the subject alike. whether.

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Sources:

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