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July 9, 2025

Dine Local – Emirati Chefs Put Sustainability and Heritage on the Menu

CulinaryDine Local - Emirati Chefs Put Sustainability and Heritage on the Menu

By Noura Al Hammadi | The Harbinger Press l

In the heart of the United Arab Emirates, a quiet culinary revolution is unfolding—one rooted in tradition, but with its eyes set firmly on the future. Across the Emirates, a new wave of chefs is redefining Emirati cuisine by blending time-honored recipes with modern, sustainable practices. The goal? To preserve cultural heritage while protecting the environment and supporting local communities.

This “dine local” movement is not just about what’s on the plate—it’s about where it comes from, how it’s made, and the legacy it leaves behind.

Rooted in the Land

Among the pioneers of this flavorful transformation is Chef Khaled Al Saadi, a champion of local sourcing and indigenous ingredients. In his Dubai-based kitchen, dishes begin in the desert and along the coast. Instead of imported fare, Khaled relies on locally foraged herbs, sustainably caught Arabian Gulf seafood, and age-old spice blends passed down through generations.

“We have everything we need here,” Khaled says. “When we use what the land provides, we respect our history and reduce our footprint.” His menus not only pay homage to traditional Emirati flavors but also promote biodiversity and seasonality—two pillars of environmental sustainability.

Waste Not, Want More

Equally committed is Chef Amina Al Nuaimi, a culinary innovator who has gained recognition for her zero-waste approach. At her Abu Dhabi pop-up concept, every part of every ingredient is honored. Fish heads become broths. Date seeds are ground for seasoning. Even vegetable scraps find second life through pickling or fermentation.

“We throw away too much,” Amina explains. “But our ancestors didn’t waste. They preserved, reused, and respected every bite.”

Her workshops and public cooking demos have sparked conversations around food waste and sustainability, especially among younger Emiratis eager to reconnect with traditional knowledge in a modern context.

Hospitality with a Conscience

The commitment to eco-conscious dining extends beyond the kitchen. Sheikha Farah Al Qassimi, restaurateur and environmental advocate, has transformed her Sharjah-based eatery into a model of green hospitality. From biodegradable takeaway containers to incentivizing diners to bring reusable bags and utensils, her approach redefines what it means to eat out responsibly.

“Being environmentally conscious is a form of hospitality,” she says. “It’s about caring—for the guest, the environment, and the generations to come.”

Seasonal Tables, Sustainable Futures

Climate change and rising food insecurity have added urgency to the movement. In response, chefs like Chef Omar Al Muhairi are embracing the rhythm of the seasons. His restaurant’s menu shifts monthly, based on what’s available from local organic farms, many of which rely on sustainable desert agriculture techniques like hydroponics and aquaponics.

By collaborating directly with farmers in the Al Ain and Liwa regions, Omar ensures that his dishes support local ecosystems and rural economies. “When we eat with the seasons, we eat with intention,” he says.

More Than a Meal

This growing culinary consciousness is drawing attention from international food circles, sustainability advocates, and cultural historians alike. Emirati chefs are proving that mindful dining doesn’t have to mean sacrificing flavor—or tradition. Instead, it’s an invitation to experience heritage in a fresh, thoughtful way.

“Food tells our story,” says Amina. “And when we cook sustainably, we ensure that story continues.”

In the UAE, “dining local” is no longer just a trend—it’s a philosophy. It honors the past, addresses the challenges of the present, and nourishes a more resilient, connected future.


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