The bio garden in our JA Jebel Ali Golf Resort was featured in the June 2014 edition of Gulf Gourmet. Find out more about our sustainability and bio-gardening efforts!
The Restaurant Associates at Harvard Business School wants to develop environmental best practices for its dining locations. It will be working with sustainability consultants over the next two months to review current practices and identify ways to reduce its carbon footprint, such as assessing the sustainability of its supply chain and implementing best practices for addressing environmental impacts. Some initiatives being highlighted include using local and organic ingredients, fair trade certified coffee, seafood approved by the Monterey Bay Aquarium, and compostable disposables.
Create More Eco Friendly F&B Menus Final PptMrooksby
Here are a few questions from the audience:
Q: What are some tips for sourcing local and seasonal ingredients on a budget?
A: Here are some tips for sourcing local and seasonal ingredients on a budget:
- Develop relationships with local farmers and suppliers. Get to know what's in season when so you can plan menus and take advantage of seasonal abundance when prices are lower.
- Consider smaller portion sizes if using pricier local ingredients. You can offer variety while controlling costs.
- Look for in-season produce that stores well like winter squash, carrots, cabbage. These will be less expensive than out-of-season or imported foods.
- Get creative with less expensive proteins like
NACE presentation - Sustainable catering one bite at a timeMark Lopez
Sustainable Catering – ONE BITE AT A TIME
Do you normally eat pesticides, antibiotics, and growth hormones as part of your daily diet? Would you feed them to your family? Sustainable Catering…It’s the right thing to do, but how? And how do you do it profitably? Join me on a 3 course meal of Sustainability, one bite at a time.
Farmers and fisherman all know fresh is best! Buying local helps the community and tastes so much better, and your clients will agree!
You will learn:
• A strategy for becoming Sustainable, one bite at a time. Learn our strategy of 10% more than the year before.
• Food Miles, how far does your food travel on its journey from farm to fork? Why buying local and in season is better for you and the economy.
• Sustainable Seafood – State of emergency, how to stay informed, how to purchase sustainably, and how to avoid the fish on the DANGER LIST
Bio –
Mark Lopez, President of Crave Catering and Founding Member of the Sustainable Catering Association, has been in the food business for most of his life. (In fact, he began planning and cooking meals when he was 8!) At 21, he worked for James Beard Award Recipient Mark Miller at the acclaimed Coyote Café.
His love for food and passion for the environment inspired him to move to Portland, Oregon in 1997 and open a restaurant, expanding it into a full-service catering business. He and his family live on a 2-acre farm where they produce organics for his catering business.
Mark Lopez
Crave Catering
1324 SE 8th Ave.
Portland, OR 97214
503-490-6275 cell
503-224-0370
www.cravepdx,com
This document provides information about conservation projects and partnerships in Louisiana. It discusses the restoration of wetland habitat on the banks of the Red River through the Agricultural Conservation Easement Program. This involved enrolling 410 acres of pastureland owned by Ned Henry Jr. into wetland easements and planting trees to create wildlife habitat. It also features a column about Phillip Sneed, a cattle farmer in Sabine Parish who uses soil testing and conservation practices like fertilizing and planting clover to maintain healthy soils and support his bermudagrass pastures.
Elephant Hill Estate & Winery in Hawke's Bay, New Zealand has implemented extensive sustainability practices in its viticulture and winery operations. This includes a cutting-edge wastewater treatment system that recycles 98% of water for landscape irrigation. The winery also engages in dry farming techniques, uses predatory insects and birds to control pests naturally, and aims to reduce herbicide use. As a result of these innovations, Elephant Hill won the Massey University Discovery Award at the Balance Farm Environment Awards for its responsible approach to resource management.
This document discusses sustainable cooking and its importance. It introduces the topic and explains some of the issues with the current unsustainable food system, such as its dependence on oil and impacts on soil, water, and future food security. It then discusses several aspects of sustainable cooking, including why sustainability is important due to factors like population growth, resource depletion, and legislation. It provides Hilton's strategic approach to sustainability through their LightStay measurement system and goals to reduce impacts. Finally, it discusses several specific ways chefs and the food industry can promote sustainability, such as through local sourcing, reducing waste and carbon footprint, and energy conservation techniques.
Altius Farms grows leafy greens locally in Colorado year-round using vertical tower garden technology that uses 10% of the water and space of conventional farming while delivering 10 times the yield. Their flagship location will be a 17,640 square foot greenhouse in Denver that will produce 160,000 pounds of greens annually for Denver's 500+ restaurants using 926 tower gardens. Their business model focuses on direct sales to restaurants with the goal of reaching profitability in the first year of operations through sales of 700 towers.
The Restaurant Associates at Harvard Business School wants to develop environmental best practices for its dining locations. It will be working with sustainability consultants over the next two months to review current practices and identify ways to reduce its carbon footprint, such as assessing the sustainability of its supply chain and implementing best practices for addressing environmental impacts. Some initiatives being highlighted include using local and organic ingredients, fair trade certified coffee, seafood approved by the Monterey Bay Aquarium, and compostable disposables.
Create More Eco Friendly F&B Menus Final PptMrooksby
Here are a few questions from the audience:
Q: What are some tips for sourcing local and seasonal ingredients on a budget?
A: Here are some tips for sourcing local and seasonal ingredients on a budget:
- Develop relationships with local farmers and suppliers. Get to know what's in season when so you can plan menus and take advantage of seasonal abundance when prices are lower.
- Consider smaller portion sizes if using pricier local ingredients. You can offer variety while controlling costs.
- Look for in-season produce that stores well like winter squash, carrots, cabbage. These will be less expensive than out-of-season or imported foods.
- Get creative with less expensive proteins like
NACE presentation - Sustainable catering one bite at a timeMark Lopez
Sustainable Catering – ONE BITE AT A TIME
Do you normally eat pesticides, antibiotics, and growth hormones as part of your daily diet? Would you feed them to your family? Sustainable Catering…It’s the right thing to do, but how? And how do you do it profitably? Join me on a 3 course meal of Sustainability, one bite at a time.
Farmers and fisherman all know fresh is best! Buying local helps the community and tastes so much better, and your clients will agree!
You will learn:
• A strategy for becoming Sustainable, one bite at a time. Learn our strategy of 10% more than the year before.
• Food Miles, how far does your food travel on its journey from farm to fork? Why buying local and in season is better for you and the economy.
• Sustainable Seafood – State of emergency, how to stay informed, how to purchase sustainably, and how to avoid the fish on the DANGER LIST
Bio –
Mark Lopez, President of Crave Catering and Founding Member of the Sustainable Catering Association, has been in the food business for most of his life. (In fact, he began planning and cooking meals when he was 8!) At 21, he worked for James Beard Award Recipient Mark Miller at the acclaimed Coyote Café.
His love for food and passion for the environment inspired him to move to Portland, Oregon in 1997 and open a restaurant, expanding it into a full-service catering business. He and his family live on a 2-acre farm where they produce organics for his catering business.
Mark Lopez
Crave Catering
1324 SE 8th Ave.
Portland, OR 97214
503-490-6275 cell
503-224-0370
www.cravepdx,com
This document provides information about conservation projects and partnerships in Louisiana. It discusses the restoration of wetland habitat on the banks of the Red River through the Agricultural Conservation Easement Program. This involved enrolling 410 acres of pastureland owned by Ned Henry Jr. into wetland easements and planting trees to create wildlife habitat. It also features a column about Phillip Sneed, a cattle farmer in Sabine Parish who uses soil testing and conservation practices like fertilizing and planting clover to maintain healthy soils and support his bermudagrass pastures.
Elephant Hill Estate & Winery in Hawke's Bay, New Zealand has implemented extensive sustainability practices in its viticulture and winery operations. This includes a cutting-edge wastewater treatment system that recycles 98% of water for landscape irrigation. The winery also engages in dry farming techniques, uses predatory insects and birds to control pests naturally, and aims to reduce herbicide use. As a result of these innovations, Elephant Hill won the Massey University Discovery Award at the Balance Farm Environment Awards for its responsible approach to resource management.
This document discusses sustainable cooking and its importance. It introduces the topic and explains some of the issues with the current unsustainable food system, such as its dependence on oil and impacts on soil, water, and future food security. It then discusses several aspects of sustainable cooking, including why sustainability is important due to factors like population growth, resource depletion, and legislation. It provides Hilton's strategic approach to sustainability through their LightStay measurement system and goals to reduce impacts. Finally, it discusses several specific ways chefs and the food industry can promote sustainability, such as through local sourcing, reducing waste and carbon footprint, and energy conservation techniques.
Altius Farms grows leafy greens locally in Colorado year-round using vertical tower garden technology that uses 10% of the water and space of conventional farming while delivering 10 times the yield. Their flagship location will be a 17,640 square foot greenhouse in Denver that will produce 160,000 pounds of greens annually for Denver's 500+ restaurants using 926 tower gardens. Their business model focuses on direct sales to restaurants with the goal of reaching profitability in the first year of operations through sales of 700 towers.
Richmond International Raceway has launched a new food rescue and composting program in partnership with Sustainable America and NOPE to reduce food waste from race weekends. Uneaten food will be donated to local soup kitchens and food scraps will be composted instead of sent to landfills. The goal is to educate fans on more sustainable practices like choosing appropriate portion sizes, sharing excess food, and composting food scraps that can be done at home.
Local food travels an average of 45 miles compared to non-local food which travels 1,500 miles. Eating local food supports local farmers, cuts back on food miles to be fresher and taste better, while being less expensive. However, producing only local food faces challenges of not being able to produce enough, difficulties processing locally, weather effects, and adjusting diets. Initiatives like local food challenges, community gardens, and farmers markets aim to increase local food availability.
The golf course case study is seeing steady improvements. The fairways and greens are looking healthy thanks to a new fertigation system installed six weeks ago. The superintendent, Jeff Wagner, has turned the course around from a nematode infestation using a simple program of organic inoculants, humates, and weekly applications of urea and ammonium sulfate via fertigation. This has created a beautiful course while using minimal resources. Two new municipal golf course case studies in Virginia Beach and Palm Desert will also trial this sustainable program.
Café Soleil sources over 80% of its ingredients from local Wisconsin farms within 57 miles to reduce its carbon footprint. This local sourcing represents a 97% reduction in carbon dioxide emissions compared to the average US food travel of 1,750 miles. The café also engages in composting, recycling, and uses eco-friendly disposables and lighting to further reduce its environmental impact.
Mason Dining has undertaken numerous sustainability efforts since late 2011, including expanding sustainability staff, implementing a biofuel program to convert used cooking oil to power, eliminating plastic straws and styrofoam containers, using local food tags, going trayless in cafeterias, installing smart utensil dispensers, and launching farmer's markets and a reusable container program. Data collection tools like LeanPath and SMART have also been adopted to measure waste reduction. A pilot program is underway to certify seafood as sustainable, and hydroponic gardens have been installed on site to grow fresh herbs.
This document summarizes the agenda and presentations from the 12th Annual Ronald C. Baird Sea Grant Science Symposium on the future of shellfish in Rhode Island. The agenda included introductions, challenges of selling local shellfish, how Foley Fish Markets sources and sells shellfish, and what qualities they look for in shellfish vendors. Foley Fish is a multi-generational seafood processor and distributor that sources shellfish varieties from New England and sells to customers in 40 US states, Bermuda and the Caribbean. They evaluate vendors based on harvest areas, product quality and availability. Successful vendors operate shellfish farms as businesses, communicate regularly, and differentiate their products.
This document proposes that restaurants can play a key role in reversing climate change by funding regenerative agricultural practices that build healthy soil and sequester carbon. It notes that half of global greenhouse gas emissions come from the food system. Some restaurants have already begun offsetting their emissions by sending a few cents per diner to support carbon farming projects. With funding from the large restaurant industry, many more farmers could implement carbon farming practices at scale to draw down atmospheric carbon through soil health. The document advocates for closing the funding loop to allow capital from the food system to drive the transition from conventional to regenerative agriculture.
This document discusses Marvin Gilmour and his property along the Marys River in Oregon. It summarizes Marvin leading numerous field trips and workshops over many years to teach people about the native plants and wildlife on his land. It also mentions him generously sharing his knowledge, time, and the bounty of plants harvested from his property with others.
Rice breeder Dr. Glenn Gregorio is developing salt tolerant rice varieties to help farmers in India, Bangladesh, Burma and parts of Africa whose lands are increasingly affected by sea water intrusion due to climate change and rising sea levels. Salt tolerant rice could help poor farmers whose marginal lands suffer most from the effects of salinity maintain their livelihoods growing rice. Developing rice varieties that can withstand multiple climate stresses simultaneously, like salinity combined with drought or nutrient deficiencies, presents challenges. But new plant breeding technologies may help create rice perfectly adapted to each location's unique combination of stresses.
Adam Foster introduces himself as the co-owner of RSI Green Energy Network and Food Oasis Urban Farmers. He has experience with hydroponics, aquaponics, and growing food for his family. RSI Green Energy Network is proposing a community-based plan to increase produce output and consumption through urban agriculture projects. This would create jobs, educate communities, and reduce transportation costs and carbon emissions. The proposal requests funding to start the "Project Genesis" initiative, which would address issues like food deserts through establishing self-sustaining urban farms.
Transforming dahod-climate change mitigation -indigenous people , 2016-compre...Kirit Shelat
This document summarizes community-led natural resource management interventions in tribal regions of western India to ensure food security and effective climate change mitigation. It describes how interventions such as water harvesting, watershed management, agriculture and horticulture development, dairy development, biogas plants, solar energy initiatives, agroforestry, and infrastructure development transformed the remote tribal district of Dahod in Gujarat from one of the poorest districts to one with increased irrigation, crop yields, incomes, food security, and reduced migration. Key impacts included 1.47 lakh acres brought under irrigation, 6.8 crore plants planted, over 4 lakh families covered across programs, and transformation of livelihoods and living standards for tribal
GloryBee reported on its sustainability efforts in 2015, highlighting that it increased Fair Trade and organic products purchased by 61% and 31% respectively. It also reported reducing water and energy usage per pound of product sold. GloryBee diverted 94% of its waste from landfills through composting and recycling programs. The company aims to continue improving its sustainable practices through initiatives like expanding solar power and increasing Fair Trade product sourcing.
Regal Springs is a family-owned tilapia farming business that operates sustainably by integrating social and environmental stewardship into its practices. It owns farms in Indonesia, Honduras, and Mexico that use floating cages in freshwater lakes. Regal Springs is vertically integrated and ensures the traceability, quality, and taste of its premium tilapia product. It is committed to building communities and has various social programs to support education, health, culture and infrastructure where it operates.
2018 Open Space Conference - The Importance of Working Lands in a Changing WorldOpenSpaceCouncil
*Please note that animations in this presentations are not visible when viewed through Slideshare.
- Kara Heckert, California State Director, American Farmland Trust
- Karen Ross, Secretary, California Department of Food and Agriculture
- Jamison Watts, Executive Director, Marin Agricultural Land Trust
- Loren Poncia, Owner and Producer, Stemple Creek Ranch
These panelists spoke at the 2018 Open Space Conference - Conservation in a Time of Change - on May 10, 2018 at the Craneway Pavilion in Richmond, CA. More info on the website: http://openspacecouncil.org/community-events/conference/
This document provides an overview of a proposed business called SEED Center Sustainability Education and Environmental Design with Confluence Permaculture Forest and Farm, Cabins, and Café at Lotus Lake. The business aims to serve local and regenerative living through sustainability education programs, organic food production, low-carbon recreation and tourism using income streams from a permaculture forest and farm, cabins, and café located on a 60 acre property including a fishing lake. The target markets include students, professionals interested in sustainability skills, fishermen, families seeking green cabins and dining, and those interested in local and reduced carbon travel options.
This document provides information about local sustainable food markets and options for buying local food in the South Bend, Indiana area. It defines local food and provides tips for buying local on a budget. Specific markets and farms mentioned include the Purple Porch Co-op, Monroe Park Food Co-op, South Bend Farmer's Market, Maple City Market, Goshen Farmer's Market, Rise Up Farms, and Unity Gardens. The markets provide local and organic produce while supporting the local economy. Unity Gardens also allows community members to garden and receive free produce.
This document provides a guide for starting an organic self-reliance garden on Hawaii Island. It discusses the benefits of homegrown food such as improved taste, nutrition, food security, and reduced carbon footprint. Common obstacles to home gardening like lack of time, knowledge, and suitable land are addressed. The guide distinguishes between short-lived temperate vegetable crops and long-lived tropical perennial crops. It provides resources for seeds, plant materials, and further information.
Fresh Nature Foods, the global leader in Green Chickpea product innovation. As a small family in the Pacific Northwest, Fresh Nature is proud to offer fresh picked green chickpea products for foodservice, own brand & retail.
Points South operates tours of Southern India that promote responsible tourism by advising clients to stay at environmentally friendly properties selected by them. Many of the hotels and homestays they work with have strong environmental policies, such as organic farms that provide produce for restaurants and the use of solar power and bio-digesters. They also employ local people and purchase local produce to support the local economy.
New in #TheSpa at our #JApalmtreecourt : Futur Lab! Come and experience Futur Lab's Hyaluronic Acid Fluid or the 3Tox Fluid developed to deeply moisturize the skin and give it a “botox-like” lifting-effect. Find out more: http://bit.ly/NyC44L
Social Media in Action - JA Resorts & HotelsIconsulthotels
Iconsulthotels represented JA Resorts & Hotels at the 2013 Digital & Social Marketing Summit, which took place on 20th March 2013 at the Jumeirah Creekside Hotel in Dubai.
The short presentation focused on JA's 'social' journey over the past 2 years.
Find out more about JA Resorts & Hotels: http://www.jaresortshotels.com/
Find out more about Iconsulthotels: http://www.iconsulthotels.com/
Richmond International Raceway has launched a new food rescue and composting program in partnership with Sustainable America and NOPE to reduce food waste from race weekends. Uneaten food will be donated to local soup kitchens and food scraps will be composted instead of sent to landfills. The goal is to educate fans on more sustainable practices like choosing appropriate portion sizes, sharing excess food, and composting food scraps that can be done at home.
Local food travels an average of 45 miles compared to non-local food which travels 1,500 miles. Eating local food supports local farmers, cuts back on food miles to be fresher and taste better, while being less expensive. However, producing only local food faces challenges of not being able to produce enough, difficulties processing locally, weather effects, and adjusting diets. Initiatives like local food challenges, community gardens, and farmers markets aim to increase local food availability.
The golf course case study is seeing steady improvements. The fairways and greens are looking healthy thanks to a new fertigation system installed six weeks ago. The superintendent, Jeff Wagner, has turned the course around from a nematode infestation using a simple program of organic inoculants, humates, and weekly applications of urea and ammonium sulfate via fertigation. This has created a beautiful course while using minimal resources. Two new municipal golf course case studies in Virginia Beach and Palm Desert will also trial this sustainable program.
Café Soleil sources over 80% of its ingredients from local Wisconsin farms within 57 miles to reduce its carbon footprint. This local sourcing represents a 97% reduction in carbon dioxide emissions compared to the average US food travel of 1,750 miles. The café also engages in composting, recycling, and uses eco-friendly disposables and lighting to further reduce its environmental impact.
Mason Dining has undertaken numerous sustainability efforts since late 2011, including expanding sustainability staff, implementing a biofuel program to convert used cooking oil to power, eliminating plastic straws and styrofoam containers, using local food tags, going trayless in cafeterias, installing smart utensil dispensers, and launching farmer's markets and a reusable container program. Data collection tools like LeanPath and SMART have also been adopted to measure waste reduction. A pilot program is underway to certify seafood as sustainable, and hydroponic gardens have been installed on site to grow fresh herbs.
This document summarizes the agenda and presentations from the 12th Annual Ronald C. Baird Sea Grant Science Symposium on the future of shellfish in Rhode Island. The agenda included introductions, challenges of selling local shellfish, how Foley Fish Markets sources and sells shellfish, and what qualities they look for in shellfish vendors. Foley Fish is a multi-generational seafood processor and distributor that sources shellfish varieties from New England and sells to customers in 40 US states, Bermuda and the Caribbean. They evaluate vendors based on harvest areas, product quality and availability. Successful vendors operate shellfish farms as businesses, communicate regularly, and differentiate their products.
This document proposes that restaurants can play a key role in reversing climate change by funding regenerative agricultural practices that build healthy soil and sequester carbon. It notes that half of global greenhouse gas emissions come from the food system. Some restaurants have already begun offsetting their emissions by sending a few cents per diner to support carbon farming projects. With funding from the large restaurant industry, many more farmers could implement carbon farming practices at scale to draw down atmospheric carbon through soil health. The document advocates for closing the funding loop to allow capital from the food system to drive the transition from conventional to regenerative agriculture.
This document discusses Marvin Gilmour and his property along the Marys River in Oregon. It summarizes Marvin leading numerous field trips and workshops over many years to teach people about the native plants and wildlife on his land. It also mentions him generously sharing his knowledge, time, and the bounty of plants harvested from his property with others.
Rice breeder Dr. Glenn Gregorio is developing salt tolerant rice varieties to help farmers in India, Bangladesh, Burma and parts of Africa whose lands are increasingly affected by sea water intrusion due to climate change and rising sea levels. Salt tolerant rice could help poor farmers whose marginal lands suffer most from the effects of salinity maintain their livelihoods growing rice. Developing rice varieties that can withstand multiple climate stresses simultaneously, like salinity combined with drought or nutrient deficiencies, presents challenges. But new plant breeding technologies may help create rice perfectly adapted to each location's unique combination of stresses.
Adam Foster introduces himself as the co-owner of RSI Green Energy Network and Food Oasis Urban Farmers. He has experience with hydroponics, aquaponics, and growing food for his family. RSI Green Energy Network is proposing a community-based plan to increase produce output and consumption through urban agriculture projects. This would create jobs, educate communities, and reduce transportation costs and carbon emissions. The proposal requests funding to start the "Project Genesis" initiative, which would address issues like food deserts through establishing self-sustaining urban farms.
Transforming dahod-climate change mitigation -indigenous people , 2016-compre...Kirit Shelat
This document summarizes community-led natural resource management interventions in tribal regions of western India to ensure food security and effective climate change mitigation. It describes how interventions such as water harvesting, watershed management, agriculture and horticulture development, dairy development, biogas plants, solar energy initiatives, agroforestry, and infrastructure development transformed the remote tribal district of Dahod in Gujarat from one of the poorest districts to one with increased irrigation, crop yields, incomes, food security, and reduced migration. Key impacts included 1.47 lakh acres brought under irrigation, 6.8 crore plants planted, over 4 lakh families covered across programs, and transformation of livelihoods and living standards for tribal
GloryBee reported on its sustainability efforts in 2015, highlighting that it increased Fair Trade and organic products purchased by 61% and 31% respectively. It also reported reducing water and energy usage per pound of product sold. GloryBee diverted 94% of its waste from landfills through composting and recycling programs. The company aims to continue improving its sustainable practices through initiatives like expanding solar power and increasing Fair Trade product sourcing.
Regal Springs is a family-owned tilapia farming business that operates sustainably by integrating social and environmental stewardship into its practices. It owns farms in Indonesia, Honduras, and Mexico that use floating cages in freshwater lakes. Regal Springs is vertically integrated and ensures the traceability, quality, and taste of its premium tilapia product. It is committed to building communities and has various social programs to support education, health, culture and infrastructure where it operates.
2018 Open Space Conference - The Importance of Working Lands in a Changing WorldOpenSpaceCouncil
*Please note that animations in this presentations are not visible when viewed through Slideshare.
- Kara Heckert, California State Director, American Farmland Trust
- Karen Ross, Secretary, California Department of Food and Agriculture
- Jamison Watts, Executive Director, Marin Agricultural Land Trust
- Loren Poncia, Owner and Producer, Stemple Creek Ranch
These panelists spoke at the 2018 Open Space Conference - Conservation in a Time of Change - on May 10, 2018 at the Craneway Pavilion in Richmond, CA. More info on the website: http://openspacecouncil.org/community-events/conference/
This document provides an overview of a proposed business called SEED Center Sustainability Education and Environmental Design with Confluence Permaculture Forest and Farm, Cabins, and Café at Lotus Lake. The business aims to serve local and regenerative living through sustainability education programs, organic food production, low-carbon recreation and tourism using income streams from a permaculture forest and farm, cabins, and café located on a 60 acre property including a fishing lake. The target markets include students, professionals interested in sustainability skills, fishermen, families seeking green cabins and dining, and those interested in local and reduced carbon travel options.
This document provides information about local sustainable food markets and options for buying local food in the South Bend, Indiana area. It defines local food and provides tips for buying local on a budget. Specific markets and farms mentioned include the Purple Porch Co-op, Monroe Park Food Co-op, South Bend Farmer's Market, Maple City Market, Goshen Farmer's Market, Rise Up Farms, and Unity Gardens. The markets provide local and organic produce while supporting the local economy. Unity Gardens also allows community members to garden and receive free produce.
This document provides a guide for starting an organic self-reliance garden on Hawaii Island. It discusses the benefits of homegrown food such as improved taste, nutrition, food security, and reduced carbon footprint. Common obstacles to home gardening like lack of time, knowledge, and suitable land are addressed. The guide distinguishes between short-lived temperate vegetable crops and long-lived tropical perennial crops. It provides resources for seeds, plant materials, and further information.
Fresh Nature Foods, the global leader in Green Chickpea product innovation. As a small family in the Pacific Northwest, Fresh Nature is proud to offer fresh picked green chickpea products for foodservice, own brand & retail.
Points South operates tours of Southern India that promote responsible tourism by advising clients to stay at environmentally friendly properties selected by them. Many of the hotels and homestays they work with have strong environmental policies, such as organic farms that provide produce for restaurants and the use of solar power and bio-digesters. They also employ local people and purchase local produce to support the local economy.
New in #TheSpa at our #JApalmtreecourt : Futur Lab! Come and experience Futur Lab's Hyaluronic Acid Fluid or the 3Tox Fluid developed to deeply moisturize the skin and give it a “botox-like” lifting-effect. Find out more: http://bit.ly/NyC44L
Social Media in Action - JA Resorts & HotelsIconsulthotels
Iconsulthotels represented JA Resorts & Hotels at the 2013 Digital & Social Marketing Summit, which took place on 20th March 2013 at the Jumeirah Creekside Hotel in Dubai.
The short presentation focused on JA's 'social' journey over the past 2 years.
Find out more about JA Resorts & Hotels: http://www.jaresortshotels.com/
Find out more about Iconsulthotels: http://www.iconsulthotels.com/
TULEVAISUUDESSA, ENNUSTI TAPAHTUMAT
DAESH, EI, hyökkäsi Turkin. Voitti Turkki.
DAESH, EI, hyökkäsi Eurooppaa. Voitti Eurooppa.
Turkki: keula takaisin, koska jalkoihin monet kansakunnat:
1. DAESH, seuraaja Abu Bakr, oman poikansa syntynyt äiti EU: n johtama.
2 Lajitteluperuste Kiina.
3 Lajitteluperuste venäläiset.
4 Lopuksi joita amerikkalaiset johti Mr. Donald John Trump.
Eurooppa: poljetaan jalkoihin, peräkkäin, monet kansat armeijat:
1. DAESH, satamia
2 IRAN
3 Kiina ja Intia
4 Johtama Mr. Donald John Trump, tulevaisuuden Yhdysvallat "rauhan kuningas".
Lapset menehtymäisillään nälkään. Miesten sota.
Kaupungit ovat tuhoutuneet.
Jotka ovat maaseudulla, kuolee.
Ne, jotka pakenevat vuoristoon, kuolee nälkään.
Että he syövät heidän omaa lihaansa ja he juovat verta.
Euroopan hakee turvaa kuin meret. Toimitetaan uusi suru. Hänen vihollisensa tarttua siihen.
Runtelema Eurooppa. Kaikki metsät ja sen hedelmäpuita polttaa.
Hänen lapsensa vangeiksi. Ryöstetty runsaat. Hävitä kauneus.
ABU BAKR
Tämä Juutalainen, palasi Venäjän voittavat,
kuolemaansa saakka: loppuun joulukuuta 2017.
Herra Donald John Trump, asettaa maailmanrauhaa. Nimeltään "rauhan kuningas"!
CRY "RAUHAA JA ILOA! (1 Tess 5:3)
Ei ole huono. Kaikki tulee rikkaita. Aarteet maailman, avataan. Mr. Donald John Trump on vallan Egyptissä, kaksikymmentäkahdeksan vuotta.
Amerikkalaiset hallitsevat Egypti, neljäkymmentä vuotta.
Kiina ja Intia: GOOG ja Maagog, kaksi kansaa, vaikuttavat planeetan.
Heidän lukumääränsä on suuri, kuten hiekanjyviä.
Antikristus, ilmenee 30-vuotiaana.
Sitä kutsutaan: Dexios.
Saatana lihaksi, laulaja Jumala.
Saatana on syntynyt: ulkomaalainen mies.
Kolme ja puoli vuotta, antikristuksen vallan.
Saatana, Antikristus, ilmenee väärän Messiaan Galileassa.
Koti ja valtakivi juutalaisten antikristus.
Saatana, uudelleen, Temple Ya: ḥou: (ḥ) kääntää.
Antikristus valloittaa maailman, sotilaallisesti.
Armeijat Kiina ja Intia-kloonit seuraa.
Kiina ja Intia, Gog ja Magog hallitsevat maata.
Yhteensä ja maailmanlaajuisen vainojen.
Kaikki kristityt kokoontuvat yhteen ja piilottaa.
ENNUSTANUD, TULEVASTE SÜNDMUSTE
DAESH, EI, tungib kalkun. Lüüa Türgi.
DAESH, EI, tunginud Euroopas. Lüüa Euroopas.
Türgi: vibu tagasi, sest paljud rahvad jalge alla:
1. DAESH, Abu Bakr, tema enda poeg sündinud ema järeltulija Euroopa juhitud.
2 Seejärel, mida Hiina.
3 Seejärel, mida venelased.
4 Lõpuks, mida ameeriklased, eesotsas hr Donald John Trump.
Euroopa: trampis jalge all, järjestikku, paljude Rahvaste armeed:
1. DAESH, meritsi saabuvate
2 Iraan
3 Hiina ja India
4 Ameerika Ühendriikides, eesotsas hr Donald John Trump, tuleviku "King of peace".
Laste hukkuks näljaga. Mehed sõja tagajärjel.
Linnad on hävitatud.
Need, kes on maal, tapetakse.
Neid, kes põgenevad mägedesse, surevad nälga.
Vajadust, nad söövad oma ihu ja nad joovad oma verd.
Euroopa otsib varjupaika merede kaugemale. On esitatud uusi hädasid. Tema vaenlased seda sööstma.
Haldada Euroopas. Kõik metsad ja kõik oma viljapuud, Kõrvetatud.
Tema lapsed, võtta vange. Rüüstati rikkust. Kustutatud ilu.
ABU BAKR
See juut, tagastatud Venemaa, saab olema võidukas,
kuni surmani päev: lõpeb detsembris 2017.
Hr Donald John Trump, kehtestada maailma rahu. Nn "kuningas rahu"!
CRY "RAHU JA RÕÕMU! (1 Tessalooniklastele 5:3)
Ei ole halb. Kõik saavad rikkaks. Raha maailmas, on avatud. Hr Donald John Trump, valitsema Egiptuses, kahekümne kaheksa aastat.
Ameeriklased domineerivad Egiptus, nelikümmend aastat.
Hiina ja India: Gujarati ja Magog, kaks rahvast, mõjutab planeedi.
Nende arv on suur, nagu liivateri.
ANTIKRISTUS, avaldub kell vanust kolmekümne.
Seda nimetatakse: Dexios.
Saatan lihastama laulja Jumal.
Saatan on sündinud: alien mees.
Kolm ja pool aastat, Antikristus valitsemisaeg.
Saatan, Antikristus, avaldub vale Messias Galileas.
Kodu ja kroonimine Antikristus on juudid.
Saatan, ümberehitatud, Temple of Ya: ḥou: (ḥ) pööratud.
Antikristus vallutas maailma sõjaliselt.
Hiina ja India kloonid armeed järgi.
Hiina ja India, Magog GOOG domineerivad maa.
Kokku ja ülemaailmne kristlik tagakiusamine.
Kõik kristlased, koguda kokku ja Peida.
JA Resorts & Hotels announced plans to open a new luxury beach resort, called JA Eclipse Beach Resort, in Kathiraveli, Sri Lanka in November 2017. The five-star resort will include villas with private pools, tree-top villas, a spa, diving school and water sports center. The COO of JA Resorts said the resort will bring investment and community development to the area, including building a school and improving medical facilities for locals.
JA Resorts & Hotel presentation about our corporate social responsibility efforts. The presentation was given by David Thomson, Chief Operating Officer of JA Resorts & Hotels, and Fredrik Reinisch, Regional General Manager, during the last day of the Hotel Show 2013 in Dubai.
JUHTIMISTEGEVUSED ÕPILASTE ÜLDPÄDEVUSTE KUJUNDAMISEKS PÕHIKOOLIDESAleksei Razin
Aleksei Razini uurimistöö eesmärk on anda analüüsiv ülevaade õpilaste üldpädevuste kujundamise juhtimisest põhikooli juhtide arusaamades.
Eesmärgist lähtuvalt on sõnastatud uurimisküsimus 1: „Milliseid juhtimistegevusi rakendavad põhikoolide juhid õpilaste üldpädevuste kujundamist juhtides planeerimise ja otsustamise, organiseerimise, eestvedamise ja kontrollimise etappidel?“. Uurimisküsimus 2: „Millised juhtimistegevused ilmnevad innovatsioonijuhtimise, väärtuspõhise juhtimise ning korporatiivse sotsiaalse vastutuse teooriast lähtudes koolijuhtide tegevuses õpilaste üldpädevuste kujundamist juhtides?“.
Probleem seisneb selles, et praegu puudub teadmine selle kohta, millised on põhikoolijuhtide arusaamad enda kui juhi rollist õpilaste üldpädevuste kujundamisel. Selleks et saavutada häid tulemusi koolis üldpädevuste kujundamisel, peaks koolijuht oma tegevustes, s.o planeerides, organiseerides, eest vedades ning kontrollides lähtuma väärtuspõhise juhtimise ning innovatsioonijuhtimise põhimõtetest, et tagada sotsiaalselt vastutustundliku organisatsiooni toimimine ja areng.
Uuringu põhjal järeldati, et koolijuhid on võtnud omaks RÕKi üldpädevuste kujundamise kui väärtuse. Tegutsetakse selle nimel, et seda väärtust töökollektiivile tõlgendada. Sellegipoolest ei ole need pädevused veel paljudele õpetajetele piisavalt selgelt tõlgendatud. Samuti tuli välja, et kuigi koolijuhid juhivad üldpädevuste kujundamist, pole nad selleks veel välja töötanud kindlat innovtsioonijuhtimise strateegiat, mis rajaneks kindalatel tulemuste mõõdikutel. Uuringust selgub, et koolijuhid näevad iseenda aktiivset rolli koolipoolse korporatiivse sotsiaalse vastutuse teadliku juhtijana ning teistele pooltele selleks tingimuste loojana.
The Cavendish Valentine's Day - Say it with Dinner
This Valentine's Day enjoy a romantic & sumptuous dinner in the elegant and cosy atmosphere at the Cavendish Restaurant.
Choose from: 3 course dinner - AED 399* OR 5 course dinner - AED 499*
Later you and your loved one are invited to enjoy a delicious cocktail at Healey's Terrace with our compliments. It is certainly the perfect way to begin or complete this special day.
*Includes a half bottle of French Bubbly with our compliments.
LUCKY DRAW: One lucky couple will get a chance to win a 1 night stay + breakfast.
Internship Report on Dhaka Regency Hotel & ResortIstiak Ahmed
This internship report summarizes the author's 3-month internship at Dhaka Regency Hotel and Resort. It provides an overview of the hotel's food and beverage, front office, and housekeeping departments. It analyzes guest satisfaction surveys and the hotel's performance before and after political instability in Bangladesh. The report aims to evaluate the hotel's operations and identify areas for improvement to provide optimal guest satisfaction.
In this system we will make extensive use of files system in C++.
We will have a login id system initially. In this system we will be having separate functions for
• Getting the information
• Getting customer information who are lodged in
• Allocating a room to the customer
• Checking the availability
• Displaying the features of the rooms.
• Preparing a billing function for the customer according to his room no.
In the software developed separate functions will be there for each of the above points so that there is ample scope for adding more features in the near future.
Download From Here : https://drive.google.com/folderview?id=0B5y_t4zL91BZaWRkY1VPeElJNVE&usp=sharing
This document summarizes the career history and qualifications of Abd Elghafar Ramadan. It shows that he has over 10 years of experience in front office management roles at Starwood properties in Egypt and Ukraine, including positions as Front Office Manager and Assistant Front Office Manager. He holds several Starwood certifications and speaks English, Arabic, Italian and Russian. His long term career aspiration is a director level role in rooms management.
Ifca, India International Chefs Day 2010 News.ifcasecretary
The document summarizes the proceedings of a conference held by the Indian Federation of Culinary Associations (IFCA) Southern Region on October 20, 2010 to celebrate International Chefs Day. Over 150 chefs from South India attended to discuss the theme of "Go Green with Chefs" and ways chefs can promote environmental sustainability. Various chefs and guests spoke on topics like promoting local and organic food, reducing waste and energy usage, and chefs' role in addressing global warming and climate change. The conference aimed to increase awareness of sustainable practices among chefs and recognize chefs who promote these ideals.
The document discusses practices for bioarts education at work through sustainable small-scale backyard farming. It presents the D.R. C.A.N.E.N.C.I.A. B.I.O.A.R.T.S. F.A.R.M. M.O.D.E.L. concept which stands for developing local resources through conservation and utilization to meet human needs through education on nature, biology and arts. The model emphasizes site selection, establishment processes, conservation and utilization of resources, and maximizing outputs through reuse, recycling and redesign. It provides guidelines on setting up diversified backyard farms using indigenous technologies to promote self-sufficiency, entrepreneurship
RainMaking International - Green AG, IncLarry Lipman
We Produce water from air, energy from waste and the sun and grow more food, economically than any other technology, utilizing unique vertical, climate controlled environments.
Our mission of compassion
Create Jobs
Skills training
Develop Enterprise
Provide a process to grow food in challenged climatic and economic conditions
Create water from air and waste/sun to energy
We are seeking opportunities to turn around economically deprived cities, counties, countries, and Native Tribes/First Nations by exporting food and water grown there.
REGENERATIVE BRANDS PART 3 - BRANDS AND LOCAL REGENERATIVE AGRICULTUREnous sommes vivants
The document discusses how brands can support local regenerative agriculture through traceable products, direct connections with farms, and helping more farmers shift to regenerative practices. It provides examples of brands that trace products back to specific regenerative farms, directly source from local family farms, support farmers who practice regenerative techniques, and aim to increase social fairness standards for farmers.
REGENERATIVE BRANDS Part 1 _ THE CLIMATE SOIL STORY #NOUSSOMMESVIVANTS nous sommes vivants
Regenerative agriculture has been proposed as an alternative means of producing food with lower—or even net positive—environmental and/or social impacts (Rhodes, 2017). A range of claims have been made by different parties about the potential for regenerative agriculture to enhance the sustainability of food production, including for the possibility that regenerative agriculture could form part of a climate change mitigation strategy.
Regenerative agriculture is a holistic agro-ecological approach that regenerates ecosystems, especially soils, and keeps them in a resilient state. It holds many promises, not only positive environmental promises but also social promises and economic outcomes for farmers. By preserving the functioning of the soil, regenerative agriculture not only preserves carbon storage, thus contributing to the fight against global warming, but also the fertility of cultivated land in the face of desertification, and even... the health of consumers !
Nous Sommes Vivants approach of regeneration for companies is aligned with regenerative agriculture practices.
The regenerative economy allows humans to co-evolve with the natural systems around them and reverse degenerative systems (Mang & Reed, 2013). Indeed its purpose is to allow a collective to contribute to an ecosystem service to assist nature in its ability to regenerate. Thus, the regenerative economy goes further than the functional economy and the circular economy, which do not regenerate the resources essential to the health of ecosystems.
According to Guilbert del Marmol (2014), “the future of the circular economy will be alive, reconnected with nature of course; but above all, it will be human” (understand: humans will no longer be excluded from nature and integrated into ecosystems as living beings like any other). “Deep ecology does not separate humans from the natural environment. Deep ecology views the world not as a collection of isolated objects, but as a network of fundamentally interconnected and interdependent phenomena. Deep ecology recognizes the intrinsic value of all living beings and considers man as a simple element in the web of life. The Systems View of Life, Capra and Luisi (2014).
The concrete solutions regenerative agriculture brings are already on the plates, the cupboards of Americans, Australians.... Do you want to know which brands have invested in regenerative agriculture ? What products they have launched ? What claims have they made ? The level of transparency from farm to fork ? What are the certifications ? What about companies - consumers impacts ?
www.noussommesvivants.co
The Oppenheimer Group is a 150-year-old international produce company that sources fruits and vegetables from over 25 countries around the world. It prides itself on sustainability practices throughout its supply chain, including partnering with growers who use renewable energy sources, recycling programs, and initiatives to reduce water usage and waste. The document profiles several of Oppenheimer's global grower partners and the sustainable practices they employ, such as using solar power, recycling nutrients and water, and social programs that benefit local communities.
Learn how to transform an existing restaurant into a sustainable operation. This presentation outlines various ways restaurant owners can use interior design strategies to become more efficient with their energy, water, food waste and building materials.
Goodfellow Farms in the Bahamas has become a multi-million dollar business by supplying micro-greens and field greens to hotels and restaurants through their niche focus on high-quality, pesticide-free produce grown using strict food safety and agricultural practices. In addition to wholesale produce sales, Goodfellow Farms attracts agritourism through an on-site farm store and restaurant, demonstrating a successful model for diversified revenue streams in Caribbean agribusiness.
The document discusses trends in sustainable and organic food and beverage practices for hotels and restaurants. It notes that local sourcing, nutrition, and sustainability are top trends according to restaurant industry surveys. Going organic and local has environmental benefits and appeals to customers who are increasingly concerned about these issues. Challenges include higher costs, but benefits include improved image and customer loyalty.
This document provides an introduction and overview of home composting and environmentally responsible gardening. It discusses the benefits of composting such as returning nutrients to soil, reducing pollution, and cost savings. The document explains that composting is the process of recycling organic materials by creating conditions for microorganisms to convert these materials into a beneficial soil amendment. It provides examples of materials that can and cannot be composted at home, noting that food scraps, yard waste, and certain paper products can be composted to reduce waste.
Sustainable agriculture aims to achieve profitability, environmental stewardship, and improved quality of life. Dan Forgey of Cronin Farms in South Dakota has achieved these goals through no-till farming, crop rotation, and cover crops. He has seen corn yields increase by 30% with no-till and cover crops led to $14/acre more profit. His practices build soil organic matter, maximize moisture retention, and reduce the need for fertilizers and herbicides. Neighbors have adopted his sustainable techniques.
Lets take an adventure into the world of sustainable farming by Clare Liang &...Art4Agriculture
This PowerPoint was created by a visual arts class for a competition about sustainable agriculture. It discusses why studying agriculture is important, and defines sustainable farming practices like trickle irrigation, crop rotation, and hydroponics. These practices use water and soil more efficiently while reducing pollution, compared to traditional farming methods involving monoculture and heavy chemical use. The PowerPoint urges adopting sustainable practices to preserve natural resources and ensure future food supply.
Agritourism Development in the Caribbeandean dundas
Goodfellow Farms in the Bahamas has become a multi-million dollar business by focusing on niche market supply of micro-greens to high-end hotels and restaurants. Through strict quality control practices and reliable delivery, Goodfellow Farms has captured 50% of the micro-greens market. In addition to produce sales, Goodfellow Farms has diversified into an on-farm country store and restaurant, further contributing to its success as a model agritourism operation.
This story tells the exciting news of The Cliffs' establishment of its Organic Farm, Broken Oak Organics. This is a very unique amenity for a private club and gives our chefs the ability to provide a true farm-to-table experience.
The document provides an overview of sustainability trends in the restaurant industry and strategies for operating restaurants in an environmentally friendly way. It discusses challenges like peak oil, rising energy costs, and ecological decline. It then outlines key aspects of sustainable restaurant operations like energy efficiency, local sourcing, recycling and composting. Several "ecopreneurial" restaurant profiles are presented as examples, such as those focusing on solar power, local ingredients, fair wages, and community involvement. The document advocates marketing to "conserving customers" and employing the "7 Ps" of sustainable business practices.
Illawarra Edible School Garden Guide
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
This document discusses sustainable agriculture and its principles. It defines sustainable agriculture as producing food without depleting resources or polluting the environment, following natural principles. Conventional agriculture followed an industrial model that increased yields but degraded soil and water quality. In response, sustainable farmers developed ecological approaches like organic farming. Key principles of sustainable agriculture include building soil health, protecting water quality, managing pests ecologically, and maximizing biodiversity. Transitioning to sustainable practices benefits farms and rural communities.
ICRISAT message for International Year of Pulses 2016 #IYP #IYP2016Tropical Legumes III
Dryland pulses like chickpeas and pigeonpeas can help achieve the UN's Sustainable Development Goals by reducing poverty and hunger while improving health, gender equity, and climate change adaptation. Pulses provide protein and nutrients while having a smaller water and carbon footprint than other crops. They build soil health and provide resilience and income sources for smallholder farmers. ICRISAT has worked with partners for decades to develop high-yielding, drought-tolerant pulse varieties and improve farming practices to benefit farmers and consumers.
ICRISAT's message for the International Year of Pulses #IYP2016Tropical Legumes III
Dryland pulses like chickpeas and pigeonpeas can help achieve the UN's Sustainable Development Goals by reducing poverty and hunger while improving health, gender equity, and climate change adaptation. Pulses provide protein and nutrients while having a smaller water and carbon footprint than other crops. They build soil health and provide resilience and income sources for smallholder farmers. ICRISAT works to develop improved varieties of chickpeas and pigeonpeas that are high-yielding, drought tolerant, and benefit farmers and consumers.
Similar to Earthy Garden of Eden: Bio-Gardening at the JA Jebel Ali Golf Resort (20)
Monitor indicators of genetic diversity from space using Earth Observation dataSpatial Genetics
Genetic diversity within and among populations is essential for species persistence. While targets and indicators for genetic diversity are captured in the Kunming-Montreal Global Biodiversity Framework, assessing genetic diversity across many species at national and regional scales remains challenging. Parties to the Convention on Biological Diversity (CBD) need accessible tools for reliable and efficient monitoring at relevant scales. Here, we describe how Earth Observation satellites (EO) make essential contributions to enable, accelerate, and improve genetic diversity monitoring and preservation. Specifically, we introduce a workflow integrating EO into existing genetic diversity monitoring strategies and present a set of examples where EO data is or can be integrated to improve assessment, monitoring, and conservation. We describe how available EO data can be integrated in innovative ways to support calculation of the genetic diversity indicators of the GBF monitoring framework and to inform management and monitoring decisions, especially in areas with limited research infrastructure or access. We also describe novel, integrative approaches to improve the indicators that can be implemented with the coming generation of EO data, and new capabilities that will provide unprecedented detail to characterize the changes to Earth’s surface and their implications for biodiversity, on a global scale.
Emerging Earth Observation methods for monitoring sustainable food productionCIFOR-ICRAF
Presented by Daniela Requena Suarez, Helmholtz GeoResearch Center Potsdam (GFZ) at "Side event 60th sessions of the UNFCCC Subsidiary Bodies - Sustainable Bites: Innovating Low Emission Food Systems One Country at a Time" on 13 June 2024
A Comprehensive Guide on Cable Location Services Detections Method, Tools, an...Aussie Hydro-Vac Services
Explore Aussie Hydrovac's comprehensive cable location services, employing advanced tools like ground-penetrating radar and robotic CCTV crawlers for precise detection. Also offering aerial surveying solutions. Contact for reliable service in Australia.
GFW Office Hours: How to Use Planet Imagery on Global Forest Watch_June 11, 2024Global Forest Watch
Earlier this year, we hosted a webinar on Deforestation Exposed: Using High Resolution Satellite Imagery to Investigate Forest Clearing.
If you missed this webinar or have any questions about Norway’s International Climate & Forests Initiative (NICFI) Satellite Data Program and Planet’s high-resolution mosaics, please join our expert-led office hours for an overview of how to use Planet’s satellite imagery on GFW, including how to access and analyze the data.
GFW Office Hours: How to Use Planet Imagery on Global Forest Watch_June 11, 2024
Earthy Garden of Eden: Bio-Gardening at the JA Jebel Ali Golf Resort
1. FROM US. FOR US. May 2014
THE DEFINITIVE GUIDE FOR CHEFS
www.gulfgourmet.net gulfgourmet
volume 9, issue 5
Relish in Red
Kempinski Mall of the
Emirates Hotel Pastry
Chef Martua Sakti
teaches us how to create
his special dessert
Go Organic
ChefNicolas
Smalbergerandhis
addedresponsibilityof
maintaininganorganic
vegetablegarden
Golden Touch
YoungchefsfromRadisson
BluHotelDubaiDeira
CreektakeuptheNestle
ProfessionalGoldenChef’s
Hatchallenge
Exclusive
Listing
Complete listing of
rules and classes
for the upcoming
East Coast Culinary
competition this June
Look East
Miramar Al Aqah GM
Ashraf Helmy and
Executive Chef KAC
Prasad on the ongoing
preparations for the
East Coast Culinary
competition
On The
DoubleSalon Culinaire 2014 catapulted two
exceptional chefs into the limelight.
Meet this year’s Best Arabic Cuisinier
Chef Ibrahim Ayoub and Best Pastry
Chef Dammika Herath
2. S
even years ago, a nature-loving
chef took a handful of seeds to
an unused patch of land at a
popular resort in Dubai. While
planting the seeds, the thought that
he might be making history didn’t even
cross his mind. Those seeds were the
roots of a one-of-a-kind-in-Dubai organic
garden that is fast becoming JA Jebel
Ali Golf Resort’s calling card across the
food industry.
From herbs to vegetables, there’s much
being produced chemical-free in this
garden, which started out as a 50 square
metre space and now spans more than
1,000 square metres. “One chef took it up
as a hobby. He planted some seeds and
the garden evolved over time to what
it is today,” says Nicolas Smalberger,
Cluster Executive Chef at JA Resorts.
Besides ruling the kitchens of the
resort, the South Africa-born chef
ensures his team keeps the garden
lush with agricultural produce. “We
grow herbs such as rosemary, thyme,
chive, basil and vegetables such as
cherry tomatoes, capsicum and spring
onions there. Recently, we also started
doing some microgreens that are quite
delicate and fragile.”
You’d think that such an elaborate
garden would cost the resort a pretty
packet to keep going. But the brains
behind the operations have found a
way to make it self-sustainable. Waste
oil from the kitchens of JA Jebel Ali’s
restaurants is sent to a company that
turns it into diesel. Proceeds from the
sale of this diesel are used to pay the
wages of the employee who looks after
the garden full time.
Maximising the returns on the inputs
into the garden has been JA Jebel Ali’s
aim from the very beginning. To this
end, the resort introduced aquaponics,
a system of fish feeding the plants and
the plants feeding the fish. “Through
Aquaponics, our garden uses 90 percent
less water than conventional gardens.
Also, you don’t need any soil. We have
quite a big aquaponics system set up in
the garden,” says Chef Nicolas.
He credits Mark Brettworth, a former
general manager of what was then Jebel
SustainableKitchens
EARTHY GARDEN of
EDENWhat started out as one chef’s passion for the
planet years ago ended up becoming an inspiring
example of sustainability. Bursting with chemical-
free vegetables and herbs, JA Jebel Ali Golf
Resort’s organic garden is turning competitors
green with envy. Here’s why...
One chef took it up as a
hobby. He planted some
seeds and the garden evolved
over time to what it is today
brought to you by
28
May 2014 Gulf Gourmet
4. Ali Golf Resorts and Spa, with taking the
initiative to promote this garden.
Chef Nicolas admits that this garden is
very different from the others he has
ever been involved in. “Everything in
this garden is environment-friendly.
The only thing that is not biodegradable
here is the netting. At the greenhouse,
we use recycled material and
biodegradable products.”
The returns are impressive. Produce from
the garden shaves off a few thousand
dirhams from the resort’s food bill
every month. It’s also a conversation
starter among guests and gives them
memories of more than just a stay at the
resort. “We have many customers who
keep returning. Sometimes, they have
children and we take them to the garden
and let them plant seeds there. Six
months later, when they return, they get
to see their plants with their names in
little placards under. That’s how we even
involve our guests in the exercise.”
The garden has been receiving awards
consistently for its unique ability to
produce and sustain quality vegetables. At
a recent competition, one of the winning
dishes was an amuse-bouche that used 10
kilos of basil grown in the organic garden.
“The garden contributed to our win!” Like
every other feat, the garden too has
its share of challenges that its keepers
have to overcome, the biggest being the
harsh summer of Dubai. “The heat kills
everything. So we plant our seeds in
October and in one to three months, we
start harvesting whatever we have sown.”
Enthusiasm about the garden permeates
all the kitchens of the resort. Perhaps
the biggest enthusiast is Gawdat Ali,
an Egyptian chef de partie at the Italian
restaurant La Traviata. “Every day, I
spend four extra hours in the garden,
coming here in the morning, irrespective
of my shift,” says chef Ali. According to
chef Nicolas, chef Ali brings back seeds
and sprouts every time he goes home
to Egypt, adding to the ever expanding
basket of produce at the garden. The
responsibility of the garden is distributed
evenly among chefs in teams to involve
everyone and avoid overloading any
particular chef with too much work.
“We want to do this garden in a much
bigger way. In the long term, we want
to relocate it to a larger location and
have a proper irrigation system and
proper greenhouses. Our garden has
evolved over time and no professional
has ever put his hand in it. But it might
be time for us to bring in professional
assistance,” chef Nicolas says.
As world population and its appetite
grow, the food industry is under
pressure to adopt sustainable practices
before the planet runs out of resources.
With as many as 17 years of experience
across countries, Chef Nicolas has some
pretty strong opinions on the subject.
A firm defender of the environment,
he has a bone to pick with those who
use the term ‘sustainability’ only as a
marketing gimmick and don’t make good
SustainableKitchens
LEADING THE PLANTER PACKLEADING THE PLANTER PACK
30
May 2014 Gulf Gourmet
5. on their promises. “People are not doing
what they say they are going to do. Take
the case of Hammour fish. It’s going
extinct but many hotels and restaurants
are still using it in their menus after
making marketing-related noises about
how green they are.”
On his part, chef Nicolas refuses to
use foie gras at the restaurants of JA
Jebel Ali because he finds the way it is
produced “disgusting” and “shocking”.
“Also, we source yellow fin tuna from
a company that uses sustainable
practices. The traditional way of netting
tuna is through large nets that also end
up catching many other species that
are not supposed to be caught. The
company we source it from uses hooks
to catch only tuna.”
Chef Nicolas urges budding chefs to
incorporate sustainable practices in their
cooking from the very beginning – reduce
wastage, avoid putting endangered
species on menus and make optimum
use of ingredients. “Don’t be selfish. We
have to think of the next generations and
ensure that the Earth stays on even after
we are gone. The problem is that most
people don’t care enough.”
However, with growing awareness
about the need for sustainability,
caring about the planet may end up
being the only option. Now that JA
Jebel Ali’s organic garden has planted
the seeds of sustainability, it’s time
others followed suit.
SustainableKitchens
> Tomatoes - Good for the planet
Unilever Food Solutions uses about 6% of
the world’s industrially processed tomatoes,
for its Knorr, Bertolli and Ragú sauces. And
we work with growers all over the world to
promote sustainable farming – by focusing on
improving the quality of the soil, wasting less
water and using fewer fertilisers and pesticides.
> Tomatoes - Good for the people
We’re also developing new tomato varieties
that suit the local environment better, and
supplying the seeds directly to the farmers
> Tomatoes - Good for the planet
Unilever Food Solutions uses about 6% of
the world’s industrially processed tomatoes,
for its Knorr, Bertolli and Ragú sauces. And
we work with growers all over the world to
promote sustainable farming – by focusing on
improving the quality of the soil, wasting less
water and using fewer fertilisers and pesticides.
> Tomatoes - Good for the people
We’re also developing new tomato varieties
that suit the local environment better, and
supplying the seeds directly to the farmers
UNILEVER FOOD SOLUTIONS & SUSTAINABILITY
31
May 2014 Gulf Gourmet