Knowing that 1.3 billion tonnes of food gets wasted around the world (according to Food and Agriculture Association of the United Nations) is concerning, which is why COYA is doing its part to tackle the cause in the UAE.
Time Out’s Best Latin American Restaurant in Dubai and Abu Dhabi is set to challenge food wastage by creating new dishes out of every aspect of its perishable produce.
The types of food includes everything from vegetable stalks and peelings, meat trimmings and bones, to seafood shells.
Top-grade tuna and salmon will be scraped from the fish’s bones and used for taco filling, while trimmings from beef ribs are used to make beef bao filling.
Finally, after using the corn for corn salad, the cob goes to the pastry section to be used as an infusion for sweet corn ice cream, ‘Sunday de Maiz’.
“Tackling food waste is certainly a major concern and something of a work in progress for the regional and global restaurant industry,” said COYA’s Middle East executive chef Benjamin Wan.
“A little creative thinking can decrease waste significantly by utilising every part of the fruits, vegetables, seafood, and meat that people often don’t think of as edible, transforming them into something delicious.”
Wan concludes: “As the UAE government takes steps to reduce food waste, COYA is doing its part to develop an authentically sustainable kitchen that will hopefully inspire our guests and our peers to take simple steps to decrease their own food waste footprint.”
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Dubai: Open Mon-Wed 12.30pm-1.30am, Thu-Sat 12.30pm-2am, Sun noon-1.30pm. Four Seasons Resort Dubai at Jumeirah Beach, Jumeirah (04 316 9600).
Abu Dhabi: Open Sun-Fri noon-4.30pm; Sat 12.30pm-4.30pm; daily 6.30pm-11pm. The Galleria Al Maryah Island (02 306 7000).
