Going green

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Zulkifli Saleh, executive chef, Al Manshar Rotana Hotel, Kuwait

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Nils El Accad, CEO, Organic Foods & Café, UAE

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Stephane Chambon, executive chef, Sheraton Dubai Creek Hotel & Towers

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Ferran Adrià, head chef, El Bulli, Spain

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Atef Mahmoud Abdel Rahim, head chef, Adrere Amellal Oasis, Siwa, Egypt

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How important is organic produce to your operation?

Ferran Adrià: We have offered organic food at El Bulli for the past five years as part of a constant search for the best products. Every day, organic agriculture lends us the opportunity to provide high quality dishes, particularly vegetables, eggs and milk derivatives. Over the last three years, organic produce has played a greater part in the market mainly due to increased awareness.

Atef Rahim: Our hotel is an integral part of the Siwa Sustainable Development Initiative, so all of the produce for our food and beverage operation is grown on our grounds and on various plots of land in the surrounding area in Siwa.

Stephane Chambon: We have decided to run an organic food promotion in June at Vivaldi, our Italian restaurant. We chose this outlet as the trend is very European and organic foods will match Vivaldi’s spirit and its fresh and delicate cuisine.

Nils El Accad: We have responded to a demand for premium goods, the fact that it is organic does not seem to really interest most hotels, but I expect to see restaurants opening that are 100% organic.

Where do you source your organic produce from?

Zulkifli Saleh: We are using local suppliers in Kuwait who now offer products sourced from organic farms here in Kuwait.

Atef Rahim: We work with Environmental Quality International, a private consulting company providing services in natural resource management, enterprise development and policy, and governance. It purchases crops from farmers in Siwa with organically certified land, which are then processed, packaged and marketed for export.

Nils El Accad: Our organic products are sourced from all over the world, but we try to airfreight items from nearby countries in a bid to reduce pollution.

Stephane Chambon: At the moment we contact our regular suppliers, but as this trend takes off in the UAE I believe we will be approached by new, specialist suppliers in the market.

What organic foods do you offer?

Ferran Adrià: The majority of organic products on offer are fruit, vegetables, and eggs. However, we try to source yoghurt and cheese whenever possible.

Atef Rahim: The cuisine at our ecolodge is a fusion of traditional recipes and contemporary creations. Vegetables and herbs are handpicked from our garden, with signature dishes including date soufflé, olive jam and risotto au karkade.

Nils El Accad: We carry approximately 7000 products that we showcase across our outlets, including milk, meat and cornflakes.

What are the benefits of offering organic food?

Zulkifli Saleh: Organic food contains more vitamins and minerals. It also offers a more intense, natural taste and is free from insecticides and fertilisers.

Stephane Chambon: The products are grown without the use of conventional pesticides, artificial fertilisers or sewage sludge, and are processed without ionising radiation or adding food additives. Animals are also reared without the routine use of antibiotics and growth hormones. Finally, organic foods are produced without the use of genetically modified organisms, so this cuisine is trendy, healthy and respects the environment.

Ferran Adrià: The main benefit is they do not contain components that do not directly correspond with the product. On the downside, the appearance is not as good.

What are the main challenges when offering organic produce?

Zulkifli Saleh: The main problem is finding regular sources in the domestic market and to maintain a consistent flow in terms of quality, quantity and standards with the products.

Ferran Adrià: The biggest disadvantage is that organic products tend to be much more expensive than their non-organic counterparts.

Stephane Chambon: Finding new suppliers, negotiating the cost of the products, and realising that the quantities we request will not be available at all times. Due to the meticulous growth conditions, the cost of organic ingredients is typically higher as well.

Is there a demand for organic food among diners?

Stephane Chambon: This trend is in its infancy in the Middle East, but as it has already invaded the European lifestyle, Middle East diners will no doubt soon duplicate this movement.

Zulkifli Saleh: Organic foods are becoming steadily more popular as the public has become more concerned about health risks associated with chemicals in food products.

Nils El Accad: Organic breads are definitely the most popular items across our portfolio. The company was established to distribute organic products, and we plan to franchise our Organic Foods & Café stores throughout the Middle East, so the demand is there.

How does organic produce affect profit margins?

Ferran Adrià: Due to the higher purchasing price for organic products, the profit margins are reduced accordingly.

Zulkifli Saleh: There is a price difference of 20% between organic and non-organic produce. However, organic produce contains on average 26% less water, so it might actually work out cheaper.

Stephane Chambon: Costs are high so there is a need to be astute and to source your products at a reasonable price, which will translate into an acceptable price for the diner.

What are the future trends for the organic market?

Ferran Adrià: This is a very new sector in the Middle East, however I believe it will bring huge advances in all levels of cuisine. There is a lot of work now being done in the worlds of vegetable growing and micro vegetables, which is undoubtedly creating huge transformations in the culinary scenes across the world.

Stephane Chambon: There have been increasing numbers of adventurous diners over the last two years who are enthusiastic about trying new types of foods, organic being one of those categories. Diners are also making food choices based on product origins and cooking procedures.

Nils El Accad: We cover the gap in the market for speciality diet foods without chemicals, preservatives and colourings, as well as supplying a gluten free range. The main challenge is reaching high volumes of orders to lower transport costs. The demand for organic is on the rise, so the first suppliers in the door have the best chances.

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