Day: August 2, 2023

As part of the process to develop the action agenda for this year’s climate conference, the UAE COP28 leadership unveiled their Agenda on Food Systems and Agriculture. During the final day of the Food Systems Summit in Rome, the COP28 chair, Mariam bint Mohammed Almheiri, the UAE’s minister of climate change and environment and leader of the COP28 food systems, called on governments to demonstrate “leadership” by executing the first Leaders’ Declaration on Food systems, agriculture, and climate action.

In line with their Nationally Determined Contributions (NDCs), National Adaptation Plans (NAPs), and National Biodiversity plans and Action Plans (NBSAPs), national governments are urged by the Declaration to harmonize their national food systems and agricultural plans. Additionally, it will honor nations that are setting the standard by putting food systems at the center of the climate process.

Furthermore, the chair of COP28 urges a broad coalition of stakeholders in agricultural and food systems to quicken ongoing projects related to agriculture, food systems, and climate action. The declaration comes after the UAE government recently pledged in its third update of its second NDC to expedite steps to decrease domestic emissions by 40% by 2030, comparing to the business-as-usual scenario.

The chair of COP28 urges all parties to think about increasing their goals by revising their NDCs, fulfilling past pledges like investing $100 billion for climate change, and supplying what is required for COP28, such as funds and contingencies for loss and damage.

A flagship project that is backed by procurement and financial commitments has also been started as part of this partnership to encourage more widespread implementation of regenerative agriculture across diverse food landscapes. This effort will be co-chaired by the Boston Consultancy Group (BCG), the World Business Council for Sustainable Development (WBCSD), and the United Nations High-Level Champions on Climate Change.

According to COP28 Food Systems Officer Mariam Almeirhi, “The COP28 chair’s pledge of prioritising food systems shows a commitment to addressing pressing global challenges.” COP28 seeks to bring about revolutionary change to guarantee a sustainable future for all through financing mobilization, engagement of non-state actors, scaling up creativity, and national leadership mobilization.

Not only are food systems essential for addressing societal demands and facilitating climate change adaptation, but they also contribute significantly to global greenhouse gas emissions—up to 33% of total emissions, based on the most recent data. In addition to contributing to the loss of biodiversity and ecosystems, current techniques use 70% of fresh water and may have detrimental effects on health in certain situations.

Leveraging national and international mechanisms, such as the Agricultural Innovation Mission for Climate (AIM for Climate), the CGIAR, as well the Commission on Innovation for Climate Change, Food Security, and Agriculture, the COP28 chair called for action to boost innovation in food and agriculture in order to promote both development and climate action.

The chair will choose investments in a select few high-impact technologies in collaboration with partners, with an emphasis on smallholder and climate-vulnerable populations and producers. improving promising appropriate technologies, techniques, and creativity can help all actors in the global food system to adapt and mitigate to increasing risks from rising temperatures and climate shocks. Traditional agricultural practices have a positive impact on food systems and help us respond to the realities of climate change.

The COP28 chair will complement COP26, COP27, and UN food systems initiatives by collaborating with the UN Food Systems Coordination Hub and a wide range of partners to build on the substantial momentum and activities already under way at the global, regional, and national levels in order to advance the food systems and agriculture agenda.

Keeping 1.5°C within reach and adapting food systems quickly to climate consequences are key components of the COP28 agenda, which emphasizes equitable development, sustainable livelihoods, and human well-being. The Global Goal on Adaptation, which is also being advocated for adoption at COP28, places a strong emphasis on food systems and agriculture, according to the COP28 Chair.

• Dubai wants to establish itself as a center for luxury by growing its fine dining industry. It helped to rank first in the Middle East with a Michelin Guide.
• Gordon Ramsay and renowned French chefs have been drawn to the emirate, and today’s creative homegrown chefs offer fusion cuisine that represents the global aspect of the region. Although French chef Renaud Dutel never imagined that his work would take him to Dubai, the United Arab Emirates, he has discovered that the city is developing into a culinary center.
  Dutel is happy to have “taken the risk” five years after accepting an invitation to work at a posh restaurant in the Gulf financial and tourism center known more for its skyscrapers than its culinary scene.
  Sitting next to a skillet of sizzling lobster, he remarks, “I think Dubai is at the starting point, but is on the way toward becoming one of the top places in the world to come to dine.” Stay is a Michelin-starred restaurant serving French cuisine and is located on the city’s famous man-made Palm Jumeirah island.
  There are almost 13,000 eateries and cafes in Dubai, some of which are already well-known worldwide.
  The first Michelin stars were given to 11 restaurants in Dubai in 2022, and more are expected to join the esteemed group this year. Michelin’s top rating of three stars was attained by only a few, including Yannick Alléno’s Stay, which received two stars.
  Issam Kazim, who works in the tourist and economy department of the local government, stated that Dubai’s gastronomy scene has made the city one of the world’s most vibrant and diverse culinary centres.
  Not as rich in gastronomic history as other Arab states, the United Arab Emirates (UAE) is a five-decade-old federation of seven emirates on the eastern coast of the Arabian Peninsula.
  Historical trading connections with modern-day Iran and Korea have had a significant influence on the meat-heavy Emirati cuisine.In contrast to many Western culinary traditions, it did not experience the “gastronomization,” according to Loïc Bienassis of the European Institute for the Cultural and Historical Study of Food. Still, he believes, it “can be done.” “And political will has a part to play.”
  The city has developed a distinct culinary identity since foreigners now make up a large majority of the native Emirati community.
  Moonrise’s co-owner and head chef, Solemann Haddad, characterized the cuisine as having three distinct flavors: Arabic, Japanese, and European, with a final touch of “100% Dubai.”
  At the age of 27, Haddad, who was born in the city to Syrian and French parents, was awarded the coveted Michelin star in 2022.

  He claims that his recipes capture the multicultural essence of Dubai by fusing ingredients like date syrup with chutney.

  Dubai has become a hub for business and luxury, and now it’s drawing some of the biggest names in food from around the globe, like Alléno and fellow Frenchman Pierre Gagnaire.

  He claims that a fresh, youthful generation of domestic chefs is emerging. “Many of them are becoming well-known throughout the world.”

  In addition to chefs, several of Dubai’s rising culinary stars are restaurateurs, such Omar Shihab, who was born in the United Arab Emirates into a Jordanian family.

  This year, Boca, the restaurant he established, received a Michelin Green Star for sustainability.

  Shihab gets the majority of his goods from the United Arab Emirates, which is remarkable considering that the nation imports more than 80% of its food.

  “Let’s face it, we live in the desert,” he says, “but through our sourcing policy, we prioritise local ingredients.”

  Some 30-40 per cent of fruit and vegetables served at Boca come from hydroponic Emirati farms, and up to 80 per cent of the fish is sourced from the UAE or nearby shores, says Shihab.

  He claims, “We don’t have either local or regional suppliers” for meat and poultry, but we do make sure the farms we depend on are known by name. We know a little bit about their practices, no matter where they are in the world.”