Sustainability at the Heart of Future Hospitality Summit's F&B Experience

At the Future Hospitality Summit, sustainability takes center stage, particularly in the realm of Food & Beverage (F&B). With a commitment to sourcing locally and responsibly, this year’s menu proudly highlights produce from FreshOnTable, a pioneering company that bridges local farms with the hospitality industry. FreshOnTable’s approach not only supports local farmers but also aligns with several United Nations Sustainable Development Goals (UNSDGs), showcasing how thoughtful sourcing practices can drive positive change across various sustainability fronts.

Local Produce and UNSDG 2: Zero Hunger

By sourcing all locally available ingredients from local farms, the Summit aligns closely with UNSDG 2: Zero Hunger. Sourcing locally strengthens local food systems, supports local farmers, and ensures fresh, nutritious produce reaches our guests. Additionally, it reduces reliance on long supply chains, cuts down on food waste, and boosts food security by fostering a resilient local agricultural network.

Indoor Vertical Farms and UNSDG 6: Clean Water and Sanitation

A key feature of this year’s menu is the use of microgreens and leafy greens from indoor vertical farms. These farms operate using hydroponic systems, which are far more water-efficient than traditional farming methods, conserving up to 90% more water. This innovative approach directly supports UNSDG 6, which calls for sustainable water management. By embracing this technology, FreshOnTable demonstrates how high-yield agriculture can thrive while significantly reducing water consumption—especially crucial in arid regions.

Circular Economy Farming and UNSDG 12: Responsible Consumption and Production

In keeping with UNSDG 12, which emphasizes responsible consumption and production, some of the vegetables and mushrooms served at the Summit are grown using a circular economy model. FreshOnTable collaborates with local HORECA businesses, collecting used coffee grounds to be repurposed as natural fertilizer on partner farms. This innovative practice minimizes waste and creates a closed-loop system where resources are reused rather than discarded, reducing the carbon footprint and promoting environmental stewardship.

Pure Local Honey and UNSDG 15: Life on Land

The honey featured at this year’s Summit comes from UAE mountain farms that prioritize forestation and biodiversity. These farms not only produce high-quality honey but also help preserve local ecosystems, aligning with UNSDG 15: Life on Land. The farms’ efforts to plant trees and maintain natural habitats for bees foster a thriving environment that supports pollinators and enhances biodiversity. Through this, FreshOnTable ensures the preservation of local wildlife and plants, contributing to sustainable land use and ecosystem health.

Solar-Powered Berries and UNSDG 13: Climate Action

In alignment with UNSDG 13: Climate Action, berries served at the Summit are sourced from farms that operate on solar power. These farms significantly reduce their carbon footprint by harnessing renewable energy for cultivation, showcasing how agriculture can play a role in mitigating climate change. By opting for solar energy, these farms demonstrate leadership in reducing greenhouse gas emissions, setting an example for other agricultural businesses in the region.

Sustainable Seafood and UNSDG 14: Life Below Water

Seafood at the Summit is sourced from FreshOnTable’s “catch of the day” list, which provides full transparency about the fishermen and their methods. The seafood comes from professional fishermen who adhere to strict guidelines to avoid overfishing, aligning with UNSDG 14: Life Below Water. This careful sourcing ensures marine ecosystems are protected, and fish populations remain sustainable, highlighting the importance of responsible fishing practices in preserving the ocean's biodiversity.

Soy-Free Poultry and UNSDG 15: Life on Land

The poultry on the menu comes from hens raised on a soy-free diet, a significant step toward reducing deforestation. Many poultry farms worldwide rely on soy feed, which often contributes to the destruction of rainforests. By sourcing poultry that is free from soy-based feed, the Summit supports efforts to protect land ecosystems, once again aligning with UNSDG 15. This practice demonstrates that ethical choices in sourcing animal products can have a far-reaching positive impact on global environmental health.

Inclusive Goat Cheese and UNSDG 10: Reduced Inequalities

The Summit also highlights the power of inclusion by featuring goat cheese made by people of determination from the Zayed Higher Organization. This initiative promotes UNSDG 10: Reduced Inequalities, fostering an environment where everyone, regardless of ability, is provided opportunities to contribute meaningfully to society. By showcasing this cheese, the event emphasizes that sustainability also means social sustainability—ensuring that no one is left behind in the pursuit of a better future.

Leading by Example in Sustainable Events

The sustainable F&B experience at the Future Hospitality Summit aims to inspire change across the hospitality industry. By showcasing how local, responsible, and inclusive sourcing can contribute to multiple UNSDGs, the event serves as a model for how large-scale gatherings can be environmentally and socially conscious. Every plate served is a testament to the power of thoughtful sourcing, water conservation, renewable energy, and circular economy practices.

By prioritising sustainability in F&B, the Summit sets a precedent for how the hospitality industry can lead by example in the journey toward a more sustainable future. Let this event be a blueprint for future endeavors, where every choice reflects a commitment to the planet and its people.