Latest news with #sustainablefood
Gulf Business
14 hours ago
- Business
- Gulf Business
The making of a ‘National Champion': How Al Ain Farms Group is nurturing the UAE's food future
Image: Supplied Al Ain Farms began not as a commercial venture, but as a visionary response to a national need. In 1981, with just 200 cows, the late Sheikh Zayed bin Sultan Al Nahyan — the UAE's Founding Father — planted the seeds of what would become the country's modern food security movement. Sheikh Zayed's vision was clear: to build a homegrown source of 'nourishment' for the people of the UAE, ensuring access to fresh, local food and dairy in a land where little grew naturally. What started as a small dairy farm has since evolved into a symbol of resilience, innovation, and national pride. Going beyond just milk production, Al Ain Farms now a diverse food group that encompasses poultry, juices, eggs, and even camel farming, delivering sustainable, healthy, and affordable food to everyone in the UAE. A total of five farms, including three large dairy farms that are home to over 20,000 heads of cattle and 1,000 camels, are part of this complete food production powerhouse, handling everything from farming to manufacturing and distribution. Its driving force: An efficient system that gets products from farm to shelf within 24 hours, ensuring they're incredibly fresh. In fact, the company has never missed a day of delivery not even during Covid. Last month, As Hassan Safi, the group CEO of AAFG, notes, their mission 'has evolved into a larger vision', with the goal to to become the top producer of high-quality protein and drinks in the region. 'This is the start of something new,' Safi adds. 'It blends great operations, brand trust, and decades of know-how to deliver high-quality, affordable food to every home in the country.' Safi explains why now was the right time for this big step: 'After Covid, food security became a top national focus. This merging helps us meet that goal by making more food, sourcing more locally, and running things more smoothly. It also makes us stronger in supporting local farmers — through long-term commitments and technical assistance. 'We're also pushing for sustainability and cutting down on food waste throughout our whole system.' Signing ceremony marking the launch of AAFG at Make it in the Emirates 2025. Image: Supplied Al Ain Farms Group: Strong backing in place This bold plan is strongly supported by Ghitha Holding and Yas Holding — two powerful investment groups from the UAE, both deeply committed to farming independence and industry breakthroughs. Their involvement injects critical capital strength and operational acumen, strategically aligning AAFG's path with the UAE's big National Food Security Strategy for 2051. The move signals long-term confidence in local food systems, transforming the group into a national platform equipped to meet rising demand across the UAE and the wider region. It also reflects the UAE's ambition to lead the region in quality, sustainability, and innovation, building integrated, future-ready platforms. Smarter systems, sustainable practices AAFG is also rethinking how food is made and moved — with AI as the game-changer. From smarter product R&D to dynamic store stocking, the group is investing heavily in tech that keeps shelves filled without overloading them. 'We're using AI to improve everything — from understanding microbiotic data for better recipes, to predicting exactly what each store needs each day,' says Safi. 'It's helping us cut waste, speed up innovation, and build a food system that's actually built for the future.' This smart approach goes hand-in-hand with sustainability. Whether it's turning cow manure into nutrient-rich soil with help from Australian partners, recycling water on-site, or switching to in-house recycled PET packaging, AAFG is actively closing the loop. Even its convenience foods — like microwave-ready, cook-in-the-bag chicken — come with sustainability in mind. Every day, AAFG supplies 22,000 outlets around the country. 'The challenge is simple: the right product, in the right amount, at the right time. That's where AI really shines,' Safi says. 'Less guesswork means less waste.' While the company has already rolled out organic dairy products, going fully organic will take time. 'Right now, we're focused on making food secure, accessible, and healthy — for everyone,' he adds. The next chapter AAFG has mapped out a bold five-year plan to scale up production, drive innovation, and deepen its sustainability agenda. At the core of this strategy are three key pillars: Scale: AAFG aims to become the GCC's largest table egg producer, targeting an output of 800 million eggs annually. Product innovation : The group is expanding into long shelf-life goods, value-added products, and exploring alternative proteins to meet shifting consumer demand. Regional growth : Strategic partnerships and investments are underway to grow AAFG's footprint across the region and build export-ready capabilities. While rooted in national food security priorities, AAFG is also shaping a model for regional collaboration in agri-food manufacturing. 'As the UAE doubles down on food independence,' says Safi, 'we see ourselves as a blueprint — advancing AAFG stands as one of the UAE's clearest examples of how food security, innovation, and economic ambition can converge into a scalable model.
Forbes
2 days ago
- Business
- Forbes
More Culinary Wonders In Montreal
Yellow and red tomatoes for sale in Jean Talon Farmers' Market in Montreal It's been a few months since I returned from Quebec but I can't stop thinking about how creative the French Canadians are in terms of producing great, and sustainable, food. They are particularly visionary when it comes to sourcing fresh food in winter while looking out for the future of the planet. In the same building where the hydroponic, roof garden Lufa Farms can be found is a cooperative of 20 different businesses called the Centrale Agricole. The most fascinating part of their union is that they are all working in tandem throughout the year to produce—in a stroke of genius—a combination of products that left less than a zero carbon negative. One of the key business partners is the producer of meal worms that address the garbage produced by other businesses. TriCycle and grows mealworms that eat table scraps and so they don't have to, 'generate CO2 emissions by either being sent to landfills or to compost,' notes Kevin Drouin-Léger, Centrale's manager. He adds that no one within the collective has the title of director as is it run by 'horizonal management.' The Overall Take Bee hives at the Coop. This humble cooperative is housed in a modest building. Businesses within in it range from a winery and a cidery to mushrooms and a farmed fish producer. The center was founded in 2019 and has five founding members have continually chosen the other members based on 'diversity of production, innovation, circular economy potential, how that business fits within the ecosystem and economic viability,' according to Drouin-Léger. A few months ago, I had a chance to visit the center and chat in further depth with Drouin-Léger about his vision for the group. He notes that the center has been home to 27 businesses since it has been open and 20 are still part of the group. He expects there to be room for a chosen few more by next year. In a constantly French-Canadian humble yet genial way, Drouin-Léger and the businesses within the center all are working towards a long-term, balanced approach to both food and other product production that is sustainable and environmentally friendly. Some of the Vision It is unusual to see this number of diverse businesses working in unison, particularly with small-production items. 'The coop acts as a catalyst to stimulate and encourage collaborations whether it be by sharing resources, joint ventures, or industrial synergies,' notes Drouin-Léger. Kevin Drouin-Leger heads up the cooperative. He adds that, much like the hydroponic rooftop garden found at Lufa upstairs, the center works at a steady rhythm all year long. 'We aren't as affected by seasonality as conventional growers are. We can consistently fill our orders all year with no pause. We produce more than 400 tons of food a year for our local communities.' Operating spaces are small, but being non-competitive they are all also able to promote each other. 'Since there are few or no duplicates in the businesses' production, each business naturally becomes an ambassador for the coop to push other peoples' products. That can expand market potential for our businesses as well as synchronizing logistics in terms of delivery and such,' notes Drouin-Léger. He concludes that there is,' lots of solidarity in our model.' Mushrooms at the Coop. There are a lot of innovative business practices being applied here that are reflected by Lufa, the upstairs roof garden. A combination of more-permissive laws involving the promotion of the food and wine businesses in Canada and innovation has resulted in a community of food and wine producers who can creatively and effectively cross promote their products. Hopefully more stewards of the land will start thinking more like the Centrale Agricole, if given the chance and support of local government and producers. Drouin-Léger notes that the cooperative has 'been approached by more than 50 organizations that wish to model their businesses after ours. In Quebec mainly, but a bit through Canada, France and Belgium as well.' It would be so exciting, and good for the environment, if American food producers could start working in tandem in order to produce unique products that are good for the environment.
Zawya
4 days ago
- Business
- Zawya
Amna Al Dahak: UAE's wise leadership fuels success in supporting farmers and agricultural entrepreneurship
Emirates Agriculture Conference and Exhibition Concludes in Al Ain The closing ceremony saw sponsors and partners recognised, and further partnerships forged to promote innovation in the agricultural sector. Amna Al Dahak: His Highness Sheikh Mansour bin Zayed Al Nahyan is committed to supporting farmers with programmes and initiatives that help develop farms and increase production while improving quality and competitiveness. With the support of His Highness Sheikh Hazza bin Zayed Al Nahyan, Al Ain has become a key agricultural hub in the UAE, contributing significantly to the country's sustainable food security. The Emirates Agriculture Conference and Exhibition is a cornerstone for developing a technologically advanced and innovative agricultural sector in the UAE. Our strategic aim is for agriculture to become a key driver of sustainable and inclusive development across the Emirates. The Emirati farmer is at the heart of our efforts, and we are committed to empowering them with knowledge and modern technologies. Al Ain: Her Excellency Dr. Amna bint Abdullah Al Dahak, Minister of Climate Change and Environment, has affirmed that, with the backing of the UAE's wise leadership, the nation is making significant strides in supporting farmers and agricultural entrepreneurs to enhance sustainable food security. Her Excellency noted that the inaugural Emirates Agriculture Conference and Exhibition marks an important step towards developing a technologically advanced and innovative agricultural sector in the UAE. Her Excellency's comments came at the close of the first Emirates Agriculture Conference and Exhibition, held under the patronage of His Highness Sheikh Mansour bin Zayed Al Nahyan, Vice President, Deputy Prime Minister of the UAE and Chairman of the Presidential Court, The event, organised by the Ministry of Climate Change and Environment, took place over four days, from 28th to 31st May, at the ADNEC Al Ain Centre. The event saw widespread participation from government and private sector entities, academic and research institutions, start-ups, local farmers, and the community, achieving considerable success in showcasing the latest agricultural innovations, strengthening strategic partnerships, and supporting the UAE's vision for a secure and sustainable food future. Dr Amna bint Abdullah Al Dahak highlighted that the UAE's agricultural sector and farmers receive ongoing support from His Highness Sheikh Mansour bin Zayed Al Nahyan, Vice President, Deputy Prime Minister, and Chairman of the Presidential Court. His Highness prioritises empowering farmers through various programmes and initiatives aimed at helping them improve their farms, boost production, and enhance quality and competitiveness. Her Excellency emphasised that, with the support of His Highness Sheikh Hazza bin Zayed Al Nahyan, Ruler's Representative in Al Ain Region, the city of Al Ain has become a vital agricultural hub in the UAE. Its strong agricultural potential positions it to play a larger role in boosting the sector and supporting sustainable national food security. Al Ain now serves as a national model for modern agriculture, making it the ideal host for the first UAE Agricultural Conference and Exhibition. During the closing ceremony, Her Excellency Dr. Amna bint Abdullah Al Dahak expressed her pride and gratitude for the success of the conference and exhibition, thanking all those who had contributed to the success of this national event. Speaking about the conference's outcomes, Dr. Al Dahak explained: "We have witnessed how science and hard work can transform challenges into opportunities, and how the desert can be turned into a green oasis thanks to the will and determination of the people of this nation. The unique products and innovative initiatives we have seen are testament to our ability to grow and develop our agricultural sector, and to continue making progress towards achieving sustainable food security." Her Excellency Dr. Amna Al Dahak emphasised the vital role of Emirati farmers, saying: "At the Ministry of Climate Change and Environment, we believe that Emirati farmers are at the heart of our efforts, and we are committed to empowering them with knowledge and modern technologies." Looking to the future, Her Excellency added: "I am confident and optimistic that we will continue to strengthen our partnerships, launch new initiatives, and achieve further successes that benefit our nation. Our strategic goal is to make agriculture a key driver of sustainable and inclusive development across the Emirates." Her Excellency Al Dahak affirmed the Ministry of Climate Change and Environment's commitment to building on the success of this inaugural event, ensuring that the Emirates Agriculture Conference and Exhibition becomes a pivotal annual event that contributes to the development of the agricultural sector, strengthens partnerships between the public and private sectors, young people, entrepreneurs, and all members of the community, leading to a secure and sustainable food future for generations to come. Sponsors and Partners Recognised At the close of the Emirates Agriculture Conference and Exhibition 2025, Her Excellency Dr. Al Dahak recognised the strategic partners and official sponsors of the event, in acknowledgement of their efforts and significant support, and their vital contribution to the success of its first edition. In a statement, Dr. Al Dahak said: "I extend my sincere thanks to all the sponsors, partners, farmers, and creative young people, the lifeblood of this vital sector. The successes achieved demonstrate the ability of our agriculture to transform and innovate to achieve sustainable food security, and we are committed to empowering Emirati farmers and supporting the sustainability of the sector. We are now seeing the start of a continuous journey towards more sustainable agriculture, in line with the vision of our wise leadership. We look forward to further successes that serve our nation and fulfil the aspirations of the UAE community." Strategic Platform for Innovation and Collaboration The Emirates Agriculture Conference and Exhibition provided a leading strategic platform for sharing knowledge and showcasing the latest technologies and innovations in the agricultural sector. The comprehensive programme included over 75 speakers in more than 20 talks, panel discussions, and workshops covering all aspects of modern and sustainable agriculture. The event also saw active participation from 22 government federal and local government entities involved in the agriculture and food sector, alongside over 40 private sector companies, and more than 20 start-ups working in agritech. From the academic side, four national universities contributed their research capabilities, in addition to participation of several schools, with more than 1,000 students taking part in events and community workshops.
Forbes
7 days ago
- Business
- Forbes
Much Ado About MAHA: Fallout From New Report On Childhood Disease
From left: White House Director of Domestic Policy Vince Haley, Agriculture Secretary Brooke Rollins, President Donald Trump, Health and Human Services Secretary Robert F. Kennedy Jr., Education Secretary Linda McMahon and Environmental Protection Agency Administrator Lee Zeldin hold an event for a new Make America Healthy Again Commission report in the East Room of the White House on May 22, 2025 in Washington, D.C. I source my own food from a patchwork of places: I pick up a local community supported agriculture share for produce, as well as a small market that's just outside my door. Another source is the Brooklyn-based delivery service Farm To People, which I was introduced to through reporting on Forbes' 30 Under 30 food list back in 2020. It's been inspiring to see what cofounders Michael Robinov and Anina von Haeften have accomplished since making the list. Their business has expanded to selling more than 800 (mostly seasonal!) items from a network of 150 farms within 300 miles of New York City. They have even taken on ways to reduce their packaging footprint, and have been rolling out deliveries with a refrigerated bag that is returned the next order. Farm To People also makes the most of its space in the Bushwick neighborhood with a restaurant and bar in front of their distribution center. It hosts a vibrant community of regulars, chef-driven pop-ups and a popular speaker series that started earlier this year featuring food industry experts and Farm To People producers. It's been turned into a podcast called Know Your Food that just launched. The first episode features yours truly opining about all things chicken. And now onto the highly anticipated MAHA Commission report on childhood disease, which was released last Thursday. Nestle describes it in her blog as 'one impressive report, forcefully written and tightly documented.' But there has, of course, been strife on all ends, which has been well-documented in Politico's Morning Ag as well as Helena Bottemiller Evich's Food Fix. There was reportedly a lot of behind-the-scenes lobbying for edits on the report in the days leading up to its publication, and in the days since, critics like the Farm Bureau, the American Soybean Association and the National Corn Growers Association have called on the president to 'correct inaccuracies' in the report. And while these representatives of some of the most powerful parts of the agriculture industry think the report went too hard on pesticides and chemical use, many environmentalists and other food systems advocates say some language was not strong enough. Meanwhile, the shareholders of JBS voted to approve its dual-listing on the New York Stock Exchange. That means the world's largest meatpacker will begin trading publicly in the U.S., in addition to the B3 stock exchange in its home country of Brazil, as early as June 12. There's a lot I'll be reporting on in the meantime. Enjoy the rest of your week! — Chloe Sorvino This is Forbes' Fresh Take newsletter, which every Wednesday brings you the latest on the big ideas changing the future of food. Want to get it in your inbox every week? Sign up here. Farm To People Here's a link to watch my conversation with Michael Robinov from Farm To People for their brand-new podcast. And be sure to check out the rest of their lineup so far, it's a super compelling mix of heavy hitters from across the food world: The next two episodes out are with Burlap & Barrel cofounder Ethan Firsch, and the one and only queen of food politics, Marion Nestle. President Donald Trump arrives to speak on his policy to end tax on tips in Las Vegas, Nevada, on January 25, 2025. No Taxes On Tips: President Donald Trump's campaign promise to end taxes on workers' tips is nearing the final greenlight. The change is included in the big House budget bill, which would be valid for 2026 to 2028. The New York Times has the latest on what it means for waiters and diners. The bill also includes provisions that will cut millions from food aid, as well as ones that stop clean energy tax credits and climate resilience funding. Beata Zawrzel/NurPhoto via Getty Images B-A-N-A-N-A-S: Did you know that bananas are the world's most consumed fruit, or that bananas are the fourth-largest food crop grown globally after wheat, rice and corn? Two other interesting facts that I learned while reading a story in the Guardian: About 80% are grown for local consumption, and more than 400 million people rely on the fruit for as much as a third of their daily calories. But as new research highlighted in the story has found, nearly two-thirds of banana-growing lands in Latin America and the Caribbean 'may no longer be suitable' to grow bananas by 2080. Via Rosa IRL: I was happy to see Eater take on the trend of social media food influencers hosting expensive trips around the world and the tour companies like Via Rosa, Roads & Kingdoms and Modern Adventure that are behind the journeys. As Bettina Makalintal writes, 'Do you like a creator enough to follow them to another country? Would you pay thousands of dollars to hang out with them for a week? For some fans, that answer is an easy yes. It's a convergence of the parasocial relationships that the creator ecosystem fosters and the growing desire to find new ways to make friends—and it says a lot about how and why people travel today.' The Price Of Milk The documentary series The Price of Milk, is premiering at the Tribeca Film Festival on Sunday, June 8, with an additional screening on Thursday, June 12. I'd love to see you there! (And I hear Sunday is down to standby-only tickets.) It's my Tribeca Film Festival debut and I'm excited to see this important topic brought to life! CHLOE SORVINO Here's a standout from a Memorial Day Weekend barbecue: a whole grilled red snapper, wild-caught in Florida and purchased at Aqua Best, the seafood distributor to some of the hottest restaurants in New York City. They also have a retail shop in Chinatown that I frequent. (And they ship nationwide!) Thanks for reading the 144th edition of Forbes Fresh Take! Let me know what you think. Subscribe to Forbes Fresh Take here.
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7 days ago
- Lifestyle
This Sleepy Island at the Bottom of the World Is a Culinary Powerhouse—Here's Where to Eat and Drink
The first course for lunch at The Agrarian Kitchen, chef Rodney Dunn's restaurant and garden in Tasmania's rolling green Derwent Valley, is served in the greenhouse. A white turnip artfully smudged with zucchini miso, a wedge of artichoke heart on a licorice-scented anise hyssop leaf, a teeny radish with the leafy stem still intact—all steps away from where it was plucked from the soil. Located some 20 miles northwest of Hobart, the island's waterfront capital city, Dunn is growing a rainbow of produce, from berries, apples, and plums to a dizzying array of herbs like pineapple sage, sorrel, and around eight different varieties of mint. He and his team are spinning the harvest into dishes like golden beets and fermented fennel doused in house-made raspberry vinegar, or sorrel sorbet, served with a scoop of ricotta gelato. 'You can be the best chef in the world,' said Dunn, while snapping a pod off its vine and breaking it open to unearth the vivid green peas inside. 'But you're only as good as your ingredients.' It's lucky, then, that Tasmania is home to such a rich bounty. The island state, set roughly 150 miles south of mainland Australia across the Bass Strait, is a diverse landscape of rugged mountains, ancient forests, and dramatic coastlines. 'Tasmania has this incredible mix of pristine landscapes and passionate producers that create something truly unique in the food world,' Dunn said. 'The island's isolation has preserved so many heirloom varieties and artisan techniques, while fostering a community that's deeply connected to the land.' This community includes producers making world-class cool climate wines, artisan cheeses, and award-winning whiskies. There are oyster farms, a saffron farm, and even fresh wasabi growing in northern Tasmania, which is on the same latitude as southern Japan. Together these ingredients are helping to fuel Hobart's exciting restaurant scene. To start the day, grab a cinnamon-dusted morning bun at Pigeon Whole Bakery or sit for a scenic breakfast at Macq01. The harbor-view hotel is home to a spread that includes everything from house-smoked salmon to local honey and artisanal jams. Get a taste at Fico, a stylish spot serving Italian-inspired dishes made with some of the freshest local ingredients: hand-cut egg tagliolini al limone topped with Bass Strait scallops, thinly-sliced white asparagus atop local goat cheese risotto, a plate of Tasmanian Oyster Co. bivalves harvested 30 minutes away, a shatteringly crisp sfogliatelle stuffed with buffalo milk ricotta from a nearby grass-fed buffalo farm. Tasmania is where the freshest ingredients and creative minds come together to celebrate seasonal eating in a way that's hard to find anywhere else. — Chef Rodney Dunn Nearby, Institute Polaire highlights cold climate wines, lavish snacks, and the freshest local seafood in a sleek dining room. Find Shima Wasabi on menus around Hobart, including the 10-seat Kaiseki-style Omotenashi. Overlooking the water, Maria serves up Mediterranean-inspired plates made with hometown ingredients like wallaby and Tasmanian goat cheese in a sun-drenched space that feels both elegant and welcoming. No matter your itinerary, save room for a stop at Van Diemens Land Creamery. The ice cream shop located on a barge in the harbor is slinging scoops in flavors like pepperberry, lavender white chocolate, and honeycomb crunch made using local milk and other island ingredients. Cap off an evening in the city with a cider- and vermouth-infused True Local cocktail at Mary Mary, the Tasman Hotel's dimly-lit bar, where drinks showcase the island's distilleries and botanicals. At MONA, the Museum of Old and New Art, the menu at Faro Bar + Restaurant changes with the exhibitions but is always as disarming and boundary-pushing as the artwork. (Think: invasive venison, hand-held foie gras pops.) The site is also home to Moorilla Estate, one of Tasmania's oldest vineyards. Reserve a tasting, then roam the sprawling grounds to see works by artists like James Turrell and Yayoi Kusama. A short drive from Hobart, find Lark, Tasmania's oldest single malt whisky distillery. Book a tour of the distillery, set within a series of historic buildings surrounded by swaths of green farmland, and sample the award-winning expressions straight from the cask. At nearby Pooley Wines, start with a tasting of cool-climate varietals like crisp Riesling and Syrah, then stay for an al fresco lunch of wood-fired pizzas with seasonal toppings including pumpkin and feta or duck and hoisin, and a board of locally-made cheeses from Bruny Island Cheese Co. It's worth a ferry ride over to the tiny island off Tasmania's southeastern coast, where you can taste Alpine-style or bloomy-rind cheeses, served alongside warm sourdough bread and beers they also brew on site. And due west, the Huon Valley is where Analiese Gregory is slated to open a highly-anticipated 12-seat restaurant inside her farmhouse. The trailblazing chef spent time in the kitchens of Le Meurice in Paris and Sydney's Quay before moving to the Australian island, where she forages, fishes, and hunts for ingredients she turns into dishes that are quintessentially Tasmanian. The Valley is also home to Fat Pig Farm, a 70-acre family-run farm where they raise Wessex Saddleback pigs and cultivate a regenerative garden. Visit the farm for a tour, or for one of its events, including a residency with Melbourne-based Vietnamese restaurant Anchovy from late January to March next year. Whenever you visit, though, make a reservation to try the tasting menu at Agrarian Kitchen—and say yes to add on the cheese course, which is made on premises using kefir as starter culture. While you're there, marvel at how a single island can produce such a wealth of culinary treasures. As chef Dunn says, Tasmania is 'where the freshest ingredients and creative minds come together to celebrate seasonal eating in a way that's hard to find anywhere else.'
