Jumeirah Zabeel Saray is launching a new monthly event series called Sustainability Talks, that will offer guests a chance to hear from some of the region’s leading voices on green and environmental initiatives and sustainable practices. Held at Arcadia, the in-house open-air hydroponic farm on the grounds of the five star resort on the Palm Jumeirah, the series is intended to support the brand’s commitment to a greener approach to food production and farm-to-table concepts, while paying homage to the UAE’s Year of Sustainability theme.
The first talk of the series will take place this month, focusing on the topic of Marine Conservation in the UAE. It will be led by Hala Dahmane, president and managing director of Azraq, a non-profit marine conservation NGO on a mission to inspire people to make positive changes to preserve the ocean, and will feature speakers such as environmental advocate and Azraq Board Director Amanda Rushforth, who will share key insights and knowledge and lead interactive discussions with guests.
Commenting on the launch, Jumeirah Zabeel Saray’s general manager Mark Herir says, “Offering unmatched experiences while also developing more sustainable practices is central to our operations at Jumeirah Zabeel Saray, and Arcadia is testament to that ethos. Blending excellent cuisine with an eco-friendly approach. We are delighted to welcome Azraq board members, where they can share their in-depth knowledge from their work with Azraq while discussing how we can maximise our efforts to drive sustainability. Our resort is leading amongst other properties in its sustainable approach to hospitality, and Arcadia, with its Hydroponic farm and organic garden, presents an ideal venue to inform and engage our guests in responsible production and consumption.”
A reservations-only dining experience, Arcadia allows guests to dine in a uniquely lush environment surrounded by the greenery of the 55 square metre hydroponic farm and its organic garden beds. The farm produces 210kg of more than 18kg varieties of leafy greens and herbs per month, harvested for use across the resort’s 8 restaurants throughout the year.
With a long, family-style wooden dining table surrounded by accents of fresh produce as part of its decor, it’s a rustic experience that is reminiscent of easy days in the countryside. The restaurant typically serves a set menu of fresh and healthy salads, soups and homemade dips, pastas, and more alongside wholesome barbeque grills, with the option for a chef’s table meal or cooking classes, and private dinners, and Sustainability Talks attendees will have the opportunity to sample its cuisine in an intimate setting.
