Jumeirah Zabeel Saray is launching a new monthly event series called Sustainability Talks, which will offer guests the opportunity to hear from some of the region's leading voices on green and environmental initiatives and sustainable practices. Held at Arcadia, the open-air hydroponic farm located on the grounds of the five-star resort on Palm Jumeirah, the series aims to support the brand's commitment to a greener approach to food production and farm concepts. to the table. while paying tribute to the theme of the UAE Year of Sustainability.
The first talk in the series will take place this month and will focus on the topic of marine conservation in the United Arab Emirates. It will be led by Hala Dahmane, president and CEO of Azraq, a nonprofit marine conservation NGO with a mission to inspire people to make positive changes to preserve the ocean, and will feature speakers such as environmental advocate and director of Azraq board, Amanda. Rushforth, who will share key insights and insights and lead interactive discussions with guests.
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Commenting on the launch, Jumeirah Zabeel Saray General Manager Mark Herir says: “Delivering unrivaled experiences while developing more sustainable practices is central to our operations at Jumeirah Zabeel Saray, and Arcadia is testament to that ethos. Combining excellent cuisine with an ecological approach. We are delighted to welcome members of Azraq's board of directors, where they will be able to share their deep knowledge of their work with Azraq while discussing how we can maximize our efforts to drive sustainability. “Our resort is a leader among other properties in its sustainable approach to hospitality, and Arcadia, with its hydroponic farm and organic garden, presents an ideal location to inform and engage our guests in responsible production and consumption.”
A reservation-only dining experience, Arcadia allows guests to dine in an exceptionally lush setting surrounded by the greenery of the 55-square-meter hydroponic farm and its organic gardens. The farm produces 210kg of over 18kg varieties of leafy green vegetables and herbs per month, which are harvested for use in the resort's 8 restaurants throughout the year.
With a long family-style wooden dining table surrounded by touches of fresh produce as part of its decor, it's a rustic experience reminiscent of lazy days in the countryside. The restaurant typically serves a set menu of fresh, healthy salads, homemade soups and sauces, pastas and more, along with healthy barbecue, with the option of a chef's table meal or cooking classes and private dinners, and attendees The Sustainability Talks will have the opportunity to taste its gastronomy in an intimate atmosphere.
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