Curating Sustainable Menus and Incorporating Plant-Based Meat Alternatives
Consumers are becoming increasingly more aware of how their eating habits are impacting the environment. Focusing on & promoting seasonal, regional, and climate-friendly food can not only appeal to these environmentally-conscious consumers, but can also contribute significantly to the change of our food system. This panel will discuss the role of locally sourced & plant-based food on curating sustainable menu items.
We will be joined by our panellists Abeer Almutlaq, an entrepreneur, nutritionist, and founder of Saudi’s first vegan restaurant Wabi Sabi; Omayah Atassi, a recipe and menu developer and master of transforming local Middle Eastern recipes to plant-based alternatives; presented by the new Plant-Based Venture by IFFCO.