The people in this category, in their own way, and in varying roles, are using their influence and position to try and improve things for the rest of us. From introducing sustainable menu items, or reusing oyster shells to create a reef in the ocean, to donating excess food to the UAE food bank and striving to eliminate carbon usage, they are all pioneers in this arena.
WINNER
Omar Shihab
General manager and chief sustainability officer, BOCA
From Omar Shihab’s uncompromising commitment to local and seasonal produce, to his mission to reduce the restaurant’s carbon footprint, to menus that put otherwise-wasted food at the forefront. In early November 2021, BOCA announced it would run on 100 percent renewable energy; and at the same time, called for an audit on itself around sustainability. Shihab does not shy away from sustainability, he uses it to lead the way for others.
FINALIST
Emma Banks
VP F&B strategy and development EMEA Hilton
Hilton’s Emma Banks has an immense impact on every single plate that comes out of Hilton restaurants. Responsible for strategy and development across EMEA, Banks has put sustainability at the centre of decision-making. She has led initiatives such as the Growth of The UAE menu which provided a platform for chefs to show off the very best of UAE produce and culture. She has also helped lead a partnership team with Fresh on Table to introduce sustainable food products across Hilton.
FINALIST
Joey Ghazal
Founder, The MAINE New England Brasserie Company
Recently Joey Ghazal has put his mind to The Dubai Oyster Project, which uses discarded oyster shells from his restaurants to rehabilitate reef systems off the coast of the UAE. He aims to donate around one million shells by next year.
FINALIST
Kym Barter
VP F&B, Atlantis, The Palm
Atlantis, The Palm has more than four million diners annually. The resort has worked with Fresh on Table and Jebel Ali Fish Farm to launch locally sourced menus (122 out of 238 seafood ingredients are now certified sustainable), and chef order up to 20 sustainable ingredients daily.
FINALIST
Russell Impiazzi
Executive chef,
Sofitel Dubai The Obelisk
Russell Impiazzi joined Sofitel Dubai The Obelisk in 2021. He reduced food costs by nine percent, and changed purchasing procedures, including sourcing locally grown products. He also is behind drives to deliver excess food to the UAE Foodbank.