Conscious consumption has become increasingly important in today’s world, with the hospitality sector driving a series of sustainable initiatives they can be proud of. From waste-management to sustainably sourced ingredients and methods to reduce a restaurant’s ecological footprint, there are some real trailblazers in Dubai that must be acknowledged for doing their part.
Today, there are two women in Dubai who are working in remarkable green synergy – Patricia Roig, head chef at BOCA, (Green Star recipient, MICHELIN Guide Dubai 2023) and restaurant supplier Mary Anne De Haan, founder of Mary Anne’s Fresh Produce.
This article explores their relationship and how they’ve found a mutual goal in making their industry more sustainable.
Mary Anne de Haan, a Dutch native, moved to Dubai over a decade ago and realised that most products in supermarkets were still sourced from abroad. She felt the strong need to contribute to Dubai’s sustainability efforts and started the project of a lifetime, her own sustainable farm.
“We built everything with our own hands and quickly got quite busy once I started talking to chefs and hearing their recommendations”, she remembers. “I had no prior experience in agriculture. It’s been one big learning curve, but I truly believe in the cause”, she says. The entrepreneur now employs 15 employees and supplies the city’s most prestigious restaurants with sustainably grown farm-to-fork produce each month, including edible flowers and microgreens, and has plans on expanding the variety of her produce.
While Mary Anne’s relationship with the BOCA team started before chef Patricia joined in January 2023, both women are bound by their passion for sustainability and have formed a close partnership. To chef Patricia, giving local producers a platform and raising awareness of their important work is crucial. She does so in many ways but points out that it can be something as simple as not overcomplicating dishes. “If an ingredient does not look the way it is supposed to, I don’t throw it away. That would go against mine and the restaurant’s values.”
BOCA further audits its kitchen and bar continuously by refusing single plastic from suppliers and building solar panels. “I always tell my staff to treat this kitchen as their home and to switch off the oven when it is not needed. By showcasing how sustainability affects them, they are more eager to follow your lead”, chef Patricia says.
At her hydroponic farm, Mary Anne in turn does not use any chemicals and equally believes in educating her team. “You need to make them understand the importance. Sometimes I bring them along and they see what all these amazing chefs do with our products”, she says.
“It makes them feel they are part of something, and they have a real impact on things.”
When asked about the challenges they face, both agree that it is all about staying consistent with procedures that were put in place as well as leading by example. Even when things do not go as planned. “Sometimes you lose a harvest”, Mary Anne says. “All of our produce is pesticide-free. It’s nature, but we don’t give up. The reward of being able to make a change is too big."
Both further agree that they have witnessed a huge leap in awareness in recent years, fueled by Dubai’s 2030 Green Agenda. “Restaurants really embrace local produce, and the number of small farms has grown. You also see so many companies contributing to the cause and in general, wherever you look in Dubai, you can tell how hard the city is working on becoming more sustainable. It is at the forefront of everything, so sustainable restaurants following suit is only natural,” both agree.
