Zero-waste is a concept that restaurants are increasingly seeking to incorporate into their menus. The movement is gaining momentum across MICHELIN-recommended kitchens in Dubai, as diners look for ways to minimise their environmental impact and reduce the burden on landfills.
Some of the city’s top chefs are uncovering innovative ways to incorporate zero-waste practices. From MICHELIN Green Star eateries to hidden Earth-friendly heroes growing their own produce and repurposing every scrap, these restaurants are proving that fine dining can leave a positive impact far beyond the plate.
LOWE's green scrambled eggs. Image credit: Zachary Roy/LOWE
1. LOWE
Renowned for its fresh, honest and no-fuss dining concept, ‘zero-waste’ is far more than just a buzzword for the team at MICHELIN-selected and Green Star eatery LOWE. Having earned the Green Star, sustainability is etched into every aspect of the restaurant’s operations. Located in the green oasis of Al Barari, LOWE presents a trendy laid-back space where diners can enjoy a contemporary and experimental dining experience showcasing seasonal produce cooked naturally by fire.According to chef Ali Shiddique, the restaurant’s efforts towards zero-waste begin with its vendors: “We try to purchase our ingredients from suppliers who do not use any plastic wrappings or packaging.” To maintain its minimum waste policy in the kitchen, menus are refreshed regularly to incorporate as much of each individual ingredient as possible, and the restaurant is even developing a kitchen garden to deepen its farm-to-table philosophy.
Its mission to reduce food waste is fuelled by a spirit of creativity and always thinking outside the box. For instance, onion trimmings become a smoky powder garnish, while unused parts of oyster mushrooms are used to enrich stock. Ali adds: “As a last resort, we dispose of any organic waste into our composting machine, where it will be used to ‘feed’ our own garden.”
A seasonal seabass ceviche dish from Teible. Image credit: PETER AHN/Teible
2. Teible
Another culinary hotspot that lives and breathes a zero-waste concept is MICHELIN Green Star and Bib Gourmand restaurant Teible, embracing a four-pillar value system of sustainability, seasonality, simplicity and locality. The restaurant’s minimalist, airy design allows the beauty of UAE-grown ingredients to shine through, with a menu shaped by what the land yields.“At Teible, our zero-waste policy is at the heart of everything we do in the kitchen,” says owner Peter Ahn. “We repurpose food scraps from daily operations into nutrient-rich compost, which is then used to cultivate herbs and vegetables in our garden located right outside the restaurant.” Additionally, in keeping with a nose-to-tail philosophy, the restaurant uses every part of an animal, including roasting and fermenting bones to create a rich garum-inspired sauce and crafting flavouring powders from the skin.
“We implement precise portioning and careful planning in the kitchen to minimise waste at every stage of the cooking process by creatively utilising every part of our ingredients. Whether through fermenting, pickling or drying, we ensure that nothing goes to waste,” Peter goes on to explain.
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A beautifully-plated sweet corn soup from MICHELIN Green Star restaurant Boca. Image credit: Ekatetrina Korytko/Boca
3. Boca
Exuding the warmth and carefree spirit of the Mediterranean, Boca unveils a vibrant hotspot where great vibes and zero-waste practices take centre stage. The home-grown concept is built on five sustainability pillars: championing local produce, proactive and conscious waste management, valuing resources through integrating renewable energy, honestly reporting carbon emissions and sustainability ratings, and championing sustainability within the community.When it comes to applying their zero waste initiatives, chef Patricia Roig explains that “it's crucial to thoroughly understand the versatility of each ingredient and creatively explore its potential uses in various dishes.”
True to its pillars, Boca is loud and proud about its practices, openly publishing its carbon emissions report, local ingredients guide and renewable energy certificates online. In fact, sustainability is woven into everything it does, from staff training and seasonal ingredients to a plant-based focus and composting systems. The casual dining spot has even upped its efforts to reduce waste through “strategic purchasing plans that are essential to prevent excess stock” and introducing a waste officer alongside regular bar and kitchen audits, demand-driven inventory and only partnering with like-minded suppliers.
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At avatāra, chef Rahul and his team reduce their waste by using excess trimmings in signature mocktails. Image credit: Shresth Maloo/avatāra
4. avatāra
It’s no secret that cutting down on meat can reduce carbon emissions and avatāra, Dubai’s first MICHELIN-starred vegetarian fine-dining restaurant, is doing just that and more. Ideally located in Dubai Hills Business Park, avatāra showcases its vibrancy and dynamic flavour combinations through locally sourced seasonal vegetarian ingredients.Adorned in endless shades of green, floral-printed chairs and planters in every corner, avatāra’s intimate setting draws inspiration from its natural, clean cuisine. Seating just 30 diners, each dish is carefully prepared for reservations, keeping waste to a minimum.
“Our zero-waste policy extends to every aspect of our culinary process,” explains chef Rahul Rana, “for instance, we craft delicate beetroot flowers for one of our signature dishes. The excess beetroot trimmings are then used to create a vibrant beetroot mocktail. This approach not only minimises waste but also enhances our beverage menu with fresh and creative offerings.”
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Brasserie Boulud's seabass tartare is made from locally sourced ingredients in the UAE. Image credit: Oleksandr Sokar/Brasserie Boulud
5. Brasserie Boulud
MICHELIN-selected restaurant, Brasserie Boulud brings the very best of ‘gastronomie française’ to Dubai, while embracing a zero-waste ethos. Under the leadership celebrity chef Daniel Boulud, this modern bistro in Sofitel Dubai The Obelisk serves up contemporary cuisine with a focus on tradition, freshness and seasonal ingredients. Beyond its chic art deco design and elegantly presented plates, the eatery is dedicated to being a force for good, with the restaurant sourcing ingredients from the local Greenheart Farms and planet-friendly supplier FreshOnTable.Their menu features thoughtfully crafted, waste-conscious, plant-forward dishes like stuffed courgettes and chickpea flatbreads. Each plate celebrates French tradition with a modern, sustainable touch, ensuring every meal at Brasserie Boulud is a feast for both the palate and the planet.
REIF Japanese Kushiyaki uses every part of the chicken to make their signature 18HRS chicken ramen. Image credit: REIF Japanese Kushiyaki
6. REIF Japanese Kushiyaki - Dar Al Wasl
In a city brimming with Japanese eateries, Bib Gourmand recipient REIF Japanese Kushiyaki is in a league of its own, celebrated for its innovative take on popular cuisine. By combining traditional cooking techniques, premium ingredients and bold flavours, chef Reif Othman masterfully blends Japanese culinary artistry with a Middle Eastern twist.When chef Reif isn’t making waves in Dubai’s food scene, he’s finding new ways to incorporate zero-waste practices into his kitchen. “We make a conscious effort to utilise every part of the ingredients we work with,” he explains. “For instance, in our chicken dishes, nothing goes to waste. The meat and skin are used for kushiyakis, chicken rice and more, while the bones and off-cuts are simmered for 18 hours to create our signature chicken ramen broth.”
Through their low-waste initiatives, the 21 Grams team aim to create deeper connections with their diners. Image credit: Juliet Dunne/21 Grams
7. 21 Grams
As the first of its kind in the UAE, Bib Gourmand recipient 21 Grams serves up fresh, satisfying and daring soul food straight from the Balkans. Located in an inviting space on the second floor of Meyan Mall, this urban Balkan bistro’s dishes are perfect for sharing with influences spanning the region, from Eastern Europe down to Greece and Turkey. Founded by Stasha Toncev and chef Milan Jurkovic, the pair are on a mission to bring the foods and recipes they grew up with to Dubai while also being kind to the planet.“Our menu integrates circular principles to minimise waste,” says Stasha. “Vegetable scraps become rich stocks for soups and sauces, and leftover bread is transformed into kvas or sauce components. We proudly serve whole fish, utilising every part to honour seasonal availability and prevent overfishing.”
Combining time-honoured family recipes with their low-waste initiatives, Stasha and chef Milan aim to create a deeper connection between their guests and the ingredients on their plates. As Stasha explains, "through low-waste dining events, we highlight local ingredients and spark conversations about sustainable dining. These gatherings connect our guests to agricultural cycles and the importance of mindful consumption.”
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Trèsind Studio uses a single coconut four ways, including in this lobster's dish's curry sauce. Image credit: Shresth Maloo/Trèsind Studio
8. Trèsind Studio
Located on a quaint 20-seater balcony on Palm Jumeirah, the two MICHELIN star Trèsind Studio redefines Indian cuisine with a bold and creative flair. Under the vision of chef Himanshu Saini, what began as a humble concept has grown into one of the world’s most celebrated Indian restaurants. While the multi-course tasting menu dazzles with its artistry, the restaurant’s efforts towards zero-waste are equally impressive.“Trèsind Studio fully embraces a zero-waste philosophy, utilising the majority of vegetables we serve - from stalks to roots, seeds and blossoms,” chef Himanshu says. “Our seasonal tasting menu features locally sourced produce and ingredients from our rooftop garden. In the current degustation, a single coconut is used four ways: fresh coconut water on arrival, tender coconut kushiyaki, coconut milk for curry and ice cream from the second pressing.”
Illustration image: PETER AHN/Teible
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