Hospitality expert and sustainability champion, Omar Shihab, along with the MICHELIN Green Star restaurant BOCA, are enthusiastic about harnessing the potential of halophytes as innovative local ingredients sourced from the UAE. They see these ingredients as not only enhancing their own menus but also benefiting the wider industry.
They have recently joined Emirates Nature-WWF and the International Center for Biosaline Agriculture (ICBA) as part of the Nature-based Solution project in the UAE which is funded by HSBC Bank Middle East. An aspect of the project explores the potential of halophytes to be used as super foods, green salt, fodder and other by-products which can be produced by local farming communities, opening the door for new sources of income, economic diversification, small-scale business growth and local entrepreneurship, while also benefiting nature and biodiversity.
A solution for nature & for food security?
As climate change continues to reshape global weather patterns, recent events like the floods in the UAE serve as stark reminders of its far-reaching impacts. Such extreme weather events underscore the urgency for climate adaptation strategies.
In this context, halophytes, such as Salicornia or Arthrocaulon, emerge as promising climate-resilient crops with significant potential for the UAE’s food security. Halophytes are well-suited to withstand harsh environmental conditions, including high salinity and water scarcity, making them ideal candidates for cultivation in arid regions like the UAE.
By harnessing the unique properties of halophytes, the UAE can enhance its agricultural resilience, mitigate the risks posed by climate change-induced challenges, and bolster food security efforts for the future. The UAE has made considerable strides in improving yield and production conditions in conventional, organic, and hydroponic farms. Using nature and Nature-based Solutions (NbS) to help uncover new ingredients like halophytes is particularly fitting and exciting for everyone in the food industry.
An exciting sustainability opportunity for F&B in the UAE
“At BOCA, we are proudly engaging in this project and want to call other chefs, restaurant owners, food & beverage industry leaders to be part of this pioneering team exploring the potential of halophytes as local, climate-friendly and sustainable new ingredients,” says Omar Shihab. “It will not only enhance the sustainability credentials of your establishments but also contribute to your and your team’s personal and professional growth journey,” he calls.
Dr. Tarifa Alzaabi, Director General of ICBA, says: “This project also draws on our centre’s extensive research on halophytes, including Salicornia, in the UAE and other countries. Our studies show that the exceptional properties of halophytes position them as an excellent food source and a nature-based solution for mitigating climate change under saline and arid conditions. Therefore, the project seeks to harness the potential of halophytes to foster growth across various sectors, including tourism.”
“Halophytes like Salicornia provide a vibrant green colour, salty, slightly bitter taste with citrus notes, and a crisp texture. Salicornia has diverse culinary uses including salads, ceviches, poke bowls, detox juices, pickling, and enhancing fish, seafood, and certain meat dishes like lamb,” says Chef Patricia Roig, Executive Chef at BOCA.
Marina Antonopoulou, Chief Conservation Officer at Emirates Nature-WWF says: “Halophytes hold immense potential in gastronomy and in safeguarding our coastal areas and the communities around it. We are laying the groundwork for future industry professionals to innovate with these remarkable species and make a positive impact for climate and nature.”
