Introducing #EatForTomorrow: Building a Sustainable Future, One Plate at a Time

We’ll be taking a closer look at regenerative farming, a practice that puts nature first by mimicking natural cycles, building healthy soil, restoring biodiversity and sequestering carbon. In fact, the World Economic Forum estimates that greenhouse gas emissions from agriculture could be 6% lower each year by 2030 if even one-fifth of farmers adopted “climate-smart” agriculture such as regenerative farming. 

Urban farming is a clever approach that brings food production into cities. Not only does this reduce food miles and transportation costs, but it can also improve local air quality, make better use of urban space and bring economic and social benefits to the surrounding communities. 

We’re also exploring vertical farming, an efficient agricultural solution increasingly being adopted in urban environments. Requiring little in the way of land and water, it’s also eco-friendly, doesn't require pesticides and can run on renewable energy.
 

Since 1900, 75% of the genetic plant diversity in agriculture has been lost. Currently, around three-quarters of the world's food comes from just 12 plants and five animal species. Increasing the diversity in our diets – especially when it comes to the plants we eat – can play a significant role in preserving biodiversity, helping to keep native species of animals and crops in existence. Eating a wider variety of foods is also beneficial to our health. 

We’ll be examining ways to preserve biodiversity, including seed saving, cultivating ancient grains, protecting heritage breeds and preserving indigenous food practices. 

We’ll do a deep dive into why ancient grains like millets and salicornia play an especially important role as drought-resistant crops in countries like the UAE.
 

Reducing meat consumption is a powerful way to address the climate crisis, with enormous reductions in individual climate impact. In fact, lower meat diets carry approximately half the carbon, water pollution and land use impact of those high in meat. 

We’ll be explaining why diets low in meat are better for both people and planet, including the significant differences in environmental impact between these and high-meat dietary patterns. 

We’ll be highlighting the important role that foods like legumes, pulses and mushrooms can play in the diet of the future as well as discussing the world of plant-based proteins and cultivated meat. 

This has implications for public health, too: we’ll be showing how eating a wider range of plant foods can be hugely beneficial for our gut microbiomes and overall wellbeing.
 

The United Nations Food and Agricultural Organization estimates that 85% of marine fish stocks are either fully exploited or overfished. Steering away from the ‘Big Five’ – cod, haddock, salmon, tuna and prawns – and focusing on enjoying less common species of fish and shellfish can help protect marine stocks and maintain biodiversity in our oceans. 

Supporting sustainable fisheries helps us appreciate the diversity of fish in our oceans, protect endangered species and support local fishing communities. 

We'll explore sustainable fishing practices, including what restaurants should consider when sourcing seafood and how to best encourage diners to consume a wider variety of wild-caught fish and seafood.