COP28: UAE will offer 1.5°C aligned menus for delegates with diverse range of cuisines

Dubai: Aiming to host a “carbon-neutral” conference, the 28th Conference of the Parties to the UN Framework Convention on Climate Change will have 1.5 aligned menus given to delegates throughout the proceedings.

A 1.5°C-aligned menu enables delegates to have breakfast, lunch, dinner, and a snack while remaining within the individual “budget” for carbon of 2.3k CO2e per da.

The host country says the intention is to showcase how climate-friendly food can be tasty, nutritious, and affordable.

During the 12 days around 250,000 meals are being served and over  90 food and beverage outlets will showcase a diverse range of cuisines, including a unique 100 percent vegan food truck park and Alkebulan, the world’s first African dining hall.

The management also put up a “sustainable Catering Strategy”  to minimize waste and provide sustainable packaging, regional produce, and recycling where possible.

Calling it “climate-conscious catering” which will ensure that at least 50 percent of the food served falls within sustainable limits for carbon and water intensity, as well as aligning with UAE guidelines on macronutrients.

To make it more eco-friendly,  a special Blue and Green Zone has been established, where delegates will have an abundance of choices, and reservations are now open for select restaurants, via Eat App.

The Blue Zone reservations can be booked from 30 November to 12 December and require the necessary accreditation for access.

Selected restaurants in the Blue Zone are PXB & Partners, Gup & Shup, Philly Jawn by Ghostburger, AJEENÉ, Yamanote Collective, and many others.

The Conference is expected to convene over 70,000 participants, including heads of state, government officials, international industry leaders, private sector representatives, academics, experts, youth, and non-state actors

COP28 is working with Expo City Dubai, Dubai World Trade Centre and Erth to ensure F&B vendors are supported as much as possible in achieving the challenging Sustainable Catering Strategy.