Hospitality News

Forward Fooding Discusses Key Trends in Food Innovation

Published

1 year ago

May 16, 2023

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Forward Fooding, is the world’s first collaborative platform for the food & beverage industry fostering innovation via FoodTech Data Intelligence and corporate-startup collaboration. Headquartered in London with satellite offices in Barcelona and Rome, they run a global network of AgriFoodTech entrepreneurs powered by entrepreneurs since 2015. They act as an ecosystem enabler to provide the necessary support and velocity to enable meaningful collaborations and partnerships between established food organizations and AgriFoodTech startup and scaleup companies globally. Alessio D’Antino, CEO and co-founder of Forward Fooding, shared his insights and vision for the future of the food industry with JNS Media International at Gulfood 2023.

In your opinion, what are the key trends in food innovation?

Over the last decade, we have seen food innovation shifting more and more towards technology-enabled solutions that can promote and bring more efficiency and sustainability to the food system. Looking back at 2022, it is clear that the FoodTech industry, the emergent sector of technology-enabled solutions across the supply chain, reached an inflection point. While 2021 saw a surge in investments and skyrocketing valuations, we saw a more measured approach to valuations in 2022. While some have suggested that this marks the end of an era of easy access to capital, this is not necessarily bad news for FoodTech. This shift can usher in more opportunities to focus on a broader range of innovations and improve existing solutions. In fact, this is already happening. Right now, we are seeing entrepreneurs becoming more creative and focused on developing a new generation of FoodTech innovations, building on the work that is being done so far. This is giving rise to a series of exciting developments. For instance, when it comes to alternative proteins we are seeing more attention being paid to market strategies and, in the case of lab-grown meat, more capital is flowing towards enabling technologies and services. Renewed attention has also been paid to hybrid meat products, which combine plant-based meat with conventional meat or biotech-made ingredients, due to their unique ability to merge the benefits of multiple products into one. On the other hand, when observing innovation on the upstream side of the supply chain, the current economic downturn has taken its toll on vertical farming companies, which are rather capital intensive and require new funding to scale up production methods through significant investments in R&D. However, entrepreneurs are developing new solutions to address vertical farming challenges. As a result, we expect to see a shift towards more scalable solutions such as precision farming, which optimizes resource usage, and biotechnology innovations that can enhance crop resilience. These solutions have the potential to ‘upgrade’ the vertical farming industry and make it more resilient and commercially viable in the long run.

How do you see the relationship between traditional food companies and food tech startups evolving in the Middle East?

The Middle East is undoubtedly an exciting emerging hub for food innovation, with numerous partnerships and initiatives which have the ambition of creating world-class innovation platforms. In my view, innovation will be a key factor in propelling this region forward, perhaps more so than in other areas of the world. Historically, the Middle East has been heavily reliant on imported foods in order to meet local demand. However, recent global events, such as the Covid-19 pandemic, have made it challenging to sustain this approach. Consequently, food companies in the region are proactively seeking ways to boost their self-sufficiency in food production. Collaborations with FoodTech companies offer an excellent opportunity to achieve this goal. As time passes, these two entities will increasingly come together, resulting in even stronger, more resilient, and sustainable food systems for the region.

With the increasing interest in sustainable food options, what role do you see foodtech playing in shaping the future of food in the Middle East?

I believe the Middle East has an exceptional opportunity to reinvent itself as a prominent food production region powered by cutting-edge technology. Consumers all over the world are increasingly demanding and expecting better products from food brands, placing greater importance on transparency and sustainability in their dietary choices. In this context, locally sourced products can offer a sustainable alternative to imported goods. Achieving this goal, however, requires adopting innovative production methods that reduce reliance on industrialized farming practices, for instance, and minimizing the environmental impact of transportation and overall carbon footprint. FoodTech is indispensable in driving this transformation, as it offers a wide range of innovative solutions that can be applied across the food production value chain.

How can established players in the hospitality industry collaborate with foodtech startups to drive innovation and create new opportunities for growth?

In a world of ‘policrysis’, the food industry, including the hospitality sector, is facing increasing challenges and pressure due to the increased volatility of the current economy. Innovation can address these issues while also creating economic opportunities. If we look at the issue of food waste, for example, measuring how much is wasted through technology (e.g., AI applied to smart scales) can help businesses lower their operating costs while showcasing more transparency and meeting the needs of more environmentally conscious customers. Another opportunity for cost reduction for the hospitality sector comes from the use of robotic technologies, which, in some cases, have proven effective in increasing sanitary standards, generating better margins, and scaling operations. The breadth of innovations available today all over the world is astonishing.

We believe the ‘secret recipe’ to take advantage of these innovations lies in making sense of the technology landscape and identifying the most suitable solutions that can help tackle real business challenges. This is Forward Fooding have excelled at by working elbow-by-elbow with the entrepreneurs who have developed these exact solutions over the last decade.

How can food and beverage companies in the Middle East ensure that they are building sustainable businesses that can withstand economic and environmental challenges?

I believe that economic and climate resilience are closely linked to the creation of sustainable food systems. In our experience, one of the key pillars of building solid foundations for a food system is to foster collaboration among local ecosystems and empower key stakeholders with the right tools and knowledge to nurture these partnerships. These ecosystems serve as a collective ‘immune system’, shielding us from external threats. Climate challenges have made it clear that the health of our planet and profitability are inextricably linked. This means that embracing technology-driven innovations offer incredible opportunities for governments and companies alike to remain competitive and resilient in the face of a constantly evolving and intrinsically more complex global food system.

Hospitality

Menzies Aviation net zero targets approved by SBTi

Published

1 week ago

June 25, 2024

Integrator Web-Editor

Menzies Aviation is pleased to announce that the Science Based Targets initiative (SBTi) has approved its science-based targets to reach net-zero greenhouse gas emissions across the value chain by 2045. This includes a 50% near-term reduction in scope 1 and 2 GHG emissions by 2030 from its 2022 baseline, and in scope 3 GHG emissions of between 30% and 42% within the same timeframe.

This milestone underscores Menzies’ commitment to strong sustainability leadership, and environmental stewardship, taking a proactive approach to combating climate change. By setting and pursuing ambitious, science-based targets, it is not only reducing its own footprint but setting a benchmark for the aviation services industry.

To reach its ambitious targets, Menzies’ industry-leading All In plan for a fair and sustainable future includes ambitious goals across four key pillars: the Environment, People, Safety and Ethics. Recognizing the urgency to act on climate change and limit global warming to 1.5°C, the plan is designed to drive positive change and progress its material ESG priorities.

Among its notable achievements since the launch of its All In plan in 2021, the company has invested significantly in the transition to electric and lower emission Ground Support Equipment (GSE) where airport infrastructure allows. In its 2023 Annual Review & Sustainability Report, it announced 17% of all GSE equipment was now electric across the business, increasing to 48% in Europe, demonstrating good progress ahead of its goal of 25% by 2025.

Its investment in solar panels, smart building technologies and circular cargo packaging solutions is further aiding emissions reductions. Separately, its partnerships with the Climate Impact Partner’s Million Mangroves project, continues to demonstrate its commitment to tackling climate change through the removal of carbon from the atmosphere and the restoration of ecosystems.

John Geddes, Chief Governance & Sustainability Officer & Company Secretary, said: “We are thrilled to announce that our 2045 net zero targets have been approved by the SBTi, making us the first major aviation services provider to achieve this important validation. Decarbonisation is an imperative for a sustainable aviation future – one we are committed to achieving with our net-zero targets, but there are many other facets to our All In plan that will deliver value for our business and stakeholders and support our growth in a sustainable way well into the future.”

Katy Reid, Head of Sustainability and Corporate Responsibility, added: “With our net-zero targets approved by SBTi, now the real work begins. Our commitment to progress against our goals and targets has never been more important. By taking bold steps to reduce the impact our business has on climate change and the natural environment, while mitigating the risks our business faces because of climate change, we believe we will play our part in delivering a sustainable, net zero future for Menzies, and for aviation.”

The Science Based Targets initiative (SBTi) is a corporate climate action organization that enables companies and financial institutions worldwide to play their part in combating the climate crisis. It defines and promotes best practice in science-based target setting and independently assesses companies’ targets.

Hospitality

THE OBEROI GROUP LAUNCHES THE OBEROI RESIDENTIAL SUITES AT THE OBEROI, MUMBAI

Published

1 week ago

June 25, 2024

Integrator Web-Editor

Situated at prestigious Nariman Point on Marine Drive with breath-taking views of the Arabian Ocean and the shimmering lights of Queen’s Necklace, The Oberoi, Mumbai has long been regarded as one of the city’s finest luxury hotels.

Following the recent introduction of 20 Oberoi Residential Suites, guests now have the opportunity to experience unparalleled residential living for extended stays like never before. The Oberoi Residential Suites have a distinctive residential ambiance with contemporary aesthetics. The interiors exude sophistication and tranquillity. A calming palette of smooth greys, rich browns, and deep teal is accentuated by vibrant modern art and artefacts.

Designed by the award-winning design firm, Architecture Discipline, The Oberoi Residential Suites come in two variants: Bay View Residential Suites spanning 115 square metres and Luxury Residential Suites covering 87 square metres. Both suite categories include a master bedroom with a large walk-in wardrobe, an ensuite bathroom, and a dressing area. Luxury Residential Suites feature a private study area, while the Bay View Residential Suites offer a separate study room. Each suite boasts expansive living and dining areas with breath-taking views through picture frame windows. Additionally, every suite is equipped with a well-appointed and fully functioning kitchen.

Mr. Vikram Oberoi, CEO of The Oberoi Group, emphasised, “The Oberoi Residential Suites herald a new era of modern urban living in one of Asia’s most vibrant cities. The suites are a perfect blend of refined aesthetics and convenience, embellished with unparalleled hospitality for which Oberoi is renowned.”

Mr. Amit Kaul, Vice President and General Manager of The Oberoi, Mumbai, further elaborated, “We are delighted to introduce The Oberoi Residential Suites, boasting modernity, exceptional amenities, and the city’s most prestigious address. We promise guests unparalleled service with genuine care and attention to the smallest of details, encapsulating the true essence of Oberoi hospitality.”

Residents of The Oberoi Residential Suites also enjoy exclusive access to facilities and services at The Oberoi, Mumbai further enhancing their luxurious living experience.

Hospitality

RAK Leisure Partners with RIKAS Hospitality Group to Launch New Culinary Experience in Ras Al Khaimah

Published

1 week ago

June 24, 2024

Integrator Web-Editor

RAK Leisure announces its strategic partnership with Dubai-based RIKAS Hospitality Group, known for its award-winning dining establishments, marking a significant milestone in enhancing the culinary landscape at Jebel Jais in Ras Al Khaimah.

The successful partnership was officially announced at a signing ceremony at the RIKAS offices in Dubai, attended by Steven Bishop, General Manager of RAK Leisure, and Rizwan Kassim, Founder & Managing Partner at RIKAS Hospitality Group, along with other key stakeholders.

Through this collaboration, RAK Leisure aims to introduce the first grill and fire-infused dining concept in Jebel Jais, set to open in Q1 2025. RIKAS Hospitality Group, the creative force behind popular venues including Twiggy, La Cantine du Faubourg, Lana Lusa, Mimi Kakushi and Ninive will bring its culinary innovation and authentic hospitality concepts to this venture, creating a one-of-a-kind experience atop Jebel Jais.

Steven Bishop, General Manager of RAK Leisure, commented on the partnership: “We are delighted to partner with RIKAS Hospitality Group to elevate dining experiences on Jebel Jais. This venture embodies our commitment to exceptional food and unforgettable moments. As Ras Al Khaimah continues to grow as a top tourist destination, this unique dining concept will help us diversify and enhance the culinary offerings within the Emirate.”

The unique dining concept at Jebel Jais seamlessly blends Ras al Khaimah’s geology and flora, enriching visitors’ experiences by fostering a deeper connection to the area’s beauty and flavour through an exceptional dining setup. Set against the stunning backdrop of the Hajar mountains, this new venue will cater to locals and tourists alike with an exclusive menu featuring mouthwatering dishes with a fire twist, crafted from locally sourced ingredients.

Rizwan Kassim, Founder & Managing Partner at RIKAS Hospitality Group said: “We are thrilled to expand our culinary footprint beyond the Emirate of Dubai and venture into the mountainous region in Ras Al Khaimah. Partnering with RAK Leisure on this innovative project is an exciting opportunity to bring our signature dining experiences to a new audience and to new heights. We are particularly excited about seamlessly integrating this concept into the natural diverse flora and fauna that can be found in and around the Jebel Jais area.

RAK Leisure’s current portfolio includes several food and beverage outlets under the brand “Puro” that enhance Ras Al Khaimah’s appeal as a must-visit destination. These include the UAE’s highest restaurant, 1484 by Puro, Puro Express, The View by 1484, and SYR.UP by Puro. With the new partnership RAK Leisure remains committed to expanding its offerings by introducing innovative culinary concepts to delight its visitors.