KEEP IT GREEN
As one of the key issues facing the industry, Saideh is not complacent about sustainability.
“It’s a big question worldwide,” he says. “Everybody now is focused on how to recycle, how to look at sustainability models to avoid food wastage, how to ensure your concept is efficient and optimum.
“With Il Borro we manage to do that because nothing that comes into the kitchen gets wasted. It’s something that also follows with organic sourcing of ingredients. You might add 10 or 20% on the ingredient but you get a much better product and people taste it. People know when it comes to things which have been processed and things which are natural.”
Saideh confirms Alici will follow the same model and will always look for options that make environmental sense. “We are always looking at the sustainability factor. How can we support local farmers? How can we reach out to local fisherman and how can we make their business profitable through our volume? Alici is in Dubai today, tomorrow it’s London. The next day it’s around the world and that vision can hopefully make an impact one day.”