Caterer Middle East - - Interview -

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.”

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