Sustainability advocates in UAE use art and food to raise awareness

From salvaging restaurant leftovers to creating art from undersea waste, UAE advocates hope to inspire others to work and live in more sustainable ways.

At the fish market in Abu Dhabi, the first thing people see is an art installation of discarded objects collected from shipwrecks.

Visual artist Ayesha Hadhir, inspired by her days at her beach house on the coast of al-Dhabiya, goes wreck diving every weekend for a year to rescue some sunken objects.

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The art installation, titled “Al Doobah,” not only represents the artist’s childhood memories, but also hopes to convey a message about ocean sustainability.

“I really want to say to people, don’t litter, this is the sea and we need to take care of it for ourselves and the next generation,” the artist said.

“That’s something I want to develop in my work, not to create something new, but to find something that already exists and make a story or use it to add to the story,” Hadil added.

Meanwhile, in Dubai, Teible’s executive chef Carlos Frunze De Garza practices another form of sustainability in his kitchen.

To save leftover fruits and vegetables from the trash, De Garza has integrated these items into new recipes, proving that every cook can serve delicious food while avoiding food waste.

From making sauces to vinegars, oils and kombucha, the executive chef describes sustainability as a “kitchen lifestyle”.

“Look at an ingredient or a vegetable and see how you can use it from the seed to the core and use it to make everything, you can make a peel, you can make a salad, you can give the seed back to the farmer, who can grow back The seeds, then the pits or peels, we can make something out of it, we can make oils, we can make vinegar, we can make sauces,” De Garza added.

The chef’s kitchen is stocked with dozens of large jars of fermented fruits and vegetables, and he uses his creativity to add flavor to the dishes.

“We ferment and make kombucha, liquid (kombucha), we use it to make granita (semi-frozen dessert), it’s the core, we make powder, for dessert. Basically, all zaatar and blueberries Both are 100% used with powder and granite,” explains De Garza.

In addition to cooking sustainably, De Garza works closely with farmers to advocate for locally sourced ingredients and the use of wasted crops.

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