Saudi Arabia’s new organic restaurant puts sustainability and the environment at the top of its menu

Jeddah: Sustainability and the environment have been put at the top of the menu at a new restaurant in Saudi Arabia.

Founded three months ago by Saudi citizens Mohammed Mossari and Abdulelah Al Hadidi, Jeddah-based Nawa Patio offers a variety of organic international cuisine.

But it’s not just the eatery’s food that’s designed to nourish you. Customers can also join yoga and meditation classes, or even grow their own vegetables.

Mossari told Arab News: We call ourselves Conscious Patio because we support sustainability practices.

“We offer yoga and meditation classes here and invite our customers to come and learn and sow our seeds in our planting zone. I beg you,” he said.

The restaurant’s design theme is inspired by ancient civilizations such as the Sumerians, Samuds, Lihyans and Nabataeans.

“Regarding the look and feel of this place, all fixtures and furnishings are composed of natural elements such as wood, stone, clay and plants,” added Mosari.

We also avoid using plastic wherever possible. “When it comes to plastic and paper, we use recyclable or compostable materials.

“In the kitchen, we have plans to first educate staff and customers on sustainability practices, how to manage food waste, how to order less food and manage waste,” he said. rice field.

A composting machine in the kitchen is used to process leftover food from customer plates.

“We give them the option to supply it to us for utilization in our compost machine. Then we can use the final product as soil for our plants,” he added.

Diners are also encouraged to take extra food home or donate it to local food banks, charities and humanitarian programs.

Al-Hadidi said:

“That is why, even though some may not have the experience, we focus on their attitudes and the values ​​they share with Nawa and recruit accordingly.”

The restaurant’s music playlist is customized to a pleasant and calming effect.

“People want to go to places that really live up to their expectations in terms of how the place feels, looks and feels.

“That’s why we pay special attention to our music, trying to play music that fits the mood in the morning, afternoon and night. It mimics the brain wave frequencies that are most suitable for people at a particular time of day. I customized the playlist to be on that day,” Al-Hadidi added.

South Africa’s head chef Abdullah Abrahams said restaurants use unwanted offcuts to avoid wasting food.

“There’s one dish I’m still working on. It’s sweet potato wagyu tacos.

“And recently we had a discussion about using scraps in the soup of the day. There are so many things that can be made from food waste. It drew my attention to the overall concept of trying to reduce the carbon footprint of

“I don’t have a fryer in my kitchen. The whole restaurant is on the same wavelength of thinking about how to help the planet,” he added.

Abrahams noted the importance of developing a kitchen culture around the need to avoid food waste.

he said: