Dukes Dubai awarded Snail of Approval by Slow Food Dubai
The award recognises the adoption of earth friendly practices like use of local ingredients, preserving endangered animals and plants, animal-friendly practices and striving to support local produce that is good, clean and fair
Dukes Dubai has been awarded Slow Food Dubai’s Snail of Approval. Slow Food Dubai is an organisation under GreenEmirates that aims to help businesses in the UAE with corporate social responsibility.
The award is a recognition programme for food producers, artisans, retail outlets, restaurants and cafes that demonstrate a philosophy of adopting earth friendly practices. These include practices such as reduction in the use of chemicals, use of local and low food mile ingredients, preserving vanishing animal breeds and plant varieties, animal-friendly practices, support of small producers and striving to create food that is good, clean and fair.
Dukes Dubai general manager Tristan de la Porte du Theil said: “We recognise that, as a large operation, we have an equally large responsibility for the protection of the environment and we are delighted to play our part. We take great pride in the fact that we only use the very best quality, seasonal ingredients, which are sustainable and sourced from local producers, for our menus across our restaurants. We recycle our waste and also employ a composting system at the hotel.”
Dukes Dubai operates The Great British Restaurant, West 14th American steakhouse, Khyber Dubai and a Champagne and Tea Lounge.
To be considered for the award, which was first established in Dubai in 2015 as a catalyst for change, 50% of the property’s staff must be members of Slow Food International.
The award is only valid for 12 months and is non-renewable. Additionally, after being awarded the Snail of approval, the restaurant is monitored for its integrity via ongoing feedback from Slow Food members.
Besides feedback, the membership to the Snail of Approval programme also offers training sessions throughout the year to staff members of the establishments and will include discussion of the ethos of Slow Food and applying it during the day-to-day operations.