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Part 2: The Infrastructure of Impact – Composting, Tech, and the “Ne’ma” Movement
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Abstract: If Part 1 was about the “Why” and the “What,” Part 2 is about the “How.” This section breaks down the physical infrastructure needed for a sustainable kitchen in the GCC—from AI-forecasting to on-site composting—and how to align your brand with national initiatives like the “ne’ma” food loss and waste program. Part 1…
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“The Zero-Waste Kitchen: Sustainability as a Profit Center in the Middle East”?
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Abstract: For decades, the hospitality industry in the UAE and Saudi Arabia operated under a model of “unlimited abundance.” However, with the UAE’s National Food Security Strategy 2051 and Saudi Arabia’s Vision 2030, the tide has turned. This article explores how a “Zero-Waste” approach is no longer an idealistic niche but a rigorous financial…
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How to Start a Sustainable Food Business: From Vision to Execution
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The demand for sustainable food products is rising globally as consumers become more aware of environmental issues and ethical sourcing. But for entrepreneurs, turning that demand into a viable, scalable, and profitable business requires more than good intentions. It requires strategy, discipline, and innovation. At FoodResso, we support food startups that want to integrate…