Dubai-based steakhouse Carna by Dario Cecchini reaffirms its commitment to sustainability and pro-environmental initiatives in line with the UAE’s ‘Year of Sustainability’. The steakhouse, led by SLS Dubai Culinary Director Chef Cláudio Cardoso focuses on nose-to-tail cooking and root-to-leaf techniques, with a goal to decrease their carbon footprint by 25% in 2023 through a new experimental menu to be launched by March.
Chef Cláudio has been implementing eco-friendly practices in the restaurant, including sourcing 30% of produce from local farmers, using renewable energy and promoting sustainable waste management since joining SLS in April 2021.
“We believe in taking a holistic approach to sustainability and are constantly looking for ways to reduce our impact on the environment. We are proud to be a leader in sustainability in the Dubai dining scene,” Chef Cardoso stated.
The brand has also launched a vegan-forward menu featuring popular local products sourced within the UAE such as Emirati honey from Hatta and berries from Sharjah. In particular, the culinary team tracks over 60 Emirati products for Carna’s vast offerings. The restaurant emphasises on sustainable practices and educating diners on the origins and purpose of each ingredient used in creating the meals.
In addition, Carna has saved over 27,000 kg of CO2 emissions and reduced 4,000,000 miles in food mileage by 2022 through domestic sourcing. The team is also dedicated to ethical sourcing and environmentally conscious cooking methods, always looking for ways to reduce their environmental impact.
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