6. For an event on such a large scale it has been necessary to divide the building into zones and, already, zone leaders and their teams are setting up the various food and beverage stations and making preparations for the arrival of the delegates next week.
7. The kitchen brigade has the daunting task of preparing mouth-watering items for all palates and dietary needs. Executive Chef, Oswald Jockheim, estimates that five tonnes of assorted Arabic mezzeh (hommus, baba ghanoush, fattoush, marinated olives) as well as 15 kilometres of vegetarian sausage will be consumed during COP18/CMP8.
8. More than 75,000 litres of fresh drinking water will be drunk by delegates and staff.
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9. Every effort has been made to ensure the event is environmentally friendly. All take-away packaging and utensils have been made from biodegradable cellulose and palm leaf materials.
10. During the course of the United Nations Conference on Climate Change (COP18/CMP8), the QNCC’s team of chefs and waiters will serve meals, coffees and snacks to an average of 15,000 delegates, VIPs, media, visitors, contractors and staff each day.
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