Moevenpick Hotels & Resorts is embracing healthy eating and sustainability with a new ‘Go Healthy’ initiative that has been rolled out across the Middle East to provide “tasty, nutritious dishes that are not only good for guests but also good for the planet.”
‘Go Healthy’ menus are being created in all 26 Middle Eastern properties to offer guests a range of meal choices featuring healthy ingredients, while seasonal and locally sourced produce will be used whenever possible according to the company.
As part of the initiative, endangered species of king fish and hammour are no longer available in all hotels in Dubai, while in Moevenpick's hotel in Doha prawns are off the menu during the June to August breeding season.
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At the Tala Bay Aqaba property, the company claims, everything from bread, milk and vegetables to fruit, eggs and spices is locally sourced with all the ‘Go Healthy’ ingredients for the hotel’s ‘Assorted Arabic Mezze’ bought from nearby markets.
In Doha, 40% of menu ingredients is said to be sourced locally as is 90% of vegetables and seasonal fruits sourced at its Dead Sea property.
The group also claims that butter and cream is banned from dishes at its Bur Dubai resort. Fatty proteins such as duck are also off the menu and the cornerstones of the hotel’s ‘Go Healthy’ menu are chicken and turkey, lean cuts of beef, and other ‘fat burning’ ingredients known to have health benefits such as green tea, yoghurt, whole grain cereal and sardines.
Moevenpick’s chefs have been involved in creating the dishes for the new menus. In Petra, chefs have introduced homemade potato sambusek and only use seasonal fruits and vegetables plus, says the group, the hotel’s olive oil is produced in nearby Wadi Mousa.
In Yanbu, Saudi Arabia, chefs buy traditional ‘sayadia fish’, mint, dates and lamb direct from nearby markets.
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