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“At the moment, we cook everything ourselves. So, we are aware of exactly what goes into it. And we’re very radical about using packets or cans or jars of anything. So, even our beans, they’re dried beans, we reconstitute it with water overnight and then we cook it. And again, everything – within two or three days, that’s the shelf-life. Yes, we will share every bit of information of our food nutritionally: a) because we believe in that, and the public must know.” “And I’ll be honest and tell you, that our number one priority right now is to source regionally. Yes, it helps in the carbon footprint of that product, that vegetable, for example, getting to Dubai. But our number one priority is to support the agricultural industry of the region, of the Middle East. But at the same time, yes, as a second priority, carbon footprint is important to us as well.” “I think respecting our environment is so broad. And it’s in everything that we do, every day. And some people feel that when you want to bring about change, it has to be a huge change, it has to be a great change. But it could be small decisions, little decisions. So, that’s what we do. We make little decisions on a personal level.” “Obviously, it’s changing. But still, if you look at schools in the UAE, and if you look at the food that’s served over there, if they serve food, it’s alarming. It’s definitely not a balanced meal, you don’t see an assortment of vegetables, you don’t see proportionately sized meals. So, one of the things that we definitely plan to do it’s definitely to address that, to hopefully provide catering services to schools, and to try and open up smaller Wild Peetas in universities as well. Now the lunch is going to be for the school children. Somebody was saying about the vegetarian shawarma… Absolutely. Just a surprise, we have an assortment of vegetarian shawarmas waiting for you outside. So, I think it’s in the next hall. (Wow.) I hope you enjoy that.”
