28 - 29 March, 2016
Grosvenor House, Dubai, United Arab Emirates

Essam Nabhan


Executive Chef
Marriott Jaddaf


10:45 PANEL DISCUSSION: Moving towards healthy and sustainable food

  • What do the changing expectations in the investor community around issues of environment and social governance mean for food and foodservice companies?
  • Discussing the development of new business model as the food industry moves toward more plant-based menus and shifts the focus away from meat at the centre of the plate
  • Identifying science, policy, and the next culinary approach: What does the latest science tell us about rebalancing our plates, menus and recipes?


Check out the incredible speaker line-up to see who will be joining Essam.

Download The Latest Agenda