Following in the footsteps of sustainability champion, Livia Firth, MOJEH meets the eco-entrepreneurs changing the UAE for the better
Food wastage is a gigantic problem globally – ironic, since many countries are suffering from levels of poverty and subsequent malnutrition not seen since the second World War. This sobering fact gains an even more poignant perspective when you consider just how much food gets thrown away on a daily basis here in the UAE – a country whose eating out culture is one of the most lavish and luxurious on the planet.
Step forward, Kate Christou – co-founder, chef and food and beverage director of contemporary neighbourhood dining experience Lowe, creators of the much talked-about Waste Not dinners, which repurpose would-be food waste.
“Unfortunately, I was never really that eco-conscious and ethically aware when I was younger,” says Kate, who runs Lowe with business partner and head chef Jesse Blake.
“Growing up in Australia I was surrounded by beautiful beaches and greenery, but knew nothing about sustainability. Then in 2007, I was sent to London to specialise in environmental journalism. Working under the mentorship of The Guardian journalists, my focus was on farming and food production, which was incredibly eye- opening, and extremely depressing. But it wasn’t until I moved to Berlin that I started to make changes to my lifestyle.”
Introduced to a simpler way of life by her new friends, Kate saw that only bought food they needed, and nothing was ever wasted. “I remember being annoyed that I had to pay for plastic bags at the supermarket and that my friends’ fridges were always empty,” she laughs. “But once I was educated, I wanted to do whatever I could to minimise my environmental impact.”
Launching Lowe at Koa Canvas, Al Barari in Dubai in 2019, the restaurant concept is to serve honest, approachable food from an open kitchen which features a charcoal grill, rotisserie and wood- fired oven.
With plans to build an organic vegetable garden next to the restaurant in a bid to reduce food transportation, and start composting and educating their guests on where their food comes from, Kate is adamant that adopting a simpler life is one of the easiest ways to help the planet.
“Even making the smallest of changes can make a huge difference. But there’s literally no time to waste. Make the change now.”
