Written in Partnership with Amir Bakian
The importance of sustainable methods and ethical dining options in the hospitality sector has grown in recent years. The veteran restaurateur Neha Anand has been using these approaches for a long time. This article will discuss the strategies she has used to establish profitable and long-lasting restaurant brands.
Neha Anand notes that “farm-to-table dining” has been around for a while, but has become increasingly mainstream in recent years. “Supporting regional farmers and distributors is crucial, and it’s a great way to guarantee the high quality and freshness of the ingredients we use in our eateries.”
The farm-to-table cuisine at Anand’s restaurant, Jun, is excellent. Using organic, locally sourced ingredients, the majority of the dishes on the menu are vegetarian, vegan, or gluten-free. “We change our menu according to the seasons, and we work directly with local farmers to get the best possible produce,” she continues. “This not only helps the local economy but also guarantees that we are using the freshest ingredients possible.”
The demand for vegetarian and plant-based meals is rising, which is another trend in the restaurant business. “More and more people are becoming vegan or vegetarian, citing health or ethical concerns,” Anand says. It’s crucial to meet the needs of this expanding customer base, and for years, that’s exactly what we’ve been doing in all of our eateries.
Anand’s pizza brand, Circle of Crust, caters to vegetarians and vegans by providing several cheeseless and meatless options, as well as a vegan cheese made from cashews. She boasts that their pizzas are made with only the freshest and healthiest ingredients, such as organic vegetables, whole wheat flour, and homemade sauces. Our mission is to make pizzas that are delicious and nutritious for people of all diets.
Ethically sourced seafood is another important component of a healthy diet, and Anand is committed to serving only sustainably caught seafood at her restaurants. It’s important to us that the companies we do business with are ethical and transparent, so we only partner with those who use responsible fishing methods, she says. It’s crucial to learn about the origins and methods of harvesting the seafood you eat.
Sustainably caught fish and shellfish are used in a variety of dishes at Anand’s Dubai restaurant, The Spice Room. “We have a variety of dishes that use locally caught fish and seafood, and we also offer vegetarian and vegan options,” she continues. “It’s crucial that we meet the needs of our customers regardless of their food preferences,”
One of the most important ways that restaurants can become more environmentally responsible is by cutting down on food waste. Anand says, “As a restaurant owner, it is our responsibility to do our part in reducing food waste, as it is estimated that one-third of all food produced globally is wasted.”
Many initiatives have been put into place at WeIdliwale, Anand’s South Indian restaurant, to cut down on food waste. “We have a zero-waste policy,” she explains, “and we use all parts of the vegetables.” We help the environment and the local economy by giving away our extra food to shelters and soup kitchens.
Overall, it’s clear that the hospitality sector is placing a greater emphasis on environmental responsibility and moral dining. Restaurants owned by Neha Anand are a prime example of how eco-friendly and socially responsible businesses can be successful. Anand puts it this way: “We need to remember that our actions have an impact, and it’s our responsibility to make a positive change.”
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