Sustainability is moving from buzzword to business requirement across the GCC hospitality sector. Five-star hotels and restaurant groups are increasingly demanding traceable, responsibly sourced seafood.
Key trends
- Aquaculture growth: Farmed shrimp, pangasius and tilapia reduce pressure on wild stocks while ensuring year-round supply.
- MSC & ASC certifications: Marine Stewardship Council and Aquaculture Stewardship Council labels are appearing on menus and procurement specs.
- Local species promotion: Hamour, sherri and other Gulf species are being highlighted as regional delicacies.
- Waste reduction: Trimmed and portioned products reduce kitchen waste and improve yield.
Hungerfill Foods works with certified fisheries and farms to offer sustainable options alongside traditional products, helping clients meet their sustainability goals.