MOVENPICK Hotels & Resorts in the Middle East has launched a new “'Go Healthy” initiative to produce tasty, nutritious dishes that are not only good for guests but also good for the planet. “Go Healthy” menus are being created in all 26 Mövenpick Hotels & Resorts across the Middle East offering guests a wide range of meal choices featuring healthy ingredients. But delicious food is just part of the bigger “Go Healthy” picture. The use of local produce, the sourcing of seasonal ingredients, working with quality local suppliers and environmental awareness are key to every menu. "Sustainability is at the heart of everything we do at Mövenpick Hotels & Resorts and our 'Go Healthy' program underlines this philosophy taking a holistic approach to food choices from every source to every table in every hotel," said Peter Drescher, Vice President of Food and Beverage for Mövenpick Hotels & Resorts in the Middle East and Asia. "Supporting quality local suppliers helps the community and using local seasonal produce reduces the need to rely on imports which benefits the environment." Good sustainable practice also underpins every culinary choice. At all Mövenpick properties in Dubai, endangered species of king fish and hammour are no longer available, while in Mövenpick hotels in Doha prawns are off the menu during the June to August breeding season. A commitment to sustainability may beat the heart of every Mövenpick hotel and resort, but each “Go Healthy” dish is as distinctive as the restaurant in which it is served. — SG
