The Bay at Al Hamra Receives Greener Food Bronze Award
The Bay, located at Al Hamra in Ras Al Khaimah, UAE, has been recognized with the Greener Food Bronze Award Certification, celebrating its progress in embedding sustainability into daily operations and offering menus that prioritize plant‑based options. This achievement reflects a clear dedication to reducing environmental impact while ensuring that dining remains inviting, accessible, and delicious.
Greener Food is dedicated to supporting restaurants and hospitality brands in embedding sustainability into their daily operations. The Bronze Award acknowledges businesses that reduce waste, promote plant‑based options, and promote community engagement. By certifying The Bay, Greener Food affirms the venue’s commitment to aligning food service with environmental responsibility.
Culinary Leadership and Recognition of Progress
The Bay at Al Hamra’s journey toward sustainability has been guided by Chef Vinod Kumar, whose plant‑based creations have become central to the menu. Over the past two years, his work has led to a noticeable increase in both the variety and creativity of plant‑based dishes, making them exciting and accessible to all guests. Supporting this transformation, the leadership team, including Predrag Kovacevic, F&B Operations Manager, and Katrina Poore, Director, has ensured that sustainability is embedded across operations and guest experiences.
This collective effort has now been recognized with the Greener Food Bronze Award Certification. The award acknowledges the progress achieved so far and highlights the commitment to continuous improvement. The Bay’s initiatives demonstrate how hospitality venues can embrace sustainability without compromising on taste or quality, and the recognition stands as a testament to the team’s dedication and to the growing movement toward environmentally responsible dining in the region.
A Commitment to Sustainable Dining at The Bay
The Bay has introduced several initiatives that demonstrate its commitment to sustainability. A water filtration system has replaced bottled water, eliminating the need for plastic bottles. Plastic straws have been removed entirely, and plastic cutlery has been replaced with wooden alternatives. These changes, though simple, represent meaningful steps toward reducing single‑use plastics and promoting eco‑friendly practices.
Guests are encouraged to adopt sustainable habits through menus that emphasize plant‑based and organic ingredients. The Bay’s approach shows how practical measures, combined with culinary creativity, can create a dining experience that is both environmentally responsible and genuinely enjoyable.