How does Teible incorporate circular economy principles into its operations?
Teible embraces circular economy principles by sourcing 85–90% of ingredients locally and
sustainably from the UAE and MENA region. We grow fresh herbs in our own garden and maintain a
small composting area where vegetable, fruit, and coffee waste are recycled back into the soil,
closing the loop. Fermentation, pickling, and preserving techniques further extend ingredient life
and minimize waste, reflecting deep respect for nature’s cycles.
Can you walk us through your product or service lifecycle and the steps you take
to reduce waste?
Our lifecycle begins with seasonal produce sourced directly from local farmers, complemented by
fresh herbs grown onsite. Surplus ingredients are preserved through fermentation and pickling to
combat supply fluctuations. Portion control and mindful plating reduce waste during service.
Vegetable, fruit, and coffee waste are composted in our onsite composting area and reused in the
garden, supporting sustainable growth and reducing landfill waste.
What innovative sustainability practices have you adopted that set your brand
apart?
We combine culinary innovation with sustainability by adapting traditional fermentation methods to
local conditions. Our onsite herb garden and composting system, which processes vegetable, fruit,
and coffee waste, exemplify our commitment to reducing waste. Recognition from Michelin with
both the Bib Gourmand (2022, 2023, 2024, 2025) and Green Star (2023, 2024, 2025) highlights our
leadership in sustainability. We are the only restaurant in the UAE with both the awards together.
How do you track and evaluate the environmental impact beyond compliance?
We monitor sourcing, waste management, and energy use closely, collaborating with farmers and
our team to evaluate our impact. Composting metrics and garden productivity provide tangible
measures of waste reduction. Customer feedback also informs ongoing improvements to our
environmental strategies.
What are your thoughts on balancing costs of sustainable products with
affordability?
Sustainability is an investment, and by focusing on seasonal, local ingredients and growing some
produce onsite, we manage costs effectively. This balance enables us to offer high-quality,
sustainable dishes at fair prices, proving that environmental responsibility and affordability can go
hand in hand.
How do you educate customers about adopting sustainable habits?
We share stories of our local sourcing, garden-grown herbs, and composting efforts through menus
and staff interactions. Our design encourages mindfulness, while workshops and community
partnerships raise broader awareness about sustainable eating.
Can you share a recent initiative that exemplifies your commitment?
From 2022 through 2025, Teible has consistently earned the Michelin Bib Gourmand, and since 2023
also holds the prestigious Green Star. Our expanded fermentation program, coupled with onsite
composting of vegetable, fruit, and coffee waste and gardening, supports local farmers and
significantly reduces food waste, a practice warmly received by our guests.
What advice would you give businesses adopting sustainable practices?
Begin with local sourcing and small-scale innovations like herb gardening and composting.
Transparency with customers fosters trust. Sustainability is a continuous journey; stay flexible, keep
quality central, and embed eco-consciousness into your core mission.