SDG 2: Zero Hunger
Zero Hunger – pledges to end hunger, achieve food security, improve nutrition and promote sustainable agriculture, and is the priority of the World Food Programme. Every day, WFP and its partners work to bring us closer to a zero hunger world. With our humanitarian food assistance, we provide nutritious food to those in urgent need.
Safety of food
The UAE food safety law establishes key requirements for an effective system to ensure the protection of public health and consumers. The law imposes strict penalties on those found to be endangering food safety across the UAE.
The law authorises Ministry of Economy to impose fines of up to AED 100,000 for other offences, provided that these offences are regulated by the Cabinet.
Some aspects of the food law
• No food may be imported into the country for the first time without approval of Ministry of Climate Change and Environment
• Those dealing in food or products that contain pork or alcohol or any of their by-products without permission face a prison term of not less than a month and a fine of up to AED 500,000
• Misleading consumers by publishing a false description of food or using incorrect labels will attract a fine ranging from AED 10,000 to 100,000
Local government entities responsible for food safety
Municipalities oversee food safety requirements and ensure that products have correct labels and expiry dates for consumption.
They conduct random inspections across all foodstuff stores and restaurants to ensure the quality of food supplied and to ensure that it is suitable for people to eat.
Dubai is spearheading the UAE's food truck revolution! Its Food Truck Convoy at the 2015 Dubai Food Festival was hugely successful; the convoy moved throughout the city during lunchtime to serve unique street food to Dubai locals. The City of Gold certainly struck it rich in food trucks- there's a vast variety of food, from gelato to burgers to roti! Find trucks like Salt parked at Kite Beach, serving the Middle East's best sliders and fries.
CUD Professor on a Mission to Bring Space Food Down to Earth
March 3rd, 2016: Canadian University Dubai (CUD) professor, Dr. Franziska Apprich, is aiming to bring space food into the diet of UAE residents as a way to encourage healthy and nutritionally balanced eating habits.
With more than 60% of UAE residents considered to be overweight, Dr. Apprich, Assistant Professor in the School of Media and Communication Studies, believes that the food products manufactured especially for consumption by astronauts during their space missions could help to tackle the growing global obesity crisis.
According to Dr. Apprich, space food has the perfect balance of nutrition and convenience to help transform our unhealthy eating habits. She was one of five entrepreneurs shortlisted to pitch her idea to a panel of experts at the Innovation Hub, during the recent Gulfood Conference 2016.
Explaining the concept, Dr. Apprich said, “The UAE has seen all kinds of trends in cuisines, and the country is a driver for innovation, so it would be great to bring space food to Dubai. The food has specific requirements in terms of providing all the needed vitamins and balanced nutrition, while being easy and safe to store, prepare and consume.”
As former Dean of the School of Environment and Health Sciences at CUD, one of the leading Schools in the region, Dr. Apprich developed an interest in food storage and preservation, as well as nutrition, when she supported the accreditation process for the University’s Associate Degree in Food Safety, developed in collaboration with the Ministry of Health for Dubai Municipality.
As the only representative from the education sector, and representing the School of Environment and Health Sciences, Dr. Apprich pitched alongside some of the region’s major food companies in the Dragon’s Den style competition, and was praised by the judges – among them Marwan Abdulaziz Janahi, Executive Director of Dubai Science Park; and Nicholas Couvaras, Managing Director of F&B marketing company KROMA – for the enterprise and innovation of her idea.
With her expertise in advertising and communication, Dr. Apprich believes that branding is the key to making the initiative a success. She continued, “Obesity is a big problem in the UAE but if we can make nutritious food fun by creating a space game around it, more kids would eat it and enjoy it. We could even arrange a competition with star chefs to make it more delicious, or create a floating restaurant that would bring outer space to our own neighborhoods in Dubai.”
Beyond the food itself, and as part of the School’s engagement in innovation, Dr. Apprich also points to a number of technologies and processes that have been developed for space, and have found a practical application on earth.
She revealed, “Materials and food packaging techniques used to protect space food are now used to protect our own food in grocery stores, and a development for meal service aboard Apollo spacecraft is now serving hot plates to patients in hospitals. We have adopted and adapted NASA-led advancements in food packaging, preservation, and preparation, why not the food itself?”
November 19-21, 2017 Dubai World Trade Centre: Students in Public Health (Food safety) Department attended the 11th Conference of Food Safety which organized by Dubai Municipality.
Dubai Municipality organized the 11th Dubai International Food Safety Conference with the theme “Predict, Prevent & Protect,” its aim being to focus on timely and trending topics that will address the opportunities and challenges in the emerging technology and data-driven food safety world.
Over the three days of the event, Dubai Municipality explored opportunities and ideas to use Technology Platforms, Artificial Intelligence; Big Data, Data Analytics and Data Science and IoT Devices. The aim was to learn how governments as well as the food industry are using these tools for driving inspections and decision making in food safety, nutrition and other areas of public health.
Over 2000 delegates attended the conference, one of the largest in the world dealing with Food Safety issues.
Different universities in the UAE shared their knowledge and experience in this important event and around 42 of our students participated. Ten of our student presented 5 different projects on various topics based on wet lab analysis in CUD labs. They used true data collected as part of their course work.
Speaking of the event, Dr. Yassen Al Foteih, Assistant Professor and Head of the Department of Public Health and Health Sciences remarked that the projects presented by CUD were the best in terms of number of students and quality of research when compared with students from other universities in the region.
Our students came away with renewed determination to equip themselves with knowledge and skills to enable them to better meet the food safety challenges we face today.
Speaking on behalf of the Organizing committee, Darin S. Detwiler, Dean of Graduate Studies at Northeastern University said that he was impressed by level of English and the scientific knowledge of our students and marveled at their general performance during their presentations. He said conferences like this were a great platform for students to showcase their talents.
June 11th, 2015: Canadian University Dubai (CUD) is to launch a new Associate Degree in Food Safety in response to a growing demand for trained professionals in the field.
The two-year program, developed in collaboration with Dubai Municipality, has been accredited by the UAE Ministry of Higher Education and Scientific Research, and is due to admit its first cohort of students in August this year.
The proliferation of the tourism and hospitality sector in the region has created an accelerating demand for skilled food safety practitioners. The new associate degree will help to address this demand by providing students with a practical education in the discipline. The program will emphasize hands-on experience through field visits and a work placement, alongside classroom and lab-based learning.
Dr. Rami El Khatib, Chair of the School of Environment and Health Sciences at CUD, explained, “Food safety is one of today’s major issues in environmental health management and something that affects people the world over.
“With the increasing awareness and expectations among consumers over food safety, and the comprehensive regulations implemented by the UAE Government, our aim in introducing this program is to help meet the growing demand for professionals who have the right knowledge and skills to operate in this specialized field.”
As food safety is a worldwide issue, the program will also be internationally-focused, incorporating global food management systems and standards, such as HACCP and ISO 22000. Graduates of the program can expect to be in demand among government, business and specialist consulting organizations, both in the UAE and beyond.
The new qualification is among a suite of environmentally-focused degree programs offered by CUD’s School of Environment and Health Sciences. On graduation from the Associate Degree in Food Safety, students can also take the opportunity to fast-track through the School’s Bachelor of Science in Environmental Health Management, offering them the opportunity of progression in two distinct career paths.
Basics of Food Tourism | Info session
You're invited to join the Info Session about the Basics of Food Tourism. Learn about this special interest tourism and how we all are consumers of Food Travel.
Refreshments will be served!
Location: Hall C
Time: 12 pm - 5 pm
Wed, 03/06/2019 - 12:00
Town Halls / Info Sessions
Environmental Health Students Get Firsthand Experience of Food Safety Systems
February 13th, 2017: Senior students from the School of Public Health & Health Sciences at Canadian University Dubai (CUD) have been given a revealing insight into the practices employed to reduce the risk of food-borne illnesses during a recent field visit to Dubai World Trade Centre.
Coordinated by Associate Professors, Dr. Rami El Khatib, in collaboration with instructors from Dubai Municipality, the practicum was organized to give students firsthand experience of Hazard Analysis of Critical Points (HACCP) practices, which monitor food from the time of harvest to the time of consumption.
Led by Mr. Ravi Arul, Manager of Hygiene and Safety at Dubai World Trade Centre, the students met with the event and hospitality services crew and were taken through a tour of the stores, chillers, freezers and kitchens. They then had the opportunity to monitor and evaluate HACCP application using the seven principles of the system, applied within the World Trade Centre hospitality service department.
Speaking about the experience, student, Shanice Da Costa, said, “We were taken through each step of how the food in the kitchens are received, stored, processed, cooked and monitored. The journey was informative, but moreover, it made us realize that handling a kitchen that caters to more than 5,000 people per day is a challenge.
“The most interesting object we came across at the kitchen was an enormous machine that they called the 'boilers'. The cooks placed multiple ingredients into the boiler, set a recipe on a digital display that controlled the machine, and the machine would whip up a dish for 500 plates. All in all, it was a wonderful experience, and one that was unique to our program, letting us see the fun and work that goes into preparing one meal at such a big place.”
Business Students Get a Taste of the Corporate World at Al Rawabi Food
March 29th, 2016: Students from the School of Business Administration at Canadian University Dubai (CUD) have witnessed the real-life business operations of a desert farm during a site visit to Al Rawabi Food Corporation, the UAE’s leading integrated dairy and poultry Products Company.
Led by Chair of the Human Resource Management program, Dr. Rommel Sergio, and Assistant Professors, Dr. Fermin Castillo and Dr. Maria Jade Catalan Opulencia, the field trip aimed to help students from a range of business majors to understand the various aspects involved in the day-to-day functioning of a major corporation.
The students witnessed the structure and organization of the Al Rawabi operations, which encompass more than 1,200 staff members, with plants and farmland covering over 460 hectares, and discovered how the company has used technology to boost its productivity.
Student Shakhnoza Zaitova commented, “The visit was very educational and provided some interesting insights into how businesses can apply innovation to help minimize costs. As a HR student, the most important thing I witnessed was how Al Rawabi is able to motivate all of its employees, regardless of tight schedules and tough work. This motivation is mostly derived from effective compensation plans for each and every employee and having a friendly organizational culture.”
International Business student Ginevra Nencha added, “The visit to Al Rawabi turned out to be something completely unexpected; it was fascinating to see how they have established a fully functional farm in the middle of the desert and become the leaders in the dairy product market. It was also interesting to meet with the employees and to see how the organization itself functions.”
The visit was organized as part of the University’s mission to enhance the curriculum with practical lessons from industry. Dr. Sergio said, “This educational plant visit is the first of its kind in the School of Business Administration. Students got the chance to interact with top brass people in the organization on how they recruit, train, and cope with the demands of the job. Students also roamed around the site to environmentally scan how the business operates. It was such a rewarding experience for students and faculty alike.”
Food Tastes Better with Family - CUD’s First Cook-off Challenge!
October 15, 2017 – Dubai, United Arab Emirates: Culinary Boutique Restaurant owned by our own CUD Alumni hosted a cooking competition on campus to advocate healthy eating as part of a long list of activities the University has undertaken during its Wellness Month campaign. Six teams per round competed to create nutritious, low-cost meals to enjoy.
Judges chose one team from each round for a total of four rounds to compete in the final round. All participants were given the same ingredients and were asked to create their own dish with presentation and taste being the winning criteria.
As the 12 participants got down to business, the scent of delicious cooking took over the entirety of Hall-C.
The finalists were brought together to watch Chef Julius Mutaba create an elevated dish that the participants were given the opportunity to re-create. The winners were given 2 tickets to The Color Run UAE, and a free breakfast cooking class.
Congratulations to the winners, Basil Ahmed & Zemri Samy who won by showcasing their cooking talent as a pair.
Students Living 'homeless' on Campus at Canadian University of Dubai
Seven students take on tough challenge to raise money for people in need with charity drive
Dubai, March 7, 2013: Seven Dubai students are sleeping rough for five days to raise money for a homeless charity. The compassionate young men from Canadian University Dubai are living 'homeless' on campus, relying only on food hand-outs from fellow students.
Kareem Fahmy, Issam Kassabieh, Tiwa Ompe, Javan Wada, Shabbir Furniturewala, Andrew Ernest and Ahmed Qarjouli are taking part in Five Days For The Homeless - an initiative which creates awareness and raises money for people living rough on the streets. The money raised by the students will be donated to the Dubai Foundation for Women and Children.
The plucky group spent their first night sleeping under the stars on Sunday, March 10, and will keep going until the morning of Friday, March 15.
Issam Kassabieh, 21, who is studying finance and accounting believes the experience is something that will beneficial to him as a person, as well as the charity.
"I like supporting good causes and I think it will change the person that I am," he said. "It's something to talk to people about in the future. If something comes up in conversation about homeless people, you can share it because you've had a solid experience - it's not just based on statistics or something you read on the internet."
"I am looking forward to it and everyone is going to be looking up to us. I am looking forward to meeting the other guys and sharing this amazing experience. It will be very tough, but that's ok because we know that there is an end to it and that's where our experience is different from actual homeless people who don't have any hope at all other than through charities like this one."
Five Days For The Homeless not only raises money for a good cause, but aims to create empathy for the homeless by giving students an insight into what it would be like to be without a home. On top of sleeping outside with only a sleeping bag, the experience will test the students by placing them in uncomfortable moral situations.
"All the money we raise and all the food we eat will be got by asking people for it and that will be a real test for me personally," said 19-year-old Javan Wada who is from Nigeria and is studying architecture. "It's like you are degrading yourself and it will be difficult because of that. But the truth is that nobody wants to beg and it gives us an insight into what it's like to be homeless."
Jordanian Ahmed Qarjouli, thinks it will be difficult for other reasons: "We are very spoiled here, so I think some people will break down" he said.
"We're used to eating well, drinking water whenever we want and we don't really know what it's like to live on the streets and live under bridges eating whatever we can. We live very privileged lives and it's important not to forget that."
The Five Days For The Homeless initiative was launched at the University of Alberta School of Business in 2005. Co-founder Frank Callele now lives in the UAE and is under no illusions just how difficult a task the students face. He also knows firsthand how much good it will do them and the homeless people they have never met.
"It's amazing how difficult it is by day three or four because your body gets worn down," he said. "If you don't eat or sleep properly you get fatigued physically and mentally.
"They will start to doubt themselves because they will hear 'no' so many times, but then someone may give them some money or some food and say 'good job', and they will realise why they're doing it.
"One of the best things from my point of view is watching the students grow on a personal level. You will be able to see it when they document it because they will be writing a blog and that's a great way to see the progression."
The seven students from Dubai will be joined by students from over 24 universities in Canada, with the Canadian University in Dubai being the only place outside Canada to take part.