The Lab Holding, the restaurant group behind 3Fils and BRIX, has set out a series of practical sustainability steps built into the everyday running of its venues, from where the ingredients come from to how the restaurants operate behind the scenes.
The group says sustainability is becoming an increasingly important consideration across the hospitality industry, and that the way restaurants source their ingredients, manage resources and run their operations is evolving with it.
A farm plot for 3Fils
3Fils works with a local farm where it has its own dedicated plot, growing vegetables and herbs for its kitchen. The group says this creates a closer connection between the produce and the plates served to guests.
A micro greenhouse at BRIX
At BRIX, aromatic herbs are grown in house in a dedicated micro greenhouse. The team has fresh ingredients on hand when it needs them, and the greenhouse makes use of the restaurant’s own space.
Less plastic across the group
Across all of its venues, The Lab Holding has moved away from plastic, making reduced plastic use a shared approach throughout the group.
The group describes these steps as a practical approach to sustainability, built into the day to day running of the restaurants. It also sees them as a chance to explore how independent initiatives, from local farming partnerships to in house growing, can shape the future of more responsible dining.
Four of the group’s brands, SLRP, 3Fils, BRIX Café and Bordo Mavi, added new dishes to their menus in October. For local produce in Dubai, the Farmers Market returns to Alserkal Avenue on 7 November with 37 vendors.
The Lab Holding sustainability steps: Details
- Where: 3Fils (own plot at a local farm) and BRIX (in house micro greenhouse); reduced plastic across all The Lab Holding venues
See also: How the UAE is building food security in a desert nation, Best restaurants in Dubai by neighbourhood.