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The UAERG said in a press release that the third edition of the Foodservice Forum examined pressures and opportunities reshaping the UAE foodservice sector, including margins, talent, technology and supply chain resilience. Held at the JW Marriott Marina in Dubai, the gathering provided a platform for practical discussions on issues directly affecting operators across the industry. The event operated under the theme Blueprint for the Next Food Economy: From Vision to Volume. From Kitchen to Consumer, focusing on how foodservice and grocery businesses can strengthen resilience while responding to evolving consumer demands.
Discussions at the forum centered on supply chain volatility and sustainability, with participants reviewing strategies for resilient sourcing, food cost management, waste reduction and integration of responsible practices into long-term planning. A Strategy and Middle East assessment published in May 2026 positioned the UAE among Capital-Powered Resilience Architects, high-income nations with limited natural resources that can draw on capital and technology to advance food security. The report indicated that advanced irrigation, precision agriculture and AI-enabled technologies could cut water use by as much as 50 percent, supporting more sustainable operations across the food value chain.
Dr. Tapan Vaidya, Treasurer and Head of the UAERG Events Committee, said in the release, “From an operator’s perspective, resilience comes down to the decisions being made every day: how you manage costs, retain your people, use technology, and build supply chains that can withstand disruption.” The UAERG statement noted that the conversations reflected a sector-wide shift in which resilience depends on effective management of the fundamentals supporting customer experience. Zawya reporting on parallel government steps highlighted an approved AED1 billion National Industrial Resilience Fund designed to localise critical industries, reinforce supply-chain resilience and speed adoption of artificial intelligence in production and planning.
Industry projections incorporated in related Zawya coverage place the UAE food and beverage market at US$13 billion for the first half of 2024, with forecasts pointing to growth at a 17.09 percent compound annual rate that would lift its value to nearly US$44 billion by 2029. The UAERG release described the UAE as a gateway to the broader GCC market estimated at US$65 billion, amplifying the importance of robust supply chains and trade infrastructure. Forum sessions addressed opportunities arising from Comprehensive Economic Partnership Agreements, infrastructure capacity building and digital transformation through Industry 4.0 applications in food manufacturing.
The UAERG statement outlined additional agenda items that included innovations in nutrition, emerging food categories and the role of sustainability in long-term business models. A separate Zawya report on national policy referenced the UAE National Food Security Strategy 2051, which sets targets for local production standards through the National Agriculture Centre and the Abu Dhabi Agriculture and Food Safety Authority, including a goal for 80 percent of local farms to secure certification under the UAE Good Agricultural Practices programme. Organizers positioned the forum as one element within wider efforts that also encompass the Sustainable Product initiative, which aims to raise the share of locally produced agricultural and livestock items used by restaurants and hotels to 25 percent.
Registration has opened for Global Food Week 2026, scheduled to take place at the ADNEC Centre in Abu Dhabi from October 6 to 8 under the patronage of His Highness Sheikh Mansour bin Zayed Al Nahyan, according to a subsequent ADNEC Group announcement carried by Zawya. That event will feature the second edition of the Global Food Security Summit, bringing together policymakers, researchers and industry figures to collaborate on strengthening global food systems and positioning Abu Dhabi as a hub for related solutions. The UAERG press release indicated that such gatherings collectively support the shift toward technologically advanced, sustainable food systems across the region.
