迪拜的早午餐是如何變得更環(huán)保的?

迪拜的早午餐是如何變得更環(huán)保的?

When writer Guy Beringer introduced the concept of brunch more than a century ago -- a civilized late-morning meal, not as early as breakfast or as heavy as Sunday lunch -- he could not have foreseen what it would become in its most elite incarnation.

當作家蓋伊·貝林格(Guy Beringer)在一個多世紀前提出早午餐的概念時——一種文明的早午餐，不早于早餐，也不像周日午餐那么豐盛——他無法預(yù)見它在精英階層的化身中會變成什么樣子。

The peak rendition of modern brunch is an extravagant, day-long affair featuring tables groaning with steak, lobster and caviar, washed down with unlimited Bellinis, Mimosas and Bloody Marys.

現(xiàn)代早午餐的巔峰演繹是一場奢華的全天盛宴，餐桌上擺滿了牛排、龍蝦和魚子醬，還有無限的貝利尼,含羞草酒和血腥瑪麗。

But with all that food can come an awful lot of waste.

但是有了這些食物就會產(chǎn)生大量的浪費。

Globally, around a third of all food is lost or wasted. If food waste were a country, it would produce the third-highest carbon emissions after the US and China. For environmentally conscious consumers, from New York to Las Vegas to Singapore, this opulent meal is beginning to feel queasily excessive.

全球約有三分之一的食物丟失或浪費。如果食品浪費是一個國家，它將產(chǎn)生僅次于美國和中國的第三高碳排放。對于有環(huán)保意識的消費者來說，從紐約到拉斯維加斯再到新加坡，這頓豐盛的大餐開始讓人覺得惡心過度。

Dubai is home to some of the finest restaurants on earth, but nowhere is the toll of a bottomless brunch more obvious. Annual food waste is estimated at 197 kilograms per person in the United Arab Emirates, almost double the 95-115kg/person in Europe and North America, according to the Economist Intelligence Unit.

迪拜擁有世界上一些最好的餐廳，但沒有哪個地方比這里更能體現(xiàn)一頓無底洞早午餐的代價。據(jù)經(jīng)濟學人智庫(Economist Intelligence Unit)估計，阿拉伯聯(lián)合酋長國每年人均食品浪費約為197公斤，幾乎是歐洲和北美人均95至115公斤的兩倍。

From midday on a Friday, the city's most exclusive restaurants and hotels throw open their doors to hordes of revelers ready to splash out on lavish brunches. There's Nobu's $177-a-head champagne and sake brunch with DJ and Japanese drummers; Traiteur at the Park Hyatt's dizzying $230-a-head buffet with an entire room dedicated to cheese; and Jumeirah Al Qasr's $190 four-hour feast across three restaurants with a charcuterie corner, crab shack and band.

從周五中午開始，這座城市最高檔的餐廳和酒店會向成群結(jié)隊的狂歡者敞開大門，讓他們可以盡情享用豐盛的早午餐。有Nobu的177美元一瓶的香檳和清酒早午餐，有DJ和日本鼓手;在柏悅酒店(Park Hyatt)令人眼花繚亂的230美元一餐自助餐中，整個房間都是奶酪;朱美拉•艾爾•卡斯爾(Jumeirah Al Qasr)提供的四小時盛宴價格190美元，橫跨三家餐廳，包括熟食店、蟹棚和樂隊。

Bubbalicious at The Westin Dubai is popular with the Instagram crowd for its piles of seafood, pop-up bars serving alcohol-filled watermelons, and acrobats; We Brunch's $200 party at the Intercontinental Dubai Marina boasts an outdoor barbecue, milkshake and donut walls and ball pit.

迪拜威斯汀酒店(Westin Dubai)的Bubbalicious以其成堆的海鮮、供應(yīng)含酒精西瓜的彈出式酒吧和雜技表演在Instagram上廣受歡迎;我們早午餐的200美元的派對在洲際迪拜碼頭擁有戶外燒烤，奶昔和甜甜圈墻壁和球坑。

But some of these luxury restaurants and hotels are bringing in cutting-edge technology, eco-friendly processes and smart serving techniques to reduce leftovers without compromising the sense of abundance at their brunch extravaganzas.

但一些豪華餐廳和酒店正在引進尖端技術(shù)、環(huán)保工藝和智能服務(wù)技術(shù)，以減少剩飯剩菜，同時又不會影響他們的早午餐盛宴的豐盛感。

Tech firm Winnow says it has helped 1,000 large restaurants across the world -- including those run by Ikea, Compass catering and Carnival's Costa Cruises -- slash their food waste by around 50 per cent with a system that weighs and records what kitchens throw away.

科技公司W(wǎng)innow表示，他們已經(jīng)幫助全球1000家大型餐廳減少了約50%的食物浪費，其中包括宜家、Compass餐飲公司和嘉年華旗下的歌詩達郵輪公司。

In March, it upgraded to artificial intelligence product Winnow Vision, eliminating the manual element with a camera and computer that identifies the foodstuff and stores the data in the cloud. It is being introduced to more than 100 kitchens in the UAE, including those at Dubai's IHG hotels, AccorHotels and Emaar Hospitality's Armani Hotel in the world's tallest building, the Burj Khalifa.

今年3月，該公司升級為人工智能產(chǎn)品Winnow Vision，通過攝像頭和電腦消除了人工因素，從而識別食物并將數(shù)據(jù)存儲在云中。阿聯(lián)酋的100多家餐廳都在使用這種廚房，其中包括迪拜的洲際酒店集團、雅閣酒店和世界最高建筑哈利法塔內(nèi)艾馬爾酒店的阿瑪尼酒店。

Goodbye to the buffet

再見自助餐

Dubai's renowned hotels are also reducing waste by changing how they serve customers. Accor's communications vice president Alka Winter says the group is working to "engineer menus, portions, presentation -- and move away from the traditional huge buffets."

迪拜著名的酒店也在通過改變服務(wù)方式來減少浪費。雅高集團的公關(guān)副總裁阿爾卡·溫特說，該集團正致力于“設(shè)計菜單、分量、展示——并擺脫傳統(tǒng)的大型自助餐。”

The Loft at Dubai Opera in February launched the "biggest caviar brunch in town," featuring caviar-topped steak and burrata ice cream for $190 a head. Contradictory as it sounds, the restaurant tries to incorporate portion control into its unlimited offering.

今年2月，迪拜歌劇院的閣樓推出了“全城最大的魚子醬早午餐”，以魚子醬牛排和布拉塔冰淇淋為特色，每人190美元。雖然聽起來很矛盾，但這家餐廳試圖將份量控制納入其無限供應(yīng)中。