Jiwan, the flagship restaurant of the National Museum of Qatar recognised with a MICHELIN Bib Gourmand, offers seasonal menus that use locally sourced ingredients, helping reduce its carbon footprint in several ways.

Reduced Transportation Emissions: Local sourcing shortens supply chains, cutting fuel use and lowering emissions from long-distance freight.

Fresher Produce: Local ingredients spoil less more slowly and generate less waste, reducing the carbon impact of food transport and waste management.

Seasonal Alignment: Using in-season, local produce eliminates the need for energy-intensive growing methods.

Less Packaging: Local ingredients require less packaging, reducing emissions from both packaging production and waste.