The globalised food systems of today have made it easy to buy almost any ingredient at any time of year. While convenient, this year-round availability comes with hidden environmental costs, including long-distance transportation, energy intensive farming and excessive packaging. Here in the UAE, where agriculture contends with extreme heat and so many of us rely on imported produce, this conversation becomes particularly relevant.

Celebrated annually on 18 June, Sustainable Gastronomy Day encourages people to consider where their food is sourced and how it can be consumed more responsibly. At its core, sustainable gastronomy is about making mindful choices that benefit both people and planet, including minimising food waste, preserving natural resources, supporting local farmers and celebrating cultural heritage.

One of the simplest ways to eat more sustainably is to choose locally grown, seasonal produce. Requiring fewer resources to grow and transport, these ingredients are more climate conscious and often more flavourful. Even with the intense Gulf heat, plenty of local produce thrives in the summer. And as temperatures begin to climb, many of us seek lighter meals and refreshing ingredients to keep us cool.

Here are some of the best ingredients to buy locally and how to make the most of them.

Fruit

Mangoes

At their peak in June and July, mangoes are fragrant, juicy and versatile. Enjoy them fresh, blended into smoothies, folded through salads or cooked into chutneys. Overripe mangoes freeze well for smoothies and desserts, and the skins can be infused into syrups or tea. Dates Few ingredients are more deeply rooted in UAE culture than dates. Naturally suited to the arid desert climate, date palms are one of the region’s most resilient and sustainable crops. Fresh rutab dates – soft, caramel-sweet and endlessly versatile – are best from mid-June onwards. Use them as a natural sweetener in baking, blend into smoothies, stuff with nut butter for a quick snack, or roast and grind the seeds for a caffeine-free coffee alternative.

Melons

Watermelon comes into season from April to August, alongside cantaloupe and honeydew. Try in juices, sorbets or salads – paired with feta and mint, charred on the grill, or blended with tomatoes and cucumber into a chilled gazpacho. To keep it low waste: the rind can be pickled or turned into a spicy kimchi, while the seeds can be roasted for a crunchy snack or salad topping.

Vegetables

Okra

One of the few vegetables that naturally flourishes in extreme heat, okra is a staple across Middle Eastern cuisine that requires less agricultural intervention than more delicate crops. Delicious roasted, fried, grilled or pickled, its natural mucilage also works as a thickening agent in soups and stews. Past-its-best okra can be slow-cooked or soaked to make ‘okra water’, linked to benefits for digestion and heart health.

Malabar spinach

With thicker, juicier leaves that retain moisture well, Malabar spinach thrives in UAE summers where other leafy greens struggle. Rich in vitamins and antioxidants, both leaves and stems are edible, making it an excellent low-waste ingredient for curries, soups, stir-fries and pesto. It’s also easy to grow at home – a forgiving “cut and come again” vine that actually produces more the more you pick from it.

Summer herbs

Fresh summer herbs are one of the easiest wins for sustainable cooking. Varieties such as mint, Thai basil, rosemary, curry leaves and lemongrass thrive in warm climates and can easily be grown at home. Dry leftover leaves for later, blend into pesto, or turn them into herb butters and infused oils.

Beyond seasonal eating

Seasonal eating is one part of a broader shift towards sustainable gastronomy across the UAE, where agriculture and food initiatives are increasingly focused on reducing waste, improving food security and adapting to climate challenges.

Hydroponic farming, for example, is rapidly expanding across the region, allowing the crops we love – such as tomatoes and cucumbers – to be grown using significantly less water than traditional agriculture. And at Expo City Dubai, the Terrazzo initiative transforms surplus food from restaurants and vendors into meals for workers across the site – reducing waste while improving access to nutritious food.

Ultimately, sustainable eating is not about drastic change, but small, thoughtful choices. International Sustainable Gastronomy Day is a timely reminder that what we put on our plates can support food security, reduce waste and encourage more climate-conscious ways of living.