Abu Dhabi AI-powered project aims to boost sustainable fish farming, says expert


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A project off the coast of Abu Dhabi could open up a whole new world of possibilities for sustainable fishing, said a leading expert.

The Environmental Agency Abu Dhabi (EAD) launched a programme earlier this month using artificial intelligence (AI) and seacages, in Delma Island in the Dhafra region.

The project has the potential to offer insights into the ecosystem as the organisation looks to new ways to embrace aquaculture - the name given to farming that takes place in water.

Experts, such as the Global Seafood Alliance, believe aquaculture could fill gaps in food supply as global population grows if used sustainably.

Floating sea cages can offer an advantage in terms of efficiency, sustainability and environmental management, said Sherif Abdullah, an environmental consultant based in Abu Dhabi.

“[This will] provide insights into ecosystem dynamics and new opportunities for studying sustainable aquaculture practices and marine ecology," he said.

“Overall, the ability to minimise environmental impact and resource usage makes this approach a promising solution for the future of sustainable aquaculture.”

He added that fish in these cages would need less food compared to traditional methods of fishing.

The six sea cages deployed will be able to produce 100 tonnes of fish annually. Fish being farmed include local species like Gabit, Safi, Hamour and Sheri.

Aquaculture in Abu Dhabi accounts for 24 per cent of seafood production in the emirate, according to a bulletin published by EAD in 2021.

Globally, fish production using fisheries and aquaculture has increased from 20 million tonnes to about 180 tonnes from 1955 to 2022.

A historical issue and a modern solution

Sea cages let fish live in their natural environment and grow normally, unlike land-based fisheries.

Environmental degradation from traditional aquaculture practices has been well documented. Among the most common problems are organic pollution and eutrophication, the name given to a build-up of excess nutrients and waste in an ecosystem.

Other unwanted side effects include depletion of oxygen, reduced water quality, coral deaths and habitat destruction, when the process is combined with chemical pollution.

To combat these issues, EAD is using floating AI-powered sea cages to calculate the maximum number of fish that can be harvested without endangering the environment.

“By continuously monitoring environmental and biological parameters, the AI system helps minimise human error, lowers operational costs, and ensures that the fish are raised in the best possible conditions,” said Hamad Almansoori, unit head of aquaculture at EAD.

“By processing large amounts of data from underwater cameras and sensors, the AI provides detailed insights into fish health, growth rates and the overall conditions within the cages."

“This real-time information is vital for optimising feeding strategies, enhancing fish welfare, and ensuring the farm operates in a sustainable and efficient manner.”

Almansoori said that as the AI grows and learns which enables "automation and predictive analytics". Given time, the AI would reduce the need for human intervention and positively impact fish welfare.

Developing environmental protocols through AI

The project, which launched earlier this month, aims to use these floating cages to undertake scientific studies to develop protocols for sustainable aquaculture – the term used for farming, breeding or raising fish in floating structures at sea.

The project also aims to use these floating cages to undergo scientific studies on culturing local fish to develop environmental protocols for the practice.

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What is Folia?

Prince Khaled bin Alwaleed bin Talal's new plant-based menu will launch at Four Seasons hotels in Dubai this November. A desire to cater to people looking for clean, healthy meals beyond green salad is what inspired Prince Khaled and American celebrity chef Matthew Kenney to create Folia. The word means "from the leaves" in Latin, and the exclusive menu offers fine plant-based cuisine across Four Seasons properties in Los Angeles, Bahrain and, soon, Dubai.

Kenney specialises in vegan cuisine and is the founder of Plant Food Wine and 20 other restaurants worldwide. "I’ve always appreciated Matthew’s work," says the Saudi royal. "He has a singular culinary talent and his approach to plant-based dining is prescient and unrivalled. I was a fan of his long before we established our professional relationship."

Folia first launched at The Four Seasons Hotel Los Angeles at Beverly Hills in July 2018. It is available at the poolside Cabana Restaurant and for in-room dining across the property, as well as in its private event space. The food is vibrant and colourful, full of fresh dishes such as the hearts of palm ceviche with California fruit, vegetables and edible flowers; green hearb tacos filled with roasted squash and king oyster barbacoa; and a savoury coconut cream pie with macadamia crust.

In March 2019, the Folia menu reached Gulf shores, as it was introduced at the Four Seasons Hotel Bahrain Bay, where it is served at the Bay View Lounge. Next, on Tuesday, November 1 – also known as World Vegan Day – it will come to the UAE, to the Four Seasons Resort Dubai at Jumeirah Beach and the Four Seasons DIFC, both properties Prince Khaled has spent "considerable time at and love". 

There are also plans to take Folia to several more locations throughout the Middle East and Europe.

While health-conscious diners will be attracted to the concept, Prince Khaled is careful to stress Folia is "not meant for a specific subset of customers. It is meant for everyone who wants a culinary experience without the negative impact that eating out so often comes with."

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Iqbal Restaurant behind Wendy’s on Hamdan Street for the chicken karahi (Dh14)

Pathemari in Navy Gate for prawn biryani (from Dh12 to Dh35)

Abu Al Nasar near Abu Dhabi Mall, for biryani (from Dh12 to Dh20)

Bonna Annee at Navy Gate for Ethiopian food (the Bonna Annee special costs Dh42 and comes with a mix of six house stews – key wet, minchet abesh, kekel, meser be sega, tibs fir fir and shiro).

Al Habasha in Tanker Mai for Ethiopian food (tibs, a hearty stew with meat, is a popular dish; here it costs Dh36.75 for lamb and beef versions)

Himalayan Restaurant in Mussaffa for Nepalese (the momos and chowmein noodles are best-selling items, and go for between Dh14 and Dh20)

Makalu in Mussaffa for Nepalese (get the chicken curry or chicken fry for Dh11)

Al Shaheen Cafeteria near Guardian Towers for a quick morning bite, especially the egg sandwich in paratha (Dh3.50)

Pinky Food Restaurant in Tanker Mai for tilapia

Tasty Zone for Nepalese-style noodles (Dh15)

Ibrahimi for Pakistani food (a quarter chicken tikka with roti costs Dh16)

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Updated: September 25, 2024, 9:34 AM`