How solar-powered desalination allows Saudi Arabia to produce potable water sustainably

A view of the Al-Khafji Desalination Plant, the world's largest. (Vision 2030 photo)
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Updated 22 June 2024
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How solar-powered desalination allows Saudi Arabia to produce potable water sustainably

  • Desalination of seawater allows parched Gulf nations to access plentiful water for farming and human consumption
  • To cut emissions, the Kingdom is adopting renewable energy sources to power its filtration and treatment plants

RIYADH: In regions with limited rainfall, desalination is a practical means of sourcing plentiful water for farming and human consumption. However, the process of turning seawater into freshwater is notoriously energy intensive.

Indeed, desalination is a significant contributor to carbon emissions in the water-scarce Arabian Peninsula. That is why Saudi Arabia has been investing in green energy sources to power its desalination plants.

“Using renewable energies for desalination is crucial as it contributes to reducing the operation’s carbon footprint and water production costs,” Sultan Al-Rajhi, spokesperson for the Saudi Water Authority, told Arab News.

 

 

Due to the scarcity of freshwater resources in a region with a rapidly growing population, seawater desalination is essential to keep pace with demand, he added.

“Saudi Arabia depends on desalination of seawater due to the nature of the desert climate, in which the presence of surface water and natural rivers is rare,” Al-Rajhi said.

In fact, desalination accounts for about 75 percent of the Kingdom’s water supply.

“Therefore, investment is being made in desalination of seawater to meet the demand for population and economic growth witnessed in the Gulf region as a whole.”

Each year, the Kingdom requires an average of 5.5 billion cubic meters of freshwater. The need for water is especially high during the Hajj and Umrah seasons, when well over a million pilgrims arrive from around the world.

Home to more than 37 million people, the Kingdom is the world’s third-largest consumer of water per head of population. Agriculture alone accounts for around 84 percent of total water consumption.




An alfalfa farm in Riyadh region's Wadi Ad-Dawasir governorate. (Supplied)

Desalination is a complex process that involves removing salt and other impurities from seawater. Since the process requires a significant amount of energy, adopting renewables such as solar to power these facilities has become a top priority.

“To develop climate-resilient infrastructure for sustainable desalination, Saudi Arabia should prioritize innovative and renewable technologies,” Abdulaziz Daghestani, area sales director of water utilities and country director at Grundfos, told Arab News.

Grundfos is a Danish company that is working with regional states to provide innovative pumping solutions for water supply, wastewater management, heating and cooling, and industrial processes. 

According to Daghestani, integrating advanced monitoring systems can help optimize desalination operations and enhance efficiency.

“Using real-time data and analytics, we can improve water management practices and make timely adjustments to meet the varying increasing demand for human consumption and agriculture,” he said.

The Qatrah program, which means “droplet” in Arabic, was launched by the Ministry of Environment, Water, and Agriculture in 2020, and aims to reduce excess water usage by eliminating waste, and encouraging the conservation and reuse of existing freshwater.

Its objective is to lower daily per-capita water consumption from 263 liters to 150 liters by 2030. To do this, the ministry has created a unified framework, known as the National Water Strategy, for the country.

However, despite these efforts to improve the sustainability of water systems, desalination remains a crucial means of meeting water demand, making the adoption of clean energy sources and efficient production techniques a critical priority.

DID YOUKNOW?

• In 2023, Saudi Arabia had a desalination capacity of 13.2m cubic meters per day.

• 7 million cubic meters of desalinated water have been generated by the Al-Khafji plant.

• Desalination accounts for 60 percent of the urban water supply in Saudi Arabia.

• Agriculture makes up 84 percent of the Kingdom’s water needs.

Al-Khafji Desalination Plant, located in the Kingdom’s Eastern Province, is the world’s largest solar-powered water desalination project, providing the region’s water requirements through an innovative and environmentally friendly approach.

The plant can generate up to 90,000 cubic meters of freshwater per day using innovative technology created by the King Abdulaziz City for Science and Technology. 

Its new Solar Saline Water Reverse Osmosis method uses a process known as ultra-filtration during the pre-treatment phase.




A view of the Ras al-Khair water desalination plant, owned by the Saudi government's Saline Water Conversion Corporation, along the Gulf coast in eastern Saudi Arabia. (AFP)

The method involves forcing seawater through a semipermeable membrane that only allows water molecules to pass, while blocking the salt and other contaminants. The resulting purified water is then collected for distribution.

Since its launch in 2018, more than 7 million cubic meters of freshwater produced by the plant have already been utilized.

“Using reverse osmosis technology is considered to have the lowest rates of carbon emissions as a result of the increase in energy efficiency through the development of this field in recent years,” said Al-Rajhi.

“The rate of carbon emissions per cubic meter in some desalination systems has been reduced to 91 percent compared with thermal desalination systems.”

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Solar is not the only source of renewable energy that can be adopted to power the desalination process.

“This is in addition to the prospective use of hydraulic turbines to convert the kinetic energy resulting from the flow of water into electricity to generate clean energy,” said Al-Rajhi.

This shift toward renewables not only addresses the high energy costs associated with desalination but also supports Saudi Arabia’s commitment to sustainable development. 

Inger Andersen, executive director of the UN Environment Programme, has praised the Kingdom’s water conservation agenda, which is part and parcel with its environmental mission, the Saudi Green Initiative.




A farm in Wadi bin Hashbal, Saudi Arabia, was recently recognized by the Guinness World Records as the largest sustainable farm in the world. (Supplied)

Saudi Arabia is correct to prioritize “not over-extracting and being very wise around environmental management.”

“That is why we are quite impressed by the Saudi Green Initiative,” she told Arab News.

This transition to cleaner energy sources reflects a strategic decision to enhance the Kingdom’s energy efficiency and reduce its dependence on fossil fuels, while simultaneously addressing the challenges posed by climate change.

Integrating renewable energy into desalination processes marks a significant step toward achieving a more sustainable and environmentally-conscious approach to water production.
 

 


Saudi traditional meal anchors Al-Balad’s culinary scene

Ghalib Naji Al-Shadwy (center) with his son (right) and longtime customer Abu Samer Al-Sulami (left). (AN photo)
Updated 14 December 2025
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Saudi traditional meal anchors Al-Balad’s culinary scene

  • Slow-cooked sheep’s head is drawing new generations and visitors to Jeddah’s historic district

JEDDAH: In the streets of Al-Balad, where centuries-old buildings frame one of Saudi Arabia’s most storied districts, culinary heritage continues to draw visitors as powerfully as architecture. 

Among the area’s enduring attractions is Al-Shadwy for Sheep Head Meat, a family-run restaurant that has served one of the Kingdom’s most traditional dishes since 1958, turning a once-necessity meal into a symbol of Saudi food culture and hospitality.

Tucked into Baba Makkah, Al-Balad’s historic core, Al-Shadwy began as a modest corner table before becoming a landmark destination for locals, food enthusiasts and tourists seeking an authentic taste of the past.

Eating sheep’s head has long been rooted in Arab culinary traditions, shaped by the principle of using the entire animal and avoiding waste. (AN photo)

Now run by the third generation of the Al-Shadwy family, the restaurant remains devoted to a single specialty; sheep’s head, slow-roasted over charcoal using a recipe unchanged for decades.

Eating sheep’s head has long been rooted in Arab culinary traditions, shaped by the principle of using the entire animal and avoiding waste. In Saudi Arabia, the dish evolved into communal meal associated with generosity, warmth and social gathering.

Sixty-five-year-old owner Ghalib Naji Al-Shadwy, who inherited the restaurant from his grandfather and father, remains a familiar presence at the restaurant, overseeing the service and greeting customers. 

FASTFACTS

• Al-Shadwy for Sheep Head Meat is a family-run restaurant in Al-Balad that has served one of the Kingdom’s most traditional dishes since 1958.

• It began as a modest corner table before becoming a landmark destination for locals, food enthusiasts and tourists seeking an authentic taste of the past.

He told Arab News that the dish has been central to Saudi culinary culture for generations.

“The sheep’s head has been a staple in Saudi Arabia and other GCC countries culinary culture for centuries,” he said. “Traditionally, it was a meal served during cold winter mornings to provide energy and warmth. In many regions of Saudi Arabia, the sheep head (is) always on the top of the main plate for guests, and families festive holidays gather in restaurants or at home to enjoy the sheep’s head, making it a social and festive occasion.”

In Saudi Arabia, the dish evolved into communal meal associated with generosity, warmth and social gathering. (AN photo)

Speaking about its significance in hospitality culture, he added: “Serving it to guests is considered an act of generosity and care.” Rich and filling, it is most commonly eaten as breakfast or an early morning meal.

Preparing sheep’s head is a slow, careful process. According to Al-Shadwy, the heads are cooked at low temperatures to soften the tendons and connective tissue, resulting in tender meat and deep flavor.

The preparation includes curing and slow cooking, a method that has remained largely unchanged at the restaurant for more than six decades. 

Being a family-owned restaurant here for so many years makes us a part of Jeddah’s history.

Ghalib Naji Al-Shadwy, Al-Shadwy for Sheep Head Meat owner

“I’ve cooked many sheep heads a while back and I still enjoy it,” he said. “Most of the customers actually prefer the head and the brain.”

Despite its small size and somewhat tucked-away location, the restaurant’s popularity is unmistakable. Long queues form outside each morning, often guiding first-time visitors to its door. A sign reading “Al-Shadwy Mandi” in Arabic marks the entrance, while the steady crowd confirms its reputation.

Over the years, the restaurant has attracted officials, celebrities and social media figures, with photographs of notable guests lining the walls. Al-Shadwy said the steady attention reflections Al-Balad’s growing appeal as a cultural and culinary destination.

He said that interest in sheep’s head is no longer limited to older generations. Younger Saudis, he said, are increasingly curious about traditional dishes, while tourists often see it as an adventurous experience. 

“For many visitors, trying sheep’s head is considered ‘extreme food’ or a challenging dish,” he said. “But it gives them a sense of adventure and a unique story to tell.”

Inside the lively restaurant one morning, longtime customer Abu Samer Al-Sulami, who has been dining there for 40 years, described it as a rare example of authentic Saudi cuisine.

“I am a regular customer here and always come early in the morning because when you eat the sheep’s head it really gives you energy for work,” he said. 

Demand is highest in the early hours, particularly on Fridays. Al-Shadwy said the restaurant often sells out by mid-morning, making early visits essential.

“The number of sheep heads our restaurant sells daily varies but it reaches around 200 heads,” he added.

As he works alongside his two sons, Al-Shadwy says preserving the family legacy is as important as serving the fish. 

“Being a family-owned restaurant here for so many years makes us a part of Jeddah’s history,” he said.