COP16: Saudi Arabia co-leads in global initiative to monitor and tackle sand storms
Riyadh and other participating countries will contribute about $2 billion to the initiative
Saudi Arabia will enhance early dust warning systems in countries that lack the capabilities
Updated 11 December 2024
Arab News
RIYADH: Saudi Arabia is taking up a leading role in a global initiative to establish an early warning system in the Middle East to monitor sand and dust storms.
The announcement was made on Wednesday during the 16th session of the Conference of the Parties (COP16) to combat desertification, being held in Riyadh until Dec. 13.
Under the supervision of the World Meteorological Organization, Riyadh and other participating countries will contribute about $2 billion to this initiative aimed at addressing sand and dust storms, according to the Saudi Press Agency.
The initiative for the early warning system aims to develop renewable solutions to tackle land degradation, drought and desertification.
Jamaan Saad Al-Qahtani, executive director of the Sand and Dust Storm Regional Center in Jeddah, said during the COP16 panel that “the initiative seeks to enhance global monitoring, surveillance, warnings and coordination related to sand and dust storms.”
According to environmental studies, desertification has generated about two billion tons of sand and dust yearly.
Saudi Arabia hosts the fourth global center in Jeddah affiliated with the World Meteorological Organization, which monitors dust storms in the GCC and the Middle East. The other three global centers are in Beijing, Barcelona and Barbados.
Qahtani said that Saudi Arabia would “enhance early warning systems in countries that currently lack the necessary capabilities.”
Osama Fakiha, Saudi deputy minister of environment, said that more than 1.8 billion people were affected by drought.
He stressed the need to shift from simply responding to drought conditions as they arose to taking proactive steps to address these challenges effectively, SPA reported.
“Through this initiative, we target 80 countries that are most vulnerable to drought,” Fakiha said.
ALKHOBAR: Sourdough has started to shift from a niche interest into a mainstream feature of home kitchens, cafes and specialty bakeries across the Kingdom.
The rise of sourdough is part of a wider shift in Saudi Arabia’s food landscape, where artisanal production and slower preparation methods are gaining traction.
Specialty coffee seems to have set the early template for this transition, normalizing premium pricing, craftsmanship and an interest in process.
The rise of sourdough is part of a wider shift in Saudi Arabia’s food landscape, where artisanal production and slower preparation methods are gaining traction. (Supplied/creativecommons)
Bread is now undergoing a similar shift, with fermentation replacing extraction and roasting as the central point of differentiation.
In both cases, the appeal is rooted in the product’s perceived authenticity, reduced additives, and a clearer link between raw ingredients and final consumption.
Home bakers in Riyadh, Jeddah and the Eastern Province have adapted natural yeast cultures to the Saudi environment, adjusting feeding schedules, hydration ratios, and fermentation times to accommodate higher temperatures and lower humidity in the summer months.
HIGHLIGHTS
• Home bakers in Riyadh, Jeddah and the Eastern Province have adapted natural yeast cultures to the Saudi environment.
• They adjust feeding schedules, hydration ratios, and fermentation times to accommodate higher temperatures and lower humidity in the summer months.
Cafes and specialty bakeries have responded by adding sourdough loaves, baguettes and focaccia to their menus, often positioned as premium alternatives to conventional commercial bread.
For younger home bakers, the appeal lies in the craft and the learning curve rather than nostalgia. “It feels more real and more intentional,” home baker Sarah Al-Almaei told Arab News. She began experimenting with natural yeast at home after watching starter tutorials online.
The technical aspect — hydration percentages, fermentation control and starter maintenance — has become content in its own right, with TikTok and Instagram compressing trial-and-error learning into short videos and recipe cards.
But the practice of maintaining a natural yeast culture is not new in Saudi Arabia. Long before sourdough became a global trend, Saudi households kept what was commonly referred to as the “mother dough,” a natural yeast starter fed and used daily.
“We used to maintain it every day and bake with it,” said Hessa Al-Otaibi, 56, a Saudi home baker with more than four decades’ experience. “People today call it sourdough. For us, it was simply bread.”
Her comment highlights a cultural continuity that has remained largely unrecognized, partly because the practice was not framed as artisanal or health-oriented, but as a routine household function.
The modern sourdough trend differs in its market positioning. While the older model was practical and domestic, the current model is commercial, aesthetic and often health-coded. Bakeries justify higher pricing through longer fermentation times, higher ingredient costs and smaller batch production.
Consumers justify their purchases through digestibility, perceived health benefits, flavor and product integrity.
“Once you get used to it, it’s hard to go back,” said Amina Al-Zahrani, a regular buyer of sourdough from specialty bakeries in Alkhobar.
Digestibility and texture are often cited as reasons for substitution, especially among buyers who report discomfort from standard commercial bread.
Another consumer, Majda Al-Ansari, says sourdough has become part of her weekly routine, noting that availability and quality have improved significantly in the past year.
The social media component has played an outsized role in accelerating adoption. Home bakers document starter feeding cycles, cold proofing and first bakes, turning a once-private domestic process into visible public content.
This has also created micro-markets of home-based sellers, where individual bakers offer loaves to local buyers, often fulfilling orders through direct messaging.
What remains to be seen is how far the trend will scale. If specialty bakeries continue to expand and consumers maintain willingness to pay premium prices, sourdough could establish a long-term place in Saudi food culture.
If not, it may revert to a smaller niche of committed home bakers and specialty cafes. For now, however, sourdough occupies an unusual position: both a newly fashionable trend and a quiet continuation of an older Saudi baking practice.
