Mashroat signs agreement with Ministry of Environment, Water and Agriculture

The agreement is aimed at raising the efficiency of the Ministry of Environment, Water and Agriculture facility and asset management. (SPA photo)
Updated 22 November 2019

Mashroat signs agreement with Ministry of Environment, Water and Agriculture

RIYADH: The National Project Management, Operation and Maintenance Organization in Public Entities (Mashroat) has signed a memorandum of Understanding (MoU) with the Ministry of Environment, Water and Agriculture to raise the efficiency of its facility and asset management, including its portfolio of 51 contracts across 1,800 project sites throughout the Kingdom. 

The agreement was signed by the Deputy Minister of Environment, Water and Agriculture Mansour bin Hilal Al-Mashiati, the ministry’s Engineering Affairs Director Kanaan bin Essa Al-Kanaan, Assistant Minister of Economy and Planning Khaled bin Saud Al-Shonaifi and the Director General of Mashroat Ahmed bin Mutair Al-Balawi.

The MoU is in line with Mashroat’s strategy to build partnerships with government entities involved in project, asset and facility management. Based on the agreement the Ministry of Environment, Water and Agriculture will benefit from Mashroat’s professional standards in managing facilities and assets.

The program will be implemented in a number of phases covering asset recording, upgrading the computer system, the introduction of a facility management implementation model, a reworking of the organizational and operational structure, updated evaluation policies, procedures and systems and an improved administrative and regulatory framework.

Speaking at the signing, Al-Balawi said: “We welcome this partnership with the Ministry of Environment, Water and Agriculture. The ministry has a large portfolio of infrastructure projects which are vital to millions of the Kingdom’s population and we are pleased to work alongside them to transform their operation and maintenance sector, and ensure they meet international standards.

“Mashroat’s remit is to build cooperation across all government entities to support the Kingdom’s policy of adopting unified and international standards in facility, asset and project management.”

Al-Kanaan said: “The ministry has projects covering 522 million square meters, including administrative buildings, parks, research centers, dams and other important facilities and projects. Based on our new cooperation with Mashroat we will benefit from its experience in order to manage our operation and maintenance portfolio in accordance with best international practices.”

Mashroat is the state’s enabling arm for infrastructure projects. It provides consultancy and technical support to government agencies in project management, operation and maintenance in order to enhance the effectiveness, efficiency and sustainability of the national infrastructure and ensure the projects are in line with global best practice and meet the ambitious aspirations of Vision 2030.


LA Italian eatery Madeo delights the palate in Riyadh Season pop-up

Updated 15 December 2019

LA Italian eatery Madeo delights the palate in Riyadh Season pop-up

  • Despite minor setbacks he faced while setting up, Vietina considers the experience to be a positive one

RIYADH: Renowned Italian restaurant Madeo has opened up in Al-Murabba for Riyadh Season. 

The pop-up has started brightly, and head chef Gianni Vietina invited Arab News to sample the menu and chat about his experience.

Vietina, in Saudi Arabia for the first time, said that he loved the location he had set up in, and was very happy to be opening up in the Kingdom. 

“The location is gorgeous. At night, with all the lights on, the music going, it’s very nice.”

Despite minor setbacks he faced while setting up, Vietina considers the experience to be a positive one and that the response was even better than he had expected. 

“Like anything new, you have quests, you have problems. Up to now, we’re doing pretty good. We are up and running. We’re comfortable now, which is a shame as we’re leaving pretty soon,” he said.

He added that he would repeat the experience in a heartbeat if he could: “They were nice enough to ask me to stay in Saudi a little longer, but I can’t. I need to go back home. But I would love to come back.”

He said that while he was not planning to open up a permanent restaurant in Saudi Arabia, he would not rule it out completely.  “I’ve been offered options, and friends have offered to show me locations while I’m here, but I can’t do it right now, I just opened a new restaurant two months ago,” he said.

“I chose the dishes that I know that most of the Saudis that visit my restaurant in Los Angeles like.”

Gianni Vietina, Head chef of Madeo

The pop-up’s menu contains most of what the original restaurant offers, including his ever-popular penne amadeo and spaghetti bolognese, with the chefs using a combination of imported and locally sourced ingredients. 

“I chose the dishes that I know that most of the Saudis that visit my restaurant in Los Angeles like,” he told Arab News.

For the pop-up, Vietina has stuck to using halal and alcohol-free ingredients. 

“It was challenging at the beginning. But the bolognese at Amadeo doesn’t contain pork, and I realized after we tried cooking without wine that almost nothing changed. I actually prefer it,” he said.

Madeo is a favorite of Saudis visiting Los Angeles, with Vietina going so far as to describe the restaurant as a “Little Riyadh” on most evenings between July and September. 

He even recognizes some of the customers who have come into the Riyadh pop-up, and always stops over to greet them.

Upon sampling the menu, it’s easy to see why the food at Madeo has remained popular all these years. 

The eggplant parmigiana is a perfect blend of crusty cheese and silky smooth eggplant, with hints of basil and rosemary. 

The bolognese is rich, meaty and decadent, without being too heavy and greasy. And the penne Amadeo, which Vietina has been eating since his childhood, is a timeless classic of crushed tomato, basil, finished off with butter and Parmigiano Reggiano for a creamy, rich flavor.