Food Concept

“We don’t need a handful of people doing zero waste perfectly. We need millions of people doing it imperfectly” – Anne Marie Bonneau

Back to Basics – Garden to table

  • Zero waste approach
  • Applying circular economy in food production
  • No imported ingredients
  • Locally sourced ingredients
  • Integration of indigenous & medicinal plants into the menu
  • Creativity to utilize the most possible of the ingredients and for any discarded parts, being returned to feed the soil in our naturally organic garden

Our Sustainable Dining Philosophy

At The Field Hoi An, our menu is rooted in the principles of sustainable development and indigenous culture, bringing together local food heritage, responsible sourcing, and meaningful culinary experiences.

We believe that every dish carries a story—not only of its ingredients, but of the land, the people, and the culture that shape it. Through our food and experiences, we hope to preserve local heritage, support our community, and contribute to the regeneration of the natural ecosystem.

Our approach considers the full life cycle of food—from where an ingredient is grown and how it is sourced, to how it is prepared and what remains after the meal.

We prioritise local and seasonal ingredients from the closest possible sources, including vegetables harvested daily from our natural garden beside the restaurant. This helps us reduce unnecessary transportation, support local producers, and maintain a closer connection between the land and our table.

We are also working towards a minimal-waste, zero-organic-waste operation. By refusing unnecessary packaging, reducing consumption, reusing materials, recycling, and returning organic by-products back into natural cycles, we aim to move towards a more circular, closed-loop approach to hospitality.

For us, sustainability is not a destination.

It is a way of growing, cooking, sharing, and living.