Sustainability

Zero waste approach

The food we serve is considered with the whole life cycle approach; the dishes are created based on the principles of minimising any negative impact on the environment such as utilising local ingredients from the closest possible sources or harvested daily from our garden.

Back to basic garden

  • ECO not EGO
  • Applying sustainable & natural agriculture and forest garden principles to pursuit circular economy in order to regenerate the surrounding environments.
  • Setting up a natural ecosystem and biodiversity within the garden-microclimate.
  • More than 350 different seasonal, medicinal and indigenous plants.
  • Products & service development based on “Ecological foundation”.
  • Fair share with the local community, environment.
  • Internal and external stakeholders empowerment (staff, neighbourhood and local communities, suppliers, customers)

Making multi-purposed enzyme liquid by recycling kitchen waste

Every household, every drinking and eating place, produces from a little to a lot of organic waste every day. While fighting with food waste and food insecurity are global challenges, there are many small ways that every individual, every family, every school or business can do to cultivate kitchen vegetative waste into useful products.
Garbage Enzyme is an organic solution produced by fermenting the fresh fruit & vegetable waste, using brown sugar and water, in much the same process that wine is made.
 This simple act results in a number of economic and environmental benefits for people and for nature. The product can be used as a natural floor cleaner, kitchen cleaner, dishwashing liquid, air purifier, insect repellent, pesticide and fertiliser. We can reduce the amount of organic waste piling up in landfills, in which organic waste goes through anaerobic decomposition process at landfills, mostly producing methane, a greenhouse gas that can trap heat far more than carbon dioxide.