Sustainability
Zero waste approach
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.
Regenerative Gardening
The Field restaurant’s garden model, also known as the “forest garden model,” aims to create a self-sustaining, abundant, and safe food source. Its adoption reflects our commitment to establish a new ecosystem with positive environmental impacts. This model tackles natural limitations – soil and water resource challenges – safely and completely naturally.
The principles of nature, such as competition, mutualism, commensalism, and ecosystem balance, are fully utilized in forest gardens. This allows these gardens to be self-sustaining, without the need for external inputs like chemical fertilizers or pesticides. Additionally, forest gardening mimics the natural forest ecosystem, where natural processes like decomposition and recycling occur continuously
Boasting over 200 varieties of plants, the garden features herbs like lemon balm, chilli, and lemongrass alongside root vegetables and melons. Many of these plants become key ingredients for The Field's dishes. Moringa leaves, for instance, star in the moringa leaf salad – one of the dishes guests prepare during the cooking class tour. Our "from garden to table" menu showcases this bounty, featuring dishes like calamari salad with seasonal vegetables, char-grilled pork with “Murraya glabra guill” leaves and broth with seasonal fish and lemon eucalyptus leaves and else.
The garden at The Field restaurant serves a dual purpose, it provides fresh produce for the restaurant and plays a crucial role in recycling waste. All the fertilizers used in the garden are made from organic composting method. Additionally, food waste from food preparation, such as fruit peels and pulp, feeds the fish and chickens. This way, almost all the organic matters generated by the restaurant is recycled by the garden and, in turn, provides high-quality, clean produce for the restaurant.
Playing a key role in supplying vegetables and fruits for the restaurant, the garden not only helps The Field have tightly control over the quality of input materials but also helps reduce a significant amount of plastic packaging and carbon emissions during the process of packaging and transporting materials to the restaurant. In addition, the garden also plays an important role in preserving native plant varieties, contributing to biodiversity conservation, maintaining a balanced ecosystem, and developing sustainable agriculture.
