Sustainability, a buzzword in agriculture in recent years, is defined as a mutually beneficial relationship between the economy, community and environment by the Union of Concerned Scientists. It’s a complex approach that more and more are trying to adopt in various countries around the world.
Within the region, Thailand has been leading the pack by prioritising environmental issues. Last year, the country ranked fifth place amongst Asia Pacific travel destinations on the Global Destination Sustainability Index also known as the GDS-Index. Based on the UN Sustainable Development Goals, the index rates countries based on their economic, social and environmental efforts.
One such example is ORI9IN, a sustainable farm occupying 350 acres of land in the rural San Sai district. Located in Chiang Mai, the project is a partnership between hotelier Banyan Tree Group and chef James Noble. It’s the second run of Noble’s retainership, reverse-farming model where restaurants instruct him to grow the herbs and vegetables they want—the first iteration was in Pak Nam Pran and called The Boutique Farmers—in order to reduce wastage and control the market value of produce.
The collaboration stems from a joint passion for a green future, aiming to elevate sustainable food sourcing and plant-based cuisine to live a healthier, more environmental-friendly lifestyle. “We would like to see 50 hotel groups using our retained farming model whilst developing modular staycation accommodation and furthering agritourism,” he quips.
Continue reading your story on the app
Continue reading your story in the magazine
Out Of The Oven
With a long standing tradition of modernising the face and taste of Middle Eastern cuisine in Tanjong Pagar, the Fat Prince Bar-Kafé-Kebab’s latest acquisition now further revolutionises how meat is prepared.
Koma Chameleon
It is always a pleasant surprise when you dine at KOMA. From the sights; to the sounds and even the scents, no one meal is similar from the last thanks to its quick changing menus and visually arresting (read: expansive) interiors.
A Toast To Health
Though vilified by modern science, alcoholic beverages were historically made for good and was once considered a healthier option than good ‘ol H2O.
Buzzing Around The City
John Chong, the founder of Bee Amazed Garden and raw honey boutique, MY HONEY, shares his journey of how he discovered beekeeping and his dreams for beekeeping in urban Singapore.
Fruit Of The Earth
One of the oldest organic wine domaines in Burgundy, Clos des Vignes du Maynes has always been farmed with the greatest respect for the earth and the current third-generation vigneron, Julien Guillot, is a leading light of biodynamic winemaking in the region.
The Allure Of Plants
As the demand for sustainable dining and living gets louder, the Banyan Tree Group responds with eco-driven, green collaborations alongside ORI9IN and Grassroots Pantry.
Eating Your Way To Nirvana
As the world struggles with deforestation and over-farming, temple cuisine proves that it is possible to care for the environment while enjoying the food you eat.
The Secret To Aging Well
Fermentation, a cornerstone of food cultures across Asia, is enjoying a revival in contemporary cuisine thanks to chefs who have taken it upon themselves to carry on the tradition.
Going Back To Nature
Ingredients that now commonly show up in derivatives of Indonesian and Malay cuisines were once used by traditional healers for their medicinal properties.
The Hills Are Alive
They say you can take the girl out of Singapore, but Restaurant Klösterle’s chef Ethel Hoon, is a testament that you can’t take Singapore out of the girl. From Cornell to the Cordon Bleu, and celebrated stints in Michelin-decorated institutions, discover how she keeps the Lion City spirit alive with her husband, chef Jakob Zeller, in the Austrian Alps.