Driven by the desire of its clients to eat more consciously, and the increase in interest for things like clean eating and veganism, Bambuddha restaurant is taking a whole new approach to sustainability and to the reduction of its carbon footprint.
With people starting to think more about the origin of their food and asking more questions, this rethink has proven great for the local agricultural economy with the added benefits of richer flavours and higher nutritional value for its loyal customers.
Being kind tO the land and sea
Sustainbly sourcing fish from the seas
Central to its ecological strategy is a commitment to reduce food waste by adopting a new approach to portion control. Portion sizes are designed to be shared around the table and just enough is produced to satisfy the diners. Consequently, very little waste returns to the kitchen and guests enjoy a closer connection with the food and each other and get to taste a wider selection of dishes.
Animal welfare is also at the heart of Bambuddha's policy. Beef, sourced from farms in Castille and Leon in Northern Spain, is considered to be “happy” meat where the animals spend most of their lives outdoors. Chicken and eggs must be from free-range sources and most comes directly from farms on the island.
Bambuddha always chooses sustainably caught and produced seafood, sourced only from well-managed wild fisheries and fish farms. Tuna, an essential staple of East Asian cuisine, is locally caught by line and reared in open water farms in the Mediterranean. Also, locally-caught wild fish appears fresh on the menu every day.
Shortening the trip from farm to plate
Fresh on the menu: growing kale at House of Herbs for Bambuddha
New for this year is a tie up with organic farmers on the island who can grow what they need, on demand. Having struggled for years to source the fresh ingredients essential to Asian cuisine, a new relationship with House of Herbs in San Rafael has proven to be a winner in two respects; the restaurant is benefiting the local economy and has drastically reduced the food miles from supply to plate.
Herbs like Thai basil, lemongrass, parsley, coriander and vegetables such as kale, baby aubergines, radishes and Peruvian chilies are all grown a few kilometres away. Very little is wasted as it is mainly grown to order.
Another local farm provides the traditional staple ingredients of the Ibizan kitchen and neither farm uses pesticides or herbicides. Even the crockery on which the food is served is only from producers based in Spain.
Locally-produced vegetables transformed into a stunning dish
Due to its success, Bambuddha has grown from very small origins to the magnificent venue we see today, whilst retaining its small restaurant familiarity with the local community and its suppliers.
Bambuddha's positive moves into sustainable practices are sure to please the more conscious consumer and at the same time retain its special blend of the freshness of Mediterranean cuisine, mixed with the spices and exotic flavours of Asia.
