Reduce, Reuse, Recycle: Fahari Off The Grid

Fahari Off The Grid completed their first Food Made Good evaluation in 2025, with a three-star result. With one of their highest scores in the Reduce, Reuse, Recycle section of the FMG Framework, we asked owner-operator Simone Christie to share how they tackle the management of their non-food waste — especially given the limits of recycling infrastructure in their local area. 

“By profession, I’m a civil/environmental engineer, with much of my career spent on water and wastewater management and aspects of solid waste within development projects across Africa,” shares Simone, by way of introduction. “That experience highlighted how often the intersection between commerce, society and the environment is overlooked. When opening Fahari, I wanted to operate intentionally within that intersection. While tourism plays an important role in the economy, it also brings pressure on infrastructure, resources and communities. For me, the question was how to participate in that economy responsibly, without externalising costs to the environment or to local systems and going even further towards a net benefit.” She opened the restaurant in 2023, determined to find a way to design operations that would fit these criteria. As she says, she quickly realised that: “Sustainability isn’t just good for the planet, it’s operational common sense.” 

Designing out waste 

“Our kitchen is run by a small, dedicated team,” says Simone. “We create dishes that celebrate Jamaica, honour Zanzibar and welcome travellers from all over the world. Our philosophy is simple: great meals don’t need frills or formality. They need flavour, hospitality and a setting that takes your breath away.” 

In establishing the practical, behind-the-scenes systems that bring this all together, Simone’s philosophy is that waste is simply an output that hasn’t yet found its use. “’Reduce, Reuse, Recycle' isn’t something we apply at the end of a process. It’s the lens we use at the beginning of every decision, from procurement, construction and menu design to how a drink is served,” she explains. “We always begin by designing out waste, rather than trying to manage it after it’s already been created.”  

This approach is particularly relevant in Zanzibar, where there are few waste systems in place upon which businesses can rely. “There is very little local capacity to process recyclables or specialty waste, so the responsibility has to sit with us from the start,” says Simone. “In Zanzibar, limited infrastructure means you either design around reduction and reuse, or you contribute to a problem you can see growing every day.”  

This means that day-to-day waste management is hands-on for the restaurant. “Food scraps are cross-utilised for sauces, stock or staff meals, with unavoidable food waste composted on-site,” says Simone. “Paper is reused before composting and glass bottles and jars are cleaned and reused in-house.”  

“In Zanzibar, suppliers already deliver in reusable crates and sacks as a matter of practicality,” says Simone. “This already cuts down on a lot of packaging that would otherwise enter our restaurant. In the kitchen, we further reduce packaging waste by making our own syrups, sauces, marinades and flavour bases.” As an added benefit, she notes, this gives the team a greater level of control over ingredients, flavour and consistency. When it comes to beverages, they deliberately limit commercially packaged sodas. “Product-mix reporting shows that a small number of drinks account for most sales, while less popular options often lead to unsold inventory and unnecessary packaging.” In guest service, they default to reuseable PET bottles for bulk potable water (purchased from the restaurant’s community partner, Tufahamiane Women's Group), bottle deposit schemes for local beers, and menus that encourage sharing to reduce food waste. “We also avoid providing extras unless they’re requested, which reduces waste without affecting hospitality,” she says. 

Simone’s favourite example of smart upcycling is turning used denim into cushions and staff uniforms. “Much of this material comes from discarded clothing that ends up in Africa through global second-hand clothing flows with limited reuse pathways,” she tells us. “Working with a local supplier, we give this material a second life that’s durable and visible to guests.” The restaurant’s furniture and fittings are largely made from reclaimed or locally sourced materials, including shipping pallets, old dhows (traditional wooden boats) and car tyres. Even baobab shells are repurposed into light fixtures or vases before eventually being composted. 

Once the possibilities of reduction and reuse have been exhausted, the team at Fahari Off The Grid focuses on realistic, responsible handling of what remains. Organic materials (including food scraps, cardboard, paper and garden waste) are composted on-site, significantly reducing the volumes of waste leaving the restaurant. Non-organic materials are separated at source; for example, glass bottles are donated to Tufahamiane Women's Group for upcycling. “For materials with no reliable recycling route, such as plastics and metals, we minimise quantities and remain realistic about end-of-life outcomes, using these limitations to inform future procurement decisions,” Simone adds. 

Collaboration and community 

Rather than trying to create closed-loop systems on their own, the team at Fahari Off The Grid recognises that collaborative community partnerships — like the one they have with the Tufahamiane Women’s Group — are vital to success when it comes to achieving circularity. “These partnerships create feedback loops, helping us understand what materials are useful downstream and where we need to adjust our practices,” Simone says. “Hospitality businesses can support local solutions by committing to consistency, aligning operations with local capabilities, and strengthening what already exists rather than waiting for perfect infrastructure. This means choosing partners thoughtfully, being consistent rather than transactional, and designing operations that align with local capabilities. Ultimately, community partnerships can allow materials, skills and value to circulate locally rather than being lost to a landfill.” 

What other advice does Simone have for restaurants looking to improve how they tackle waste? “Feeling overwhelmed is normal. The key is not to aim for perfection, but to start with one or two areas you can control,” she says. “Look at what you throw away most often; that’s usually where the easiest wins are. It might be food that’s consistently over-prepped, or garnishes or accompaniments that diners return. Use product-mix data to identify opportunities where you could cross-utilise ingredients and simplify menus. Can offcuts be used in other dishes? Are you buying some ingredients for only one dish or beverage? Let your PMIX guide you. If it's a winner, can you use it in other dishes? If it's not a high volume or super-profitable item, perhaps it's time to let it go.” 

Most importantly, Simone says, focus on clever design, not disposal. “Ask early: do we need this, can it be reused, and can it be responsibly managed where we operate? Small, consistent changes can add up faster than trying to overhaul everything overnight.” 

She says that the most immediate impact of the Food Made Good Standard was the clarity it provided. “The report helped us prioritise the actions that had the greatest relevance to our context. As a result, we’ve improved tracking of key materials, tightened procurement and menu offerings, reduced packaging and write-offs, and improved predictability in stock management. While the goal wasn’t waste reduction alone, these changes have also helped us to realise considerable cost savings.” 

“The Standard has also strengthened team engagement by giving staff a shared framework and language, improving ownership, consistency and day-to-day decision-making. Staff understand not just what we’re doing, but why it matters, and that’s led to more suggestions, better adherence to systems, and a stronger sense of collective responsibility.” 

What’s next for Fahari Off The Grid? 

Simone’s focus now lies on strengthening existing systems that are already working, rather than adding unnecessary complexity. “We’re continuing to refine menus and in-house production to reduce waste at source and streamline our offerings while focusing on flavour,” she says.  

Recycling remains the most challenging consideration. “We're expanding our ties with the Tufahamiane Women’s Group for scaling up their glass upcycling activities and deepening village-level discussions around plastic upcycling. These initiatives explore plastic not just as waste, but as a potential resource, with opportunities for upcycled products such as jewellery or handbags to be sold to tourists. The goal is incremental progress that reduces environmental leakage while supporting livelihoods and local ownership.” 

You can find out more Fahari Off The Grid on their website.  

For more insights and stories from across our global network, follow us on Instagram and LinkedIn and sign up to our newsletter! Interested in how your own sustainability work measures up? Take our free Food For Thought quiz to find out.