Asia's 50 Best Recognises Sustainability at This Balinese Restaurant

Responsible sourcing at Locavore NXT 

The team at Locavore NXT does a fantastic job of sourcing in ways that support their local community, honour their Balinese food heritage and have a low environmental impact. They prioritise local, organic, seasonal food and support small-scale farmers, fishers and producers, maintaining direct relationships with many of them.  

They work with farmers using traditional Balinese and Javanese permaculture methods, honouring techniques passed down for centuries. Foraged products and wild, naturally occurring flora and fauna are encouraged and incorporated into their dishes, and they also make good use of heritage breeds like the Bali Heritage Pig. The team also grows some of their produce in a "food forest" installed on the roof of the building, which includes its own beehives, and cultivates a variety of mushrooms in the basement — all a highly efficient use of space. 

The menu at Locavore NXT is heavily plant-based — with over 75% of dishes suitable for vegans or vegetarians — and minimises the use of animal protein. Beef and dairy are entirely excluded from the offering, as are white sugar and wheat, and they refrain from using refined or ultra-processed ingredients. 

Social sustainability at Locavore NXT 

Recognising the importance of supporting their local community, Locavore NXT have set a target to hire at least 20% of their staff from the surrounding village. Most of their staff are on permanent contracts, and the interns/stagiaires are paid for their work. Facilities for the team include a staff canteen; changing, showering and locker facilities; a comprehensive social, physical and exercise programme; and a variety of training opportunities and activities including external visits, sustainability awareness and foraging excursions.  

They regularly organise local waste clean-ups, including illegal dumpsites and community spaces, and work with Sungai Watch to clean up plastic-polluted beaches and rivers. Not only does this help to give back to the local area, but it also provides valuable team bonding time. 

They do a good job of communicating about their sustainability initiatives, too, helping to educate the wider public. Guests are made aware of their positive impact through printed receipts during their meal, detailing the sustainable savings and benefits of their experience that day. 

How Locavore NXT helps to protect the environment 

The biggest accomplishment for Locavore NXT this year was the development of their Circular Waste Centre. A cornerstone of their sustainability efforts, this incredible initiative diverted 98.4% of waste from landfill in during its very first year of operation. The centre includes a plastic shredder, hot composter and bio-shredder, and separates paper, plastic and metal for recycling by a local provider. Eager to push their positive influence beyond the bounds of their own premises, this Circular Waste Centre will soon also be open to the local community. 

In addition to the zero-to-landfill goal towards which the Locavore NXT team is working, they’re also aiming to reduce their non-organic waste by 5% in 2025 through improved sorting, supplier engagement and sustainable procurement.  

They’re also finding innovative ways to prevent waste, with a dedicated on-site Fermentation Kitchen transforming food waste into new products for use in the kitchens. This goes for non-food waste, too: in a partnership with local ceramics company, Kevala, ‘Made From Waste’ ceramics were crafted partly from construction waste created during Locavore's renovations. The restaurant purchased the finished ceramics back from Kevala and these are used in the staff canteen and retail shop. 

A closed-loop water system integrates rainwater collection, black and grey water filtration, and worm toilet systems, with filtered water stored and used for landscape irrigation. The building’s design supports passive air cooling, with their "food forest" providing natural insulation which, together with plants along windows that act as sunscreens, results in a reduction the need for air conditioning. Meanwhile, an impressive 172 solar panels supply approximately 30% of the restaurant’s electricity needs, further reducing its environmental impact. 

Read more about Locavore NXT here or learn about The Sustainable Restaurant Association’s long-standing partnership with The World’s 50 Best here. For more insights and stories from sustainable restaurants, hotels and bars across the globe, follow us on Instagram and LinkedIn and sign up to our newsletter!  

Image courtesy of Locavore NXT's Instagram page.