Resorts, no matter how distant from the city, are hoping guests will appreciate a lighter carbon footprint and produce harvested from their backyard | via FnBReport
Resorts, no matter how distant from the city, are hoping guests will appreciate a lighter carbon footprint and produce harvested from their backyardWith influential figures in the food industry harping on sustainability and more conscious food waste and a growing population of people nipping at the heels of the organic movement, farm-to-table cuisine has never been as fashionable as it is today.
He breaks into a veritable David Attenborough with more gardening anecdotes. “Those little snails can be quite the pests around here. Apparently, they don’t like crawling over crushed eggshells. Those help keep them away.” The eggshells and a wash water solution derived from its simple soaking also help keep the soil alkaline. These and other kitchen waste together with garden byproducts end up in the compost, which they use to fatten up what was sandy near-shoreline soil.
At Kandaya’s Kusina Restaurant, sustainability is practiced by procuring roughly 50 percent of the ingredients from the garden while rest is sourced locally around Cebu and the immediate area. They’ve learned to take account of sustainability and seasonality and serve what they manage to grow. Some items are pickled for later use or bottled as sauces or jams. Fresh catch is literally what local fisherfolk bring to their pier daily.
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