KUTA, Bali (BPN) – Seasalt has established itself as a prominent coastal dining destination that offers fresh, locally caught seafood from Indonesian waters with a Japanese twist.
Seasalt provides an open kitchen experience, allowing guests to feel the ocean breeze and foster a sense of connection to the sea while enjoying elevated seaside dining experiences in Seminyak, Bali.
As part of its commitment, Seasalt’s action is a step towards restoring a sustainable future for blue and yellowfin tuna that are particularly under population threat.
While the yellow-and-bluefin tuna had been banned for years now in the restaurant, Seasalt strives to collaborate with the local community to source the skipjack fishes in the waters surrounding Indonesia.
This decision aims to address the alarming decline of tuna stocks in the Indian Ocean caused by overfishing. Recent reports indicate that yellowfin tuna alone makes up a significant portion, roughly 42 percent, of the annual tuna catch in the Indian Ocean.
Furthermore, the dishes are seasoned with traditional, organic Kusamba sea salt from East Bali, which is produced naturally through sun and wind evaporation by a small community of salt farmers preserving a centuries-old tradition.
Seasalt also aims to implement its sustainable, zero-waste concept behind the bar. Through the reuse, fermentation, recycling, and upcycling of ingredients that would otherwise be discarded, Seasalt creates exciting ocean-inspired craft cocktails.
This approach includes incorporating leftover fruit juices, rinds, and seeds, giving them new life and reducing waste.
The Seasalt team is dedicated to sustainability, focusing on minimizing plastic use and supporting local suppliers. Single-use packaging and containers are eliminated in both rooms and restaurants, opting for eco-friendly alternatives.
In line with Hyatt’s food philosophy of “Thoughtfully Sourced, Carefully Served,” Seasalt prioritizes partnerships with suppliers who share their values and commitment to responsible business practices.
Collaborating closely with these suppliers strives to identify and utilize more sustainable options whenever possible, with up to 70% of their food and beverage supply being sourced locally.
To further reduce food waste, employ various measures to carefully manage resources. By monitoring expenses and requirements, Seasalt maximizes available resources and selects each ingredient with care to minimize waste.
To combat food waste, Seasalt genuinely commits to preventing food waste by complying with the 7 pillars that the PLEDGE™ on Food Waste evolves around Envisioning the path to take, planning actions to minimize food waste, and reporting the result to the internal and external community, engaging the whole team and establishing a Food Lover’s Committee that aims to raise awareness by conducting regular trainings and meetings.
Installing a food waste monitoring system that tracks, records, and compares food waste. The data is analyzed and action is taken accordingly. Then implementing, reviewing, and improving the processes and policies to minimize food waste, improving and implementing the best practices to reduce food waste in the kitchen operations, inspiring the customers by regularly communicating about sustainable food waste practices that are in place, and adopting circular solutions such as redistributing and/or transforming food leftovers
“Seasalt is committed to dealing with food waste issues and will design, then implement an effective action plan,” said Chef Hazwan Hamdan – Chef de Cuisine of Seasalt.
