DENPASAR, Bali (BPN) – This year’s Sustainable Food Festival promises to be another ground-breaking community event. Both the Bali Restaurant and Café Association (BRCA) and the Bali Hotel Association (BHA) are committed to protecting the beauty of Bali and its communities, as well as supporting and encouraging local innovators, produces, and supplies.
With a commitment to a sustainable future shared by both associations, this year’s partnership is bound to inspire and invigorate. The Sustainable Food Festival 2023 will run from 30th June to 15th July.
While the SIP AND SAVOUR, a fundraising event showcasing sustainable organizations, practices, products, and suppliers, will take place on the lawn at Hatten Wine in Sanur on the 7th of July 2023, starting at 4 pm, this event is so much more than just another food festival.
The Sip and Savour will feature some interesting programs such as:
- Food and Beverage Bazar – Celebrated chefs and beverage experts will dazzle the crowd with an array of dishes and drinks created solely with local
- Service providers – discover local, sustainable products and services that are available right here in
- Live music – local musicians and entertainers have donated their time to help raise funds for those in
- Recycle-Upcycle – fun activities for kids and adults
- Charitable Foundations – working tirelessly to provide for those unable to provide for Meet the personalities behind the charities and learn what you can do to help eradicate poverty in Bali for good.
- Cooking Classes – innovative chefs focussed on reducing, reusing, and recycling share their
- Workshops – interested to learn how to make your business more Our Sustainability Partners can show you how.
- Community fundraising – selected Bali charities will receive 20% of sales generated by this.
“Our mission at the BRCA is to develop and ensure all restaurants and cafes in Bali implement sustainable practices so that Bali can remain a world-class culinary destination. With this festival, our association, its members, and sustainability partners will be joining forces to showcase our values, sharing them with the public to create awareness of those fighting for sustainable tourism in Bali and to attract like-minded people to join our cause,” says Chris Salans, chef/owner Mozaic restaurant Ubud, also co-founder of the BRCA
“The BRCA is focused on building relationships with local suppliers and producers as well as preserving local heritage. Purchasing local, seasonal ingredients often means purchasing the best possible product and being sustainable too. Join us at SIP AND SAVOUR where the best of local produce and innovative sustainable practice are on show,” says Dean Keddell, chef/ owner of Ginger Moon Canteen and Jackson Lily’s, also co-founder of the BRCA.
