GREEN CHAPTER: Cultivating An In-House Hydroponic Garden For Sustainable Food Production

As a small island, Nusa Lembongan faces challenges in sourcing fresh produce sustainably. Batu Karang has addressed this issue by implementing hydroponic gardens. Hydroponics is a soil-less farming technique that uses nutrient-rich water solutions to cultivate plants. By growing our own vegetables and herbs locally, we have been able to reduce the need for importing food, thus minimising transportation-related carbon emissions. Additionally, hydroponic gardens also serve as an educational attraction for guests, promoting awareness of sustainable farming practices and knowing they are eating as FRESH as it gets!

75% of our menu items at
@muntigslembongan @thedecklembongan @thehowfflembongan
contain fresh ingredients from our hydroponic garden.
HARVESTED daily and served FRESH to our guests!

A recent interview with The Punch Community we dive in more about our Hydroponic Garden.

“Another high turnover item we have in the resort is obviously the restaurant and the produce that’s going out in the restaurant. A big challenge is bringing all of our supply over from Bali. There’s not much local supply for vegetables, fruits, even fish and meat here. Almost everything has to come from Bali, which can cause some headaches in terms of how fresh products can be. And when you’re trying to present a five-star product to the market, lettuce that’s been damage or edible flowers that have wilted on their journey over here doesn’t present very well. Therefore, you have a higher cost and higher wastage. So, we’ve created our own garden.

That garden is a hydroponic garden and we grow as much as we can in there, in particular the high use items, so that we can subsidize a lot of our supply and ensure that a greater percentage of our content can be as fresh as it can be. Each day, we have a menu board which says what we’ve harvested for that day and it actually labels to people which items on the menu have come from our harvests. The customers themselves can then get involved and say well, I’m going to have that today because I know that’s fresh from the garden today.” Troy Sinclair