Into the Wild with Locavore NXT: A 3-day deep dive into foraging, sustainability and cooking with local ingredients at one of Indonesia’s most progressive restaurants

Bali, November 8 — The term "locavore" originated from a challenge proposed by Jessica Prentice in 2005. This movement encourages individuals to consume food that is locally sourced and grown. Over time, the locavore movement has expanded beyond its initial context in Northern California, spreading to various parts of the world and even reaching the highest levels of fine dining restaurants.

Dewakan, a restaurant in Malaysia, is one such example that has embraced the concept of using local ingredients in its fine dining offerings. However, Bali has taken the locavore philosophy to an even greater extent, with Locavore NXT in Ubud being a prime example.

Founded by Dutch chef Eelke Plasmeijer and Indonesian chef Ray Adriansyah, Locavore NXT aims to showcase the rich culinary offerings of Indonesia through its menu, which draws from 473 ingredients sourced from across the country. Unlike its predecessor, Locavore NXT goes beyond being just a restaurant; it is a fully immersive experience that encourages participants to explore the world of local ingredients, sustainability, and cooking techniques.

The Locavore NXT campus includes numerous sustainable features, such as solar panels, a closed-loop water system, and a large food forest. Additionally, it houses a mushroom chamber and a fermentation and distillation lab. The chefs behind Locavore NXT are committed to minimizing waste, with 98.13% of the property's waste being kept out of landfills through a closed-loop system.

Visitors to the campus can participate in a variety of activities, including a foraging expedition into the jungle, talks, workshops, and the opportunity to create a tasting menu using Locavore ingredients and a mystery ingredient from their home country. This unique experience offers a deeper understanding of the local ingredients and the principles of sustainability that underpin the restaurant's philosophy.