At This Kenyan Safari Lodge, the Food Goes From Garden to Table

""We are working within nature, not against it," explains Domiano, highlighting the lodge's commitment to sustainability and its integration with the natural ecosystem."

"Macharia has changed menu items to utilize locally-available ingredients, such as swapping local millet for South American quinoa, reflecting a commitment to local sourcing."

"If a certain crop delivers a particularly big harvest, Macharia adjusts his plans accordingly to ensure there's zero waste, demonstrating a proactive approach to sustainability."

"The lodge is involved with the local community in several other ways, too, including a community garden program at a local lower primary school where Domiano runs trainings."

Sirikoi focuses on sustainability by creating a self-sufficient garden that supports a cyclical ecosystem. Black soldier flies convert food waste into compost and feed chickens, while coffee grounds nourish tiger worms for fertilizer. The kitchen eliminates single-use products and prioritizes local ingredients, adapting menus based on seasonal garden output. Excess produce is donated to the local community. Additionally, the lodge engages with the community through a garden program at a primary school, promoting sustainable practices beyond its own operations.

Read at Bon Appetit