Rethinking Dining in Bali
In a world where sustainability is no longer just a buzzword, restaurants are reimagining what it means to cook responsibly & practicing zero food waste. In Ubud, the heart of Bali’s cultural and culinary scene, Spice by Blake stands out not only for its inventive take on modern Indonesian cuisine but also for its conscious approach to food.
At a time when global food waste contributes to nearly 10% of greenhouse gas emissions, Spice by Blake has taken a stand through creativity, collaboration, and care. The restaurant’s zero food waste philosophy isn’t about following trends — it’s about redefining luxury by honoring every ingredient from root to stem, fin to scale, and seed to spice.
Zero Food Waste: A Philosophy Rooted in Respect
To understand Spice’s approach to zero food waste, you first have to understand its philosophy. For Executive Chef Blake Thornley, food sustainability begins with respect — respect for the ingredients, for the farmers and producers who grow them, and for the diners who experience them.
“Luxury doesn’t mean excess,” Chef Blake often says. “It means precision. It means thoughtfulness.”
At Spice, that precision shows up in the details — in the way kitchen trimmings become flavor bases, in how fermentation transforms by-products into something new, and in the way every dish is designed with intention. Nothing is wasted because everything has purpose.
This mindset allows Spice to turn sustainability into something sensual — a feast that engages the senses while protecting the planet.
Local Sourcing and Seasonal Thinking
The foundation of Spice’s zero food waste program starts long before the cooking even begins. Every menu is built around what’s in season, working closely with Bali’s local farmers, fishermen, and small-scale producers.
By focusing on locally sourced ingredients, Spice minimizes transportation waste and ensures that each dish reflects the rhythm of the island. A piece of fish caught that morning might appear on the dinner menu as a delicate crudo or in a rich broth, while tropical fruits from nearby farms inspire desserts that are as sustainable as they are delicious.
Even the restaurant’s spices — its namesake — are often grown or produced within Indonesia, celebrating the country’s agricultural richness and reducing import waste.
This local-first mindset isn’t just about environmental impact; it’s also about connection. Every ingredient has a story, and every dish at Spice tells it.
From Root to Leaf: Creative Ways to Eliminate Waste
The art of zero food waste at Spice by Blake is a team effort, fueled by innovation and constant experimentation. Every corner of the kitchen — from the prep stations to the pastry pass — contributes to finding new uses for what other kitchens might discard.
Here’s how it comes to life:
- Root-to-Stem Cooking: Vegetable peels and trimmings become aromatic oils, infused salts, or vibrant purées.
- Circular Ingredients: Coconut husks are used to smoke meats and seafood, while coffee grounds are repurposed into earthy rubs and desserts.
- Fermentation & Pickling: Leftover herbs, fruits, and vegetables are preserved, giving rise to tangy condiments and unique flavor accents.
- In-House Stock Production: Bones and shells are simmered into broths and sauces, ensuring that every ounce of flavor is extracted before composting what’s left.
Nothing is ever thrown away without thought — and often, what begins as a sustainability practice becomes a creative breakthrough.
Collaboration with Farmers and Producers
Spice by Blake’s zero food waste journey wouldn’t be possible without its relationships with local producers. Many of the restaurant’s team members come from farming or artisanal backgrounds, creating a deep understanding of where food begins.
Through direct collaboration, the restaurant ensures that ingredients are used responsibly and that farmers receive fair value for their work. By ordering thoughtfully — and in full — Spice reduces surplus waste at the source, not just in the kitchen.
This holistic approach turns sustainability into community: farmers, chefs, and guests all play a part in the cycle.
Training the Next Generation of Conscious Chefs
Sustainability isn’t a solo act — it’s a culture. Chef Blake and his team make it a point to educate and empower young chefs to think differently about waste. Training sessions focus on creativity with constraints, teaching new techniques to repurpose ingredients and develop flavor from unexpected sources.
It’s a process that turns everyday kitchen scraps into opportunities for learning and innovation. By fostering this mindset, Spice is not just reducing waste — it’s shaping the future of Indonesia’s culinary industry.
Designing the Experience: Conscious Luxury
Walking into Spice by Blake, you’ll notice that sustainability isn’t shouted — it’s felt. The open kitchen hums with quiet energy, the dining room glows under warm lighting, and every plate that leaves the pass feels deliberate, beautiful, and balanced.
Guests might never realize that the garnish on their plate was created from what another dish might have discarded — and that’s the beauty of it. Zero food waste isn’t just a practice here; it’s an invisible layer of care that makes the experience more meaningful.
Even behind the scenes, waste segregation, composting, and recycling are done with precision. Non-organic materials are repurposed or sent to local recycling partners, while organic waste is composted — often feeding the very farms that supply the kitchen.
Luxury, at Spice, means sustainability without compromise.
From Zero Food Waste to Full Circle
Spice’s sustainability ethos extends beyond the kitchen. The bar, for instance, follows the same philosophy — creating cocktails that embody the zero food waste approach. Citrus peels become infusions, herb stems are transformed into syrups, and leftover fruit pulp finds new life in creative garnishes.
It’s a reflection of the restaurant’s broader vision: to create a closed loop system where nothing is wasted, and everything is celebrated.
Even guests become part of the cycle. Many are inspired by the restaurant’s subtle sustainability practices, often asking questions or sharing their own ideas on how to minimize waste at home.
The Future of Sustainable Dining in Bali
As more travelers seek meaningful experiences, Spice by Blake stands as proof that sustainability can be both luxurious and delicious. Its zero food waste commitment has helped set a new standard for Bali’s dining scene — one that values creativity as much as consciousness.
The restaurant’s continued collaborations with local artisans, eco-tourism partners, and sustainability advocates only strengthen its role as a leader in mindful dining. It’s not about perfection — it’s about progress, purpose, and passion for the craft.
Spice by Blake proves that when sustainability is rooted in creativity, it stops being a constraint and becomes an inspiration.
Conclusion: A New Era of Indonesian Dining
In the end, zero food waste at Spice by Blake isn’t a rule — it’s a reflection of values. It’s about taking pride in Indonesia’s resources, caring for the community, and finding joy in thoughtful creation.
From the first sizzle in the open kitchen to the final plate at your table, every part of the experience celebrates respect — for food, for people, and for the planet.
Because when nothing goes to waste, everything gains meaning.
For more information about Spice by Blake, or to make a booking, head to our website or Instagram page.
Address: Jl. Monkey Forest, Ubud, Gianyar
