Locavore NXT

Scenario

In the context of the post-pandemic years, the global restaurant industry has faced profound challenges: supply chain crises, increasing environmental awareness, and growing demand for authentic and sustainable experiences. In parallel, there is growing interest in alternative models to linear consumerism, with a focus on thecircular economy.

In Indonesia, a country rich in biodiversity but also marked by severe environmental pressures such as deforestation and food pollution, there is an emerging urgency to enhance local resources in a sustainable way.

Against this backdrop, chefs Eelke Plasmeijer and Ray Adriansyah, already known for their restaurant Locavore in Ubud, decide to move beyond conventional fine dining. After years of success and international recognition, they realize that the traditional model is no longer sufficient to meet contemporary environmental and social challenges. Thus Locavore NXT was born, not only as an evolution of their original project, but as a manifesto for a new vision of food: local, regenerative and systemic.

The choice to locate in Lodtunduh, in a green and fertile area near Ubud, allows for the development of an integrated model: food forest, experimental greenhouses, fermentation laboratory, kitchen, educational spaces, and ecological housing for immersive experiences, meeting environmental, cultural, and systemic needs.

Description

Locavore NXT is a gastronomic project born in 2023 in Lodtunduh, a village near Ubud, Bali, Indonesia. The idea comes from the journey of chefs Plasmeijer and Adriansyah, who with Locavore have been enhancing local ingredients and promoting sustainable cuisine. With Locavore NXT they choose to create an experience more consistent with the principles of circular economy and environmental friendliness.

It is not just a restaurant, but a regenerative ecosystem that integrates food production, processing, and consumption in one place. Inside are a rooftop food forest, a fermentation lab, an underground mushroom growing facility, and spaces dedicated to research and education. The entire project is based on ingredients grown or processed in Indonesia, with a focus on waste reduction and self-sufficiency.

Seasonal and ever-changing tasting menus highlight forgotten plants, traditional Indonesian techniques, and innovative methods such as fermentation and cold processing. Each dish narrates and respects the land. Even organic waste is composted and put back into the agricultural cycle.

Locavore NXT is a concrete example of circular economy in catering, addressing the challenges of climate change, environmental degradation, and biodiversity loss by proposing a sustainable, local, and replicable model. Through immersive experiences, educational tours and outreach activities, it spreads a new food culture, engaging local communities and international visitors.

Over time, it has spawned new initiatives related to education, ecological hospitality and regenerative agriculture, working with Indonesian farmers, artisans and producers to strengthen a short and sustainable supply chain. Locavore NXT is not just a restaurant: it is a living laboratory for imagining the future of food.

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