From Soil to Plate — How the Embers Farm Defines Sustainable Dining in Ubud
The Roots of Our Concept
At Embers Ubud, sustainability is more than a philosophy—it’s a practice rooted in the land. Just a short walk from Bisma Eight Hotel, located inside Bisma Eight Villas, the Embers Farm and Conservatory form the foundation of our farm-to-table journey. Every herb, leaf, and vegetable is grown with intention, harvested with care, and served with respect for nature’s rhythm. This sustainable ecosystem also supports Copper Kitchen, Bar & Rooftop where much of the produce is shared to create seasonal menus inspired by local harvests. Together, both restaurants champion an ethos of honest, ingredient-driven dining.
The Conservatory & Farm
The Conservatory is the heart of the operation—a tranquil greenhouse where seedlings are nurtured until they’re strong enough to thrive outdoors. Once ready, they’re transplanted into the fertile soil of our natural fields. When harvest season arrives, produce meeting the highest quality standards is handpicked and delivered directly to our kitchen. It’s this immediacy that makes every meal at Embers or Copper Ubud taste so alive.
Open to the public, the Conservatory offers guests the opportunity to enjoy a quiet coffee while observing the beginnings of the crop cycle. It’s a serene spot that connects diners to the agricultural heartbeat behind their meal and one of the few Ubud farm experiences where sustainability and hospitality coexist seamlessly.
Sustainable Practices You Can Taste
Our Ubud restaurant sustainability model revolves around regenerative farming, zero waste, and mindful use of resources. Guided by the Embers Farm Committee, the team implements composting, eco-enzyme applications, and natural pest management to maintain healthy soil and biodiversity.
Every ingredient tells a story—from leafy greens grown under Bali’s morning sun to herbs that travel only a few meters before landing on your plate at Copper or Embers. The result? Freshness you can taste, and flavour that speaks of place, season, and care.
The Eco-Enzyme Workshop: Where Sustainability Meets Community
Hosted regularly at the Embers Farm, the Eco-Enzyme Workshop invites guests to learn the art of transforming organic kitchen waste into natural cleaning and gardening solutions. Led by Edy (Embers Restaurant Supervisor) and Ade (Embers Bar Captain), the workshop offers a hands-on glimpse into circular sustainability. Guests discover how small actions—like reusing fruit peels and vegetables—can have a big impact. This initiative reflects our belief that sustainability should be both shared and lived, extending beyond the restaurant into everyday life.
A Shared Vision Between Embers and Copper
While Embers champions farm-to-table dining in Ubud, Copper Kitchen, Bar & Rooftop continues the journey high above the jungle canopy. Many of the herbs, vegetables, and edible flowers used in Copper’s seasonal dishes are grown, harvested, and hand-delivered from the Embers Farm. This collaboration creates a beautiful continuity between the two dining spaces—one grounded in the soil, the other elevated above Ubud’s lush landscape.
Why It Matters
Dining at Embers or Copper isn’t just about food—it’s about participating in a cycle of renewal. Every dish supports the preservation of Bali’s agricultural traditions while embracing innovation in sustainability. For conscious travellers and food lovers alike, this connection between the farm and the plate represents what sustainable dining in Ubud truly means.
