Farm-to-table

Our Concept Farm-to-Table

Santa Barbara is currently developing an organic farming project to grow our own produce. Our goal is to supply our restaurants with fresh organic products at competitive prices in exchange for a meal that is incredibly tasty and healthy, while promoting and developing an ecologically and socially responsible consumption, with the aim of integrating it into our entire consumption chain.

Our organic farm project is based on a chain of trust and sustainability with the aim of knowing and controlling the entire cycle and the various stages of food production, right up to the table in our restaurants.

Origin Protection

Control We know who and which methods were used in the production based on the principles of proximity, quality and ecology. Some questions were raised at the origin of this project, like what is the origin of the food we serve? Are they the best products we can have? Who produces them ? How do they do it? Can we do it better, more cost-effective and different?

No Dig

Method It uses organic materials as fertilizer, applied directly to the soil without digging as a cover at least 5-15 cm over a cardboard layer that helps in the prevention of weeds.

The Farm

Structure Our farm is divided into an area with 3 plots that makes up about 1 ha, with the following organization of spaces: plots of rotating plant, production greenhouse, hydroponics and aeroponics greenhouse, composting, mandala plot and a pond.

Sustainability

Technique & Economy The agricultural technical plan includes soil correction, composting, farmland creation and crop rotatio. At an economic level, this will certainly contribute to a lower cost and be more valuable in terms of more sustainable tourism.

The Food

Nice & Healthy Our vegetable garden will contribute to the health of our guests by contributing to a food free of chemicals and to environmental preservation.
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Know what are you eating