Sustainability Management

"We are a restaurant taking part of our local community in Berawa. Thus, it is really important for us to be a positive actor in our environment. Consequently, we wanted to commit to be the most respectful and sustainable possible on our project design (architecture and design), our operations (local sourcing, minimizing food waste) and human resources as below."

Sustainable Building & Design

"Sababa was created in a renovated house, formerly the main house of a guesthouse. Consequently, no empty land has been backfield. We kept the original structure of the house that is local Balinese house (with terracotta roof) on purpose not to trigger more demolitions and waste and also, to keep a harmony with the local architecture. It was very important for us to keep the Balinese local overall architecture. All the furniture made for our interior was locally sourced and we used a lot of local craftsmanship to make wall decors, pots and all the wood furniture (done by certified supplier using licensed wood)."

Sustainable & Local Sourcing

"We work with local suppliers from Bedugul areas for our vegetables and to collaborate with them to prevent plastic use during deliveries. A tracing of spoilage and wastage is done so that we can master the best we can reducing the wastage. Bar and kitchen menus were designed to be low waste combining common items. The food menu has been also tailored to more low waste possible."

No Single Use Plastic

"We commit not to use single waste plastic. Only glass water bottles are for sale and we sort out cans. Packaging for delivery are in paper."

Equal & Local Employment

"100% of our staff are from Indonesia and Bali specifically. We comply with all the labor laws in Indonesia and commit to provide to our staff secured one year contract giving them access to health insurance as well. We give equal access and salary to women and men.
We commit to give to our team a complete training to our food culture that we served that is very specific, also to the spices and cooking techniques and cultural aspects of middle east cuisine. It is important for us to gather our staff around all the Sababa universe. We are also setting up a training program on how to reduce waste, save water and power and minimize use of plastic."

Accessible For All

"Located on the ground floor, our restaurant is easily reachable for everyone. We have a wide choice of seatings (armchairs, regular chairs, sofa, bench) also that is suitable for everyone. Finally, our toilets are wide and large suitable for disabled guests."

Energy Conservation

"Most of our equipment are brand new and energy savvy. Our team is minimizing the use of lights and equipment ( for ex: half of lights turned on during kitchen preparation time, reducing use of AC during winter)."