Vinny’s Warung opened in 2017 in Berawa and has just sprouted a new location in Batu Bolong, Canggu. While the menu is 100% vegan, the underlying philosophy is rooted in the celebration of authentic Balinese and Indonesian recipes made with fresh, nutritious ingredients. All produce is locally sourced, certified organic, and only pure, homemade coconut oil is used in the cooked meals. Unlike many vegan restaurants in the area who strive to make vegan food more palatable for the average consumer, often at the expense of the nutritional value of the food, Vinny’s maintains a plant-based menu while successfully utilizing traditional spices that allow natural flavours to shine through without anything artificial. The dishes here are preservative and additive free, 100% plant-based, 90% gluten free, and allergy-friendly. There are also a wide variety of homemade sauces and condiments available which amazingly recreate some of the most popular commercial sauces without anything artificial, and often with unique twists that actually improve these widely loved favourites. Everything is made with love by a team of positive, hardworking local staff who are passionate about the philosophy and enjoy working together to create regular new recipes. The vibes here are all about family, community and well-rounded sustainability, making Vinny’s stand out from the rest of Canggu’s plant-based crowd.
Vinny’s Warung believes that health and sustainability could go hand in hand, therefore, as a restaurant they have great responsibility not only to be sustainable by using the correct takeaway packaging, recycling and composting, but as we have a direct impact on the health of all our customers to also do our best in providing only the highest-quality nutritious food on the island, supporting local traditions and using only natural ingredients in efforts to make clean food more widely available; healthy people may achieve a healthy planet, healthier people can do more ! From recycling programs, organic and local purchasing, equal employment opportunity, and a 100 % plant based menu, to a sense of community within all staff and with customers as a family business.
MOVING FOR TOMORROW
SUSTAINABILITY MANAGEMENT // Sustainable management is clearly documented & implemented
STAFF ENGAGEMENT // Staff are engaged with development & implementation of the sustainability goals
SUSTAINABLE BUILDING AND DESIGN // Use of sustainable and local materials, art/crafts in design and furnishing
WASTE MANAGEMENT // A waste management plan is in place with actions to reduce, separate and reuse or recycle waste
EQUAL AND LOCAL EMPLOYMENT // Local residents are given equal opportunities for employment including management positions
LOCAL AND ORGANIC PURCHASING // When purchasing, the company gives priority to local, Fairtrade and organic suppliers
EFFICIENT PURCHASING AND PACKAGING // The company carefully manages the purchasing of goods and packaging in order to minimize waste
NO SINGLE USE PLASTIC // The company does not use single use plastic
BIODIVERSITY CONSERVATION // The company actively supports, protects and promotes local biodiversity and wildlife
CULTURAL INTERACTION AND HERITAGE // The company demonstrates awareness of local cultural interaction & heritage
COMMUNITY SUPPORT // The company supports its local community through various contributions
VINNYS WARUNG DETAILED ACTIONS
Currently working on a zero-waste imprint | Equal opportunity to all applicants | The two locations were entirely built from recycled materials | Encourage guests to bring their own reusable boxes for takeaway orders and offering a 10 % discount in return | Recycling all bottles and jars from homemade products and buying them back from customers | Working with some of the best suppliers on the islands and sourcing high quality and organic ingredients | Exclusive local food | Working with local farmers and creating specials for seasonal fruit and veggies | Employing the staff’s families in production of coconut oil, papaya straws or homemade whole-wheat seitan protein as meat replacement | Donating 50 % of monthly sales of “nasi is life” (rice is life) merchandise such as T-shirt and canvas bags to various charities around the island | Offering a total of 10 weekly meals to locals who don’t have access to healthy food