Removed from the bustle of city life, Bali has long been a haven for sun-seekers who yearn for a bit of slow-living. With its seaside setting and trailblazing hospitality approach, Desa Potato Head perfectly encapsulates the ideal quality of life that comes with island living. The brand is also renowned for its commitment to sustainability and their dedication to making a positive impact to the local community. Desa Potato Head recently became the first hospitality company in Bali to be certified with three stars in The Sustainable Restaurant Association (The SRA) Food Made Good Standard, a recognition awarded to establishments that meet the stringent criteria focused on environmental sustainability, social responsibility, and ethical sourcing.
We spoke to Simon Pestridge, the Chief Experience Officer of Desa Potato Head, on some of the initiatives taken by the brand to preserve and celebrate the island’s rich produce diversity and promote environmental conservation.
Could you tell us a bit more about Potato Head’s eco-mission and why is it so important for the brand?
Beyond the realm of a beach club, hotel, and cultural centre, Potato Head is a village embodying a way of life, centred on the philosophy of ‘Good Times, Do Good’. Bali is our home and inspiration, and taking care of this island is not important for the brand, it is what makes our brand.
Simon Pestridge, Chief Experience Officer of Desa Potato Head.
How is Potato Head setting new milestones with its sustainability endeavours?
We judge ourselves by our actions and what needs to be done versus hitting milestones set by others. We are always looking to the outside to learn and improve, but we also know what our team is capable of and the resources we have, so we set annual goals that stretch us and then keep moving forward.
Could you tell us about the farmers’ collective in Bali that Potato Head is focusing on as part of its sustainability efforts?
We have started to build a collective of farmers. We have visited several farms in Bali to understand their operations, the species they are planting, and how we can collaborate to improve the quality of their produce and increase their revenue. Our goal is to encourage a return to traditional, organic farming methods that do not rely on chemicals. We also promote the planting of native species, which are often in less demand, and we commit to purchasing these crops from the farmers. These are the first steps for something that we hope might be a big swift for the hospitality industry on the island.
Over the last months we have hired a few key positions to help with this objective: A full-time Farm Manager to expand this collective. His main role is to facilitate the transition from conventional to organic farming practices.
Tanaman at Desa Potato Head. Image credit: Virgine Khateeb.
We’ve also hired an Innovation chef to our team with a primary focus on sourcing and utilising native Balinese ingredients. We prioritise sourcing from local farmers to celebrate Bali’s rich diversity of produce and support environmental conservation efforts. This approach highlights the authenticity of our cuisine while delivering an even more interesting experience for our guests. And a zero-waste chef dedicated to reducing surplus from fresh ingredients, minimising purchases, and transitioning to a zero-waste kitchen.
Anything in the pipeline that you could share with us?
Over the past few years, we have focused on creating a neighbourhood Waste Centre project, starting in our local community. We established a foundation, acquired site, and are currently building a waste centre to manage waste from other hotels and restaurants. Our first collective waste centre is set to open in October 2024. This initiative not only handles waste effectively but also employs local villagers, with any profits being redirected to the community for social funding.
We have invited other businesses to join us in this collective effort, either by funding or actively participating in their waste management. Our Waste Collective team conducts audits, provides training, and develops standard operating procedures (SOPs) to guide our neighbours in proper waste management. Our vision is to replicate this model across other neighbourhoods in Bali, with the ultimate goal of making Bali go zero-waste to landfill.
What kind of travel experiences do you look for these days?
I am lucky to live on a beautiful island so when I get away I tend to like the energy of big cities and, of course, my amazing daughters.
What does great hospitality mean to you?
One that not only serves you, but also inspires you.
