We need to work out how we can survive by supporting the farmers that we have and move away from our industrialized food system. This is a great opportunity to start from zero once again – a statement by Bo.Lan.
Bo.lan, was founded in 2009 – the name means ancient or old fashioned (spoken: bo-ran) and it also derived from the combined names of the chefs Bo and Lan. Bo is a nickname of Thais Duangporn Sangvisava and Lan from Australian Dylan Jones, a husband and wife. Bo.lan preserve Thai food heritage by using traditional cooking methods and “primitive tools”.
Chef Songvisava (Bo) shared that the good quality of ingredients and diversity. She upholds that the food business should be sustainable, environmentally-conscious, season-centric, and hyperlocal. The tasting menu is changing according to each season.
There are so many things to tell about the couple’s activities under Bo.lan. Apart from preserving Thai food heritage, Bo.lan also commit to seek and source the best sustainable practice, advocating support for local producers, and conducting public awareness programmes to touch on the importance of supporting local.
Here is some information about Bo.lan from various sources:…
According to CNA Luxury – they both deeply committed in seeking the best sustainable practice and sourcing for sustainable, fresh and non-GMO produce has ignited a movement within the network of chef and community producers throughout Thailand. “With their pioneering efforts, an entire community of chefs and local producers was formed,” explained Kay Khun, founder of Food for Change & Biothai Foundation.
The pair also growing their own vegetables and herbs in a keyhole garden behind the restaurant. They have adopted multiple green practices in their aim to achieve a nearly zero-carbon footprint. Bo.lan aims to be the first zero-waste restaurant in Bangkok.
They also find a way to recycle waste through composting in their garden, built with recycled glass bottles. “Our policy is no food should go into landfills. Our kitchen uses the vegetables and herbs that we grow in our garden, and at the centre of the garden itself, is the compost. So, we’re feeding the garden the whole time with our kitchen waste,” Dylan added. To boost the pollination process, the couple even introduced native stingless bees into their garden.
To BK Asia City, they informed on July 3 this year – during the pandemic – Bo.lan’s riverside house on Sukhumvit Soi 53 has become home to three new concepts: Bolan Grocer, Err (Err-mergency) and an exclusive chef’s table. Err joined by Bo.lan Grocer, where customers can shop for dry goods, vegetables from local farmers, fresh curry pastes, natural wine, organic coconut cream pressed to order, and their own brands of fish sauce, palm sugar and salt.
The pandemic has brought all business owners in chaos. So back in April, they started doing takeaway and handing out CSA (community supported agriculture) boxes, packages filled with organic veggies, curry pastes, proteins of the day and eggs with suggested recipes for cooking at home.
“We asked our farmers to send us whatever produce they had. We’d put the produce in boxes and include a couple of recipes that people can cook at home using those ingredients. It’s definitely not enough to keep the restaurant afloat, but it allowed us to contribute to our farmers and food networks, which is really important to us,” as they reported to BK Asia City.
Chefs Bo and Lan would grow their own vegetables, generate their own electricity and recycle their own waste and water, while still working closely with local food communities. And in Err Urban Rustic Thai you can also enjoy the curated menus by the the duo chefs.
Source: This Michelin-starred Bangkok restaurant is aiming for a zero carbon footprint — Inside Bo.lan with Dylan Jones and Bo Songvisavand — Err: Urban Rustic Thai — Bo.lan to close, leaving a new concept in its wake — Biodiversity Sustainable Agriculture Good Sovereignty Sction Thailand. — BO.LAN: ECO-MINDED, MICHELIN STAR RESTAURANT IN BANGKOK.