Spicy Geg uses bamboo straws en-lieu of plastic ones. Instead of plastic bags, they have opted to use telo bags, which are made from cassava skin. During the day, the air conditioning in the restaurant is reduced to encourage guests to enjoy the open-air terrace. In the kitchen, cooks prepare the food exclusively with organic produce, and have a zero waste policy; no plastic containers and no plastic film.

The Chefs have also teamed up with Javara, which works across agricultural value chains from production to distribution in order to preserve Indonesia’s biodiversity and bring community-based, organic products to broader markets. Inspired by indigenous farmers, they work hand-in-hand with them and producers to ensure direct ethical trade. Its diverse artisanal products meet all global food safety standards. These strategies, actions and agricultural practices and approaches help to promote both the importance of conservation and the sustainable use of biodiversity of food and agriculture. In 2008, Javara started with only 10 farmers and eight products. Today, they have 52,000 farmers and 800 products including over 240 organic products that are certified under EU, US NOP and JAS Standards. Local farmers, collectives and artisans produce the products while Javara focuses on R&D, product development, certification, quality control, marketing, branding and distribution to local and global markets.