systems Tourism Circular
economy
Food is medicine
We are a boutique gastronomy studio looking at how hospitality can, and must, regenerate the planet. Guided by care, circularity and science, we design climate-smart menus, train chefs in a systems approach to the kitchen, and research how chefs can play a key role in driving sustainable change in the gastronomy sector.
Recipe development
Menus specific to the place they’re served, celebrating local, climate-smart ingredients: nourishing, clean and vibrant flavours that are good for both people and planet. We train kitchen teams to redesign their systems, reduce waste and act as agents of change in the food system.
Menus · Kitchens · Suppliers · Chef trainingPop-ups
Events that celebrate small businesses, serve food that tells a story and bring people together in unique spaces.
Seasonal · by invitationResearch
We bring chefs and scientists together to explore how cross-domain research can create implementable solutions in the gastronomy sector that build toward more sustainable food systems.
Assessment · Measurement · PublicationChef Arabella Parkinson
A classically trained chef, certified nutrition coach and sustainable food systems researcher.
Arabella has spent 15 years exploring food through multiple lenses: classical chef training, qualifying as a holistic nutrition coach and a postgraduate degree in Sustainable Development. Her work is interdisciplinary and driven by a desire to build resilient, sustainable food systems.
She believes our relationship with food mirrors how we engage with the world around us. That systems view of food is the foundation of how she creates and talks about it, and why she sees chefs as super-nodes of influence within local food systems. Arabella uses food to tell stories, weaving culinary craft with a passion for sustainability.
Presenting research in Japan
Eat to Thrive is a collaboration between chefs and sustainability scientists. Arabella's postgraduate work in Sustainability Science at Stellenbosch University shapes how we assess, design and measure each kitchen's impact. This October she presents her research in Japan.
Circular gastronomy:
future-proofing food in tourism
Tourism has outsized influence over local food systems. This paper sets out a first-principles framework for circular gastronomy in lodges and retreats (biome mimicry, place-based diets, zero waste to landfill and closed nutrient loops) and how its impact can be measured.
"Her level of expertise, the quality of the menus she designs and her professionalism are of the highest quality."
"Not only has Arabella come up with the most creative and vibrant menus in celebration of nature and our on-site garden, she has been instrumental in designing our kitchen and training our team of chefs."
Bi-monthly letters from Arabella
One recipe, one story and one small habit, twice a month. Be first to hear about dinners, retreats and research.
