The Loch & Quay, a refined destination known for its upscale dining experiences, local cuisine, and scenic waterfront ambiance, has launched an exciting new initiative to celebrate sustainable food systems and culinary innovation. The Conscious Cuisine Collaborative invites renowned guest chefs to the property, where they collaborate with the in-house team to create remarkable multi-course dinners showcasing seasonal, locally-sourced ingredients and regenerative agriculture practices.
Sustainable Food Sourcing
At the heart of the Conscious Cuisine Collaborative is a deep commitment to sustainable food systems. Each guest chef works closely with local farmers, fishermen, and artisanal producers to curate menus that highlight the bounty of the region. From wildcrafted coastal seaweeds to heirloom grains grown using biodynamic principles, these ingredients celebrate the unique terroir of the area while minimizing the environmental impact of the supply chain.
“We see this program as an opportunity to shine a light on the incredible work being done by our regional food producers,” explains Executive Chef Alison Durand. “By collaborating with visionary chefs, we can bring these sustainable ingredients to the forefront and inspire our guests to think more deeply about the origins of their food.”
The Loch & Quay has also forged partnerships with several nonprofit organizations dedicated to food justice and ecological stewardship. These collaborations ensure that a portion of the proceeds from the Conscious Cuisine dinners support initiatives like urban farming, youth nutrition education, and regenerative land management.
Renewable Energy Practices
In tandem with its sustainable sourcing initiatives, The Loch & Quay has implemented a range of renewable energy solutions to power its operations. The property’s rooftop solar array provides a significant portion of its electricity needs, while a state-of-the-art geothermal system regulates the temperature of the kitchens and dining rooms. Food waste is carefully composted and utilized to nourish the on-site herb garden, completing the cycle of circularity.
“Sustainability isn’t just about the ingredients we use,” notes Durand. “It’s about the way we power our operations, manage our waste, and minimize our ecological footprint. The Conscious Cuisine Collaborative allows us to showcase these holistic practices to our guests in a tangible way.”
Guest Chef Spotlights
The Loch & Quay has welcomed an impressive lineup of guest chefs to participate in the Conscious Cuisine Collaborative, each bringing their unique culinary perspectives and sustainability-minded approach to the table.
Chef Njathi Kabui
One such visionary is Chef Njathi Kabui, a renowned expert in food literacy and the creator of “Afro Futuristic Conscious Cuisine.” Kabui’s residency at The Loch & Quay focused on honoring the culinary traditions of the African diaspora while reimagining them through a modern, environmentally-conscious lens.
“My cuisine is designed to promote food sovereignty, health, and social justice,” explains Kabui. “By highlighting indigenous ingredients and ancient preparation methods, we can reclaim the narrative around African food and its rightful place in the global culinary landscape.”
Kabui’s multi-course dinner featured dishes like roasted guinea fowl with moringa chimichurri, teff and sorghum flatbread, and a vibrant mango and baobab sorbet. Each element was sourced from Kabui’s network of sustainable farms and food producers, many of whom he has worked with to revive threatened crop varieties and implement agroecological farming practices.
Chef JJ Johnson
Another acclaimed guest, Chef JJ Johnson, brought his expertise in Afro-Asian fusion cuisine to The Loch & Quay. Johnson’s menu celebrated the intersection of West African, Caribbean, and East Asian flavors, with a focus on whole-animal utilization and zero-waste cooking.
“As chefs, we have a responsibility to lead the charge in sustainable food systems,” says Johnson. “By embracing lesser-known cuts, forgotten ingredients, and innovative preservation techniques, we can reduce food waste and honor the full value chain of our ingredients.”
Johnson’s family-style feast included dishes like charred octopus with fermented chili and pineapple, jerk-spiced pork belly with pickled vegetables, and a turmeric-coconut custard with roasted plantains. Each course highlighted the diverse culinary influences that shape Johnson’s Afro-Asian culinary philosophy.
Collaborative Partnerships
The Conscious Cuisine Collaborative has fostered valuable partnerships between The Loch & Quay and various organizations dedicated to sustainable food systems and culinary education. These collaborations have enriched the program’s impact and expanded its reach within the community.
Local Farms and Producers
The Loch & Quay works closely with a network of nearby farms, fisheries, and artisanal producers to source the ingredients featured in the Conscious Cuisine dinners. This includes partnerships with regenerative operations like Oakleaf Farms, which utilizes biodynamic techniques to grow heirloom grains and vegetables, and Saltwater Fishery, which specializes in sustainably harvested seafood from the region’s pristine coastal waters.
“By forging these direct relationships with our food producers, we can ensure transparency and traceability throughout the supply chain,” says Durand. “Our guests have the opportunity to truly connect with the origin of their meal and the people who have dedicated their lives to sustainable agriculture and aquaculture.”
Nonprofit Organizations
The Loch & Quay has also collaborated with several nonprofit organizations to amplify the impact of the Conscious Cuisine Collaborative. One such partnership is with the Coastal Conservation League, a regional environmental advocacy group that provides guidance on sustainable sourcing and supports The Loch & Quay’s efforts to minimize its ecological footprint.
Additionally, the property has worked with the Culinary Literacy Center, a nonprofit that offers hands-on cooking classes and food education programs to underserved communities. A portion of the proceeds from the Conscious Cuisine dinners is directed towards the center’s initiatives, helping to promote food sovereignty and culinary skills among local youth.
“We see these partnerships as an essential component of the Conscious Cuisine Collaborative,” explains Durand. “By aligning ourselves with organizations that share our values around sustainability and social impact, we can leverage our platform to drive meaningful change beyond the walls of The Loch & Quay.”
Sustainable Food Systems
At the core of the Conscious Cuisine Collaborative is a deep commitment to fostering sustainable food systems that prioritize ecological stewardship, community resilience, and culinary innovation. Through its work with guest chefs, local producers, and nonprofit partners, The Loch & Quay is actively shaping a more equitable and regenerative food landscape.
Regenerative Agriculture
The Conscious Cuisine Collaborative spotlights the groundbreaking work of regional farmers and ranchers who have embraced regenerative agriculture practices. These holistic approaches to land management prioritize soil health, biodiversity, and climate resilience, producing nutrient-dense ingredients that serve as the foundation for the guest chef menus.
“When we think about sustainability in the culinary realm, it’s not just about minimizing waste or sourcing locally,” says Durand. “It’s about supporting the regenerative systems that can nourish both our communities and the planet for generations to come.”
Food Supply Chain Transparency
Integral to the Conscious Cuisine Collaborative is a focus on supply chain transparency, allowing guests to trace the origins of their meal and understand the journey their food has taken. Each course is accompanied by detailed information about the producers, the growing/harvesting methods, and the environmental impact of the ingredients.
“Transparency is key to building trust and fostering a deeper appreciation for sustainable food systems,” explains Durand. “By empowering our guests with this knowledge, we hope to inspire them to make more mindful choices about the foods they consume, both at The Loch & Quay and in their own homes.”
Climate-Smart Cooking
The Conscious Cuisine Collaborative also celebrates the role of chefs as leaders in the movement towards climate-smart cooking. Guest chefs collaborate with The Loch & Quay’s culinary team to develop menus that minimize the carbon footprint of the meal, utilizing techniques like plant-based protein substitutions, food waste reduction, and renewable energy-powered kitchens.
“As chefs, we have a unique platform to influence food culture and educate the public about the connection between our culinary choices and the health of our planet,” says Kabui. “The Conscious Cuisine Collaborative allows us to showcase the delicious possibilities of sustainable, regenerative cuisine.”
Through its Conscious Cuisine Collaborative, The Loch & Quay continues to push the boundaries of what is possible in the realm of upscale, sustainability-driven dining. By empowering visionary chefs, forging strategic partnerships, and embracing holistic approaches to food systems, the property is helping to cultivate a more just, equitable, and regenerative culinary landscape.