The Living Food Lab at the Green School follows the green guidelines at school for electrical installation and usage. We have no aircon there. In Canggu, we minimize electricity consumption by using AC only when necessary (we prefer to have our windows open when it's not too hot), controlling good condition of all electrical equipment, and using local produce as much as possible.

We use no bottled water used, relying on tap water and filtering systems. We sell water bottles and are a part of the Refill My Waterbottle campaign.

All waste at the Green School is separated into different rubbish bins and then taken to Kembali. All organic waste goes to Kul Kul Farm. We work with suppliers to avoid using plastic or single-use packaging. We keep on reminding suppliers to use newspaper, banana leaves and baskets.

12.5% of Living Food Lab earnings at the Green School go to the local scholarship programme and we hold food classes for the children at school.

Using local produce as much as possible to reduce food miles and resulting air pollution. Also, we are designing a tricycle that can be used for delivery of food between our Sibang Kaja production kitchen and Green School cafes.

Living Food Lab uses the Aqualife 7 stage reverse osmosis system. We use glass and metal containers, long-term use plastic containers for food storage, are going to use Balinese baskets for some food storage at the Green School.

"The cooking classes are a great place where to talk about mindfulness when it comes to our ingredients, how we handle them, how to get the most out of a product, without having so much waste.
The barista team also offer coffee appreciation expeditions during coffee cherry season, where a day is spent in Kintamani at a coffee plantation, learning about the process of hand-picking cherries and different types of washing, as well as get to talk directly to the fourth generation coffee farmer, Pak Wayan, about his method of hand-picking only the ripe cherries."

Construction at the Green School was within the framework of their green building guidelines, using bamboo to the max, and for any other materials making sure they were recycled or upcycled. At the Canggu location, all craftsmen were from Bali or Java, and everything was carefully designed and fitted with a focus on wood and metal.