SAE LAO Project organic restaurant organic garden

Our Organic Garden & Restaurant


The organic garden is a central aspect of the SAE LAO Project and is vital to it’s long-term sustainability. In the long term we aim to make our restaurant and the projects entire food consumption 100% sustainable by growing all the rice, fruits, vegetables and herbs along with producing all the animal products directly on the farm or buying from the local community.

 

SAE LAO works with ecological methods to make the soil more fertile and use natural resources most efficiently. In the future we hope to work with field scientists and agriculture students to study the soil and improve farming methods to prepare for future ecological challenges.

 

As part of promoting environmental practices and increasing incomes for the local community, SAE LAO has been buying locally grown, organic food from people in the neighbouring villages.

Most people will grow food for themselves without using chemical fertilisers. When they have an excess they travel to the market in Vang Vieng, 7km away along a bumpy road, having to pay for their petrol, crossing the bridge into Vang Vieng and for the market stall that they set up.

SAE LAO has advertised in the local village that we will buy the food from them for the same price they would get at the market, so although they receive the same amount, they do not lose money. This creates more income for the community and provides our restaurant, volunteers and staff with fresh, local, organic food.

 

Our Restaurant

 

The organic restaurant provides fresh and delicious LAO meals and fruit shakes and is an ideal place to relax on the way to or from the Blue Lagoon and the Poukham Cave.

 

When preparing traditional Lao food and nutritious fruit shakes we take ingredients from our own garden as often as we can and shop as locally as possible for everything else. Our long term goal of the restaurant is to be 100% sustainable using only produce from the farm plus buying from locals, and our surrounding rice fields.

 

All proceeds from the restaurant go back into the project to pay staff wages, fund new projects on site and help us to keep going with the work that we do.

 

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