Sustainability
“British Columbia is such a beautiful place, rich with bounty, and our goal is to reflect that abundance in every dish we create. I come from a large family of farmers - the true backbone of our industry - and I carry this respect for the land into everything we do. In our kitchen, its more than just cooking; it’s about minimizing waste, honouring the ingredients and maximizing flavour.”
- Executive Chef Hector Laguna
At Botanist, sustainability is a foundational philosophy that guides every decision in the kitchen. Since opening in 2017, executive chef Hector Laguna and his team have been committed to creating a thoughtful, low-waste culinary program, which allows them to honour the fresh bounty of British Columbia, while showing deep respect for the land and the ingredients it offers.
When guests choose to dine at Botanist, they are also supporting a community of producers, makers, and farmers who are collectively working toward a more sustainable future.
Ingredients
More than 80% of the ingredients used at Botanist are sourced from within British Columbia. Every dish is shaped by what is fresh, in-season and available each day.
Chef Laguna and his team work closely with several trusted local farmers, fishers and foragers, which allow the team to plan menus around peak seasonality, while supporting local communities and reducing the carbon footprint of transported goods.
Botanist partners include:
• Local Harvest
• Hannah Brook Farms
• North Arm Farm
• Glorious Organics
• eatFish.ca
• Brew Creek
From Root to Tip
Nearly every part of an ingredient is used. Vegetable trimmings are included in house-made stocks and used as the base for many of the restaurants sauces. Proteins are respected nose-to-tail. What can’t be used is composted through the City of Vancouver’s excellent and award-winning waste management program, ensuring minimal landfill contribution. Through this approach, the team estimates a significant portion of kitchen waste is diverted from landfills.
Preserving the Seasons
Lacto-fermentation and pickling play a key role in Botanist’s sustainability efforts. By preserving produce when it’s at its peak, the kitchen extends the life of seasonal ingredients, which are then incorporated into dishes well after the growing season has ended.