Rooted in Responsibility
From Soil to Soul — Sustainability at Bisma Eight
At Bisma Eight, sustainability isn’t just a practice—it’s a way of life. From how we grow our produce to how we reuse and repurpose waste, every choice is guided by respect for the environment, our community, and Bali’s cultural heritage.
Our Commitment to the Future
Sustainability at Bisma Eight extends beyond the farm and the kitchen. From reducing single-use plastics and composting organic waste to sourcing locally and empowering our community, we’re continually finding new ways to protect Bali’s beauty for generations to come.
“True sustainability comes when respect for nature, people, and culture moves from policy to daily practice.”
🌱 Be part of the journey
Our journey is about connection — to the land, to our people, and to future generations. Because we believe, true luxury is leaving the world better than we found it. Join us at Bisma Eight and experience sustainability that’s not just seen—but felt, tasted, and lived.
The Heart of Our Sustainability — Embers Farm & The ConservatorY
Nestled within Bisma Eight Villas, Embers Farm is where our sustainability journey begins. The farm and its Conservatory cultivate a thriving ecosystem of organic produce, herbs, and flowers that supply our kitchens at Embers, Copper, and Mori. Each ingredient is harvested by hand and delivered natural, fresh, ensuring every dish reflects the season and the spirit of the land.
The Conservatory
The Conservatory is the crops nursery at the heart of our farm, where seedlings are nurtured before being transplanted to the fields. Guests are welcome to visit, enjoy a quiet cup of coffee, and witness the first stages of Ubud’s organic crop cycle.
MEET THE EMBERS FARM COMMITTEE
FARM ADVISOR &
SUSTAINABILITY LEADERSHIP ADVISOR
Weda Sugama
General Manager of Bisma Eight Group, guiding the farm’s vision and sustainability alignment.
FARM COORDINATOR &
SUSTAINABILITY COMMITTEE LEADER
Ketut Wiarta
Oversees farm operations, HR, and community engagement within the sustainability committee.
FARM COORDINATOR &
ENERGY LEADER
Nyoman Mudita
Chief of Engineering, ensuring efficient energy use and sustainable farming systems.
FARM BALANCER
Nyoman Jendra
Places daily Balinese offerings in each shrine across the property, balancing the farm’s spiritual and environmental harmony.
FARM BALANCER & GARDEN SUPERVISOR
Putu Yoga
Maintains all gardens and trees throughout the property, ensuring every plant thrives.
Zero-Waste Products — Innovation from Our Kitchens
Across our restaurants—Copper, Mori, and Embers—our chefs are transforming kitchen trimmings into innovative zero-waste products. These creations reflect our shared ethos of mindful cooking and resourcefulness.
At Mori, sustainability takes form in elegant precision. From premium A5 wagyu, tallow is carefully rendered and reused, showcasing respect for the ingredient’s integrity. Guided by Japanese discipline, every element on the teppan serves a purpose — a reflection of Mori’s belief that luxury and sustainability can exist in perfect balance.
Embers Mediterranean Restaurant
At Embers, culinary creativity meets conscious craftsmanship. The team transforms red radish trimmings into crackers, renders duck fat into oil and paste, and dries herb trimmings into powder that infuses dishes with earthy complexity. These zero-waste innovations reflect Embers’ Mediterranean-inspired philosophy — celebrating honest ingredients, bold flavors, and deep respect for the land that nourishes them.
At Copper, sustainability is more than a practice — it’s a philosophy woven into every dish and drink. The kitchen repurposes ingredients to their fullest potential: creating vegan jus, prawn paste, vegetable stock, prawn powder, watermelon candy, and fish powder from byproducts that might otherwise go to waste. Even vegetable trims and fruit peels are processed into eco-enzymes used throughout the property. Each creation maintains Copper’s signature jungle-rooftop sophistication — proof that mindful cooking can be both responsible and indulgent.
A Shared Purpose
Every zero-waste product is a small act of restoration—reducing impact, respecting nature, and redefining luxury dining in Ubud through sustainability.
BISMA EIGHT GROUP EXECUTIVE CHEF
Julio Petrus
Leading the culinary direction across Bisma Eight’s dining venues, Chef Julio Petrus brings refined craftsmanship and creative vision to every table. With a passion for local ingredients and sustainable practices, he bridges tradition and innovation — guiding each kitchen to deliver honest, soulful food rooted in Bali’s bounty.
MORI HEAD CHEF TEPPANYAKI
Enang Solehudin
At Mori, Chef Enang transforms teppanyaki into an art form — balancing precision, performance, and respect for every ingredient. His mastery of Japanese techniques and dedication to quality elevate each dining experience, turning simple moments at the counter into a symphony of flavor and fire.
EMBERS SOUS CHEF
Nyoman Yuliarta
A cornerstone of Embers’ kitchen, Chef Yuliarta brings quiet excellence to Mediterranean-inspired cooking. His deep understanding of produce and seasonality ensures that every dish reflects the purity of the ingredients — prepared with finesse and the farm’s spirit of sustainability.
COPPER SOUS CHEF
Teguh Bayuda
At Copper, Chef Teguh blends creativity with balance, crafting dishes that are as thoughtful as they are delicious. His commitment to local sourcing and zero-waste cooking complements Copper’s farm-to-table philosophy, ensuring each plate tells a story of care, craft, and connection to Ubud’s lush landscape.
Eco-Enzyme Workshop — Turning Waste into Wisdom
At Bisma Eight, waste becomes a resource. Our Eco-Enzyme Workshop, hosted at Embers Farm, teaches guests and staff how to transform organic waste into powerful, natural cleaners and fertilizers.
This hands-on experience is led by Edy and Ade, who guide participants through the fermentation process using fruit peels and kitchen scraps. The resulting eco-enzyme helps reduce chemical waste and supports organic farming both at our properties and beyond.
By reusing what would otherwise be discarded, the workshop embodies Bisma Eight’s commitment to circular sustainability—creating change that starts at the source and spreads through the community. Join the next workshop! →
ECO-ENZYME WORKSHOP LEADER &
EMBERS RESTAURANT SUPERVISOR
Edy
Edy plays a key role in Embers’ sustainability vision. As Restaurant Supervisor and Eco-Enzyme Workshop Leader, he guides guests and team members in turning kitchen waste into natural cleaners and garden boosters — inspiring everyone to see sustainability as both creative and meaningful.
ECO-ENZYME WORKSHOP LEADER &
EMBERS BAR CAPTAIN
Ade
As Embers’ Bar Captain, Ade brings his creativity behind the bar to sustainability. Leading Eco-Enzyme Workshops alongside Edy, he shows how simple fruit peels can become eco-friendly solutions — blending innovation, teamwork, and care for the environment in every session.
