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Sourcing

Resilient

Integrative 

Local 

Regenerative

Informed

Produce is sourced directly from local regenerative family farms through existing Community Supported Agriculture (CSA) programs and supplemented with culturally specific ingredients from specialty markets. As a result, menus represent a range of global cuisines prioritizing seasonal New England produce. Most pantry products (preserves, ferments, vinegars, misos, broths, etc) are produced in-house through the Edible Nest Studio Test Kitchen (OACHaus), or through Food Excess market options such as Misfits Market or Daily Table. All meat and fish are locally sourced from small ranchers and fishers using regenerative techniques from sources like Walden Local, Savenors, and fish markets North of Boston.

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Many Art materials used in the studio are derived directly from pigments and are processed in-house informed historical and innovative art material research. However, digital prototyping, pattern-making and illustration are most prominently used in order to decrease unnecessary production and material use*. Materials sourced outside the studio prioritize small businesses with strong sustainability standards with a bias towards employee/female/BIPOC/family-owned businesses such as Maiwa, Fibershed, and Artist-and-Craftsman. Project’s structural elements often incorporate reused wood, fabric, aluminum, plastic etc upon relevance and availability.

 

 

*Edible Nest Studio recognizes the unfortunate waste and destruction resulting from digital waste products and processing. Still, the preference for digital work has been made through least-possible negative impact considerations given widely available options as well as convenience. This is further justified as a way to fund more expensive, higher quality materials that are sourced from sustainable producers and sellers.

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