LABA GRUMETI ART LODGE
GOURMET AND HEALTHY CUISINE
LABA LABA SIGNATURE
“I try to eat well, healthily, and organically. I couldn’t possibly serve my customers food that I wouldn’t want to eat myself. What’s more, we earn our living from the beauty of nature, so there’s no question of us participating in industrial, chemical-based agriculture that poisons the earth and destroys biodiversity.”
Xavier Marie, founder of Laba Laba.
All too often in the hotel industry, particular attention is paid to decor, presentation, and the taste of dishes (with varying degrees of success), but never to the composition, origin of the ingredients used, or their potential negative impact on health or nature. Poor-quality industrial oil, genetically modified corn, fruit and vegetables laden with insecticides, and a host of sweeteners, flavor enhancers, preservatives, texturing agents, and other colorings, all of which are harmful to our health. Unfortunately, the luxury sector is no exception to this rule.
This is the great paradox. We travel for pleasure while neglecting our health. At Laba Laba, pleasure and health go hand in hand.
We have therefore organized our supply chain to ensure that, as far as possible, we only use organic products. This approach applies not only to fresh produce but also to all the ingredients used in our cuisine.
When it comes to fruit and vegetables, sourcing organic produce in Tanzania is a real challenge as there is no certification system. This means we have to be on the ground to inspect farms and ensure traceability.
Today, we can safely say that at least 80% of the products we use are organic, and we will, of course, do everything we can to reach 100% as soon as possible.
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