Outline: Overview: Sustainabowl is a restaurant focused on sustainability, located in the

Sustainabowl is a restaurant focused on sustainability, located in the Westchester neighborhood of Los Angeles. Its goal is to “create an unforgettable dining experience while being mindful of our waste output.” They have been operating for three years out of their single Los Angeles location, serving poké and acai bowls that are sustainable from farm to fertilizer.
Their mission is based on three essential pillars: smart consumption, ethical production, and waste reduction. Sustainabowl has structured its supply chain, physical location, and entire business around leaving zero negative effects on the environment. Everything from food to appliances to furniture is sourced sustainably through founder Jasmol Singh’s extensive supply chain construction. Food packaging is the main cause of marine pollution, causing danger to our environment and wellbeing in the near future. Sustainabowl not only aims to serve a remarkable meal, but also aspires to enlighten our community about the danger of plastic usage and its harm on our ocean.
Sustainabowl is a fast food restaurant located in Westchester, a neighborhood of Los Angeles. The fast-food restaurant focuses on the art of sustainability and environmental conservation. The restaurant aims at providing and creating dining experiences that are unforgettable to its clients while considering the waste output framework within its operations. The fast-food restaurant has operated for over three years while serving various foods ranging from poke and acai bowls that are more sustainable from fertilizers from farms.
The restaurant focuses on the art of integrating and incorporating innovation while trying to fulfill the needs and tastes of the customers. Sustainabowl restaurant focuses on creating wise consumption among the consumers, ethical morals values in its production, and managing waste products. The innovative fast food restaurant design enables the firm to have a structured formula of receiving raw materials and ingredients that are relatively small but can influence the restaurant’s supply chain. Their preparation of fish food is prepared through the usage of culinary creations, whereby the fish gets shipped raw and not in a frozen state from Tahiti and Fiji; this is to create room for traditional fishing that does not generate overfishing within the surrounding.
The shipping of raw fish is more motivating as it outlines how the art of sustainability in the fishing community is relevant within the community. Overfishing is a form of pollution that results in environmental degradation and abuse of our seas and rivers. The art of overfishing is typical in our societies. There is a need to develop and enact policies that can help preserve fish from activities that fail to accommodate the urge for a sustainabowl ecosystem. Most countries across the globe allow the largest corporations to take control of seas and engage in fishing high volumes of fish more than what they deserve; this reckless attitude and actions cause over-consumption and waste of food in unnecessary means.
Countries should focus on allowing fishing of the correct quantity to avoid wastage and overfishing within the community. The fast-food restaurant aims at a primary menu that focuses on seasonal foods and products, and California engages in farming fruits and vegetables. The provision of foods that are in the season and abundance is a great innovative idea because it helps promote a better consumption rate and index and creates the perfect example that initiates a supply chain that is more sustainable. The restaurant supports the local and farm supplies close to them to further their cause. The head chef of Sustainabowl exhibits how the community’s engagement help in creating a more sustainable ecosystem.
The responsibility of consumption and supporting sustainable methods to obtain ingredients that are raw from the culinary works of the restaurant exhibit how the fast-food restaurant prioritizes environmental conservation. The idea of depending on ingredients from processed firms encourages more pollution to the environment as most industries focus on producing more manufactured components for use in homes and hotels. People live in a period where ethical standards for consumption are not considered relevant, but only on ecological footprint, which is detrimental to the ecosystem. There is a need to develop policies and guidelines necessary for restoring the planet to balance by encouraging ideas that can help reduce cutting down of over-consumption and implementation of sustainable goals for development within our workplaces and places of living.
Jasmol was raised in India, where he grew up eating fresh food for every meal. His family, friends, and entire neighborhood all had access to local, fresh foods. When he came to Los Angeles, he found that the United States did not have that same focus on freshness; Americans seemed to be consuming mostly fast foods from their restaurants. There was a massive lack of locally-sourced produce and fish restaurants. This led Jasmol to found Sustainabowl, which committed itself not only to sustainable foods, but to fresh and local ingredients as well. Jasmol hopes that his inspiration can show others that his vision is possible for all restaurants.
Overall Impact: (Mike)
How Sustainabowl receives their raw materials and ingredients has a relatively small but effective impact on the restaurant supply chain. One important source is the fish they use in their culinary creations. Their fish is shipped raw, not frozen, from Tahiti and Fiji where the governments do not allow overfishing. This is encouraging sustainability in the fishing community during a period of time where most of the world abuses our seas; many larger countries allow huge corporations to take over their seas and catch a much higher volume of fish than necessary. This recklessness in production leads to overconsumption and an unnecessary waste of food. Additionally, Sustainabowl aims to base their menu off of seasonal food items and California-grown fruits and vegetables. Offering foods when they are in season and in abundance promotes better consumption habits and creates a perfect example for initiating a more sustainable supply chain as well. Additionally, they are supporting locality and any farmers close in proximity to further their cause.
After speaking with Jasmol, head chef and founder of Sustainabowl, we can see that his impact on the community comes from the example he has set. Consuming responsibly and supporting sustainable methods of obtaining raw ingredients for their culinary works is what every restaurant or cafe should prioritize. We live in a time where unethical consumption practices have overemphasized our ecological footprint and prove to be detrimental to our environment. We need to take any steps necessary to restore our planet back to a balance through efforts to cut down overconsumption and implementing sustainable development goals in the workplace. In addition to their culinary efforts, we also see the restaurant’s efforts to utilize remains from particular tragic events that have happened in our state. All of their furniture and seating arrangements in the location are manufactured out of the wood remains from the forest fires that tormented our state over the past years. These extra steps to practice sustainable supply practices permeate through all facets of the business. In light of all their efforts, we believe Singh and Sustainabowl are taking necessary steps towards the restoration of our environment and influencing their community in doing so.
Business Benefit:
Sustainabowl is filling a need in the restaurant market. Consumers have developed personal relationships with Jasmol because of his unique drive and mission; they feel connected to the story and want to support his vision. Diners are no longer just shopping for the lowest monetary price; they are also looking for the lowest environmental price. Especially in Los Angeles, many consumers are wanting to find ways to avoid harming the environment with their purchases. Sustainabowl allows consumers that ability, while also being delicious and not prohibitively expensive. Jasmol’s current success shows that this business model does have a competitive advantage in an ever-changing market.
Sustainabowl is also proud to be the first Surfrider Ocean Friendly Restaurant in Silicon Beach. This organization partners with over 650 businesses to promote the idea of plastic-free restaurants. Sustainabowl serves this mission by contributing no novel plastics to the global waste problem. Not even their takeaway containers use petroleum-based plastics; instead, Sustainabowl uses cornstarch to make an easily-compostable alternative.
The company portrays a unique venture that helps both the restaurant and community in terms of sustainability and its expansion in production. The firm assists in filling the needs within the market venture and tries to help consumers satisfy their needs. Most consumers have created and developed cordial relationships with the restaurant Jasmol through his primary unique drive and mission of sustaining the ecosystem. The art of achieving the consumer needs by making them smile and praise the film portrays how it operates and considers the customers more of their investment and the ecosystem. The restaurant partners with various groups; this helps the organization influence other people with a similar mission to Sustainabowl. The firm is the first Surfrider Ocean friendly to the Silicon Beach Restaurant. The firm focuses more on the social and environmental wave for sustainability, which Sustainabowl emphasizes how to preserve the environment and advocate for gradation.
Any business entity has the objective of expansion, even with the limitation of financial factors. Sustainabowl founder Jasmol aims at creating a sustainable food system as the core source for the diet of Angelenos which helps him to drive the goal of sustainable food. The expansion of business should act as a motivating factor to the restaurant. Jasmol focuses on the restaurant’s overall development to more electric vehicles after the hybrid to help him become a more market leader even with competitors within the market share and follow a widespread adoption of sustainable food within Los Angeles. The fast-food restaurant focuses on building interactive relationships within the community and the consumers through an entire diet that is sustainable and transformation of sustainability practices within the market.
Social and Environmental benefit:
Sustainabowl sees the concept of sustainability as a process that will take many years and likely lifetimes. As a business, their overarching goal is obviously to expand, but not for purely financial reasons. Instead, founder Jasmol Singh’s vision for sustainable food to be the main source for Angelenos’ diets is the driver for this goal. To get there, expansion of the business must happen, but more importantly, the expansion of influence must occur. Jasmol gave the example of Tesla’s widespread adoption of its electric vehicles after hybrids were widely adopted; Sustainabowl wants to become a market leader so that all restaurants, even its competitors, can follow in a widespread adoption of sustainable food in Los Angeles. Sustainabowl has spent its entire lifetime building relationships with its community and customers, and has noticed that there are a surprising amount of Angelenos who want to consume a fully sustainable diet. Because of this, it is important that Sustainabowl, whether it stays a smaller business or transforms into a dominant market leader, encourages every restaurant to adopt sustainable practices.
Interview Reflection
Interviewing Jasmol and getting a tour of Sustainabowl was an eye opening experience. When I walked into the
Appreciative inquiry method
Connection to SDG’s
High-grade Dyson dryer
Low-flow bathroom faucets
Low-flow toilets
Energy Efficient, Title 24 compliant automatic shut-off LED lighting system
Live-edge community table constructed from naturally-felled trees
Skylight Installation
High Quality, Sashimi-Grade, Salmon, Tuna and Albacore
Organic Vinegar and Liquid Aminos from Braggs, Santa Barbara
Locally sourced produce from vendors including but not limited to:
Sweredoski Farms, Bell Gardens, CA
The Growing Experience, Urban Farm and Community Garden, Long Beach, CA
Santa Monica, Hollywood and Studio City Farmers Markets
Specialty Produce, San Diego, CA
West Central Produce, Norwalk, CA
Pacific Coast Produce, Oxnard, CA
Ethical Production.
Waste Reduction.
Recycled paper bags available upon request
Beverages provided in glass cups, bottles or compostable cups
Polystyrene FREE packaging
All bowls, cups and eating utensils made from compostable materials
Their mission is based on three essential pillars: smart consumption, ethical production, and waste reduction.
Jasmol Singh
What led you to choose the culinary arts as a career path?
-greater community needs to adopt better ingredients
-things need to be consumed the way they are grown
-cant a nutritious diet if food is way too processed.
What about sustainable food interests you?
What prompted you to start the initiative?
-personal choice
-LA is a crazy hot food marketplace, and there isn’t’ a lot of raw food available.
What excites you about Sustainable food as an industry? About your restaurant?
-try to
Supply chain
-ships raw product
-timing is very important
-fish from tahiti/fiji from fishermen from the port, must be distributed w/o freezing, 24-72
-risk of lost profit from different kinds of fish
-tahiti and fiji dont allow overfishing
-bigger countries have overfishing, have no control over supply
What roadblocks are there to building a sustainable food business or restaurant?
-acai from brazil, fire wiped out supply, a lot of products come from south america
-want to involve seasonal foods
-want california grown fruits and vegetables bc locality diet and seasonal diet
-cyclicality for a diet
-improve consumption
-no plastic only use cornstarch containers
-bringing in own containers
What aspects of the general commercial food industry are you most concerned about?
-waste mgmt
-more to go orders, more trash
-no free compost for businesses in LA
-food waste is huge the restaurant industry

Do you have any specific goals for your restaurant Sustainabowl?
-cant be an example if u can’t have influence
-hybrids then EVs example
-people want sustainable food; he has developed relationships with his customers that understand what Sustainabowl stands for
-a market leader will need to change its sustainability initiatives for others to follow
-first become regionally dominant, then push other brands
-encouraging competitors
Why is environmental sustainability important to you?
-opportunity for change at a critical point in time
-too busy fighting over differing opinions
-furniture from fallen trees in CA fires
-skylights on the roof
-no lights during the day
– globes and dimmers
-trying best to adapt in city
-location inspiration
Waste in Los Angeles
Prominence of fast food in LA