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SUSTAINABILITY

Sustainability

“The story of a dish”

We can discover the truth of sustainability through the story of a dish. And stories, you know, are created by people.

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If we take a dish and try to deconstruct it, we will first come across all materials used to cook it. Then the energy that was spent, and if we look a little better, the truth of the people involved from the cultivation and harvest until its creation. Then, well hidden, we will meet the organisms that gave us the raw material, the water that watered plants and animals and the customs and traditions of our area. And finally, we will discover the aftermath, how from its surplus life is reborn.
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To proudly claim today that every dish we offer you is delicious, healthy, quality and respects nature and every creature, we made sure to meet the criteria and presumptions of sustainable agriculture and gastronomy. A prerequisite for this was to WANT to be companions in sustainability since Peskesi was an idea. Thus, since the establishment of our farm in the village of Haraso in 1998, we have laid the foundations for the preservation, protection and strengthening of the natural ecosystem.
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The crops on our farm are organic, seasonal, follow the rules of nature biodynamically and are small enough to get from the land just as much as we need. We take care of preserving the area’s biodiversity; we love all the living organisms “hosted” on the farm, from the worker bees to the tireless earthworms and the microorganisms in the soil. We maintain a seed bank so that we and future generations can enjoy ancient fruit and vegetable seeds. And as we get FROM THE FARM TO THE TABLE, in our restaurant we use only seasonal raw materials and in such a way that nothing is lost.
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We take care of the proper management of resources starting from the water cycle, which is so valuable for the development of every organization, and the management of energy for agricultural work. Finally, we come to the circular economy, which is deeply rooted in us. The efficient use of resources to create and “withdraw” each dish is a part of it. Moving this time FROM THE TABLE TO THE FARM, each dish’s leftover follows its own life cycle. The waste is weighed and sorted; one part is transported for composting to the aphid, and another becomes organic food for our animals. Part of this effort is the inorganic waste, which is separated and goes for recycling.

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Our concern, among others, is the protection and improvement of rural areas and social prosperity. But how can a dish help with that? Before we got to offer you our pure, traditional Cretan dishes since 2014 at Peskesi restaurant, the farm already existed. An area that started from 5 acres and has reached 24, which creates a protective shield of the local rural zone. From there comes most of the raw material for our dishes, and what we can not produce we procure from small local producers with whom we worked all these years.

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Without collaborations, our work would be left half. Apart from the small producers for the raw materials, we also cooperate with cultural associations of Crete for the revival of recipes, cooking techniques and utensils, and the preservation of traditions and customs. Our people, those who give life to our farm and restaurant, are indigenous people who carry within them the meaning of Cretan hospitality and love for our tradition. Thus, the history of each dish, from its conception to its creation, overflows with the aromas of our gastronomic traditions and Cretan culture.
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We look beyond strengthening the resilience of people and communities; we care about promoting the rational management of natural and human systems. Which emerges through our collaborations at all levels, from the farm to the restaurant, but also through the continuous training of our people. That’s how we got from the story of a dish to talking about the people who inspire, work for, create and ultimately offer this dish. All these people want to live as best as we can with respect to what we have been given generously and give the next generations the right and opportunity to live this “miracle”. This will be our peskesi.