AN ORGANIC, FARM-TO-TABLE,
SUSTAINABLE RESTAURANT

There are numerous restaurants that open with the concept of organic, farm-to-table and sustainable dining. But most of them are essentially fine dining. Making them expensive, too serious, and not inclusive.
So how does one launch a new farm-to-table restaurant which is inclusive, affordable, and sustainable?
To start setting the culture we needed a nomenclature. A name that would be reminiscent of a community that would keep on building a more holistic way of conversing around and consuming sustainable food. Introducing - ‘PROJECT HUM’