At Baan Tepa, the newly minted Green Star and two MICHELIN Star restaurant set inside Chudaree ‘Tam’ Debhakam’s majestic family home, sustainability isn’t just a principle.
It is, quite literally, an art form.
For her meticulously crafted dishes, she sources seasonal ingredients from small, independent and organic suppliers across Thailand, highlighting indigenous crops wherever possible. She also harvests herbs and vegetables from the restaurant’s organic garden, ferments food scraps and transforms overlooked items into sauces.
But sustainability at Baan Tepa doesn’t stop on the plate. Look closely, and you’ll see food waste turned into striking table centrepieces that embody the restaurant’s ethos.
Working with local artists, Chef Debhakam has upcycled eggshells, seafood shells and other materials that take time to compost into colourful, meaningful décor. And her vision doesn’t end there.
Here, she explains her process for creating her stunning sustainable centrepieces, and she provides tips for turning your own food waste into works of art.
Transforming scraps into stories: The creative spark behind Baan Tepa’s décor
“Sustainability and waste reduction have always been central to the vision behind Baan Tepa,” says Debhakam.
To ensure these values are part of the restaurant’s daily operations, she has established clear sustainability objectives and regularly audits her team’s performance. Since opening in 2020, one key objective has been repurposing kitchen waste.
Every day, Baan Tepa composts 12 to 13 kilograms of food scraps, enriching the soil for its garden. Tam and company also ferment their trimmings and leftover peels to create components for the food and beverage menus.
But some materials, like eggshells and seafood shells, have required a different solution.
“Eggshells can be composted, but their calcium-rich structure inspired us to explore other uses,” says Debhakam. “Seafood shells, which take even longer to break down, presented a unique challenge.”
That’s where décor came into focus.
Collaborating with artists who specialise in functional design, including Jittrinee ‘Tuptim’ Kaeojinda of boutique brand Pipatchara and the waste-product studio Waste Matters, Baan Tepa created intricate centrepieces that fuse sustainability and creativity.
Incorporating crab, shrimp and egg shells sourced from the kitchen, they created nine ceramic pieces that represent each course on the menu. These all stack to form a colourful candleholder that captures your attention the moment you sit at the table.
How you can repurpose your table scraps at home
Baan Tepa’s philosophy offers plenty of inspiration for creating sustainable décor at home. Debhakam encourages starting with simple projects.
The easiest way to repurpose waste, she says, is to ferment leftover fruits and veggies or turn them into flavour-packed stocks.
“You can make kombucha, vinegar or even natural sodas. For example, at Baan Tepa, we’ve developed a non-alcoholic pairing featuring kombuchas and other fermented drinks,” she says, highlighting everyday items like ginger and mangosteen rinds.
“Mangosteen peels can be transformed through fermentation to mimic the tannin-like texture found in red wine,” she adds. “This adds a creative and sustainable touch to your beverages.”
Leftover citrus peels and dried herbs can be turned into seasoning powders, adding zest to baked goods or tea. Even onion skins, carrot tops and bones can have a second life.
“They’re packed with flavour and can be simmered into a delicious broth for soups, stews or even risotto,” she explains.
Transforming food waste into gorgeous décor
If you want to get even more creative with your waste, Debhakam advises talking to artists, designers and friends who share a passion for experimentation.
“There are plenty of artists or waste designers in Thailand who are always seeking interesting materials for their art,” the 2024 Young Chef Award winner says.
Designers like Waste Matters, she explains, might turn shells, fruit peels, coffee grounds and more into trays, coasters, tea light holders and hanging decorations.
“Shells can be transformed into compostable packaging, peels can be transformed into natural dye and plastic can be transformed into decorations or even fashion.”
But there are plenty of easy solutions anyone can do with a little practical know-how and an idea in mind.
Crushed up and coloured with a natural dye, eggshells can be used in ceramics or with resin to create stunning mosaics. Mussels, oysters and clam shells can add texture to paintings. Even mushrooms can be carved out and used as light fixtures.
Redefining sustainable dining
At Baan Tepa, candleholders are just the beginning. The restaurant also uses repurposed crab, shrimp and eggshell materials to create small bins for service.
“These shells are rich in calcium carbonate, giving the material strength and durability similar to concrete while also showcasing their unique textures,” she notes.
According to the chef, the next frontier for Baan Tepa involves non-food waste. Collaborating with waste-product designers, the team is exploring ways to recycle plastic into practical items like toilet amenities that can be used in the restaurant.
Debhakam hopes these projects inspire diners to see their scraps not as waste, but rather as potential. All it takes is a slight change of perspective to realise that your next creative project might have been hiding in your kitchen all along.
Illustration image: © Baan Tepa
