TOMAT
SUSTAINABLE PRACTICES AT TOMAT
THE KIDS' LOT
The Kids' Lot is our resplendent restaurant garden, located three blocks south of Tomat on Sepulveda Eastway.
Since 2020, we have worked with Solis Gardens (formerly known as Urban Farms LA) to transform what was a disused parking lot into an operational garden that features seasonal vegetables, exotic fruit trees, and myriad herbs. By removing 4,000 square feet of concrete and remediating this land into an edible garden, we aim to improve the ecological habitat of our native birds & insects and contribute to replenishing the water table underfoot.
Within our kitchen, we hold ourselves to high standards of sustainable and closed-loop methods: all coffee grounds, produce scraps, and recycled menus are mulched and composted in The Kids' Lot each week to create a nutrient-rich, self-sustaining growing medium to support what we grow and put back on our menu.
The current planting map for Spring 2025 is detailed below. Our team works in both the restaurant and garden--please wave hello when you pass by!
CLOSING THE LOOP ON FOOD WASTE
Mother nature reveres all shapes and sizes--encouraging farmers and chefs to do the same. At Tomat, we challenge ourselves to use or repurpose every part of the vegetable, animal, and distillate. Here are some of the ways we work to close our own loop on food waste:
I. Citrus endocarp and walls are beautifully dehydrated to become cocktail garnishes
II. Citrus rinds, fruit pits, and skins are repurposed into our shrubs, vermouths, and other infusions (both alcoholic & non-alcoholic)
III. Fruit and vegetable 'seconds' from the farmers market are celebrated in our fermentation and pickling program
IV. No-so-perfect and leftover produce goes straight into our daily staff family meal
V. No single-use plastics
VI. Ash from our wood-fired grill forms the base of an alkaline solution used to glaze our bread
VII. Sourdough discard and croissant scraps are repurposed into crackers and other viennoiserie
VIII. Oils and vinegars are flavored with charred vegetable casings and fruit pulps
IX. All meat scraps and bones are used to make stocks
X. Wherever we can, we dehydrate, freeze, ferment, and pickle to preserve to extend the life of our produce
NATIVE AND DRAUGHT-TOLERANT LANDSCAPING
From our doorstep to our rooftop terrace, we are incredibly proud to feature native and draught-tolerant plants that support our local ecosystem and provide a respite for insects and birds.
Some of the species you'll see dancing around you are toyon, deergrass, purple sage, California poppy, seaside daisy, red buckwheat, Howard McMinn manzanita, Engelmann oak, and common yarrow.
To shed light on the importance of native plants and human impact on our planet, you will not find gas or propane heaters on our rooftop. Instead, we worked with an Indigenous company to source gorgeously crafted wool blankets to keep you warm.
