Sustainability at Tomat
Our Ecosystem
Tomat opened its doors as a space our community could be proud of, serving meaningful food with a footprint that extends beyond your plate. In this, we strive to positively impact our urban and built environment through the influence of community art, native landscaping and green spaces, building design, operations and practices, and the science behind each weird and wonderful corner of our kitchen.
Community, Green Space, & Art
Tomat houses three separate and distinct floors--our first floor dining room, our second floor event space, and our third floor rooftop terrace. The terrace has an unparalleled view of the planes landing at LAX as well as a central garden that solely grows drought-tolerant plants native to the coastal Southern California region.
In 2025, we worked with local artist and professor, David Russell, to commission the Westchester Icons mural as an ode to buildings and businesses of Westchester past. Throughout each decade, this neighborhood has been served by beloved restaurants, theaters, and small-business owners. It is our intention to usher those same elements of community forward by beautifying our neighborhood, serving excellent food, and existing as a green respite in LA.
The Kids' Lot Garden
In 2020, we began the journey of transforming a disused parking lot into a fully functional 4,000 square foot edible garden just two blocks south of Tomat. Colloquially called The Kids' Lot, we are incredibly proud to have remediated this plot from sterile concrete into a lush green space that is productive for our restaurant, supports local pollinators, closes the loop on food waste (with a composting system), and replenishes the water table.
You can read more about the transformation, gardening practices, and produce we grow in our Science & Sustainability booklet below!
Sourcing and In-House Techniques
Sourcing. might be the first thing that comes to mind when we hear 'sustainable restaurant'. Not only do we grow our own produce and shop weekly at both Torrance and Santa Monica Farmers Markets, but we also source our fish, meat, and poultry from local farmers.
California is a mecca of year-round produce, and we are truly lucky to live, cook, and eat here! One of our essential techniques at Tomat for extending the life of produce is fermentation. We use lactic acid, acetic acid, alcoholic, and yeast-fermentation to infinitely expand our pantry, and also create deep flavors that are unique to us.
The graphic here shows the diverse products and byproducts of koji fermentation that can be used to make miso, soy sauce, garum, and amazake (a slightly-sweet non-alcoholic fermented rice drink).
From cocktails, NA beverages, sauces, misos, vinegars, sourdough starters, and endless pickled produce--we make everything we can in house. We invite you to sit at the bar and chat with our chefs, servers, and bartenders about all the weird and wonderful processes at Tomat!
Science & Sustainability Booklet
Our Science & Sustainability booklet (below) encapsulates why, to us, striving towards sustainability imbues challenge, perspective, and makes life infinitely more delicious and fun. Our booklet is available to peruse below, or physical copies can be purchased in store.
Each graphic above, and many more, are featured in the booklet. We hope these illustrations and stories rouse you to taste, see, and sense the magic of this community and ecosystem each time you come through our doors.