Fura impressed the judges at the Sustainable Restaurants Association with its clear commitment to sustainability throughout all aspects of the business. Here's what the SRA had to say about why Fura was selected out of the three nominees.
“It’s always encouraging to see a bar adopting responsible practices, but it is a delight to see one that is sustainable by design, with the environment and society at its very core. That is what makes FURA a clear winner in Singapore”
Power couple and owners Christina Rasmussen and Sasha Wijidessa use a responsible decentralised supply chain and rely on smaller, local producers of ingredients and materials. They designed Fura’s menu around the vision of the ‘future of food’. This bold approach highlights ingredients that have either become prevalent, invasive or exist in abundance due to imbalances in the ecosystem caused by humans.
Think of ingredients that have a low carbon footprint that you wouldn’t necessarily expect to find in your typical drink. This includes Ugly Delicious ferments made using ugly fruits and veggies that would otherwise be discarded; cocktails made with invasive species like jellyfish and insects, which help to bring back balance to the environment; and locally grown produce from their own garden as well as hydroponic farms in Singapore.
Crucially, Fura also gets the fundamentals right. In efforts to keep waste to a minimum, the team practices segregating waste into multiple streams (including food), and pre-batching cocktails and chilling glasses to reduce ice usage. The general effort to reduce waste at source can be observed through the thoughtful circular menu that aims to use every part of each ingredient.
And by opting for low- or no-packaging deliveries such as EcoSPIRITS, Fura contributes to lower emissions by nearly eliminating all packaging and bottling. On the human resource front, their practices also reflect clear and human-centric staff policies. But the commitment to sustainability doesn’t just stop there.
“They even have an edible garden on the roof – which customers are welcome to visit – where they grow their own citrus, cucumbers and herbs,” says the Sustainable Restaurant Association.
Fura was built to be sustainable by design. The 40-seater watering hole is well-considered and features recycled wood stools and limewash paint. The devil is in the details – think plant leather upholstery, oyster shell coasters, and lampshades made out of red cabbage. Some of the decorative bells and whistles are also made from coffee husks and sawdust.
“We believe that future food should make sense for where our world is heading," shares Sasha. “Our goal is to highlight ingredients and make them work in purposeful and delicious ways while reducing ecological imbalances. It's about shaping the future of food through conscious choices in our everyday decisions.”
Fura might have only recently opened in September, but it’s already raising the bar when it comes to future-forward sustainable efforts. This comes as a promising showing for Singapore as the local bar scene and its consumers are becoming increasingly aware of sustainable practices behind the bar. A trail blazer indeed, and we are proud to honour them as Time Out Singapore’s first Bar of Tomorrow.
