Food security sits at the intersection of all three ESG pillars of environment, social, and governance. In Central Lombok, where tourism is rapidly expanding, this connection is particularly evident. The region holds enormous development potential, yet faces alarming challenges: in 2025, more than 9,400 cases of child malnutrition were recorded, including in the fast-growing central-south tourism zone.

For businesses and investors, this is both a responsibility and an opportunity. By embedding food security into ESG-aligned strategies, companies can contribute to healthier, more resilient communities while strengthening their social license to operate.

Selo Footprints with the support of Catalyst Fund Management & Selo Group is delivering the initiatives that tie ESG with food security include:

Waste Collection & Sanitation
Providing waste management for an elementary school of 105 students, we are trying to reduce disease vectors, improve health, and support better nutrient absorption among children.

Access to Nutritious and Affordable Food Education
Through Posyandu Syeruu, providing access to healthy meals for vulnerable families, especially mothers and children. Championing nutrition, clean living, and homegrown gardens for long-term wellbeing. We have reached 2 villages, Jabon and Juwet, providing support for over 50 mothers with home gardens and discounted daily needs.

Regenerative Agroforestry
Restoring degraded lands with fruit trees and perennial crops boosts food diversity, creates income streams, and sequesters carbon—addressing both ecological and social dimensions. In South Lombok, this is particularly urgent as deforestation for monoculture corn farming has stripped state forests of their ability to sustain food systems. We provided:

Cultural & Agro-Tourism Development
Leveraging tourism to celebrate local traditions and regenerative farming practices diversifies livelihoods while easing pressure on unsustainable farming.

Ultimately, ESG is not just about compliance or branding. It is about creating shared value—ensuring that as businesses thrive, the communities around them also grow stronger, healthier, and more resilient. A company can only sustain long-term success when it invests in the nourishment, empowerment, and resilience of the people and ecosystems it depends on.

For those willing to join the journey, go to this link: https://wra.org.au/2402lombokforestry/

Together, we’re building a greener, stronger, more sustainable Lombok.

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Ni Wayan Supadmi (Yanami Juan) born in Sukawati, October 15, 1977, has an educational background as a midwife and works as a civil servant in the health sector. She is a watercolour painter by taking the same object from time to time, namely “the world of flowers”. The flowers at Ni Wayan Supadmi are displayed intact as flowers, without excessive decorations or other arrangements, by taking realistic decorative patterns.

Because of her hobby of painting, she managed to create works that attract the attention of many people, these paintings were initially enjoyed only as paintings, then began to be applied to various merchandise products and exhibited through several places that are directly visited by foreign or domestic tourists such as airports and hotels in Lombok, West Nusa Tenggara – here is where Yanamijuan Home and Gallery started.

Seeing the great enthusiasm when Yanamijuan’s works were exhibited here – the items became more functional not only as decorations, Yanamijuan Home and Gallery was formed as a place to be able to produce more of the best works of the artist Yanami Juan.

Yanami Juan is a local brand in Lombok, West Nusa Tenggara, where works produced from a painting are applied to various collections such as tote bags, sling bags, handbags, pouches, drink ware, notebooks, scarves, masks and phone cases, all the designs offered are inspired by the paintings of Ni Wayan Supadmi, who is known as Yanami Juan. Our goods use premium materials, and are printed using special printing techniques so as to guarantee the quality of the goods they offer their customers.

In August 2018, strong earthquakes hit Lombok Island. Many people were killed, thousands of them injured, more than half a million people lost their households, workplaces, and shelters. During these difficult times, people around the world sent help for the earthquakes’ victims. People started to reorganize their life, focusing on what’s most important – trying to get back to the ‘normal’ life. And that’s when the Coconesia story started. With everything around us tearn down, only coconuts were standing high and proudly and inspired to start from them.

Marta and Danica, co-founders of COCONESIA.ID, started to look for artisans and local communities that work with coconuts and have knowledge gained from generation to generation in handmade production. They wanted to turn natural resources that coconut trees and its fruit give, into new, biodegradable and sustainable ECO quality products. They focused on designing new, modern products and teaching communities to be more sustainable in their production with great care for our planet. But mostly they wanted to be ethical with the project and give people of Lombok the opportunity to develop new jobs from resources that are around them and not depending on tourism segment that in past years for Lombok has been very unstable.

Their project combines a passion for creation with a desire to help others and drive change.

Coconesia’s core is based on the 4 Cs:

Hidden East of Lombok there are farmers that are growing pineapples. They were growing it just for fruit and no other usage. So, they started to explore how they could fully use this plant and Pinalo was born.

Pinalo means Pineapple of Lombok and is a brand that gives local pineapple farmers an opportunity for a new economy by harvesting pineapple leafs, scraping them and taking fibers out. Fibers are then processed through washing ,drying and spinning into yearns and are ready to be weaved into fabric. Luckily again, we are in Lombok, which holds a long tradition of hand-weaving.To empower women they searched for communities of ladies that could weave with pina fibre. And this is where the story became a fairy tale. Talented ladies would sit for hours and hours and hand-weave our pina fibre into a long fabric that with its shape and colours just made them realize that this is a project that connects more than 50 people into making a story that could travel worldwide.

With their fabric and products, they started a story that reinvents the economy of Lombok and brings organic, natural, vegan, and sustainable fabric.

Working closely with 10 communities and making sure they found a new way for income by being part of producing something natural and handmade. With high ethical values and a huge love for the environment founder, Aisyah Odist has proved that whatever project she starts, she always includes the people of Lombok.Aisyah is a woman of a million talents, born and raised in Lombok with a strong mission to help planet Earth and this island toward more greener and eco-friendlier future. Aisyah has been awarded for her projects many times.

Her project Lombok ECO craft and Bank Sampah NTB Mandiri make products from recycled plastic, she is a project leader of bee farming in Lombok, she already built 3 ECO schools and is replanting mangroves at least 2-3 times a year around Lombok. But she is determined that project PINALO is where her heart stands as it involves many people and gives them better opportunities for the future and gives her unlimited space for creating something Earth friendly.

Working closely with the talented women of Flores, East Nusa Tenggara, Du Anyam creates wicker products through the most authentic craftsmanship. With the goal of economically empowering and improving the health of these women in rural areas around Indonesia, Du Anyam is a brand built upon the values of its founders.

The three pillars of Du Anyam are: Empower Women, Promote Culture, and Improve Livelihood.

The Approach

Du Anyam aims to promote the unique wicker-crafting culture of these artistically gifted women to people around Indonesia and other parts of the world. Du Anyam wants to be a part of empowering these women by helping them gain control over their family’s income, resulting in a positive change to escape poverty.

Research has shown that when women are given more financial autonomy, they are more likely to focus spending on nutritious food, health care, and education.

Through these changes, we believe that the health and welfare of these women and their families will significantly improve.

How does Du Anyam Make A Positive Impact?

The statistics are staggeringly upsetting, with 1 in every 3 Indonesian children suffering from malnutrition, 260 babies dying before reaching the age of 1 month old each day, and 42 women dying from childbirth everyday.

These numbers were obtained a few years ago, and were the reasons why Du Anyam was immediately established. Through everyone’s hard work, Du Anyam has managed to increase the women’s income by 40%, and improve their welfare. Scholarships for +205 students were also handed out by Du Anyam to the children and grandchildren of accomplished wicker-crafting women.

Du Anyam is grateful for the trust given to them by these talented women and aim to do their best in distributing and promoting their weaving-craft creations to the local and international market.

Their hope is to help provide a fair income for every one of these artisans.

The handmade wicker crafts are produced in Flores and include traditional baskets made from palm leaves (the best-selling being Sobe). The Flores products won Good Design Awards 2020, Bangga Buatan Indonesia Awards 2020, and were selected as official merchandise for the 2018 Asian Games – the event’s only Indonesian wicker craft product.

Other areas Du Anyam is beginning to work with include unique products made from Waru tree skins from Papua (Noken basket) and Purun grass from South Kalimantan.

2020 was an unpredictable and difficult year for everyone. Here in Bali the overnight disappearance of the Tourism industry caused severe economic instability and has left tens of thousands of people in vulnerable and dire situations. 

As a Food Rescue Foundation our main source of aid came in the form of Surplus Food which we acquired from our many partner Hotels, Restaurants, and Suppliers. However, since the Pandemic the amount of Surplus Food we are able to collect and redistribute has declined significantly. Meaning that SOS was left in a position where we had less food to give to all the people and orphanages that rely on our support and the number of people who needed help was increasing exponentially. 

Yet, this period of drought inspired many new programs and projects to life, all of which have allowed us to effectively distribute more nutritional meals than ever before to those in need. Distributing over 1.5 million meals to as many people in need as possible in 2020 as part of our short-term COVID-19 relief efforts. Something we wouldn’t have been able to do without the incredible support from our Partners, Donors, Followers, Volunteers, and of course the SOS team. 

Now it’s 2021 and we’ve started the year off strong having distributed over 100,000 meals per month so far but this year we’re honing in our focus and resources in order to impact specific communities in a significant way. Instead of distributing as many meals to as many people as possible, we want to help uplift struggling communities by providing regular support predominantly in the form of food but also helping them with water, education, and other means for an allocated duration of time with the goal being long term independence and stability. 

PROGRAMS & PROJECTS

FOOD RESCUE

Our fundamental operation remains Food Rescue. Every day our team of trained staff uses refrigerated trucks to collect surplus food from our partnered Hotels, Restaurants, Suppliers, Manufacturers, and Individuals. 

SOS prioritises food safety, in order to assure this all the food collected by our “Food Ambassadors” is first brought to our office where our Food Safety Specialists inspect it before it gets redistributed to the orphanages and communities they support. 

Although 2020 saw a decline in food coming in from Hotels and Restaurants, we received tons (literal tons!) of surplus food products from large suppliers such as Nestle, Arnott’s & Orang Tua. As well as fresh produce from local markets and suppliers such as Blu Farm and Bukit Mesari Farms. 

FOOD RESCUE KITCHENS

In order to compensate for the lack of food coming in from their usual sources and to provide as many nutritional meals as possible, SOS started the SOS Food Rescue Kitchens on June 17th 2020. 

SOS currently haS 3 locations across Bali which are operational six days a week, with plans to set up even more in order to be able to impact communities and people around the island. SOS Chefs along with a team of Volunteers make over 2500 meals a day which are distributed all over Bali. 

The meals get brought directly to the people who need it most, this way it becomes more than just a warm healthy meal but it shows people that they are not alone. The whole initiative is rewarding for all those involved and it’s heartwarming to see the support we have been receiving 

FOOD REPURPOSING 

Their main rescue kitchen in Sanur is now focusing on Food Repurposing. This is where food donated such as “Sushi” is turned into Sushi or Seafood Fried rice. Something more familiar and welcoming to recipients. 

This is done with all the foodstuffs they get donated that would otherwise not be eaten. Stale bread becomes a delicious bread pudding. Old veggies become a nutritious vegetable stir fry. Keeping SOS chefs on their toes and thinking creatively. 

COOK FOR SOS & CHARITY COOK-OFF

SOS have initiated the Cook for SOS and Charity Cook-Off Programs. This is where the partnered Hotels, Restaurants, and Individuals use their own resources and time to prepare home-cooked meals. Meals which SOS then collects and efficiently redistributes to the neediest people of the communities. The number of partners for these programs is increasing and SOS is very excited to see all the wonderful food being made. 

COMMUNITY FRIDGES & DONATION BOXES

To give people the option to donate foodstuffs conveniently, SOS has set up multiple Community Fridges and Food Donation Boxes at strategic locations around Bali. 

This way anyone who wants to donate doesn’t have to go to one of their “main” locations and instead can drop off anything of their choosing into one of the Fridges or Boxes. These have been a consistent source of food donations since their set up. 

SOS SUSTAINABLE GARDEN

To “Food cycle”, they have launched the SOS Sustainable Garden one of the goals for this garden is to produce delicious, nutritious, and organically grown vegetables which they will use in their rescue kitchens. 

The other Goal would be to encourage, educate and guide those who are willing to learn about how to start their own sustainable and organic community gardens. The idea being that if they can replicate the success at SOS’s own garden in villages across Bali, they can cultivate their own vegetables and provide both nutritional and economic support for their communities during these difficult times. 

SOS Team along with Volunteers have already been toiling away intensely. Digging, ploughing, and hoeing away and they already have exciting results. 

SCHOOL FOOD DRIVE

Getting the communities in Bali to support what SOS does is a vital part of growth. One of their latest programs that gets the communities involved is their School Food Drive Program. 

This is when SOS encourages the kids and their parents from International Schools to organize a food drive with support and incentives provided by SOS. 

It’s a simple and fun way for students of any age to give back to the people in Bali. Whilst learning about food insecurity and developing a multitude of skills through running their personal food drives. 

Vividerm started when Iwin Insani learned about coral bleaching caused by sunscreen products in 2018. She read a report that stated in the past 30 years we have lost 50% of the world’s ocean coral and toxic chemicals from many sunscreens is a contributing factor to the demise of our oceans coral ecosystem. Being very close to the ocean by heart, Iwin knew she wanted to make a difference.

With research, she discovered a formula of natural sunscreen products that do not contain any harmful chemicals.She started selling her products to dive shops in several places in Lombok and Gili in late 2018. Her passion for healthy skin and making the world a better place were warmly welcomed as people love her products.

With an expanded team and larger workspace, Vividerm has partnered with several local communities as suppliers for its natural ingredients. Some of the partners are Coconut oil artisan in North Lombok, honey bee farmers in Sumbawa and Dayak Siberuang tribe, an indigenous community in West Borneo, for their ethical illipe butter. Vividerm’s goal is to create products that are good for skins, the environment, and the local economy. And, Vividerm is keen to create partnerships with more local actors to bring its solutions and innovations to the global market.

Today, Vividerm has continuously been working to create more eco-friendly products for better skin. Some of the products that have been launched are aftersun lotion, natural soap bars, and pure and clean body lotion.

Awani makes international award winning tropical fruit preserves on the island of Bali in Indonesia. We are known for the real, pure flavours of tropical fruit in our jams, marmalades and honey.

We source the best tropical fruit from trusted farmers across Indonesia and we make all our preserves by hand at our kitchen in Luwus in the volcanic highlands of Bali. The provenance of our fruit is at the core of our products. We practice sustainability as a way of life.

Our tropical jams, marmalades and honeys have been served at the breakfast tables of Bali’s finest hotels since 2008. Our food gifts, packaged with the exquisite local batiks and baskets reflect the elegant traditions of Balinese culture and craftsmanship.

The Best Tropical Fruit, A Renewable Resource

We make our preserves with the freshest, ripest tropical fruit grown in the fertile, volcanic soil of the Indonesian archipelago. Our jam-making method is traditional and artisan: we make small batches of preserves using open pan cooking. All our fruit preparation, cooking, and bottling is done by hand at our kitchen in Luwus in the highlands of Bali.

Our fruit comes from farms, orchards and family smallholdings across Bali and other Indonesian islands. We work with local communities to preserve traditional methods of sustainable farming that enables them to grow superior produce with a high value for which we pay a premium price.

Celebrating Bali’s Artistry in our Sustainable Gift Packaging

Awani’s packaging of our food gifts is handcrafted and celebrates the artistry of Balinese craftsmanship and a strong sense of beauty in nature. The aesthetics of everyday Balinese life and of temple ceremonies are a feast for the eyes: beautiful batik fabrics, intricately woven baskets, the clever interweaving of coconut leaves to make symbolic figurines in spiritual life.

We design and make all the gift materials ourselves and with our talented communities of craftspeople

Supporting our Communities in Bali

We seek to do everything in our business respectfully and responsibly. An important feature of this is to blend the best of traditional practices in Balinese life and culture, with the needs and demands of operating a sustainable and profitable business.

Our approach to working with our staff, our wider network of farmers and suppliers, and our local communities, is guided by finding the best way forward where there is growth and benefit for everyone.

Awani tropical fruit preserves are consumed at the breakfast tables of many of Bali’s top international hotels. These foodservice products are packaged in glass jars which, after consumption, are collected and inspected to make sure they are in perfect condition before being re-used. The hotels receive payment for these collected jars. We compost all fruit peel and shavings in our production process in our kitchen.

We practice conservation and sustainability as part of the way that we do business.