From Soil to Plate explores what food sustainability looks like when it is rooted in place, culture, and care for the land.
The third documentary in Enmaeya’s Sustainability Around Us series takes us inside TIME ETC., a Lebanese restaurant reimagining contemporary cuisine through mouneh—the traditional pantry of preserved foods—and locally grown ingredients often overlooked or discarded.
Drawing on age-old preservation practices, the kitchen transforms seasonal produce, forgotten crops, and food by-products into thoughtful, inventive dishes that honor both heritage and the environment.
By sourcing locally and rethinking food waste, the episode highlights a model of sustainable dining that supports Lebanese farmers, reduces environmental impact, and reconnects modern food systems with ancestral knowledge. Ultimately, it reflects on how sustainability in food can emerge not from trends, but from culture, creativity, and respect for what the land provides.
