The Earth may be big, but it’s not endless — and neither are its resources. Yet almost everything our society makes is designed to be consumed and discarded.
We think it's time for a change
Nature itself is circular, full of cycles of transformation and regeneration that let us make the most of our resources again and again. At Kib, we're harnessing the power of circularity to design new ways to work with the planet, now and for years to come.
But our approach to circular growing relies on 'food forests': small plots of land—most are half the size of a football pitch—that have been densely and diversely planted with crops.
The advantages of Circular growing
Food forests grow a diverse array of plants, trees, and shrubs selected to benefit one another. Herbs like lavender and tulsi attract pollinators to flowering crops, like fruit trees, while herbs like lemongrass and mint help repel pests naturally—eliminating the need for pesticides.
Growing plants draw nutrients from the soil — but they can also replenish it. Because each crop uses and redeposits different nutrients, planting a mix of crops together keeps the soil naturally balanced. And turning plant waste from farming into compost returns even more nutrients to the soil — and means there’s no need for synthetic fertilisers.
As they grow, plants draw carbon from the atmosphere down into the soil. The longer the plant stays rooted, the longer the carbon stays stored. In traditionally farmed fields, that carbon doesn’t stay captured for long, escaping through the exposed earth between rows and when fields are tilled. Our food forests are densely planted with trees and herbs, leaving little exposed soil and deep roots that store carbon in the soil for years.
And, because our commitment to circularity extends to everything we do, all our packaging is made from renewable materials that can keep circulating instead of going to landfill.
What grows around comes around
The way our food is grown matters. Choosing to support companies and farmers that invest in the future by creating circular food systems has an impact on what we’ll eat and drink tomorrow, next year, and beyond. Together, we can make every bite and every sip as good as the last.