OUR COMMITMENT

Building a sustainable and environmentally conscious team and business has always been a priority for us. Wine & Dine’m is committed to creating a greener future by supporting local farmers, partnering with The Mini Farm Project, reducing waste and energy efficiency.

Nowadays, eco-friendly and sustainability initiatives are expected rather than requested. As a business we recognise that we can always do more, which is why we commit to reducing our impact even further through a range of initiatives. Our clients seek to work with suppliers that have a reduction of waste plans and who know how to offset an event’s carbon footprint. 

With the onset of COVID, we saw a huge increase in the amount of packaging being requested due to the increase in individualized servings. After years of working to reduce the amount of single-use packaging, it is challenging to see it increase again. Our team continues to work toward reducing, reusing, and re-imagining how we can cater safely for you and your clients.

OUR PRODUCE

Our produce is locally sourced, fresh and in season. 

We are passionate about supporting local artisans and regional farmers when sourcing ingredients for our dishes (where possible) from the nearby hinterlands and scenic rim.  Elements of our menu are supplied directly from The Mini Farm Project. By purchasing their produce, we are contributing to supporting those in need and enabling them to continue their great work.

Our Director Craig Fox and Sous Chef Gavin Lewis visited the Caboolture Mini Farm site to discuss our plans to incorporate their fresh produce in our menus. By doing so, we continue to help raise funds and awareness to support this worthy project.

If you would like to know more or get involved visit www.mfp.org.au and view our current menus.

 

 

OUR INITIATIVES

We are always looking for ways to reduce our impact on the environment.

Hover over the below images to view the targets we set.

 

 

SUSTAINABILITY PLEDGE || PLASTIC

As of 12 June, we ceased all supply of plastic straws at our events, functions and in our kitchens.

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SUSTAINABILITY PLEDGE || PLASTIC

As of 1 September, we substituted all single use plastic containers with a reusable and/or recyclable alternative.

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SUSTAINABILITY PLEDGE ||
POWER

We have installed 55 solar panels at HQ which produce an est. of 1.6MW of power per month, reducing our grid consumption by 12%.

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SUSTAINABILITY PLEDGE ||
POWER

By 31 December, all lighting at HQ will be replaced with LEDs; and all lights in the warehouse will be repositioned to consume less power.

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SUSTAINABILITY PLEDGE ||
PAPER

As of 13 July, all office copy paper was replaced with Planet Ark’s bright white environmentally friendly alternative.

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SUSTAINABILITY PLEDGE ||
WASTE

As of 17 July, all compostable waste collected was donated to the Mini Farm Project where it will help regenerate garden crops to grow fruits and vegetables for those in need.

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SUSTAINABILITY PLEDGE ||
PAPER

As of 1 September, all HQ staff received dual screens to further reduce office paper consumption.

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SUSTAINABILITY PLEDGE || OIL

By 31 December 2018, we’re aiming to reduce our oil consumption overall by 20% by using non-stick pans, opting for ovens over fryers and tweaking our menus to require less oil.

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SUSTAINABILITY PLEDGE ||
WASTE

On 14 August, we started working with our fruit and vegetable suppliers to have our daily produce delivered in reusable crates.

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LOcally Grown Food

Our produce is locally sourced, fresh and in season.

We are passionate about supporting local artisans and regional farmers when sourcing ingredients for our dishes (where possible) from the nearby hinterlands and scenic rim.

Some of the benefits of buying locally include: ​

• Often pesticide and preservative-free
• ​Reduce food miles (fewer fossil fuels)
• Promotes accountability of safe eco practices
• Keeps money local and supports family-owned businesses
• Small-batch production over mass-production

MINI FARM PROJECT

Elements of our menu are supplied directly from The Mini Farm Project. By purchasing their produce, we are contributing to supporting those in need and enabling them to continue their great work.

Our Director Craig Fox and Sous Chef Gavin Lewis visited the Caboolture Mini Farm site to discuss our plans to incorporate their fresh produce in our menus. By doing so, we continue to help raise funds and awareness to support this worthy project.

https://youtu.be/XuxmQa9SFB4

If you would like to know more or get involved visit www.mfp.org.au

(Link to blogs 2017 blog and ‘where is Nick now’)