Building a sustainable and environmentally conscious business has always been a priority for us. From supporting local farmers to partnering with The Mini Farm Project, we like to think our efforts have made a difference over the years.
In February 2021, 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.
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. In 2021 our team hopes to work toward reducing, reusing and re-imagining how we can cater safely for you and your clients.
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 that aim to reduce, recycle or reuse plastics, power, waste, paper and oil. Hover over the below images to view the targets we set.
As of 12 June, we ceased all supply of plastic straws at our events, functions and in our kitchens.
As of 1 September, we substituted all single use plastic containers with a reusable and/or recyclable alternative.
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%.
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.
As of 13 July, all office copy paper was replaced with Planet Ark’s bright white environmentally friendly alternative.
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.
As of 1 September, all HQ staff received dual screens to further reduce office paper consumption.
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.
On 14 August, we started working with our fruit and vegetable suppliers to have our daily produce delivered in reusable crates.