Building a sustainable and environmentally conscious team and business has always been a priority. 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 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.
We are always looking for ways to reduce our impact on the environment.
Hover over the below images to view the targets we set.