Waste is a failure of the imagination
There's a horrifying amount of waste created by the food industry. We know it's unsustainable, so we set ourselves the challenge of proving it can be economically sustainable. If we can create a zero waste catering model, we'll be shouting it from the rooftops to ensure every catering company can do the same.
If you need help kick-starting your zero waste journey, we’ve started mentoring businesses big and small. Please get in touch with our waste to resource strategist Ilana at ilana@danthemancooking.com or 0411400434 to discuss what we could do.
Things we already do
green waste from our kitchen and serveware from events gets composted at Rose Bay Community Garden.
food delivered in cardboard boxes go back to our suppliers so they can reuse them
catering leftovers go to our clients or our bellies
fashion designer linen offcuts turned into hankies as an alternative to single use napkins
used cooking oil gets repurposed into soap
got some chickens (well, Rose Bay Community Garden did)
make our own sodas to reduce bottled plastics
shred waste office paper for the chickens
onsite sorting boxes provided to reuse/repurpose catering waste
use reusable tupperware only
removed baking paper and alfoil
make our own herbal and black teas to eliminate tea bags
receive meat in reusable containers, not vac packed
purchase milk in reusable glass jars
trialling a reusable alternative to gladwrap
Things we want to do
a memorandum of understanding with suppliers to use minimal packaging when supplying produce
chef uniforms made from eco friendly fabrics that are factory offcuts
compost bones
look at all soft plastics and food packaging and keep finding alternatives
find a reusable vac pack bag or an alternative
spoke to dry goods supplier about bulk ordering, waiting for response
If you'd like to help us achieve zero waste, or can connect us with the right people we'd love to hear from you.
Please email info@danthemancooking.com
