A closed loop solution to reducing on-site waste

Take a tour behind the scenes of our Richmond Cafe to view part of our on-site waste reduction program. CEO Craig Dickson interviewed Head Chef Kaikai Yan to get a hands on demonstration on the environmental benefits our Food Composter is delivering every week.

Provided by Closed Loop, the food composter has allowed us to:

• reduce landfill volumes of 150kg every week
• reduce use of disposal services and costs
• convert organic waste into compost in 24 hours
• ensure the process is odour and pest free

Once the organic waste has been converted into compost this is packed into buckets and provided to our sourcing partners, Spud Sisters. Spud Sisters then send the fresh compost to their farmers to help grow new potatoes. We in turn purchase these potatoes for our Richmond Cafe to make a variety of dishes including rosti used in our brekky burger.

The Watch my Waste online calculator provides a picture of how the emissions from food waste compare to everyday activities such as driving a car or using electricity. Our composter on an annual basis is saving the equivalent of 3.63 years of electricity usage for a household or the equivalent or 128 petrol tanks.