Apply now for the Love Food Sydney program to help both your restaurant and the environment. By Time Out in collaboration with the City of Sydney
Does the amount of food waste from your business make you? Danielle Alvarez, head chef, does it Fred’s in Paddington. Earlier in his career, Alvarez worked at Chez Panisse in San Francisco, a world-famous restaurant with a forward-looking approach to waste management.
“Things that involved a lot of packaging, we just did not buy,” Alvarez recalls. “Fruits and vegetables were collected from farms in specialty [reusable] boxes. “Waste was cycled back to the farms in a closed circuit system. “And those farms then turned into a beautiful compost that fertilized the vegetables that we then got in the restaurant.
“I was just surprised when I got here,” says the Florida-born chef, “that pretty much none of it happened in Sydney.”
For 30 businesses in the local area of Sydney, that is about to change. The city (in partnership with the NSW Government Thatand Madhataffald program) invites restaurants, cafes and pubs to sign up Love food Sydney initiative for free education in food waste prevention.
The education will continue Edge environment, an international company with a strong track record for sustainability leadership. The process involves a two-hour kick-off meeting with senior executives followed by a two-hour on-site training workshop with all employees to initiate a food waste review. Edge then provides telephone support over an implementation phase of 6-8 weeks.
Households and businesses in NSW throw away more than $ 10 billion in edible foods each year, and the methane produced by food waste degradation contributes to climate change. But the benefits of minimizing food waste go beyond the environment, Alvarez says. “From an economic perspective, you can turn something you might have just thrown away into dollars for a restaurant that is already struggling with very slim margins.”
As an example, Alvarez soon puts duck on his menu and plans how to use the whole bird, not just the legs and chest. “You can use the frames to make a beautiful sauce, you can use the neck to make sausages that are so much fat excess that you can make it down to connect your legs – every bit has a purpose.”
Alvarez, who was Time Out Sydney’s chef for the year in 2017, can’t wait for the training to roll out across Merivalale’s barn. “It’s been something I’ve been thinking about for a very long time,” she says. “I’m really excited that the city has these resources available to businesses at no cost to help us in this arena. Because it’s such a thing that’s often put in the too hard basket, but if you have free support to help you find solutions, I think we can get it done. ”
Book your place by contacting Emily Keegan at EKeegan@cityofsydney.nsw.gov.