ZERO WASTE HOSPITALITY
IN 2012, I partnered with a brilliant team to realise a vision: to create a sustainable restaurant that served food made from scratch with produce sourced from ethical growers, all while generating no waste.
This would entail a radical change to almost everything in a cafe, from the build to the operation. On the team was hospitality supremo Danny Colls, who already had a wealth of experience creating Melbourne cafe institutions. Over years of friendship we’d built a mutual respect. What’s more, he understood how wasteful the industry was and wanted to prove that there’s another way.
Leading the charge in the kitchen was passionate young chef Douglas
