Running a Sustainable Business

As part of the Newtown Good Food Fair 2016 on Sunday 9 October, Christopher The from Black Star Pastry writes this article on how to run a sustainable business

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Running a cafe uses up resources, and after all, we all need to eat to survive. How can we do this responsibly with as little impact on our environment as possible? Do we do this with a sense of guilt? And how far do we curtail our enjoyment for the sake of the planet?

It seems every business these days talks about sustainability, but how many know if their contributions actually make a difference, and how much is just rhetoric?

I’d love to talk to you about BlackStar’s journey into sustainability. We are trying to make a tangible, practical kind of difference, backed up by as much science as the average chef can understand.

You’ll be surprised by what we have learnt about what does, and does not make a difference to your carbon footprint.

For example…

Did you know it can be more damaging to the environment to create packaging locally from recycled cardboard, than to ship in new stock from overseas?

If milk cartons are recycled, then why aren’t coffee cups?

Why is “divert as much from landfill” our primary sustainability goal?

And how does carbon offsetting work?

Come join me for a discussion with Richard Adamson from Young Henry’s, Grant Hilliard from Feather and Bone, and Suji Jadhav from the Green Living Centre.

Newtown Good Food Fair on 2:30pm Sunday 9th October 2016 at The Old 505 Theatre, 5 Eliza st Newtown.

Tickets include snacks from Black Star Pastry and are $12.58. BOOK YOUR SEAT HERE

To see what else is happening at the Newtown Good Food Fair, check out our webpage with all the details.

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