Sustainability
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New hospitality hub aims to transform food waste into profit
New free platform targets $2.5 billion annual problem as NSW mandates loom.
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NSW cooking oil service takes home global sustainability award
Sydney’s EcoFry has been recognised at the World Sustainable Travel & Hospitality Awards in Dubai.
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The RB Big Interview: Juliane Caillouette-Noble, The Sustainable Restaurant Association
Juliane Caillouette-Noble from The Sustainable Restaurant Association explains why sustainability isn’t a line item—it’s a lens.
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Generous Servings: Do we have a problem with portion sizes?
Operators may be leaving money on the plate as food waste concerns mount.
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How ‘public restaurants’ could tackle dietary health inequities
Public restaurants, like those piloted in the UK, could make nutritious, affordable meals more accessible—reframing food as public infrastructure.
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Celebrity chefs champion organic food during September campaign
Two of Australia’s most respected culinary figures are lending their voices to dispel myths about organic food.
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Measuring Makes a Difference: Opera Bar cuts food waste by 33%
Food waste is a huge challenge for venues, but Opera Bar has shown how tracking waste can help cut it by a third.
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South Australia bans fish-shaped soy sauce as plastic crackdown continues
Restaurants urged to switch to sustainable alternatives as new regulations take effect.
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Australian wine region restaurants ‘could serve as a blueprint for sustainability’
Hunter Valley’s winery restaurants are leading Australia’s fight against food waste through an innovative sustainability program.
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Nearly all NZ wine production now certified sustainable, report shows
With the majority of vineyards certified, New Zealand wine offers restaurants a chance to align menus with sustainability values.
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