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  • 1

    Sourcing Ingredients

    Whether dealing with farmers or bakers, we only buy fresh ingredients that we can get back to our kitchen using minimal packaging. We're big fans of the BYO container principle and wherever possible take a reusable crate straight to the supplier, fill the crate with fresh ingredients, bring it back to the kitchen, and then reuse the same crate again next time. With the exception of some tropical fruit such as bananas and coconuts, all our fresh produce is NZ grown, so it doesn’t need to travel far to be eaten.

    For our dry goods (herbs, spices, flours, etc.) we have good relationships with suppliers that understand our ethos and work with us to minimise packaging. By doing this we presure supply chains to deliver more sustainable alternatives.

    Our menus are designed with waste reduction in mind and if we can't source an ingredient without ensuring it's not creating landfill waste then we substitute it for an ingredient where we can.

    We're big on recycling and composting and keep records of what we send into these streams in order that we can report on it and reduce this year-on-year. Our food scraps keep local chickens fed.

    Another example of keeping it circular is buying our dried chickpeas, lentils and other legumes in 25kg sacks, which are then donated to local beach clean-up organisations for reuse.

    If we really can't source a product waste-free, for example when packaging contains a plastic-foil blend (think pesto and aioli) we make it ourselves.

  • 2

    Food Preparation and Cooking

    All our food is cooked and prepared following the zero waste principle. We use food grade silicone mats instead of disposable baking paper or tinfoil, keep sauces and toppings in reusable squeezy bottles and we have a wicked stash of reusable containers. Whenever we can, we buy NZ made kitchen equipment to support local and to minimise the environmental costs of long-distance transportation.

    To reduce waste ever further, where possible we incorporate every part of fruits and vegetables into our recipes. When there’s an abundance of an in-season fruit or vegetable, we pickle it (for cheese boards), dehydrate it, ferment it, turn it into jam (for our peanut butter bites), or otherwise preserve it to make it last throughout the year.

    Another big way we reduce waste is by making things ourselves. We make our own herbed crostini crackers, basil pesto, aoili, foccacia, dukka and more to save on the unnecessary amount of packaging that surrounds store-bought ingredients.

  • 3

    Serving Food

    Our plant-based meals are presented, served and enjoyed at your event using nothing but reusable plates, bowls, cutlery, and glasses.

    All orders are delivered on reusable platters with custom made clear perspex lids (no glad-wrap) and come with freshly laundered reusable linen napkins, stainless steel cutlery and high quality crockery.

    We make our own infused waters so we can offer customers an alternative to juice or soda in plastic bottles.

    Because we know that food waste is a big concern, we provide all customers with a document outlining what responsible product stewardship means to us and give recomendations on what to do with leftover food.

    After your event we'll even provide you with a personalised impact report detailing carbon emissions saved and landfill rubbish diverted by working with us.

  • 4

    Food Waste

    Because we know that food waste is a big concern, we provide all customers with a document outlining what responsible product stewardship means to us and give recomendations on what to do with leftover food. This includes donating it to food rescue organisations and city missions, sending take home packages with event guests and composting it where neccessary - pretty much anything except sending it to landfill.

    When food waste ends up in landfills, it is forced to decompose anaerobically (without oxygen). As a result, it releases methane - a potent greenhouse gas that is also released in cow farts. When you compost food waste, in contrast, it breaks down aerobically (with oxygen), producing little in the way of greenhouse gasses. 

    It’s all about being circular. 

Our Impact

Mystery solved. Find out about our process and how we cater events, retreats, markets and cooking classes with a plant-based menu while aiming for zero-waste to landfill throughout our entire process from sourcing to serving.


Total pieces saved from landfill


knives and forks


Plates and bowls


behind the scenes food packaging


Single use serviettes

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