The trouble with marketing canned water is communicating to people that it is, in fact, water, and not soft drink or beer. The trouble with not producing water in aluminium cans, however, is far greater – it probably won’t get recycled.
Catering and Hospitality
City workers don’t want to give up tasty takeaway food, and vendors need to serve customers quickly. So, a new product has combined sustainability and convenience in a bid to tackle food waste.
Naomi Tarszisz wants to make reusable meal containers as ubiquitous as their coffee cup cousins. She founded RePlated to do just that, and has a convenient formula in mind to get people using them.
Globelet began on the rugby fields of New Zealand after co-founder Ryan Everton was forced to wade through one sea of single-use plastic too many.
“I wanted to find ways to make reusable items available in attractive, convenient formats – to make people feel like they can have a win and feel good about their choices,” says Co. Cups director, Alex Harmer.
BioPak offers sustainable alternatives to single use food service items and a “really simple, hyper local” composting service to combat Sydney’s worsening recycling crisis.
This creative catering company uses left over coffee grounds for its coffee vinaigrette, excess fat in candles and herbs from the community garden.
After witnessing devastating soil degradation, Yarra Valley Farms founder Bill Kollatos, started enrich360 to create compost and fertiliser from restaurants and catering food waste.
Aside from being innovative and fun, a key part of Young Henrys beer brewing philosophy is around low-impact – in terms of waste, travel miles and energy use.