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Café Troppo: Designed for Sustainability

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Café Troppo: Designed for Sustainability 1 Cover design by David O'Brien, Laura Nitschke and Charlotte Nitschke 2 A TASTE OF SUSTAINABILITY: CASE STUDIES OF SUSTAINABLE CAFÉS IN AUSTRALIA Dr Freya Higgins-Desbiolles Dr Gayathri Wijesinghe Dr Emily Moskwa School of Management University of South Australia, Adelaide 2014‒2015 Funded by the Le Cordon Bleu‒University of South Australia Grants Scheme 2014 3 Acknowledgments ................................................................................................................................... 6 Foreword ................................................................................................................................................. 7 Executive summary ............................................................................................................................. 9 Introduction ...................................................................................................................................... 11 Sustainability in restaurants and cafés ........................................................................................ 11 Sustainability and sustainable development ........................................................................... 11 Sustainability in hospitality and tourism.................................................................................. 13 Environmental initiatives for sustainability .................................................................................. 14 Energy reduction ...................................................................................................................... 15 Zero Waste ............................................................................................................................... 16 Efficient water usage ............................................................................................................... 18 Carbon Footprint Assessment .................................................................................................. 18 Economic Sustainability ................................................................................................................ 18 Social sustainability ....................................................................................................................... 21 Ethics ............................................................................................................................................. 25 Some concluding remarks and further resources ......................................................................... 27 Sustainable Table, Australia .............................................................................................................. 30 Green Table, Australia ...................................................................................................................... 33 Cittaslow Goolwa, South Australia ................................................................................................... 37 The Sustainable Restaurant Association ........................................................................................... 42 Adelaide, South Australia ...................................................................................................................... 47 Sarah’s Sister’s Sustainable Café: A model of “profitable sustainability” in the seaside suburb of Semaphore in Adelaide ..................................................................................................................... 50 The Organic Market and Café, Stirling: Supporting the people who produce the food we eat ....... 55 Red Lime Shack: Reviving and renewing Port Adelaide .................................................................... 60 Café Troppo: Designed for sustainability .......................................................................................... 64 Good Life Modern Organic Pizza: World’s first carbon neutral pizza ............................................... 68 Locavore: Home of the “100 mile diet” in Adelaide ......................................................................... 72 The Co-op Coffee Shop: Democracy at work in the café space ........................................................ 75 Nove on Luce: Building community on Light Square ........................................................................ 79 Etica: Ethical pizzeria and mozzarella bar in Adelaide ...................................................................... 82 Experience Café: Eradicating social and spiritual loneliness in Adelaide ......................................... 85 Goolwa, South Australia ....................................................................................................................... 89 The Australasian Circa 1858: The aesthetics of sustainability .......................................................... 92 4 Motherduck restaurant in Goolwa: Commitment to nutritious food .............................................. 95 Bombora @ Goolwa Beach Café: Commitment to local produce .................................................... 99 Rankines at The Whistle Stop Café, Bar & Restaurant: Local food by the river in Goolwa ............ 103 Melbourne, Victoria ............................................................................................................................ 106 Lentil as Anything, Melbourne and Sydney: Believing in “the power of humanity to create stupendous change” ....................................................................................................................... 109 STREAT café Melbourne: Dedication to stopping homelessness ................................................... 116 Charcoal Lane in Melbourne: Creating a dining experience with a social conscience ................... 121 Brothl by Joost Bakker in Melbourne: Commitment to zero waste ............................................... 127 Mesa Verde Restaurant and Bar in Melbourne: Rooftop garden and Australia’s first rooftop worm farm ................................................................................................................................................. 131 The Grain Store: Honest cooking in Melbourne ............................................................................. 136 Working together for a stronger future … some concluding thoughts .............................................. 140 Contact details for the sustainable cafés case studies ....................................................................... 148 5 Acknowledgments For a project such as this, there are a number of people to acknowledge and thank for their support. Firstly, we wish to thank all of our interviewees, including the restaurateurs, chefs and leaders in sustainability that generously gave us their time in what is a hectic and demanding industry. We also received advice from a number of people, including Cassie Duncan, Lyn Clark, Dianne McGrath and Stuart Gifford. We are grateful for the guidance, support and contacts they shared with us on this learning journey. This research could not have been undertaken without the generous support of the Le Cordon Bleu‒University of South Australia grants scheme. We secured a grant in 2014 and this enabled the travel, transcription of interviews and research assistance which was vital to securing these results. In a time when funding cuts are the norm, having such a grant scheme to support cutting-edge research in hospitality is important and we are very grateful for this support. We also acknowledge the earlier pilot study undertaken by Freya Higgins-Desbiolles, Emily Moskwa and Stuart Gifford on Sarah’s Sister’s Sustainable Café in Adelaide which provided inspiration and generated questions that led to this larger research study. Their study examined how a restaurateur might use her/his café as a tool for fostering engagement and understanding of the sustainability imperative. We are particularly grateful for the research assistance provided by Emily Moskwa, Chris Krolikowski and Sue Gilbey. They demonstrated a commitment to sustainable hospitality and offered us valuable contributions to this report. We also thank Tina Morganella for her editorial assistance with the report. Lastly, we are grateful to Laura Nitschke who shared this lovely cover design with us just at the right moment in the report-writing process. This cover design and illustration is credited to David O'Brien, Laura Nitschke and Charlotte Nitschke. Finally, we note we did the best we could to honour the knowledge and engagement our interviewees gave us in this research; any errors or omissions are inadvertent and we do hope that all who helped us are pleased with these results. 6 Foreword Australians love food. We love eating it, we love talking about it, we love watching cooking shows and we most definitely love it when other people cook for us. So it’s not surprising that we’re currently witnessing an emerging café and restaurant culture that values where our food comes from and how it is produced. With the advent of cooking shows such as MasterChef, which consistently draw incredible ratings, we have seen a shift in people’s attitudes towards food. It is not only a source of sustenance, it has the ability to channel creativity and bring people and communities together. What isn’t always considered by most of us, however, is the direct Cassie Duncan of Sustainable impact that our food choices have on the health of Table our planet. In Australia, agriculture is our backbone; it forms a huge part
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