Minimising their impact on the planet to maximise the impression they leave on you.
In this economy, diners and patrons are discerning, so if a restaurant wants to draw a crowd, rain or shine, they’ve got to do more. Of late, that more isn’t about lavish desserts or opulent interiors, but providing better for the community.
For many restaurateurs, bar owners and chefs, being more sustainable also benefits their food and drink: local produce that doesn’t have the carbon footprint of something imported also usually tastes better because it’s fresh. A set menu and zero-waste policy means kitchens aren’t throwing out food or wasting money. In a lot of ways, good hospitality and green policies go hand-in-hand.
A low-intervention wine list or farm-to-table menu are good starts, perhaps. But there are plenty of venues taking it far further. Take Re, in the Sydney suburb of Eveleigh, for example – the poster child for how to tackle sustainability head first. From an interior made almost entirely from waste and cocktails mixed with surplus produce (pictured) to a food menu that revolves around secondary cuts and kitchen scraps, plus a complete lack of single-use plastics, Re are walking the walk.
Also in Sydney you’ll find the one-of-a-kind Daintree (pictured above). Not only is this bar stocked exclusively with Australian products, there’s a real commitment to engaging with, and learning about, traditional land owners, highlighting seasonal native ingredients in every drink. Even better, 50% of all the bar’s profits go toward reforestation of the Daintree.
Melbourne has its share of green goodies, too. In the CBD, the 25 seats at Yarra Falls surround an indoor waterfall – an ode to the real falls that once served as a crucial meeting place for Aboriginal people before colonisers demolished it. The bar uses its space (and menu) to showcase local makers and native botanicals in a careful way, consulting with land councils and sourcing from businesses owned by or working with Indigenous Australians.
Meanwhile, over in Collingwood, Glou (pictured) is proving that sustainability tastes damn delicious with their all-Australian, all-vegan wine and food, plus real commitment to reducing waste. All the wine here is on tap, connected to reusable barrels – and if you want to take any with you, you’ll take it in a brown glass bottle that’s refundable on return.
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At Par on Brunswick Street, sustainability is a happy byproduct of their pursuit for the purest drinking experience. Cocktails are pre-batched ahead of time, served without ice or garnishes, resulting in a minimalism that’s both delicious and good for the planet.
These eco-friendly venues are not only setting the standard for sustainable practices, they’re also truly brilliant in their own right. So pull up a recycled-wood stool and enjoy a cocktail that makes your tastebuds and your karma card happy.
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