EDC “ENVIRONMENTAL SUSTAINABILITY” PHILOSOPHY

Environmental sustainability is a core principal for the Eat Drink Collective team and forms an integral part of our operations of both our central facility and mobile food vending unit(s).

SUSTAINABLE SOURCING

Eat Drink Collective menu is based entirely on freshly prepared meal options with a complete absence of energy intensive pre-processed ‘fast food’, and we are committed to the use of locally grown and sourced produce wherever it is possible. All non-food based consumables used by Eat Drink Collective will also be recyclable, refillable and/or contain a minimum of 25% post-consumer recycled content.

SUSTAINABLE PACKAGING

All of our packaging are made from sugarcane bagasse, utilising annually renewable plant fibers of sugarcane. Bagasse is in itself an agricultural waste, it is represented as 100% recycled material. These packaging are made to be fully compostable and biodegradable in 60-90 days, and also suitable for home composting.

FOOD WASTE-WISE POLICY

Tsuru employs a waste-wise policy in our kitchen and in our operations where a minimisation of wastage is greatly exercised. This is to minimise a discard of the vast amounts of resources, energy and water that it took to produce, process, store, refrigerate, transport and cook our food. We have rethought the way we shop by adequate planning and only buy what we need. We turn food scraps into compost for our garden to reduce waste and return nutrients to the soil. We practice ‘recycle waste’ where plastics, tins, paper, cardboard and drink containers can all go in dedicated recycle bins.