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Chefs give carbon footprint the chop

January 19, 2010
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ALL SET:Chef Craig Macindoe, of MUMU Grill, with Restaurant and Catering Australia chief executive John Hart, has embraced the Green Table initiative.Picture:DANIELLE BUTTERS -PP363927
NORTH Shore restaurants are aiming at their own green target.

The Green Table Initiative hopes to have on board by 2020 a record number of restaurants doing their bit to reduce Australia’s carbon footprint and cut their running costs in the process.

Eighteen North Shore restaurants are already certified and the Restaurant and Catering Australia initiative hopes that all 78 local restaurants that are members will join in the next 10 years.

One restaurant, MUMU Grill at Crows Nest, is proud of being one of the only sustainable steakhouses to offer grass fed beef.

Owner and head chef Craig Macindoe’s interest in the green movement was sparked two years ago when he started MUMU.

Mr Macindoe said he created a sustainable business by getting the most out of the produce, including buying whole animals and utilising it across the menu.

“We are also hoping to create an entirely sustainable garden on the roof of the restaurant,” he said.

“We’d like to be a model for urban living as well as for other restaurants.

“Every week, a single Australian small business that separates its recycling properly can save more than 3kg of greenhouse gas that would otherwise contribute to global warming.

“Another great way to go green in the home is review the amount of water you use – we have installed water-saving equipment and fixtures in our kitchens and bathrooms and have started to make considerable savings.”

Restaurant and Catering Australia chief executive John Hart said that Green Table was the first environmental certification scheme for the industry.

“We want to help businesses do their bit for the environment,” Mr Hart said.

“They produce considerable waste and are significant users of energy, water and raw materials.

“Many North Shore businesses have expressed interest in the program and we are urging other restaurants and caterers, as well as the wider community, to follow suit and begin adopting green practices in kitchens.”


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