SUSTAINABLE RESTAURANTS

INTRO

Sustainability is complex! There isn’t a regulated policy or easy guide for restaurants, so we learn from other venues (*links below) and share our team’s policy openly for anyone navigating similar challenges.

Pipit aims to looks at sustainability holistically but strongly through the lens of produce.

Who we admire and look at:

1. Agrarian Kitchen TAS- Sustainability Practices

2. Brae VIC - Sustainability Statement

3. Bar Midland VIC- sourcing only within Victoria

4. RE: Bar NSW - “never wasted” menus, circular economy

5. Future Food Systems VIC - demonstration project

6. BOOK: Silo: The Zero Waste Blueprint by Douglas McMaster (2019) . UK-based info, but very good in showing clear action by ingredient and kitchen systems.

7. BOOK/ GUIDE: No Mise En Plastic (UK) -practical guide for chefs on kitchen systems

8. LISTEN: Melbourne Food and Wine Industry Forum (2022) - Why Design Matters. Jeremy McLeod/ Breath Architects talks about carbon footprints and design fitout

9. RESEARCH: Cameron Matthews (2016) - Churchill Fellowship tour & report - Sustainability in high end restaurants.

10. LOCAL POLICY: 2009 Sustainability Guide for Hospitality (by NSW Business Chamber). It’s old, but we archive it here for good handy basics.

11. LOCAL POLICY: Restaurant and Catering Assoc (2022) - 10 Ways to Make Your Restaurant More Sustainable

12. INTERNATIONAL POLICY: Michelin Green Star (2020). It doesn’t give practical hints, but helps give some policy criteria (the provenance of the ingredients; the use of seasonal produce; the restaurant’s environmental footprint; food waste systems; general waste disposal and recycling; resource management; and the communication between the team and the guests about the restaurant’s sustainable approach)

13. INTERNATIONAL POLICY (UK): Sustainable Restaurant Association and Food Made Good Standards (accreditation)

ALWAYS LEARNING

1. “No matter how efficient or innovative your organisation becomes, there will always be (ways).… to further the sustainability of your business. (It) should be viewed as a continuous process rather than a destination”(NSW Business Chamber, 2009,p31)

2. Inspired by designer Bruce Mau’s Incomplete Manifesto for Growth - our sustainability policy is also “Incomplete”. It doesn’t have all the answers, we aren’t experts - but we want to have open industry conversations about actions and gaps

3. From Bar Midland (2022) “its really great to see restaurants and operators across Australia actively working towards sustainability in an industry that has for a long time been the unintended antithesis of such ideas. It’s the best to see places working together and sharing these ideas openly”-

PURCHASING POWER / SOURCING

Media Question: What do you think the role of the hospitality industry is, when it comes to the sustainability movement? For example, many people believe the hospitality industry is uniquely placed to shape and influence food trends more generally.

Restaurants are hopefully influencing and shaping food trends  but our best and immediate influence is "purchasing power".  As a small business, Pipit tracks and spend approx  $60K annually on sustainable seafood (as ambassadors of Good Fish Project). That is a tiny food cost compared to other bigger businesses but let's consider that $60K is a salary in someone else's business.  Which people do we want to our dollars on?  Local ones, sustainable ones, local producers we have built a connection with. Collectively the hospitality industry would be millions of dollars of purchasing influence!

• We source as locally as possible for food and all wine is Australian. See suppliers map > HERE

• We buy from 38+ local business regularly (within 30-45min drive)

• We source our meats sustainably considering the AMCS Seafood Guide (Good Fish Project), free-range farms, pest eradication of game meats. See info >HERE

Media Question : How do you get people to care about sustainability in cooking and eating?

Pipit focuses on taste and creativity, first and foremost.  Better sustainable produce just taste better. "Better" can be organic, local, picked closer to ripeness, uniquely native, delivered fresher etc.   We use farmed QLD Grouper fish (Rocky Point Aquaculture) that is a species protected in the wild, and yes it is supports a sustainable aquaculture approach but it is also just a tasty, delicious fish and that still is the highest criteria in why things land in our kitchen.  In our dining room, we also strongly share the stories of our produce and farmers. Every Pipit diner gets a map of our local producers at the end of the meal and we encourage locals and visitors to buy direct or visit them.  Fostering that direct connection is how we hope more people start to care 

“….a meal at Pipit is one of newness, creativity and thoughtfulness. The food at Pipit actually tastes like the landscape around it — that is to say: beautiful, subtropical, with a saline hint of the ocean and dunes” New York Times review (2021)

• Our place, landscape, seasons. climate and environment fundamentally shapes our menu and restaurant.

• Being connected to seasonal changes makes us more mindful to care, value and consider our environment more. eg, observing changes in late fruit seasons are related to environmental change.

• We documented our place seasons and landscapes in the PIpit Book - Info> HERE

• Food waste is a key area that restaurants can innovate and inspire diners on.

• We take the approach as more "maximising ingredients" than "minimising waste".

• We aim to add value and elevate all our produce (and it’s “waste”)

• Cost is part of this. Seafood/meats are accepted as “expensive” or “luxury” on plates, but some vegetables can be similar price per kilo. Throwing away offcuts is throwing away dollars (and potential flavour)

• Ben’s lessons from Noma, Copenhagen (2009-2011). “It first came from a creativity and flavour stance, but "sustainability" happened to cover much the same mindset. Noma taught me to look at suppliers, products and their by-products differently. It was always about "how do you use the whole thing?" Whether it's whole fish or whole tomato, the principle is the same. This time taught me to find or create luxury in everyday ingredients, and a mindset to treat all ingredients (and resources) as precious and valuable.”

We look at various opportunities to maximise whole ingredients:

• Produce (sourcing)

• Prep (cooking)

• Plated (menus)

• Preserves (ferments)

• Prints (art)

• Prolong (plates, ceramics)

MENUS

• We showcase seasons by often blending fresh in season as well preserves from past years. See Three Vintages of Peas recipe > HERE

• Dishes will often show multiple methods to maximise a single ingredient. See Oysters recipe > HERE

RECIPES - 8 x core preserve recipes are shared in the Pipit Book. Info > HERE

BREAD

• Leftover bread made into miso, and fermented into “soy sauce” type dressings. Recipe Info > HERE

• Bread scraps are made into a porridge to go batch into new bread. Recipe Info > HERE

MEAT

• Duck and fish offcuts are cured into charcuterie and hams. Recipe info > HERE

• Online duck salumi class and Recipe info > HERE

• Set menu offcuts used in staff meals, pop-up events and bistro menus

SEAFOOD

• Seafood offcuts are fermented into garums, Recipe info > HERE

• Fish cuts (belly, tail etc) made in to hams. Recipe info > HERE

• Leftover offcuts and head meat used in terrines. Recipe info > HERE

• Whole animals are honoured and fish are further expressed in art prints. Info > HERE

SEAFOOD BONES

• Fish bone waste into ceramics in collaboration with Grit Ceramic. Info > HERE. This is small scale but we think there is potential to scale the waste in wider seafood wholesale supply chains

• Grouper bone is roasted and made into a flour (for biscuit canape). Recipe info > HERE

• Bones and frames are smoked/dried and used in stocks, sauces etc

VEG & FRUITS

• We use all parts as much as possible from stem, flowers, leaves, seeds, core etc. Example romanesco dish > HERE

• Pickling helps keep vegetables for longer. Recipe in Pipit Book > HERE

• “Tasty Waste Paste” ferments much of our veg trim into our signature dipping sauce/ pantry staple. Recipe info > HERE

• Surplus preserved into seasonings and vinegars. Example Shiso Vinegar with leftover herbs. Recipe info > HERE

• Surplus fruit scraps used in infused alcohol. Example Guava Bitter - Info > HERE

• We still have green waste and donate weekly (eg 10-15L) to Pottsville Community Garden’s compost

• Fruits are preserved in juices, jellies, and powders. Example petite fours > HERE

DAIRY

• Caramelised whey in cheese making process. Recipe info > HERE

DRINKS

• Wine leftovers converted to fortified digestifs, vinegars or used as cooking alcohol

• Coravin preservation systems used to minimises wine wastage

FOOD WASTE

We seek out symbiotic relationships for using waste from our suppliers in other food processes.

Examples:

1. Spent grain from beer production (used in dessert) - Stone & Wood Brewery. Recipe info > HERE

2. Spent botanics from gin distilling (used in dessert) - Husk Distillery

3. Waste bay lobster shells (used in stock) - Australia Bay Lobster

4. Fruit waste from farm pruning practices. Example young green mangos from Picone Farm. Pickle Recipe Info > HERE

5. Fruit waste from coffee farm for ferments = Zentveld Coffee

6. We hope to further expand using the seafood waste from wholesale suppliers (for garums etc)

MINIMISING PACKAGING

• We ask all suppliers to ship in reusable and returnable containers to reduce polystyrene & cardboard boxes as much as possible

• We reuse glass bottles from alcohol for storage

• We don’t use wine in kegs or bags, but note them as really interesting to minimise waste and maintain quality (reduce oxidisation)

• Connecting with local residents, farms, schools who have surplus or small batch things (eg guava, lemon aspen, curry leaf etc). People will often reach out with things and ask if we can use it

• Maximisiing native and edible plants found in backyards, public spaces and streets. Often these are planted for decorative reasons and not understood as edible (llly pily, seaweed, wattle flowers, native tamarind, beach greens). Foraging maximises food that would be otherwise unused and helps our menus share unique local flavours

• Using surplus via “Community Trees” is both an environmental and social response. Example with Pottsville Preschool > HERE

Bin collections and cleaning services is $10K of our annual business cost so minimising waste is both economic and environmental

PLASTICS

• No cling film used since opening

• Invested in more sturdy plastic containers that can be washed and re-used more

• We don’t use vacuum bags and use different methods if we use waterbath (eg coating in bees wax for low temp or packing in jars or containers for higher temps)

• Use biodegradable or reusable piping bags

CLEANING CHEMICALS

• Where possible we switched to organic and lower chemical products (*We use Seed Organics)

• We have not resolved some proprietary options (eg Winterhalter detergents)

OFFICE/ PAPER

• Reusable bags for staff tips and banking to reduce plastic/envelopes. See more > HERE (idea from Agrarian Kitchen)

• When buying pens, we use brands with recycled plastics

• We still have paper waste from printing frequently changing menus. We note the move towards QR/ paperless menus in other venues

BAR & GLASS

• Filtered water and sparkling water taps. No bottled water is served to reduce cost and waste

• Recycle glass bottles and plastics as per normal Council bin services

• Cans for NSW ‘Earn & Return’ via a local charity partner (*this program is flagged to take wine bottles in the future)

• We have not resolved broken/chipped glassware that can’t be recycled by Councils. Silo UK book notes crushing and reusing their glass

CHARCOAL/ HEAT WASTE

• Wood fired cooking is based on using all different heat to maximise the energy. This includes grilling, smoking, drying.

• Maximise all heat to reduce charcoal waste. Example of low heat smoking > HERE

• More on passive cooking and heat used in wood-fired cooking > HERE

• We don’t use gas. Wood-fire was a flavour/ cooking choice but the 2022 Melbourne Food and Wine Forum (*see links below) says one of the best ways to lower carbon footprints is to not use gas in cooking. We note ACT’s policy changes (2023) to phase out gas in new buildings as a key change we will likely see more of.

ELECTRICITY/ ENERGY

• Retrofitted glass louvres and screens to passively vent overnight and equipment heat in summer and closed days

• Installed blinds and window tinting to reduce sun and indirect heating in summer

• We have been unsuccessful in adding solar power due to cost and approvals, but note our whole building roof (800m2) would be needed to bring power bills down close to nil

• Air-conditioning is one of our highest electricity challenges. Flies, humidity, wind, and open kitchens means our external windows are closed in summer to improve guest experiences

• We have LED lights and do not turn on sone lights outside of service times

WATER

• Ice and water in prep (cleaning vegetables) is collected and used on our pot plants

• Removed our ice machine and make ice by trays (read about ice machines in Silo UK’s book).

• We have not resolved commercial dishwashers as high water users

• We do not use “e-water” solutions but note their positive use by other venues

BUSINESS MODELS

• COVID showed the economic vulnerabilities of our business, region and industry. We’ve have to change and diversify to try to address this as restaurants operate on very low margins.

• We support the wider discussion about dining costs and pricing for industry change and wage reform.

  • READ: Why Restaurants Are Fucked (2020) and $50 mains are here to stay (2022)

  • LISTEN - DIrty Linen Podcast (2023) Pricing Series. PBK Noodles & Nomad

• We adhere to the Fair Work but note hospitality wages are still lower than other sectors. Workers saving for home-ownership or to own restaurants is an issue of economic/social sustainability. READ: 5% surcharging by Pasture (Auckland)

FUTURE INDUSTRY PLANNING

• We are a chef-owner business model and we encourage the same for our chefs (we aim to train, empower and co-invest towards business ownership)

• Pop-up events are used to support young chefs. See Chefs Collab info > HERE

• Promote women in leadership . See Girl Gang mentors booklet info > HERE

• 10% dining discounts for chef apprentices and trainees to help regional training. See> HERE

• Mentoring and work experience with high school hospitality students

• We hire apprentices, and junior roles.

• We support the wider recognition of front of house as a profession. Eat Easy awards > HERE & Good Food Service awards > HERE

• Supporting return -to-work mums. Subsidised home care is available to hospo night shift workers. See >HERE (NSW)

• Collaborative wIne training with local venues. See Hospo Wine Group> HERE

ADVOCATING REGIONAL DINING

• Dining supports flow-on economic and social networks READ: “Fine dining reshaping local communities” Landline article > HERE

• We actively collaborate with other Northern Rivers venues to support industry training and regional networks. (eg Hospo Wine Group and Chefs Collabs with over 16 restaurants)

• We support Tweed Tourism famils and promote the region as a dining destination. “the Northern Rivers officially the most foodie region in NSW” (2022) READ Regional Restaurants Good Food Guide > HERE

• Support region-to-region famils for business mentoring and industry development (eg 2023 Riverina -Murray hospo owners visited Tweed, and Wine Tasmania tour). We hope to do more outbound programs to learn from others

BANKING/ CLEAN MONEY

• “Clean money” is an interesting area that small businesses can look at. Example - Bank Australia, Summerland Credit Union as BCorp banks and ethical super funds etc.

OFFSETS

• We do not currently pay for offset (mostly due to costs and audit measures) but note it as valid area

• CARBON OFFSET. Carbon neutral targets and measures are possible with environmental consultants who do this work

• SEAFOOD OFFSET. We see innovation in Seafood Positive/ One Fish Two Fish. $1 per kg of seafood is paid to be invested into marine habitat projects. It would cost us approx $1K / year as a small venue

TEAM

We contribute 14 jobs to the local economy.

Hospitality typically has a transient workforce, but we strive for higher-than-normal local retention for team and community benefits.

We focus on positive culture, training pathways and well-being in team, with initiatives like:

• Staffie Sunday - monthly team sharing, training and input into business development

• Team tours to connect and learn with local producers 2-3 monthly

• Supporting personal projects, pop-ups and sabbaticals

• Training support and inter-generational industry planning (see Part 4)

COMMUNITY

Other ways we support and connect with our wider community

• Voucher donations for various charity, local schools and fundraiser

• Parents Date Night with local daycares. 2023 example > HERE

• Fundraising. 2022 Flood Raffle > HERE

• Business Giveaways. 2021 Small business owners > HERE

• Industry members of Northern Rivers Food

MENTAL HEALTH - Small business owners

• We have faced aggressive guests (online and in person) and support the wider discussion of guest behaviour in dining and review culture. Impacts to well-being and respect, ultimately impact the economic sustainability of the industry to retain staff and owners

  • The responsibility of guests. READ: Post by VanBones (2023)

  • Coping with online reviews. READ: “Say Don’t Slay” hospo campaign (2021)

• We have used New Access for Small Business (free mental health coaching with Beyond Blue)

POLICY ADVOCACY

• Pop-ups and event can explore producers and wider land management issues. 2021 agroecology example > HERE

• “Restaurants and Place-Making” (policy advocacy) > HERE. Restaurants can engage, inform, and advocate many policy conversations such as:

• Mixed use buildings and street activation policy 

• Streetscape policy (edible plants, community gardens)

• Transport planning (*most of our diners have to drive)  

• Rural lands and urban sprawl (leasing threats to our farm suppliers) 

• Housing affordability (housing in jobs offers and lower wage workers) 

• Green building design (there is no clear guide for restaurant fit outs) 

CONTACT:
Yen Trinh, Business Manager - admin@pipitrestaurant.com

PIPIT SUSTAINABILITY MEDIA

1. Tweed Council Sustainability Awards 2023

2. Sustainability and Innovation Finalist in 2019 Gourmet Traveller Restaurant Awards

3. ”Watch your Waste Line” 2021 article by The Australian

4. ”How to Embrace Sustainability” 2022 article by Concrete Playground/ NSW Earn & Return

5. Selected in Well Traveller (network focussed on well-being and sustainable travel ) with Tweed Tourism Company

6. Australia’s Most Sustainable Restaurants - 2023 by Urban List