Brisbane's Most Sustainable Cafe Challenge
“Every time you spend money, you're casting a vote for the kind of world you want.” - Anna Lappe
At this day in age, this is a quote none of us should take lightly. As consumers, we are the decision makers of what will continue to be supported by our society and what will not. However, many of us are yet to realise that our current ‘every day decisions’ amount to a world we don’t want. Conscious consumerism is growing, but as responsible business owners we need to more proactive and take responsibility for making sure all customers are left with nothing but ‘good choices’. Convenience is killing us, we need to evolve and drive this change.
“If I had asked people what they wanted, they would have said faster horses.” - Henry Ford
In an attempt to inspire more disruptive innovation and sustainable leadership in the Brisbane café scene, we launched a Sustainability Challenge for the month of March. During this time, the cafés had four weeks to achieve the goals they set for themselves at the start of the challenge. Regardless of what had been done prior, this was about what could be done from now onwards. A friendly challenge that respects the different journeys and different approaches, is sure to inspire ideas and solutions for all of us.
Through one platform alone we could not possibly reach all cafés in Brisbane, so we contacted a number businesses and our local council in order to cross promote the initiative. In the end we ended up with three sponsors, Mallow Sustainability, CMC Landscapes and The Wood Captain who were happy to donate some café friendly prices and help spread the word. Over sixty cafés were invited in person, via email or tagged on social media. There were eleven cafés nominated by the public, Five of whom accepted and completed the challenge.
Check out how they all went below and leave a comment on ‘The GreenLight Collective instagram or facebook post with the name of the café that gets your vote - Please note, only one vote per person/account.
SASSAFRAS - PADDINGTON
SHAMBHALA ESPRESSO - NUNDAH
PRESS AND BREW - GREENSLOPES
ESPRESSO TRAIN - NUNDAH
SATORI ORGANICS - SANDGATE
Sassafras - Paddington
“That it isn't as difficult or cost prohibitive as I thought to do the right thing by the environment.” - Chris
Before the challenge started, Sassafras was already using compostable and recyclable take away cups, cardboard food take away boxes, and paper straws (which also supported a local charity). They have a dine-in policy of no takeaway cups or containers, and a 50c discount for KeepCup users. They also sell stainless steel straws in house for people to take with them. They had already reduced their landfill by 20% by implementing a better recycling system for cardboard, glass and plastics. Coffee grinds were already being diverted from landfill by local customers taking them home to their gardens. There are two worm composts on site which manages all waste from their cold press juicing. 30% of all the products are sourced within 100km of the café or from a sustainable, ethical supplier.
The intended changes as part of this challenge was to change their takeaway coffee lids and take away cutlery to compostables and use compostable bin liners. They also wanted to increase their local and sustainable food offerings by another 10% , print their menus on 100% paper, and divert all remaining food waste from landfill through a pickup service or local community compost.
As a result of the challenge, Sassafras managed to increase their sustainable food and drink offerings and replace their take away coffee lids with compostable ones. An increased effort was made to encourage more people to bring their own cup and people were very supportive of the changes. They also managed to reduce the food milage of a few more products and increase the amount of unpackaged produce. A big effort was made to try and divert all food waste from going landfill, but this is still a work in progress due to a number of largely unprofessional waste management businesses.
Q1: What part of this process went really well?
Chris: I found it really easy to change over all products and we received some great support and feedback from customers which made it even easier.
Q2: What were your greatest challenges?
Chris: Finding reasonably priced alternatives to plastic and organic waste disposal. There are a lot of rip off merchants out there.
Q3: Is there anything you would have done differently and why?
Chris: No, just wish i would have acted sooner.
Q4: What were some of your biggest take aways from this exercise and how will you move forward from here?
Chris: That it isn't as difficult or cost prohibitive as I thought to do the right thing by the environment. But Research, research, research! And put the hard word on suppliers to get on board.
Shambhala Espresso - Nundah
“Our mug library was achieved almost over night!” - Stalla
Before the challenge started, Shambhala Espresso was already using stainless steel straws for all dine-in drinks and paper straws for takeaways, offering a 50c discount for people who bring their own cup. All of their food waste is being composted and some of their produce is grown in-house, in a small herb garden. They use ‘Who gives a crap’ toilet paper, as well as recycle soft plastics at the redcycle bins. They make their own plant based milks in-house, and use the pulp for baking in an effort to minimise the amount of packaged food. Majority of their coffee deliveries are made using returnable stainless steel drums.
The intended changes as part of this challenge was to push their fruit and veg supplier to not pre-package ANY of the deliveries in plastic bags. They also wanted to start a mug library and start avoiding take away cups. Another goal was to reuse the cardboard boxes and minimise the need for cardboard recycling. They also wanted to be more engaged in their community by promoting 'bring us your excess' to their regular customers who have an abundance of fruit or veg in their gardens, that may otherwise go to waste.
As a result of the challenge, Shambhala Espresso managed achieve their mug library almost overnight and got inundated with unused mugs from customers, who also continues to supply and return mugs everyday. The number of cardboard boxes returned and reused before recycled also increased. Their effort to minimise plastic packaging and bags for fruit and veg deliveries is still a work in progress, due to inconsistent supplier standards, they decided to change supplier.
Q1: What part of this process went really well?
Stalla: Our mug library was achieved almost over night, a handful of mugs were bought through lifeline. Through Instagram and Facebook promotion we were inundated with unused mugs from customers almost immediately. Returning boxes to certain suppliers is also going well, these boxes will either be used again or recycled depending on the integrity of the boxes
Q2: What were your greatest challenges?
Stalla: Having customers use the mugs. We are receiving great feedback and our customers think it's a great idea. The only negative is that customers are hesitant to take cups in the car without a lid. More promotion should increase the use of mug library. Our fruit and veg supplier still uses plastic bags after a note was placed on our account that we did not want our products packaged in plastic. Our deliveries have been very inconsistent, some days they are plastic free and other days they are not.
Q3: Is there anything you would have done differently and why?
Stalla: I would have contacted the supplier more often for my case to be heard. It isn't something that should have been taken so lightly as it would have saved time and money for them also.
Q4: What were some of your biggest take aways from this exercise and how will you move forward from here?
Stalla: Customers more often than not do not read signage and don't know what we offer. I would like to work on clearer signage and more conversations on these topics. I will also work on improving the work flow. My cafe is very small and when too much is going on it can get a little cluttered, hence customers missing signage etc. I have a project for my father (bit of a handyman) to put together a waiter station made out of recycled timber pallets that will help organise signage and mug library whilst freeing up extra space. We are also looking to change our fruit and veg supplier to a smaller supplier who is on board with our plastic free mentality and would be happy to supply our product plastic free.
PRESS AND BREW - GREENSLOPES
“It was inspiring to start making changes, even if some were small” - Elli
Before the challenge started Press and Brew Espresso had only just opened its doors after almost a year since the closing of their much loved inner city coffee cart. In the few months they have been open, they have been encouraging customers to bring their own cups. They sell both KeepCups and handmade ceramics with lids. They use metal and paper straws and recycle all cardboard and hard plastics.
The intended changes as part of this challenge, was to find out more about their coffee supplier and their sustainable practises. They wanted to offer a bigger range of KeepCups, create a cup library and sign up for the cup exchange program. Another goal was to have more vegan food on offer more consistently, and find suppliers with less packaging. They also wanted to investigate more sustainable cleaning products such as bulk, DIY and chemical free cleaners, and use more cotton cloths. In order to manage their food waste they wanted to offer coffee grind collection for local gardeners and find a local community compost for the remaining food waste.
As a result of the challenge, Press and Brew have become members of their local community garden and diverted majority of food waste from being sent to landfill. They have implemented the cup exchange program and created a cup library to reduce the amount of take away cups leaving their café. Even though their food offering is limited, there are always vegan options available.
Q1: What part of this process went really well?
Elli and Jamie: It was inspiring to start making changes, even if some were small, it felt like it was a great start to our ongoing journey of constantly improving and implementing sustainable practices in business. A time frame and a list of intended actions to complete helped the process.
Q2: What were your greatest challenges?
Elli and Jamie: Getting everyone onboard with the changes at work and finding information about the things we wanted to change. Lacking in research skills to find unpackaged food delivered to the business made our progress on this very slow.
Q3: Is there anything you would have done differently and why?
Elli and Jamie: Having only just opened the business some things were decided early on, that could have been done better with a bit more awareness and research. We think it would have been easier to start more sustainable, rather than make changes to a business already operating.
Q4: What were some of your biggest take aways from this exercise and how will you move forward from here?
Elli and Jamie: To keep feeling inspired to change for the better, knowing that every little bit counts. We will likely move forward slowly, one step at a time.
ESPRESSO TRAIN - NUNDAH
“Ecological food supply was something we’ve been wanting to do for a few years, and now we’ve secured it” - Kristy
Espresso Nundah is a social enterprise and is therefore way ahead when it comes to community involvement (you can read more about their great work here).
Before the challenge Espresso Train have been encourage people to bring their own cup by offering a 50c discount for quite some time. Scrap paper are collected from the community and used as order dockets before being recycled. They offer “Suspended Coffees” at the token price of a small coffee which is held until someone who can’t afford one claims it, usually homeless or single mums escaping domestic violence or new Australians / refugees etc. They always promote discounts and offers on vegan and vegetarian food items through ideas like ‘Meat free Mondays’. Low food milage, bulk, fair trade and organic is always prioritised and preferred. Coffee is purchased fair trade and organic, ensuring fair work conditions and environmentally friendly production methods. Meals are made from scratch to avoid packaging. Premises are largely powered by solar. All lights are LED and fridges and freezer condensers are cleaned to ensure energy usage is as efficient as possible. Fans instead of air con and in summer knitted “Nanna Rugs” to keep customers warm. All appliances are repaired instead of replaced for as long as possible. Large efforts are made daily to save water. All food waste goes to their co-op members farm, who sells his worm juice back to community. Take away are all bio-pak.
The intended changes as part of this challenge was to secure ethical fresh fruit and vegetable deliveries. Discussions with Food Connect are under way which will help Espresso Train source more local, ecologically friendly produce.
As a result of the challenge Espresso Train has managed to secure a more ecological food wholesaler for delivery of fresh fruit and vegetables - FOOD CONNECT.
Q1: What part of this process went really well?
Kristy and Richard: Liaising with new suppliers about a more ecological food supply was something we’ve been wanting to do for a few years. We are finally in a position to order a number of fresh fruit and vegetable lines from Food Connect, a wholesaler with direct links to local farms producing organically or with a holistic approach to farming.
Q2: What were your greatest challenges?
Kristy and Richard: It took some time to compare costs between our current supplier and Food Connect. Each item came in odd box weights and varieties so it wasn't easy to calculate the difference. This will get easier over time but it is important that we don't blow out our costs as we’re not-for-profit, we don't have much of a margin for error. We also need to mindful of our customers ability to pay. We aim for a mix of healthy, low cost, home-made style meals as well as some more elaborate dishes.
Q3: Is there anything you would have done differently and why?
Kristy and Richard: No, we are satisfied with the changes and how they have be implemented.
Q4: What were some of your biggest take aways from this exercise and how will you move forward from here?
Kristy and Richard: We have not considered a paperless ordering system for customer orders yet, but this is a great idea and we will investigate this as an option moving forward. We do do paperless ordering for our suppliers where most have online ordering systems or text to order.
SATORI ORGANICS - SANDGATE
“Our regular customers uses and returns our glass jars for smoothies and juices!” - Lindy
Before the challenge Satori Organics have for the past 8 years been encouraging KeepCups, and they only use multiple use and eco packaging and paper bags for take away. Food is mainly serve on ceramic plates. Majority vegetable waste and coffee grinds is composted at a local farm. Nut milks are made in-house and the pulp is dehydrated and milled to make flour for baking. Glassware is recycled jam jars and all produce is local seasonal delights grown with love, worms and all.
The intended changes as part of this challenge was to encourage customers to bring their own containers for all take away food and drinks. They also wanted to make sure all their food waste could be managed by community composting. Another goal was to replace packaged with in-house products, such as orange rind infused vinegar for cleaning.
As a result of the challenge Satori Organics has managed minimise their eco packaging for take away orders thereby limiting the single use waste. They have eliminated the need for plastic bags and improved their food waste management. They have started to make their own cleaning products and have been more actively involved in the community.
Q1: What part of this process went really well?
Lindy: Encouraging customers awareness by not suppling packaging where possible, not offering a straw or pay a small fee for a wheat straw. Our regular customers uses and returns our glass jars for smoothies and juices instead of eco packaging.
Q2: What were your greatest challenges?
Lindy: Getting customers to bring in their own packaging and keep cups.
Q3: Is there anything you would have done differently and why?
Lindy: We are currently working on a coffee card and smoothie-juice reward card for bring BYO containers and vessels. We feel that this would have given people an incentive to remember and been a more effective way to achieve our goal to reduce take away packaging.
Q4: What were some of your biggest take aways from this exercise and how will you move forward from here?
Lindy: Continue to increase customer awareness on recycling and the importance of locally sourced fruit and veg supplies, encourage more people to attend our twice weekly farmers market.
