Food Philosophy
Our food philosophy provides us with market leadership in our approach to producing our menus in an environmentally sustainable way and in supporting local producers and communities in the purchase of their products. Our menus are seasonal in nature changing in spring / summer and autumn / winter and designed to take advantage of produce when it is at its best - in season.

Further by supporting (and favouring) local producers and products over imported, we aim to reduce the 'food miles' travelled by our produce further reducing our carbon footprint on the environment.

Helping those in need
We have entered into an agreement with SecondBite with the objective of minimising our food wastage and assisting those in our community who are less well off than ourselves.

SecondBite is committed to making a positive difference to people by identifying sources of nutritious, surplus food and produce that might otherwise go to waste and facilitating its safe and timely distribution to agencies and people in need.

Green Table initiative
The Green Table initiative commenced in Canada in 2006 to provide a vehicle (and measure) for restaurants and caterers to undertake practical measures to reduce their energy usage in the day to day activity of managing their respective business. The initiative was launched in Australia in October 2008 by Restaurant & Catering Australia.  In conjunction with the City of Melbourne and Restaurant & Catering Victoria, Epicure at the Melbourne Town Hall is proud to have been granted accreditation as a certified Green Table Australia Business.

During the implementation of Green Table at the Melbourne Town Hall, the team has established processes and procedures to
     - reduce our energy and water usage
     - environmentally dispose of waste
     - ensure our recycling policy is best practice
     - and ensure that all packaging and paper products
       are biodegradable and made using environmentally
       sustainable practices