|
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
|
 
|