In a world increasingly aware of environmental concerns, the concept of a zero waste journey is more relevant than ever, especially in the catering industry. At Radish Events, we believe that waste is not merely an inconvenience; it is an opportunity for innovation and creativity. Our journey towards sustainable catering began early on, driven by a commitment to reduce our negative impact while contributing positively to our community. Below, we explore how we incorporate a circular menu approach and upcycling into our operations to minimise food and packaging waste.

Our Philosophy: Business as a Force for Good

At Radish Events, we embrace the philosophy that business can—and should—be a force for good. This means being proactive in reducing waste and finding responsible ways to deliver delicious food. As Douglas McMaster from Silo says: “Waste is a failure of the imagination,”. By approaching waste as a resource, we can unlock new possibilities that align with our mission to deliver boldly delicious food while minimising our environmental footprint.

Embracing a Circular Menu

A key initiative in our zero waste approach is the development of a circular menu. This means that every ingredient we use is treated with respect, and nothing goes to waste. We take pride in our ability to transform what would traditionally be discarded into something delicious and appealing.

For example, vegetable scraps aren’t just thrown away; they’re turned into veggie powders that add flavour and nutrition to our dishes. Similarly, the fish heads, frames, and tails that might typically be seen as waste are smoked and picked to create our classic croquettes served with our house-made fermented chilli oil. This kind of upcycling not only minimises waste but also enhances our menus, offering unique flavours and experiences to our guests.

Examples of Our Circular Menu

Ōra King Salmon: We utilise different parts of the fish for various dishes, from standard loin cuts to the head and belly, which are smoked in-house to create a fish rillette which is then served as a canapé.
Upcycled Herb Chimichurri: Made primarily from leftover herbs, this chimichurri adds vibrant flavour while utilising what would otherwise go to waste.

Dehydrated Vegetable Powder: Leftover vegetables are dehydrated and ground into a powder, which is then used to add some punch to our tapioca crisps, potato skin chips, zucchini fritters, among others

Sourcing Sustainably

Our commitment to a zero waste journey is complemented by our philosophy of supporting local producers. By sourcing at least 75% of our ingredients locally, we not only reduce our carbon footprint but also contribute to the local economy. Seasonal produce is preferred, as it’s fresher, requires less transportation, and helps to create menus that resonate with our community. This dedication to local sourcing is a vital part of our mission: to deliver boldly delicious food while minimising waste and taking responsibility for the resources we use.

Certifications and Commitments

We’re proud of our certifications, which reflect our dedication to sustainable practices. As a BCorp, we use the power of business to solve social and environmental problems. Our commitment to sustainable seafood means we strictly adhere to the GoodFish Sustainable Seafood guide, ensuring that we don’t serve red-listed or unsustainable fish.
Additionally, we are certified by Eco Alternate, which allows us to provide 100% compostable serve ware at our events when reusable options aren’t available. This commitment to eco-friendly materials is an essential part of our effort to minimise packaging waste.

Reducing, Reusing, and Recycling

Our approach to waste management is straightforward: we aim to reduce, reuse, and recycle as much as possible. This includes not only the ingredients we use but also the packaging and serveware involved in our events. We prioritise reusable serveware and compostable alternatives to ensure that waste is kept to an absolute minimum.

On-site, we ensure that compost bins are available so that any compostable materials can be properly disposed of and sent to a composting facility. This step is crucial in closing the loop on our waste management strategy

How Our Team and Customers get involved

The success of our sustainability initiatives relies heavily on the engagement of our team and our customers. Our team is fully onboard with our mission, which is essential for driving our waste reduction strategies. As customers become increasingly aware of the sustainability issues we address, it’s inspiring to see their support and engagement.

However, we recognise that there’s still work to be done in educating our clients on how to run more sustainable events. By sharing our practices and encouraging clients to consider their own waste, we can collectively make a greater impact.

How We Minimise Waste in the Kitchen and Events

Waste exists at almost every stage of food preparation and service, so we act on all fronts. Our strategy begins with preventing waste by educating our clients on how much food they actually need.

Practical Steps We Take Include:

Educating Clients: We guide clients to avoid over-catering, helping them understand portion sizes based on expected attendance.
Circular Menus: We maximize the use of every ingredient, ensuring even the offcuts are transformed into delectable dishes.
Composting: Any unused food waste is composted at a local facility. We provide compostable containers for guests to take leftovers home and ensure compostable bin bags are used to collect plate remnants.

Return Systems for Packaging: We’ve established a return system with suppliers to reduce single-use packaging. For instance, our eggs and falafels are delivered in reusable containers.

Looking Ahead

At Radish Events, our zero waste journey isn’t just a business strategy; it’s a philosophy that informs everything we do. We believe that waste is a failure of the imagination and are committed to tackling our waste streams one by one.

By embracing a circular menu, prioritising local sourcing, and continuously refining our waste management practices, we’re making strides towards a more sustainable future—one delicious dish at a time. If you’d like to learn more about our initiatives or how you can implement similar practices in your events, feel free to reach out to us at hello@radishevents.com.au. Together, we can create a positive impact on our planet and our community.

Zero Waste Catering: How Radish Events Turns Food Waste into Opportunity