If coffee disappears in 2050 because of climate change, we’d be less than amused. So, in an effort to not get to that point we’re picking up our game, starting in our cafés.
We’re now carbon neutral, thanks to offsetting 3,219 tonnes of CO2 via GreenFleet. However, our emissions footprint still sucks! There’s a clear way that we can cut more emissions in our own café, and with our café partners. Here’s looking at you, plants…
DO IT AT OUR SURRY HILLS CAFÉ
Come and try our switched-up menu all June: 50% plant based from June 5, World Environment Day.
…And this aint no short-term fling; we’re going for 20% vegan and 30-40% vegetarian in our menu, forever. Take that, carbon!
Froth on local oat milk with us. We’ve been looking for a local oat milk made with Australian-grown oats for a long time now, and after a lot of testing, we’ve found the one. Alternative Dairy Co’s oat milk is made a stone’s throw away on the NSW Central Coast.
DO IT AT CAFES SERVING SINGLE O
Shout out to our customers that serve amazing plant-based dishes on their menus every day:
Boronia Kitchen (Gladesville, NSW): Hibachi Grilled King Brown Mushroom with Smoked Potato and Hazelnut.
Chiswick Woollahra (Sydney, NSW): Wood-roasted Jerusalem artichokes with bitter leaves & apple
Estabar (Newcastle, NSW): Lions Mane Chocolate Tonic – cacao, turmeric, cayenne pepper, lions mane mushroom tonic, maple syrup on house-made plant milk
Pilgrims (Milton, NSW): Millennium Burger
Middle Ground (Bowral, NSW): Cracker bowl: herb cracker, pumpkin wedge, zucchini & burnt tomato dressing
Side Pocket Espresso (Mayfield, NSW): Maple roast baby carrots with cauliflower rice & roast tomatoes
Stay Grounded (Collaroy, NSW): Temptress Burger – cucumber, avocado, alfalfa greens, organic chickpea & tempeh pattie with hoisin house dressing
DO IT MORE AT HOME
Check out these ridiculously good recipes by our Head Chef, Adrian.
To be honest we left him no choice since we locked him out of the meat fridge…but we’re pleased to say he’s come up with the goods!