Setting a landmark bar that strives to change the conceptions of waste was never going to be easy. It relies on ingenuity, passion, patience and making a lot of mistakes. No different to whenever you strive to do something good. But when you have two experienced and forward thinking people at the helm of it all, you can only expect the best. From using the whole mango, including dehydrating the seeds to add bitterness to cocktails, to using the pulp after juicing, for vinegars and kombuchas. The out of the box thinking here is one of a kind, but also incredibly necessary. They are aiming to be completely zero waste in the next few years, and with having recently been rated the 46th best bar in the world by Worlds 50 Best, it’s clear that Matt Whiley and his right hand man, Evan Stroeve, are on the right path. So it was great to sit down and chat about sustainability in a hospitality context. Hope you enjoy this episode!
The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today.
Follow @roots_hospitality on Instagram or head to the website at rootshospitality.com.au for the most up to date info on the latest guest, news and soundbites.
Music Intro: Roots Hospitality Theme by Charlie Fester.
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