Most of Melbourne’s foodie community has heard of Joost Bakker and his restaurant ventures, Greenhouse, Silo and Brothl. Joost’s claim to fame is his passionate attention to creating businesses that are environmentally and socially sustainable. Labelled a ‘sustainability warrior’, Joost has influenced world leaders in food service, from Rockpool’s legendary Neil Perry to Qantas’s airport lounge services.
Joost has innovated and implemented techniques such as rooftop gardens, dining tables planted with herbs and vegetables, seasonal food sourced from local growers, purchasing food in bulk steel or glass containers, refusing plastic containers, creating soups from food regarded as waste in other restaurants, installing dehydrators to turn putrescible waste into fine compost for use on farms and gardens and the use of urine as fertiliser. It’s a great story and one that has received international acclaim, but what about the small local business? How does the small food producer or corner café learn from Joost and adapt these lessons into their own practice?
In this series of blogs, we will explore these ideas and more as we learn from those who are out there doing it all and living the dream of an ethical and sustainable business.