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15th May 2019

Sustainability in Business

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DATE

  • Wednesday 15th May 2019

TIME

  • 6 - 9pm

LOCATION

  • Grey Lynn, Auckland

THEME

  • Sustinere People: Mental Health

TICKETS

  • $49pp

Sustainability in Business

Sustinere is our platform for striving for betterment in sustainable practices. This Sustinere event unites industry experts and good food into an evening that celebrates positive practices and inspires us all to do better.

In conversation with three industry experts, Jayden Klinac – For the Better Good, Lucy Vincent-Marr – Sans [ceuticals], and Hamish Dunlop – The New Zealand Quinoa Co. our Sustinere evening is all about celebrating sustainable practices within hospitality.

The three-course meal that follows our conversation has been curated by our Executive Chef, Joe O’Connell and champions local legends, waste reduction, and by-product usage.

 

 

ON ARRIVAL

Huia Blanc de Blanc, Marlborough, New Zealand, 2011

Sourdough crackers w fermented hummus

& EVOO (vegan)

Blenheim hazelnuts w Nelson miso (vegan)

SMALLS

Smoked oyster mushroom w Hawera quinoa, roast potato skin broth, soft herbs & Hauraki Sea salt cured yolk (gf)

or

Smoked oyster mushroom w Hawera quinoa, roast potato skin broth, soft herbs & karengo (vegan) (gf)

BIGS

Confit Woody’s Farm pork jowl w green apple

piccalilli, tuatua escabeche & olive oil potato (gf)

or

Retired dairy cow rib-eye w fermented plum
ketchup, confit potato & kohlrabi (gf)

or

Smoked carrots w olive oil potato, house kimchi

& kimchi granola (vegan)

All served with autumn greens for the table

SWEETS

Vermouth, Amaro Cold Brew Coffee

White chocolate house ricotta w whey caramel,

intercepted plum & rough puff

Speaker Bio's

JAYDEN KLINAC - For The Better Good

Jayden is founder of For The Better Good, a social enterprise producing water bottles made from plants. He’s helping tackle some of the environment’s greatest threats – single-use plastic, our reliance on fossil fuels and re-balancing the Carbon Cycle. The company produces water bottles made entirely of plants using renewable crops. The plants are broken down, their starch fermented, extracted and mixed into a polymer used to make the bottles. Jayden insists that For The Better Good is not a bottled water company, but an organisation that is providing a platform for humanity to live more harmoniously with nature. The company takes responsibility for the entire life-cycle of the bottles they make. If you take a bottle back to one of their collection points, they collect it and have it composted at one of their 4 facilities nationwide, and then use the compost to go on and create more good.

LUCY VINCENT-MARR Founder Sans [ceuticals]

Lucy Vincent-Marr has a fresh, uncontrived approach to hair and beauty. With her experience running three influential hair and beauty clinics, a string of international collaborations and multiple top Australasian hairdressing awards under her belt, her status as an industry leader has been cemented.

With a core focus on well being and natural science, Lucy set about working with a team of New Zealand’s top scientists and cell biologists to change the status quo. “The more I learned how ingredients and cells work, the more I desired to create a product that was good for both our bodies and the environment, whilst actually delivering results.” Lucy describes her specialist skin and hair care collection as “a convergence of everything that really matters to me – pure, sustainable, highly active and considered.”

HAMISH DUNLOP The New Zealand Quinoa Co

From paddock to plate, The New Zealand Quinoa Co. is a typical farming family growing an untypical crop. Kate and Hamish Dunlop started their journey around their breakfast table in rural Taranaki. Already having a desire to providing healthy, nutritious food for their family, growing quinoa seemed like a natural fit for their farming ideals. The crop is grown with minimal intervention, just as it is grown in the wild and it isn’t touched once Hamish and Kate sow it. For us at Ozone the opportunity to work with NZ growers of atypical products such as quinoa is about proving the viability of sourcing more and more produce locally. By eliminating the massive distances travelled by crops such as South American quinoa, we receive a product that’s both more nutritious and less impactful on the environment.