Molly Coddle Café in Newtown is constantly working to avoid and minimise waste. Through careful ordering, working closely with suppliers and being inventive with leftovers, the Molly Coddle Café team are successfully avoiding food waste.
Arthur Ferrer and Peter Hardy the owner/managers of Molly Coddle Café agree that "avoiding food waste is one of the simple actions that we can take to not only save our business money but also reduce our impact on the environment".
There are many things that Molly Coddle Café does to avoid food waste including:
- weekly stock inventory of fresh produce, ordering other supplies on an as needs basis and getting bread and milk delivered daily
- working with suppliers to determine minimum requirements to avoid unnecessary bulk purchases
- investing in equipment e.g. meat and cheese slicer
- freezing surplus items like bread rolls and croissants for use in other recipes
- using surplus produce in other dishes e.g. rocket wasn't being used before it started to spoil so we added it to the bacon and egg rolls which made them even more popular
- regularly looking at customer plate waste and adjusting serving sizes as required.
For their unavoidable waste, Molly Coddle Café participated in a composting trial with support from Marrickville Council. The trial involved separating kitchen scraps from the waste stream and composting it in two Aerobins in Stanmore Reserve.