Airtable - Grid view

Hide fields

Filter

Grouped by 1 field

Sort

Year

2023

Count6

OUR BUSINESS. We are committed to minimise the impact of our operations on the environment. Our Sustainability Policy helps guide our actions for better and more sustainable future for all.

ADVANCING OUR PEOPLE. We are committed to further advancing our staff. We're committed to providing a safe workplace, ensuring diversity in workplace, being a supporter for the wider community and fostering a culture that delivers a highly engaged team.

THE COMMUNITY. Our goal is for Otao kitchen to be recognised as a driver of community involvement, helping to build strong and sustainable communities where we have our business.

CARBON MANAGEMENT. We recognise our operations have a some carbon footprint and have many initiatives to reduce our impact. We have committed to its targets on fuel efficiency and carbon emissions.

SUSTAINABLE SOURCING. In order to be a sustainable business, we must take responsibility for what we purchase, the way our products and services are used and how things are disposed of.

MONITORING AND EVALUATION. We look to publish our first sustainability report on our sustainability performance and challenges.

Summary

(1) Guest number increased from 4000-10,000 people (2) Classes increase from 4 to 5 day operation (3) Menus increase from 8 to 16 (4) Staff from 2 to 5 employees

2023

(1) Support staff to retrain (2) Workplace incident (3) Public speaking (4) Support local businesses by organising events (5) Promote Richmond as a lifestyle destination

(1) Our chef to gain formal qualification while working (2) Nil 2019-2020 (3) Chef Ha to promote healthy eating (4) Large festival and event $170k (5) We bring in 40-120 new customer per week to Victoria street

2023

https://otaokitchen.com.au/about/community.html

(1) Vouchers donated. (2) Events Involved

(1) 25 units (2) 4 included Victoria Street Lunar and Moon Lantern

2023

https://otaokitchen.com.au/about/community.html

(1) Replace our recipes, vouchers and class notes by emails (2) Practice green procurement (avoid the use of excessive packaging, eco-washing product for aprons, use Victoria street green grocers, make recycling a priority) (3) Fridge maintenance (4) Induction cooktop (5) Installing a low flow kitchen tap (6) Wash vegetables in buckets (7) Eco commercial washer

(1) We only print few times this year for vouchers (2) We work with foodbomb and return the packaging to the suppliers for reuse. We use eco washing products for our apron. We shopped on Victoria Street. We recycle our paper, bottles and plastics. (3) We serviced the fridge before the summer (4) Continue to use induction cooktop - turn off automatically (5) Reduce water usage in the kitchen washing (6) Bucket water can be used for the garden (7) Use less water 1.2L per cycle on the machine

2023

(1) Equipment - fix them rather than buy a new one - in the case of our aircon (2) Menu change so we can buy ingredients (3) Leftover food to be reused in neighbour restaurants

(1) No hard waste dump for the year - no hard waste to the environment (2) (3) Less food wastage less impact on land and soil

2023

(1) Ongoing engagement with staff to helps us identify risks and opportunities and prioritise issues that are most important to our stakeholders and our business.

(1) We review our process and consult with our staff

2023

6 records

Summary

Alert

Lorem ipsum

Okay