Brunch, lunch, and sweet items are another area where craft is practiced in our cafes. Our chefs work creatively to construct recipes that adjust with the seasons. But this comes with a big environmental footprint, from where and how the food is grown, all the way down through the aspects of packaging, supplier, usage, and disposal.
To minimise some of these environmental costs, we work with local suppliers when season and availability allows. All year round we use Ursa Minor sourdough made in Ballycastle, and through the summer we often utilise having Vances Organics just around the corner in Kilrea, as well as Ballycastle Smokehouse for organically farmed salmon. We will continue to source goodness from local growers and moving forward we will try to reduce the upstream emissions of buying food from suppliers. This will involve looking deeper at our shopping lists than the name of the ingredient and supplier, and reviewing where the food was grown and how far it has travelled to get to our kitchens.
Our food waste is collected just like our coffee grounds, by Frylite. All food waste from both of our cafes is turned into biogas and/or biofertiliser, and so far from our Portstewart location alone (from July 2020 - October 2021) we have diverted 3,954kg of food from landfill. Looking ahead will utilise as much of the food as possible before throwing it away, therefore potentially reducing this number, and the amount of food producing harmful gas emissions in landfill from our cafes will be kept to 0kg. We are hoping to work with TooGoodtoGo in the coming weeks, a waste-prevention app that allows customers to buy food items i.e our bakes, at a cheaper price that would otherwise be thrown away at the end of the day - filling bellies instead of collection trucks…