Research from OpenTable unearths Australia’s passion

OpenTable

Research from OpenTable unearths Australia’s passion

Research from OpenTable unearths Australia’s passion

Be one of the four in five Australians that seek ethically-sourced food when dining out this World Environment Day

Sustainability is yet again going to be the topic of conversation in the lead up to World Environment Day (5 June). As days like these shine the light on environmental issues that matter, Australian diners are taking their desire to practice sustainable living one step further by making conscious dining decisions.

According to research from online restaurant reservation platform, OpenTable 81 per cent of Australians believe it is important that the food they eat when dining out is sustainable and ethically sourced.

Additional findings showed:

  • 76 per cent of those aged between 18 and 24 state that sustainable and ethically-sourced foods are important to their overall dining experience
  • 43 per cent of Australians declare preservation of natural resources as the main reason why they prefer sustainably-sourced food
  • 42 per cent of those researched stated the ability to reduce and avoid the impact of animal cruelty is also compelling grounds for eating sustainably

To take one step further from ‘lights out’ or recycling this World Environment Day, OpenTable has rounded up a selection of restaurants serving up ethically sourced meals where, if you’re one of the 81 per cent of Australians who deem this important, you can indulge.

New South Wales

acre eatery

Camperdown Commons’ acre eatery is leading the way in sustainability with its “closed loop” operation, where everything from the food on your plate to the recycling system is sustainably focused. acre is surrounded by the onsite Pocket City Farm, where fresh produce is grown on site and tailored to suit each season. Be sure to sample their orchard spice muffin – it’s a must-try!

Harvest

Only a 20 minute drive from Byron Bay, Harvest showcases farm fresh and organic produce in the charming country town of Newrybar. Owned and operated by locals Kassia and Tristan Grier along with Brooke Hudson, the team have created a relaxing dining experience, perfect for the eco-conscious diner.

Red Lantern on Riley

Since it’s their dream to leave as light an environmental footprint as possible, those behind Red Lantern have embarked on a journey to promote ethical eating by using the freshest in local sustainable and organic produce. Their delicious Vietnamese cuisine revolves around fresh produce taking each diner on unique experiences to share with friends and family.

Victoria

Hell of the North

For casual dining where fresh, local produce is front-and-centre, Hell of the North is the place to dine in Fitzroy. With a seasonal menu, dishes are carefully designed and provide ample portions best for sharing – the best way for diners to get a taste of everything.

Vue De Monde

Vue De Monde owner Shannon Bennett has taken sustainable dining to the next level, using a variety of technologies to reduce the restaurant’s emissions. This includes a certified ‘energy-efficient’ model that supports sustainable fishing practices.

Smith & Daughters

The result of a collaboration between two women, the creators of Smith & Daughters, Mo Wyse and Shannon Martinez share a common goal of creating fabulous, plant-based food in a beautiful space. This is a great pick for vegans (or those wanting to adopt a healthier lifestyle) as all dishes are natural and organic without a single animal product in sight.

Queensland

Customs House

With a strong focus on self-sustainability, Brisbane’s Customs House has taken advantage of its unique architecture and humid cellar by growing their own fungi. Featuring a range of dishes including the mouth-watering home-grown mushrooms, be sure to try the gnocchi!

e’cco bistro

To much anticipation by Philip Johnson’s strong local following, e’cco bistro opened its doors in 1995, starting what has turned out to be a Brisbane landmark restaurant. Located in an historic building on the fringe of Brisbane’s central business district, the century old former tea warehouse oozes with character and ambiance. As Philip says “We do as little as possible with the best ingredients available.”

Potager – A kitchen garden

Owned by a family of farmers, sustainability is at the heart of Potager’s ethos. Day-in and day-out, their aim is to make people aware of how food reaches their plate. Enjoy a farm day out and partake in an excursion or an ethical farming seminar while you’re there.

For more information, or to book a table at a sustainable restaurant, visit www.opentable.com.au.

Source = OpenTable
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