TIMBRE KITCHEN OWNER MATT ADAMS
TACKLING ORGANIC WASTE INDUSTRY FEATURE
The Tasmanian hospitality sector produces a large amount of organic waste – estimated at 24.5 kilotonnes per annum of which 89 per cent is sent to landfill. Food waste in landfill is a major contributor to land based emissions, contributing 8.2 per cent of emissions globally, compared to 1.4 per cent for air travel and 10 per cent for transport. As part of the visionary document ‘Hospitality 2030’, commissioned by the THA, organic waste management was identified as a major priority and a roadmap has been created to provide options to realise this vision. The ethos behind sustainability acknowledges that our planet’s resources are finite, and producing food requires inputs of energy, time, resources and space. Wastage of food throws away those inputs. The circular economy concept is that resources are retained in use for as long as possible, and by extending the lifecycle of resources total consumption is reduced.
industry. More than 100 responses were received, indicating a high level of interest and engagement with the topic. This roadmap will be shaped by the assistance of six case studies – businesses who are already heavily invested in reducing their organic waste footprint. One of the case studies is Timbre Kitchen, a boutique venue located in Legana founded by head chef and owner Matt Adams.
Timbre has evolved from a restaurant which opened with a simple of mindset of to ‘do good’, to now
For the strategic roadmap, a survey was sent to people in and associated with Tasmania’s hospitality
37 Tasmanian Hospitality Review Oct/Nov Edition
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