Supporting Change in Hospitality
Barbara Olsen-Henderson's flair for plant-based kai introduced Taranaki locals to veganism but it was the staff who inspired Barbara to start recycling.
“One of the chefs used to work at the SPCA would take all of our milk bottles to recycle. This led to other changes like recycling cardboard and glass,” says Barbara.
At the time, Barbara owned the Bach on Breakwater café and loved how the staff led initiatives.
“We don’t act sustainably to attract customers but do it because we can. Our values are authentic, it's just who we are. Keeping rubbish out of landfill makes me feel good.”
When Barbara ran Lemonwood Eatery in Oakura for three years, she had got the weekly rubbish down to one red bin a week as all scraps were composted for their own vegetable garden or given away.
Her husband Alan committed half a day a week to driving to New Plymouth to take the business’s recycling to The Junction – Zero Waste Hub. Along the way, Alan would pick up the Bach cafe’s recycling to support their former staff member, Rahul Radhakrishnan, who bought the business.
When Barbara ran Lemonwood Eatery in Oakura for three years, she had got the weekly rubbish down to one red bin a week as all scraps were composted for their own vegetable garden or given away.
Her husband Alan committed half a day a week to driving to New Plymouth to take the business’s recycling to The Junction – Zero Waste Hub. Along the way, Alan would pick up the Bach cafe’s recycling to support their former staff member, Rahul Radhakrishnan, who bought the business.
“There’s a bit of sorting to do but reusing and upcycling are important to us. The Bach café and our home are made of repurposed materials, like piping from our old cowshed. “
After being in the hospitality business for 25 years, Barbara knows the importance of making the most of what products are available.
“I like going into op shops to find things I can create with. Once I swapped caramel pies for old farm gates – pies are great currency you know!”
