Weekends are when we relax a little (with our budget and with our time) and that often means eating out. I know this reigns true for me. We can be environmentally conscious at home when it comes to our meals –food prepping, eating more plant-based meals, choosing organic and composting our food scraps and waste but when it comes to Sunday brunch we should still be conscious about putting our money where our mouth is.
So I’ve pulled together some top sustainable eats in Sydney for just this.
Cat & Cow – Randwick
The new kid on the block, Cat & Cow is a somewhat hidden gem in Randwick. Uniting specialty coffee with locally grown food and an underlying mission to be zero waste by supporting the growth of a circular economy sharing resources and responsibilities. At Cat & Cow you will find locally-sourced food, Sydney roasted coffee beans and a community passionate about making a positive change.
Acre Eatery – Camperdown
Acre Eatery, a farm-to-table restaurant focused on transparency, seasonality and traceability is located in the heart of Sydney’s Inner West as part of the Camperdown Commons community hub, built on the former site of the Camperdown Bowling Club. Acre Eatery supports and partners with local farmers who are passionate about producing high-quality in season Australian fruit and vegetables and ethically rearing their animals.
The Vegan Market – Moore Park
Running on the third Sunday of the month at Entertainment Quarter in Moore Park, the Sydney Vegan Market has over 100 stallholders focussed on plant-based, cruelty-free and vegan food, fashion, beauty and lifestyle products. Designed to connect like-minded people that are excited, passionate or just curious about compassionate and sustainable living, the market also hosts TENT Talks where members of the community get a chance to speak about the work that they do.
Cornersmith – Marrickville
Cornersmith believe in sustainable and ethical food business practices, sourcing from small scale growers and offering ethically produced meat. It’s not only a destination for seasonal sustainable eats but also includes a picklery. Running a series of workshop, community talks, pop-ups and events for cooks of all levels; the workshop classes have an emphasis on local, seasonal produce and aims to teach traditional techniques for modern kitchens as well as online courses, one on pickling and the other on preserving tomatoes.
Two Chaps – Marrickville
Another Inner West gem, Two Chaps is a from-scratch bakery and café working with seasonal produce from local and like-minded producers. The bakery’s breads and pastries are made by hand daily with Australian flour and its coffee is roasted nearby. Two Chaps claim it is the birthplace of Sticky Chai, a raw honey soaked spiced chai tea made in their warehouse and sold Australia wide. To top it off, three nights a week, they open their doors offering handmade fresh pasta and local cheeses.
Three Blue Ducks – Rosebery, Bronte, Byron + Brisbane
Three Blue Ducks have mastered no-fuss dining with a commitment to using ethically farmed and local produce. The restaurant is the brainchild of three mates who, after travelling the world seeking a more sustainable approach to living, realised that they needed to bring the concept to Australia. The trio believe that if we all act with more conscious thought and make informed decisions, it can only benefit our planet. Implementing ethical and sustainable practices at all levels of their business, continuously reinventing the wheel (as the saying goes) and understanding that picking the most ethical ingredient is not always straightforward, Three Blue Ducks offers diners delicious meals made with the earth and community in mind.
Love Fish – Rozelle and Barangaroo
Known as the fish bar with a green heart, Love Fish serve up sustainable-sourced seafood in their Rozelle restaurant and an even bigger range in Barangaroo including locally-sourced oysters, raw and whole fish, seafood platters and crustaceans! A small family-run business, the owners are acutely aware of their social responsibility to minimise environmental footprint through selecting responsibly caught or farmed seafood from Australia and New Zealand waters since limiting food miles goes a long way to reducing ecological footprint.
The Grounds of Alexandria
Since opening in 2012, The Grounds of Alexandria is probably Sydney’s most iconic eatery, featuring everything from a café, market, florist, beautiful atrium and lush sustainable garden. The grounds was built on the philosophy of creating a beautiful space with an ever-evolving vision for community experiences through quality product offering. Since it is highly Instagrammable venue, it is extremely sought after for weddings and special occasions.
Recommending reading:
- 16 Eco-Stylish Reusable Bags, Water Bottles, Coffee Cups and Other Zero Waste Essentials
- 10 Ways to Avoid Single-Use Plastic When Out and About
- The Sustainable Business Convincing Cafes and Restaurants To Phase Out Plastic Straws By The Bundle
- Author and Non-Profit Founder Vanessa Pope on Helping Cafes and Coffee Lovers Transition to a Reusable and Plastic-Free Experience
- OzHarvest and Cafe Gratia Join Forces To Launch Australia’s First No Food Waste Pop-Up Cafe
- 5 Simple Tips To Create A Hassle-Free Zero Waste Kitchen
- 23 Ways to Reduce Plastic Waste at Conferences and Events
Feature image via The Grounds of Alexandria.
