Circular citrus economy
Over the weekend you may have found a surprise lemon in your Fair Food box with an accompanying note.
At CERES we love the Earth and we also love saving lemons (and food in general) from going to landfill.
According to our Department of Climate Change, Energy and Water if food waste was a country it would be the third largest greenhouse gas emitter behind the USA and China (we also love this kind of imaginative way of communicating statistics).
Over the last couple of weeks while we’re deep in citrus season we’ve been asking lemon-abundant Fair Food peeps to bring their surplus into the warehouse for redistribution to lemon-scarce members of the Fair Food community.
If you’d like to share your lemons or limes drop them off at Fair Food, 20 Water Rd Preston (opp Northland Bunnings) and we’ll give them to fellow Fair Food customers.
Remember to email ahead info@ceresfairfood.org.au and let us know you’re coming – sometimes we go home early because we start at 5am.
And in more breaking sharing economy news an unidentified and wonderful Fair Food customer sent back these rubber bands for the packing crew to bunch up herbs and greens (see picture above) .
If you’ve got rubber bands you’d like to get back in the system leave them out with the rest of your Fair Food packaging and we’ll put them to good work.
Plastic-go-round
We’ve been recycling our soft plastic for years but recently we teamed up with our friends at Reground – the circular economy social enterprise in Alphington that collects coffee grounds and soft plastics from businesses and turns them into useful resources.
After five months we received our first impact report – it was so exciting that we’ve been sharing the results and Reground’s awesome pictogram above.
Reground’s partners APR employ PlastOil technology, which turns soft plastics into oil which is used to create new plastic products – reducing our demand for fresh crude oil and virgin plastic.
Hokeypokelessly devoted
New products are usually discussed in our very popular Saturday Recipe newsletter but something happened when I tried Monsieur Truffe’s 80% Dark Chocolate with Honeycomb last week.
Fair Food Grocery buyer, Richelle Carroll, gave me the heads-up that M. Truffe’s new bar was something special. Never being a big honeycomb fan I foolishly passed up Shell’s offer of a sample.
But as providence would have it I was given said bar later that week as a Father’s Day gift.
With my smiling family watching I tried a piece preparing myself for the beautifully crafted dark chocolate to be overpowered by the sickly sweet golden comb.
Instead, my taste buds were literally tongue-tied trying to describe to my brain what this completely beguiling duet of perfectly balanced flavours was doing in my mouth.
I’m not sure what alchemy Truffe has been up to in his chocolate lair over on Lygon Street, but since that first Sunday in September I know nothing will ever be the same.
Have a great week,
Chris
