Sustainable Eating - Chef's Choice

The Sustainable Restaurant Association recently chatted with Chef Dan Hunter about sustainable restaurants around the world for their Sustainable Eating: Chef's Choice series:

Our next Sustainable Eating: Chef’s Choice series spotlights Chef Dan Hunter of Brae; a restaurant, organic farm and boutique accommodation nestled in the Otways hinterland just outside Melbourne. Brae recently attained a top score of three stars in their first Food Made Good evaluation, marking them as the first Australian restaurant accredited by The Sustainable Restaurant Association.

With up to 90% of their ingredients sourced from their own land – including vegetables, olives, honey, and native Australian plants – Brae crafts dishes that truly embody their locale, reflecting their reverence and care for the surrounding landscape. But that’s not all— they’ve also reduced 86 tonnes of CO2 emissions through solar electricity and diverted 212,400 kg of organic waste from landfills through closed-loop composting. Plus, they have plenty more fantastic initiatives.

Thank you to Dan for highlighting some fantastic hospitality visionaries across the world including Damien Neylon of Parcs, Melbourne; Doug McMaster of Silo, England; James Henry and Shaun Kelly, Le Doyenne, France; and Rodney Dunn and Severine Demanet, The Agrarian Kitchen, Tasmania.