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Ozone Coffee and Ampersand Eatery, based in Grey Lynn and Oraeki Bay Village Auckland, are pioneering sustainable practices in hospitality, demonstrating how cafés and restaurants can significantly reduce food waste.
At Ozone Coffee, head chef Dean Lewis has introduced innovative methods like “treacle pots,” where leftover vegetable scraps are boiled down into a versatile syrup, cutting their food waste by nearly a third.
“We focus on how we can repurpose byproducts and minimize landfill waste,” says Dean, emphasising the importance of creativity in sustainable cooking.
At Ampersand Eatery they have taken a customer-centric approach to reducing food waste.
“We’ve always been mindful of portion sizes, but by participating in the Kai Keepers initiative, we’re gaining insight into what’s left on the plate and why.” says owner and operator, Amanda Rogers. The feedback has allowed Ampersand to tweak portion sizes and menu placement, ensuring that dishes are enjoyed and finished without excess.
Additionally, Ampersand has implemented a comprehensive Waste Management Programme, sorting waste into compostables, recycling, and landfill.
“We train our staff to understand what to put where and what happens after, so they’re part of the solution,” says Amanda.
Both eateries are proving that sustainability is not just a buzzword — it’s a core part of their operations, shaping the future of food service in New Zealand.
