WELCOME
IT’S BEEN 12 months since we launched our inaugural ‘no waste’ issue and already much has changed. The zero-waste movement has gained momentum, as we all feel a sense of responsibility to do a better job of looking after our planet (and our budget). We know the statistics: if food waste was a country, it would be the third biggest emitter of greenhouse gases after the USA and China. On the flipside, one in nine people do not have enough to eat. It makes sense to change this. The world’s first permanent zero-waste cocktail bar, Re, opened not long ago in Sydney’s reenergised Eveleigh Precinct (next door to Kylie Kwong’s Lucky Kwong). It’s a unique concept with serious credentials yet no skimping on fun. There are wines made from banana skins…