Eco Eats Guide needs your help!
A few weeks ago, I attended Social Innovation Camp.
Like many start-ups before, my original idea tanked – I wanted to revamp take away containers for restaurants in an effort to reduce landfill. But, like many ideas before, Grox.it (Green Box) fell short, however I still wanted to pursue something to help restaurants become more sustainable.
A few sleeps and a Sunday evening brainstorm later, I have a new idea!
To create a comprehensive sustainability rating system for restaurants in Sydney which allows consumers to eat out without compromising their values, and restaurants to be recognised for the efforts toward a sustainable future.
Social Innovation Sydney have kindly invited me to pitch this concept at Amplify on Friday 10-June! [blush]
It’s very short notice, but I’m keen to give it a go. But I’ll need your help!
Here’s what you can do:
- Feedback: Go through the Eco Eats Draft Pitch and provide your feedback! The harsher the better! I have thick skin.
- Introductions: I’m putting together an advisory panel to further investigate this idea – so if you know of anyone (sustainable restauranteurs, suppliers, industry experts) please send them my way.
- Collaborators: If you’d like to get involved in any way, let me know – I want this to be a collaborative project so the more the merrier.
If you have any thoughts, feedback or questions, contact me.
Thanks in advance for your support (and a big thanks to Social Innovation Sydney for this opportunity!).
@mishymash
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What a great idea. Though I don’t know much about take away which usually doesn’t mean sustainable as far as produce is concerned because of price point. I’m up for it – there are so many restaurateurs committed to sustainability. And they need help because the produce they support is a higher cost, which means they need to charge more. @frombecca
Thanks @frombecca for the support
Couldn’t agree more – I think it’s easy to say as consumers we want sustainable choices, but it’s really hard for restaurants to move to sustainable products without our support – so Eco Eats will definitely look for ways to make the change manageable and cost effective (which should result in better food experiences!).
From what I can tell, when similar strategies have been rolled out, it seems to increase sales – so it’s a worthwhile investment.
Definitely need to pull together a diverse advisory board for this one to ensure all areas of the industry get a voice!
Hey Mishy,
This is a great concept. A potential advisory partner to ask would be the heart foundation, from both a health perspective, and that they have also undergone a similar process for their de-facto standard ‘heart tick of approval’
I’m pretty keen to get involved! do you need any assistance from a techy management consultant? if you need a hand further let me know
Cheers
@quando
Hi Michelle, I like what you’ve done with some of the ideas we were throwing around at SIBSYD. Sorry I’ve been remiss in following up on that. I’m stretched to thin for my liking at the mo, but expect that to change come August.
I’d love to be involved in some way, and wish you the best of luck on Friday!
Gavin
Hi there,
I’m Mickey’s sister. He put me onto your idea! I work for an ecolabel called GECA (Good Environmental Choice Australia) – I have some good ideas on how to help. Would love to help anyway – take out containers drive me mental!
Sara
Great idea! I’m happy to help review some food places if you need.