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In our aim to be an eco-friendly restaurant, every care is taken when collecting ingredients for Logan Brown's dishes. This includes knowing what practices are used to catch fish, or what goes into the ground where vegetables are grown. We also work hard to make sure we only have a positive effect on the environment around us, locally and globally.
Our recycling practices mean that hardly any rubbish is sent to the landfill. We also sponsor some unique environmentally-conscious events and initiatives. Our team is acutely aware of the impact of how the food we serve has on our environment.
In addition to an invitation for you to support these projects through various in-house opportunities, you are of course welcome to contact the organisations yourself.
"It's got to be up to us, the little people, to change the world."
- Steve Logan.
Environmental Policy (April 2010)
Logan Brown Restaurant has been operating at; 192 Cuba St., Wellington, since 1996, serving dinner seven nights and lunch five days. The Directors and team are committed to minimising the businesses impact on the environment with an aim to eliminate as much pollution and waste as is possible within the limitations of our operation and to be a benchmark by which other restaurant and cafes can compare their environmental performance against.
1) We will ensure all the businesses processes and activities comply with all the relevant legislative requirements.
2) We are committed to reducing usage of electricity, gas and water.
3) We will recycle all waste products and materials that are able to be recycled and look to reduce products all over.
4) We will continually look for the best option for our environment and for the plants and animals that live in it, by purchasing local products gathered responsibly from sustainable resources free of GE. We will work with like minded suppliers.
5) We will support organisations that promote the urgent need to address climate change such as 350.org and WWF
6) We will introduce and maintain systems that minimise environmental and health safety risks to the team and train them to perform their jobs in an environmentally responsible manner.
7) We will enrol all the team in this Environmental policy so they can directly take responsibility and participate in its implementation.
8) We will operate an Environmental Management System (EMS) and act to continually improve our environmental performance by setting objectives and targets and will monitor our progress quarterly.
Stephen E Logan Managing Director Due for review April 2011
Enviro-Mark Gold Certified
All the team are rapt to have achieved gold certification July 2010. Achieving Gold level have been a challenging and consuming task and the way it works, means an ongoing commitment to reducing our carbon foot print. So we have been investing in more efficient systems and really addressing how the team use electricity, gas and water.
Also a major part of it is our commitment to sourcing produce that is responsibly gathered or grown, from sustainable resources. Factors such as locality, organic practices and fair trade are taken into account when selecting products and suppliers.
A typical strategy would be investing in a new combi oven and baking our own bread.
Then we can stop buying pre bake bread shipped from Blenheim and eliminate the carbon expended to get it here. A nice spin off will be the beautiful smell of fresh baked bread wafting through the dining room.
Targets set for the next 12 months are;
Reducing electricity usage by 5% per guest served.
Reducing gas usage by 5% per guest served.
Reducing water usage by 5% per guest served.
Reducing the amount of material needing to be recycled or sent to the landfill by 5% as a cost of sales per annum.
Have 50% of the produce we use to be responsibly gathered, grown, and sourced locally.
The Last Ocean Project - your chance to save our fish
As much as supply allows, we aim to just use responsibly caught fish. This means fish taken from a sustainable resource and which are caught with methods that do not harm other marine animals or the ocean floor. We are also concerned for oceans beyond New Zealand's waters – as part of that,if you choose the responsibly caught fish dish we will donate $2 to The Last Ocean Project. This project aims to give The Ross Sea, Antarctica, a voice. The sea is recognised as the most pristine open-ocean ecosystem left on earth.
Overwhelming evidence suggests that over-fishing has profoundly damaged most, if not all the rest of the world’s marine ecosystems. Estimates are that we’ve eaten 90% of the world’s top predatory fish, finned 95% of the world’s sharks, and harpooned 90% of the great whales.
Check out the 2011 Last Ocean Short Film Competition which explores why the Ross Sea, Antarctica is special.
Raising funds for 350.org
Logan Brown continue to raise funds for this environmental movement. 350 parts per million is what many scientists, climate experts, and progressive national governments are now saying is the safe upper limit for CO2 in our atmosphere. 350.org creates change to steer towards this figure.
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