Unfortunately, World Responsible Tourism Day has come around all too quickly and we (the local businesses and Kangaroo Valley Tourist Association) were unable to organise a specific event this year. So thinking about days like World Responsible Tourism Day and World Environment Day, what are they really for? Are they a solitary day on which to act responsibly towards our environment – that one day of the year that you will remember to sort the waste properly. No. They are a day to raise awareness, from people who consider the environment in their everyday lives and occupations, to people who might not always think about it.

Having been a teacher in my “previous life” and now a mum of two young boys, environmental considerations and education are just a part of everyday life for a younger generation. Like us, most families would have two or more bins – general waste and recycling. But special days to promote and remind people about everyday actions to help sustain a healthy environment are important.

At Bistro One46 our daily routines and procedures are established to consider ways to reduce, reuse and recycle and generally, to consider how we can have as little impact on the environment as possible. These are a list of some of the practices that we do:

  • Recycle all paper material, glass, plastic and metal. When recycling products, we also make sure they are rinsed, cut up or compacted to assist the recycling process. Cardboard and polystyrene boxes are also returned to suppliers for reuse.
  • Send food waste to local chooks, compost or green waste.
  • Use appropriate stock management techniques to reduce waste in general. We are also fortunate to have good suppliers who deliver regularly, which means we do not order too much and have much waste.
  • Use water efficient taps, faucets and toilets.
  • Reduce waste water by not rinsing plates and utensils in running water – plates are wiped first to prevent need to use too much rinsing water which is done in a full sink, rather than with running water.
  • Use gas to run stoves and ovens and have carbon offsetting of green electricity through our choice of Electricity Company.
  • Use energy efficient light globes and keep lights off as much as possible.
  • Use environmentally friendly, biodegradable and non-toxic cleaning products where possible.
  • Use waste water from table water jugs to water plants rather than tossing down the drain.
  • Using environmentally friendly and biodegradable take away products. Kangaroo Valley was one of the first communities to ban the use of plastic bags and we support this initiative.
  • Staff are trained to turn power off when electrical items are not in use, eg, lights and equipment.
  • We have replaced old equipment with new or newer (second hand) equipment that is more efficient and more environmentally considerate.
  • Use of fans (and we plan to install ceiling fans) to reduce the use of the air conditioner and to increase the effectiveness of the air conditioner when it is used.
  • The flooring in the restaurant is bamboo and was chosen because of its sustainable manufacture, durability and ease of cleaning.
  • The blinds (Luxaflex Duettes) that we had installed were chosen to reduce the need for heating/cooling the restaurant as they are one of the top most insulating on the market (keep cool in summer and warm in winter).
  • We also support the concept of using produce and products that are made/produced locally/regionally where feasible. Our suppliers have a variety of stock that we use that is from the Southern Highlands and South Coast region.
  • We also stock wines from smaller boutique local wineries.

The above are actions that we consider on a daily basis at Bistro One46 to provide our restaurant customers with responsible tourism. Kangaroo Valley is a unique a beautiful place and it is the everyday things that many of the local businesses, Tourist Association and people do that will help keep our environment healthy and sustainable.

Bistro One46, a restaurant in Kangaroo Valley, is a member of the Kangaroo Valley Tourist Association and is finalising their environmental audit for the Green Kangaroo Program. They are also members of the Restaurant Caterers Association Savour Green Table Program.

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