Reground | Environmental service

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25.01.2022 Even when we haven’t been supporting cafes the same way we used to we’re still showing some digital love each week by highlighting the amazing Reground Family! This week we talked to Chloe, Tash, and Cody; the trio behind trio of inner-west cafes Kodama Coffee, Boma, and Pango. Their aim and passion is to provide space for the community to come together, and to make their day a little better than it was before they visited the cafe. The achieve that aim through a really good ...coffee, a friendly conversation, a delicious meal, or even just providing a welcoming space to catch up with a mate. Like many businesses, sustainability was always a philosophy held by the team, but it wasn’t always something implemented in the three cafes: ...it is the most significant problem of our time - and the hospitality industry generates a lot of waste. So it's our responsibility to minimise and improve our impact, to be a part of the solution rather than part of the problem. It's something we strive towards and feel strongly about outside of business, but to be honest it wasn't our main focus in the initial stages of getting the business up and running. We now realise that we need to take some steps to bring our businesses more in line with our values in this area. Now sustainability is a priority, and alongside joining the Reground family earlier this year, the team are working to increase sustainability across all three cafes in ways we recommend everyone does including avoiding waste production, focusing on education and changing behaviours, and auditing for direct, impactful solutions: You won't find any plastic cutlery or straws at our shops, and we have moved away from suppliers that use single use plastic bottles. We have worked to educate and encourage keep cup use within the community, and will always provide a discount for bringing your own cup. We source our baked goods from other small local businesses, and we're currently in the process of a full review of our suppliers from top to bottom, with an environmental sustainability lens on. All three cafes are currently opening for takeaway only. For those in the inner west, you can order online and keep contact to a minimum or swing by with a mask for a coffee on your daily walk. When it’s safe for the community we’re looking forward to enjoying a coffee in the sun at Kodama, Boma, and Pango like in these pre-covid photos. And as for Chloe, Tash, and Cody- they’re looking forward to ...the shops to be buzzing with the energy of our community, and for resurgence of the keep cup!! We might also have a dinner concept in the works, which we are very excited about...there's just a lot to look forward to. Thanks so much to the team for socially distanced chatting with us! If you’re in 5km of one of these cafes, and in a position do so, safely, show some love for the Kodama, Boma, and Pango family!

23.01.2022 You may remember that earlier this year Ninna and Kaitlin consulted Open Innovation entrants on their solutions to wicked waste problems in the city of Melbourne. Tommorow is the final pitch, so good luck to all the finalists! Kaitlin and Ninna loved mentoring community members and hearing their ideas. It's so important that we have this kind of passion for solving waste problems in the community, and that we have switched-on councils who back and encourage sustainable innovation. If anyone is interested you can register to watch here:

22.01.2022 Something to smile about! Well done team! And well done to our #RegroundFamily - we couldn't have done without you.

22.01.2022 There are some crazy stats about the greenhouse gas emissions of various actions in this quiz- particularly about how long not eating meat will offset the emissions from an international flight or food packaging. Flights aren't as much of a concern right now- in fact back in April flights had decreased by about 50%, that's a lot of GHG avoided- but this article might just convince you to stop eating meat for good (if it actually does, we'd love to know!). Check it out, some of the answers were really shocking, even to us!

21.01.2022 This week we chatted to Abigail, co-founder and managing director of KeepCup- the people behind the first barista standard reusable cup, and one of the first and most famous companies preventing waste in hospitality. Like Reground, KeepCup was founded by hospitality workers who wanted to change waste behaviour in cafes, so we’re thrilled to share our virtual chat with Abigail about the company, and their philosophies and approach to sustainability! On founding KeepCup [We] w...Continue reading

21.01.2022 Gardens are the place to be right now Fresh produce, sustainable consumption, positive impacts on mental health, contact free shopping, beautiful spaces...there's really no down side. Loving the green spaces at Reground End Users Pentridge Community Garden and Camberwell South Primary... If you're lucky enough to have a garden to enjoy right now, what's your favourite thing about it?

20.01.2022 Earlier this year we chatted with Kayla, the self described ‘cafe mum’ of Allpress Espresso in Collingwood, who’s been here since the company's Victorian beginning. I put the furniture in the building! Believe it or not, I am older than the furniture. I had always been associated with Allpress, being a Kiwi I knew the brand, and when they decided to open the cafe and roasterie in Victoria I jumped straight on that bandwagon, and I've been here ever since! I love it! Allpres...s have been roasting and serving customers in Collingwood for seven years, with 160 wholesale customers in Victoria (at time of interview). A business that size is obviously going to produce a lot of chaff and used ground coffee which we collect. So why is it so important to Allpress to manage their waste sustainability? You can't run a business like this and not be put back into the world. Coffee’s not the most sustainability friendly area as it is. I think if you're wanting to step into this area you've got to do whatever you can to give back. It's important. One of our biggest values within this space is working with the community. So, as soon as we heard about Reground, obviously, we were on you straight away. We even have customers try and take your grinds off us...yesterday I gave a kilo bag to a customer for his gardens...We have people ring the office and occasionally ask [for chaff], but not as often as for coffee grounds. We used to take it to Ceres before you guys came along, but they didn't always take all of it. A lot of roasteries we work with have talked about the struggle of finding sustainable packaging for retail. After seven years of discussion and three years of development, we’ve gotta congratulate Allpress for landing on a 100% compostable bag! ...We’ve just recently in the last two weeks dropped a compostable retail bag, so any retail that comes out of the cafe now is in a compostable friendly bag and sticker. The whole thing is compostable. I'm pretty sure we're the only ones in Melbourne or even Australia right now that can say that their packaging is one hundred percent compostable...Admittedly they are compostable at a commercial rate, but anyone who takes retail out of this space is well aware that they are able to bring their bags back [for us to] compost for you. Thanks so much to Kayla and Allpress for chatting and helping us make the hospitality industry and the world a more sustainable place. Oh, and Allpress have prevented the production of over 35 tonnes of GHG since partnering with us - how incredible! Allpress are open in Collingwood for takeaway, or order beans online.

19.01.2022 Did you catch Craig Reucassel's new show on Tuesday night? We were particularly interested by the idea of energy auditing your house, to see where you're using the most energy and producing the most CO2. We conduct waste audits for the same reason- identifying the biggest issues and addressing them to be most impactful- so this is definitely an approach we can get on board with. installing LED lights and water-saving shower heads were some of the changes implemented on Tuesday's episode, and they're simple changes to make. We can all start with changes like those, and audit our energy use to see where else we can make improvements. https://iview.abc.net.au//fight-for-planet-a-our-climate-c

19.01.2022 On November 10th we're starting our ultimate guide to changing your waste behaviour series! Join us for some fun and interactive sessions that will give you all the knowledge you need to become a waste warrior. We'll be covering waste habits, food waste, waste in the community and more - check out the link below for more session info. Sessions will run once a week from Tuesday November 10th, with 25 spots per session, so register now to secure your spot! ... P.s Let us know if you'd love to attend but are struggling financially, we'll make sure you get a spot. https://www.eventbrite.com.au/e/the-practical-guide-to-beco

18.01.2022 Great job Yarra City Council committing to implementing glass recycle bins by the end of November! These glass recycling bins are meant to be fully implemented across the state by 2027- write to your council and let them know if this is a priority for you! In our opinion, source separation is the key to effective recycling.

18.01.2022 What if office waste was processed so locally that it didn't even leave the building? What if it was processed to produce energy to to run that very building? This year we've started a very exciting feasibility study, in conjunction with ARENA and BRII into turning office waste back into energy. These kind of hyper-local closed-loop solutions are they kinds we support - thinking beyond just recycling and composting as waste solutions! We're working with several businesses we already partner with - ANZ, Workwear Group, and Metro Tunnel - it's excellent to see businesses taking action to combat waste immediately (collections) while also thinking long-term about future waste and energy problems - we can't achieve great change without immediate AND long-term solutions!

15.01.2022 This is incredible! Teenagers are taking out a class action which could set a new precedent for governments globally. Anyone under 18 can support the action here: https://equitygenerationlawyers.com//sharma-v-minister-f/

14.01.2022 You’d be surprised at how many cafes and stores will let you bring your own reusable containers if you ask. It doesn’t cost them anything, and reduces your waste, and really helps shift attitudes towards food packaging. You can try keeping containers with your reusable bags to help yourself form a habit. Next time you’re heading to a deli or bakery, byo container - it only takes one person to get businesses and consumers thinking about why this isn’t standard practice!

14.01.2022 Calling all future residents of apartment complexes! If you've bought an apartment off plan, we want to make sure it's environmentally sustainable by the time you move in. For Reground to best develop efficient systems for managing and minimising waste, we need to be involved during the development of a space. If you're keen to make sure your future home is a waste-savvy one (or know someone who is) get it touch now via email - especially if you've been sold a property on the basis of its or its developer's sustainability.

13.01.2022 Cafe Colores in Reservoir is home to good (sustainable) coffee, and distinct retro-sci-fi aesthetic. The South American pastries are an homage to owner Lina's Columbian heritage. Don't take our word for it - check out @cafe.colores in-the-flesh on High St Reservoir seven days a week. #RegroundFamily

13.01.2022 A little look at Reground soaps which we're getting ready to send out! Reminder- you can get individual soaps or 5 for $35 via our website. Currently we'll be posting them, but post stage 4 lockdown we'll be making sure there's a low emission, low-packaging way for you to get your soaps! Buy Soaps: https://www.reground.com.au/shop-reground

13.01.2022 If you live in the 5km radius pictured, check out Dineamic South Yarra, specialising in healthy ready-made meals, raw snacks and (sustainable) coffee, all of which are "served in eco packaging and made with a no fad, no fuss approach to high quality nutrition by our dieticians and chefs". While we haven't been able to chat with the Reground family as much recently, we were still able to talk to the Dineamic team over email about the business, and what sustainability and commu...nity mean to them! Find our chat below or order takeaway here https://www.mryum.com/Dineamic Dineamic are all about operating as a sustainable business, a position which comes from a true understanding of the impact even small businesses have, as they outline below: "...we understand the negative implications the hospitality industry can have on the environment. As a small business, we believe that every little bit counts hence why we have adopted multiple eco-friendly initiatives such as teaming up with Reground Coffee and redesigning our packaging to save over 20 tonnes of plastic per year...Teaming up with the Reground family has not only allowed us to feel at ease that our coffee wastage is saved from landfill, but how it is also being utilised and recycled within the community...we have [also] transformed our plastic packaging to packaging which uses 93% less plastic and is made up of 100% sustainable cardboard. The meals are made in a carbon neutral kitchen and are filled with local and ethically-sourced produce." Dineamic are also thinking about the social impact of the business, donating any leftover meals to fairshare (instead of producing food waste!) The importance of the community of Dineamic has been amplified during the pandemic: "Our staff have had their hours cut significantly but still come to work with a smile on their face...The support from our regular customers has been outstanding- if it weren’t for them we really wouldn’t be here...One thing we are looking forward to most after lockdown is getting out those tables and chairs so our lovely customers can sip on a hot coffee and enjoy a nutritious meal out the front of our beautiful food store in the sun!" While we all look forward to when we can enjoy a coffee and meal outside, order online (link above) and show some love for Dineamic Foodstore and their team

12.01.2022 These legends kept just over 22 tonnes of greenhouse gasses out of the atmosphere during Melbourne's 6 week lockdown! Great work team Now let's celebrate by spending up to two hours outside! P.S new newsletter out this week about what we've been up to in lockdown- subscribe via our website if you haven't already!

10.01.2022 There must be a lot of lockdown gardening happening right now, because so many of you are reaching out about receiving ground coffee! It really means a lot to us that so many gardeners and community members view ground coffee the same way we do: as a truly valuable resource, and something that should never end up in landfill. If you're interested in becoming an End User, or already are one and would like additional or recurring deliveries, send us an email now as we have a bit of wait list!

10.01.2022 Cafes and restaurants need love right now! A reminder that you can always find sustainable venues on our website. Support the people trying to improve our world

10.01.2022 Got your tickets yet? We are kicking off next week and it won't be boring! Don't miss your chance to become a waste warrior with us!

10.01.2022 So happy we can support our cafes safely and in person again!

08.01.2022 Are you a business in Victoria? Review your food waste, and take actions to prevent it with us. We'll help you save money and food, and gain and analyse data on your food waste. This year we're running Love Food, Hate Waste with @SustainabilityVictoria again, and are looking for businesses to work with. We want it to be easy for businesses to combat food waste, so the program is free and not disruptive to operations! A opportunity to get Reground's support in combating food waste long-term, with actions, skills, and data which will do good long after the program finishes!

07.01.2022 Hopefully we won't be in lockdown too much longer, but if we're staying home, we're doing it in our Reground T-shirts! These were a huge hit when we first released them so we've brought them back as a way for individuals to support Reground. Our t-shirts are sustainably printed in Melbourne and 100% cotton. Available in Cup logo or circle logo (below) with the Reground logo on the back. Order now for September arrival. https://www.reground.com.au/shop-r/pre-order-reground-tee-1

05.01.2022 Will you be joining us for our first session on becoming a waste warrior in just under a week? Ninna and Kaitlin will be diving straight into the key knowledge you need about waste, and why that knowledge is so crucial. Then, they'll cover how to keep yourself in check, and track your waste behaviour to create prolonged, observable waste changes in your life. This session is a great introductory class on waste, and of you're planning on tuning into another session then join... us for this one for wholistic understanding of the problem we're all trying to solve! Ninna and Kaitlin will be running this session together via zoom, with individual team members taking each following session. https://www.eventbrite.com.au/e/the-practical-guide-to-beco

05.01.2022 A January Diversion Update: In 2021, we've diverted over 10.5 tonnes of ground coffee (AKA a whopping 293,888 lattes) and over 2.5 tonnes of plastic from landfill! That brings us to a total of 20.1 tonnes of GHG avoided, in just a month

04.01.2022 Did you know food waste makes up an estimated 35% of waste in Australian households! Of course, we see good planning and behaviour change as the solution, but there are some pretty fun and delicious solutions out there. Our favourites are Ninna's leftover veggie green smoothie and Ima project cafe's pickles and juices, all things which you can practically do at home ...lots of people chuck the broccoli stem, but we realised - hey, potential for pickles! We make lots of pic...kles, anyway so we pickled the broccoli stem...[We] use the carrot offcuts for juice, and we just put it in the juicer and it's perfectly fine. There's so many things. We do crispy kale, tiny bits of kale [are] not good for the deep fryer, it gets stuck in the deep fryer, so the kitchen [staff] bring that to the front-of-house and we make juice out of that. -Ako from Ima Project cafe on reusing food 'scraps' See more