Here at Montana Food and Events, our vision is to have zero impact on our environment through the operation of our business.
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Offset our impact with community contributions and support concepts.
Minimise and manage waste responsibly across the business.
Develop menus, offers and events that support local growers and suppliers.
Highlight to our customer base how they can be sustainable with their catering and event habits.
One of our proudest achievements this year:
one step closer to zero-food-to-landfill
It is well-recognised and broadly understood that many businesses around the world have been looking at ways to reduce their carbon footprint – and make the difference. Doing business sustainably is a Montana Food and Events core value. We’re continuously exploring new concepts and technologies to reduce food waste to positively influence the ecosystem and the community in which we operate.
One of our most recent efforts through our journey to tackling sustainability is partnering with Rescued Kitchen, an Auckland-based company who have been jumping leaps and bounds in reducing food waste, through rescuing and repurposing surplus food items.
Montana Food & Events are committed to reducing food waste, ultimately leading the New Zealand hospitality industry into a zero-food-to-landfill. This is why our kitchens will be embracing Rescued Kitchen’s flour mix into our menus as of Thursday 8 December 2022.
The Rescued Kitchen muffin flour mix is made using unwanted surplus bread sourced from supermarkets and businesses around New Zealand, dehydrating and processing it into ‘rescued bread flour’ to be used as a basis for a range of our deliciously indulgent muffins.
Did you know?
Food waste is a major factor in greenhouse gas emissions – it gets taken to landfill, where it decomposes and releases methane which accelerates climate change.
According to the Kanter New Zealand Food Waste Survey (April 2022), over 100,000 tonnes of food is wasted in New Zealand each year. Carrying a total cost of $3.1 billion or $1520 per household.
The worst culprit among food wastage is bread, with more than 15,000 tonnes wasted last year.
That’s one of the reasons we support Rescued Kitchen - read more below
Our other sustainability initiatives
Reduce, reuse, recycle in our office environments
Sourcing local ingredients from local suppliers
Actively minimise vehicle movements
Food waste is minimised through clever order and menu systems
Food waste that can’t be donated is diverted from landfill to MPI accredited piggeries
Perishable food is given to food rescue organisations like Kaivolution
Compostable packaging is used when crockery or reusable serveware is not
