Leading by Example

While many businesses may claim to champion sustainability, a club in Sydney’s southwest isn’t just talking the talk, they’re walking the walk.

When the Campbelltown Catholic Club shook up their food and beverage offering seven years ago, it set in train a journey which has transformed the way they do business in almost every facet of operations.

“We were pursuing that direction in food without specifically banging on about the ‘sustainability’ catchphrase and the launch of our modern Asian dining restaurant, Kyubi, was the first piece of the puzzle,” explains Campbelltown Catholic Club Food & Beverage Director Peter Sheppard.

“From there, we’ve gone through and reinvented the food offering, from our bistro, to our café, to our event spaces and signature restaurants.”

For starters, the Club’s waste practices mirrors what many of us have become accustomed to at home, but not always in the workplace.

“There are a series of coloured bins throughout the Club, including the kitchen, the bar, the function space and the office, and it’s no different to what you do at home with your red, yellow and green bins,” says Peter.

“Our first port of call was to make all of our packaging compostable so that a lot of the waste can go into the organic bin.”

For paper, bottles and cans, the Club contracts a local business which employs people with disabilities who sort and recycle everything through the Return and Earn scheme, helping the organisation generate much-needed revenue.

“In kitchens where we previously had just the one bin there are now three, so it does take up floor space, and every time you’re putting something in a bin you’re having to make a conscious choice as to where it goes,” says Peter.

“We are challenged to make a difference, to lead and to ensure that our practices are fair, diverse, transparent, accountable and ethical” — Michael Lavorato

How it ultimately gets to the waste stage is a story in itself, with sustainability front and centre in determining which wholesalers they engage with.

Whole wagyu carcasses are sourced from a Gerringong farm because they’re pasture-fed, pure blood and hormone-free, and it helps to employ people in a regional area where fewer job opportunities would otherwise exist.

Pigs and sheep are bought from a supplier at Wombeyan Caves because they specialise in regenerative farming which helps to create carbon-rich topsoil, leading to nutrient-dense, hormone and chemical-free protein.

“It promotes awareness not just among our staff but our customers who come in and get a greater appreciation of where the food comes from,” says Peter.

When it comes to the beverage offering, spirits such as gin and vodka are Australian made and come in 20-litre refillable drums, so there’s no wastage in the packaging — and overseas wine is firmly off the menu.

“Our wine list is solely Australian and New Zealand. I love French wine but the notion of importing bottles around the world is crazy,” says Peter.

The sustainability journey is only in its infancy at the Club, with the Board and CEO Michael Lavorato firmly of the view that Environmental, Social and Corporate Governance (ESG) must be front of mind to continue meeting community expectations.

“The ESG movement is upon us right now. We are making small inroads, but our ambitions are greater,” says Michael.

“We are challenged to make a difference, to lead and to ensure that our practices are fair, diverse, transparent, accountable and ethical.

“It’s an ambition that is supported by the Board and embraced by a management team and staff that know they have an opportunity to make a difference.”