SOUL and Hello Beasty: Setting the Green Standard - Viaduct Harbour

SOUL and Hello Beasty: Setting the Green Standard

Viaduct Harbour restaurants SOUL and Hello Beasty are committed to supporting a greener future. By making use of Viaduct Harbour’s Local Living Compost Hub, these restaurants are helping to reduce organic waste in landfills as well as creating nutrient rich fertiliser to be put back into local gardening projects.

With Jamaican bananas, blueberries from Chile and chia seeds from Mexico, your morning smoothie clocks up a fair few air miles before you have even taken a sip. In the same way we should be conscious of where our food comes from, Tim Bowater from NZ Box also wants us to think about  where our food waste goes. By disposing of food scraps locally, we minimise the environmental impact created by transporting this waste offsite.

Local growing local – that’s the main idea behind the hub, situated behind Headquarters. It’s compost being made locally to generate green spaces in other nearby urban environments. In just three months, a natural, slow release, carbon rich fertiliser is produced, able to be used to grow produce in the surrounding planter boxes and other nearby urban community gardens, such as the Organic Market Garden in Eden Terrace. This process means we can create nutrient rich produce while minimising the impact on the environment.

The Local Living Compost Hub isn’t just any compost, it’s a hot compost bin. Large volumes of nitrogen and carbon combined with the right balance of insulation and moisture generates temperatures of up to 80 degrees. This heat can quickly decompose organic matter and has the potential to break down compostable packaging. And don’t worry, as well as being pest-proof, any smells are well contained beneath layers of insulation under black lids

Hello Beasty was the earliest adopter of the project, and have been donating all their vegetable scraps to the bins since their induction. SOUL Bar and Bistro have just come on board too, making a start on collecting and transporting their vegetable off-cuts to the compost bins around the corner. Tim is also providing ongoing education and training to businesses to spread to word about the hub, and help them introduce systems to separate organic waste. It’s one step at a time for Bowater, who hopes to eventually have all Viaduct businesses on board and have local compost hubs become standard practice in all businesses.

Discover more sustainability projects at For The Love Of Bees.