In collaboration with Enviro-Mark Solutions, SKYCITY’s The Sugar Club has unveiled New Zealand’s first ever low carbon menu. Created by Executive Chef, Josh Barlow, this menu combines fine dining and climate change action through the use of locally sourced ingredients. The three-course menu has been measured and assessed as low carbon and was revealed at an event in celebration of World Environment Day.
Barlow said that he is excited that The Sugar Club will be the first restaurant in New Zealand to offer diners an option that has been assessed by Enviro-Mark Solutions that is conscious of its carbon footprint. “The Sugar Club is committed to exploring sustainable initiatives that will reduce our climate change impacts. We pride ourself on leading in culinary innovation and acknowledging the growing consumer demands for transparency around where their food is coming from, how it has been sourced, and the impact it has on our environment.”
Ann Smith, Enviro-Mark Solutions chief executive, said that through thorough assessment in accordance with both the Clune 2017 Study and the WWF Guide, the menu items were calculated to sit within their best possible place to limit global warming. “In creating and assessing the low carbon menu, each ingredient was selected and measured based on embodied carbon factors. Also included I the measurement was the distance and mode of transport from product source to The Sugar Club, the method of cooking and the waste generated, composted or recycled.”
Courtney Simpson, group manager of sustainability, SKYCITY, said, SKYCITY is proud to be one of many global leaders in the climate change space. Developing a low carbon menu and low carbon icon is another step towards supporting our customers to make environmentally friendly decisions when they are in our precincts across Australia and New Zealand.”