At Fleurieu Food and Wine, sustainability isn’t a buzzword – it’s a way of life. We source our ingredients and design our classes so every part of our operation is shaped by the commitment to reducing waste. This includes supporting local producers, and treading lightly on the environment.

In every class we run, we demonstrate how to make the most of every ingredient. By using leftover whey, fermented chilli brine in our new recipes we highlight creative ways to reduce food waste. Our guests take home more than skills – they take home sustainable habits they can apply in their own kitchens.

Wherever possible, we work with local growers, farmers, and producers who share our values of quality and care for the land. By sourcing locally, we keep our food miles low and our flavours fresh – supporting the Fleurieu Peninsula’s thriving food community in the process.

Our experiences are designed to minimise environmental impact. We use compostable or reusable packaging, we supply guests with re-useable containers for their produce, and consolidate travel for deliveries and event setups. Our mobile format allows us to share experiences without the need for permanent infrastructure – creating flexibility without compromise.

We choose venues that are aligned with our eco-conscious ethos – including wineries, heritage homes, and private spaces that prioritise sustainability. Collaborating with like-minded businesses to amplify impact and build a more connected, sustainable Fleurieu food scene.

Every guest leaves with a deeper understanding of how small changes in food preparation and purchasing can make a big difference. By embedding sustainability into our experiences, we inspire others to think differently about how they cook, eat, and live.

Our content about zero waste demonstrating where we have used all the elements from making siracha sauce and made fridge raid dumplings.