At Fleurieu Food and Wine, sustainability isn’t a buzzword – it’s a way of life. From the way we source our ingredients to how we design our classes and events, every part of our operation is shaped by a commitment to reducing waste, supporting local producers, and treading lightly on the environment.
Zero-Waste Cooking
In every class we run, we demonstrate how to make the most of every ingredient. From using leftover whey in your cooking to repurposing fermented chilli brine into new recipes, our recipes highlight creative ways to reduce food waste. Guests take home more than skills – they take home sustainable habits they can apply in their own kitchens.
Local and Ethical Sourcing
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.
Low-Impact Operations
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.
Sustainable Venues and Partners
We choose venues that are aligned with our eco-conscious ethos – including wineries, heritage homes, and private spaces that prioritise sustainability. We also collaborate with like-minded businesses to amplify impact and build a more connected, sustainable Fleurieu food scene.
Education with Impact
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.
Look at some of our content about zero waste where we have used all the elements from making siracha sauce and made fridge raid dumplings.
