Are you looking for career growth and opportunities? We’re on the hunt for Restaurant Managers to join our crew. Find out more >
Applejack Sustainability Program
We strive to run sustainable restaurants & bars.
Our Applejack Sustainability Program
By working with like-minded suppliers, producers, growers, and contractors we aim to minimise our carbon footprint.
Our Current Actions:
Lead by our Group Bar Manager, Lachy Sturrock, we have started rolling out our sustainability plan across the group with the help of our venue teams.
Here are the actions we have already taken:
- We have introduced bottle cyclers to all venues. Reduced bottle volume equals fewer and smaller trucks on the road which equals less petrol, less CO2 pollution and as a result less collection noise.
- Menu collaborations between our chefs and bar managers have been put in place to help minimise any unnecessary wastage
- We are proud of our waste reduction culture that starts from the beginning with the onboarding of new staff and all the way through to on-shift training and communication.
- We have phased out all plastic straw use across the group, now only using raw wheat or straw-based alternatives.
- All venues have introduced compostable containers for any customer takeaways
- We have introduced colour-coded bins both front of house and back of house to help clearly identify our organic waste and recycling bins
- Our energy supplier is a 100% renewable power company.
- We align ourselves with local charities to ensure we are giving back to our local communities
- We have installed filtered water systems in all our venues to help eliminate packaging and excess bottles.
- Our toilet paper is supplied by ‘Who Gives A Crap‘, an Australian company providing toilet paper while donated 50% of profits to provide sanitation in developing countries.
- We supply the leftover food from our cafés to Oz Harvest to eliminate any unnecessary wastage.
Organisations We Support:
We have aligned ourselves with many like-minded suppliers, producers, and companies who are assisting us in our goal to run sustainable restaurants and bars.
The Good Fish Project
The GoodFish Project represents a community of leading Australian restaurants that share a goal of Healthy Oceans Forever. We believe abundant fish stocks are in all our best interests to ensure that we can enjoy quality local seafood ourselves and for generations to come.
Every March, Applejack participates in Bars March, a month-long celebration encouraging people to drink for a good cause. The aim is to raise money for the Animal Welfare League NSW.
Buy A Bale
Ask for Angela
The Next Sip
Ashley & Co.
Applejack Sustainable Cocktails and Dishes
The Butler Potts Point
Cocktail: Chopping Board Sour
Calle 23 ‘Criollo’ Tequila, lemon, chopping board syrup, aquafaba
What is chopping board syrup?
Our chopping board syrup is made using offcuts of fruit from the bar and kitchen. Produce that would otherwise go to waste is combined to make a delicious field blend syrup.
Visit The Butler >
SoCal Neutral Bay
Cocktail: Save The Planet
42 Below Vodka, seasonally changing sustainable batch (ask our staff for our current release)
$1 goes to ‘Buy A Bale’ charity for each drink sold!