We caught up with BunkerBunker’s owner, Keola for an interview on BunkerBunker’s sustainability journey, and their motivations!
1. What kind of social and environmental initiatives has BunkerBunker supported?
Bunkerbunker as an establishment looks to eventually be a platform for social enterprises to extend their outreach for social impact to a more public crowd.
We also keep to using only RSPO certified oil, as through Pm Haze we have understood our duty to try to help the haze situation. We also house a FoodBank that is open to public to allow for a crowd sourcing and to try to prevent food waste. We maintain a strict recyclable packaging material for our takeaway items and use only paper straws but as a whole try to discourage the notion of using straws. We collect unused cans and bottles and cardboard for whoever that may need them for various purposes as well as used coffee grounds for creating compost and gardening, and uphold an upcycle culture as can be seen in the way we approach creating furniture with used industrial materials and discarded household items.
The other platforms we work with are food rescue telegram group that we can sound off for already cooked food to be collected instead of going to waste and opening our shop as a pick up / drop off point for the users of facebook group “Art Don’t Throw”.
2. What moved you to start sustainability initiatives at your restaurants?
I was exposed to these initiatives on sustainability before I started this FnB project and understood as well that through day to day, a Food and Beverage outlet has the potential of creating quite a mass of waste. When I started this I was very intentional about keeping our carbon footprint as low as possible as well as to show that it is possible to be an FnB and at the same time be sustainable. It may be a challenge but we keep learning and improving as we grow.
3. How did you get started on your sustainability journey?
Trying to reduce waste and finding the right channels to help in the process of recycling/ reusing instead of throwing away waste.
4. What were some of the biggest challenges faced?
Finding the right channels for different types of waste recycling, and finding the right sources of ethically sound products.
5. What advice would you give for restaurants that are beginning their sustainability journey?
Start with something small and immediate, and continue to improve to the rest of the facets in the business. It could be as easy as collecting rainwater to save some water or implying a more efficient water management action plan for cleaning. Water management is a good place to start, while educating staff you may also save on water usage. Being aware of what your products may cause and where their sources are is also a good place to start.
Thank you for sharing with us, BunkerBunker!
PM Haze will be holding a workshop with BunkerBunker this week. Check out our Facebook
page for more event details!