Carringbush Hotel is proud to be featured on the City of Yarra’s Zero Waste Map.
We are working hard to be a pub that enjoys the benefits of delicious food and drink, without costing the earth.
Our menus have been carefully prepared to a high standard that supports small and independent local business suppliers, minimising our environmental footprint by reducing freight.
We prepare only vegetarian and vegan food with minimal preservatives – reducing greenhouse gas emissions, and all our organic waste is donated for composting at a local community garden. Head Chef Roxanne Olsen brings her ten years of culinary experience to the fore, having meticulously curated our meat-free menu. Roxanne and her team ensure that all dishes live up to the pub’s sustainability ethos, without sacrificing flavour.
Serving (only) tap beer reduces glass, plastic, aluminium and cardboard usage and the introduction of wine on tap for our by-the-glass selection reduces wastage that occurs when open bottles go down the drain. All our aluminium kegs are washed and re-filled.
All paper products used – serviettes, paper towel and toilet paper are made from 100% recycled paper, with no dyes, scents or inks. metal straws are available at the bar.
Three open fireplaces warm the pub in Winter and in Summertime our air conditioning comes from the lowest emitting unit available, using environmentally friendly gas.
We’re committed to continually find new and innovative ways to be environmentally sustainable across all aspects of the business.