Eateries go green

2017-11-28 06:00

A non-profit organisation in Hout Bay is launching a waste campaign to invite and encourage Hout Bay residents to recycle their waste and “go green” next year.

Thrive Hout Bay’s aim with “Project zero – For the good of the ’hood” is to promote environmental sustainability through five pillars or goals: Growing food, minimising waste, protecting biodiversity, reducing water pollution and wastage, and conserving energy.

The campaign includes homes, restaurants and schools.

They want to work with everyone to ensure that residents are in the business of recycling waste.

Thrive’s Nontsikelelo Martel says to kick off the campaign a task team of volunteers was commissioned to mentor workers at local ­restaurants.

“Each mentor has five to six local restaurants to visit, build relationships and motivate them to recycle. The campaign aims to encourage more restaurants to send their recyclable waste to recycling, to ensure organic waste goes to composting, and to source locally produced herbs and vegetables, either from community gardens or by creating their own gardens,” she says.

Martel says they have also come up with a grading system for restaurants according to how they recycle.

“Restaurants that recycle will receive one star. Those that recycle and compost will be awarded two stars and those that recycle, compost and buy local will be proudly presented with three stars.

“Our wish is to have everyone on board for the better of Hout Bay. We can’t do it alone, we need the help of everyone,” she says.

The organisation is also working with the schools, most of which have gardens.

“Our wish is to have restaurants recycle and sponsor schools with their compost. Schools are already doing their best and work on different themes all the time, like energy, water and recycling. We would like to help them and encourage them even more,” says Martel.

Thrive has partnered with Remax to put restaurants on the Hout Bay map – including their star grading which will give restaurants another marketing platform.

“Tourists and locals are looking to support businesses that make an effort to go green. We hope restaurants will take on the challenge and collaborate closely with their volunteer mentors to improve their grading and to become Project Zero heroes.

“We would like to thank everyone who has shown great interest in this and those who have partnered with us,” says Martel.

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