Mark Eather is Vue de monde’s sole supplier of sustainable fish. We fully support his views on conservation and the effects of over-fishing:
“This is a tremendous animation to generically depict the current plight of our Oceans, and I thoroughly recommend that you all view it. However, there are a few points that need some further comment, for your consideration..."
Over the past five years we have worked to integrate as many sustainability initiatives as possible across our venues. These have included analysing our packaging and paper use, introducing organic composting for our food waste, development of our kitchen garden at Heide, bottle cycler recycling for all glass bottles and use of recycled items (such as cutlery and furniture) in many of our venues.
To us sustainability is about logic. It is about asking the question as to how things can be done in the most efficient way with the least impact. It has been a cultural shift in our organisation which has been embraced by the team and now runs through all areas of the business.
One of the major factors in moving Vue de monde to the 55th floor of Rialto was the opportunity to enhance our efforts in this area with the latest technology, especially in the kitchen. Our long term goal is to be able to calculate how much energy has been used to put each meal on the plate and by off setting this operating a carbon neutral kitchen. This will involve constant fine tuning of the operation over the coming years. We are working with world leader in sustainability ARUP to achieve this.
Plant a tree on us – collect a snack menu from The Lui Bar
or ask one of our team for their business cards, follow
the instructions on this animation and watch it grow!
'Animation by Aleck Morton'
In supporting sustainable local industry we have used in every instance possible local designers, manufacturers and materials. Having said this, there are instances where unfortunately we have had no choice but to look overseas. Examples of this are the bluestone for our bar and for the floor. Our preference was to use bluestone from Deer Park however costs and lead times made the prohibitive causing us much frustration and confusion. In some instances a like product is simply not available. For instance our search for beautiful, high end, fine dining style cutlery that is locally made for the restaurant was not successful. Bespoke pieces proved to be prohibitively expensive. We chose to purchase our cutlery from Christofle whose philosophies of family heritage and long term quality products that are built to last appealed to us for their sustainability, history and longevity.
Our philosophy is that whilst sustainability is a challenging area with many contradictions and misinformation this should not stop us doing what we can and talking about it even though we are not perfect.
You can read more on the specific sustainability initiatives we are implementing at Rialto by clicking on the links below –
All furniture used in the restaurant, the bar and the events space is custom made and designed by local artisan craftspeople.
Kangaroo skins and furs are used in the furniture design - all these have been strictly sourced from Government accredited culls and the restaurant is serving kangaroo meat on the menu with a strong belief that producing food from animals which belong here and are adapted to this country makes environmental sense.
The solid Australian timbers and veneers used in manufacturing the furniture have been harvested from eco-select forests and the MDF board is E1 certified with glues that are environmentally friendly. Seating shells used in the main dining chairs are moulded to shape using reconstituted and recycled plastics sourced from post-consumer industry waste like old telephones and computers. Foam cushioning is all certified with GECA (Good Environmental Choice Australia).
The furniture in Lui Bar has been purchased second hand and re-upholstered using beautiful fabric, giving it a second life.
A ventilated ceiling has been installed into the kitchens at Rialto replacing traditional extraction. This consumes less energy and makes much less noise than a conventional hood. The ventilated ceiling provides better air quality for both staff and guests. Unlike traditional hood extraction which is concentrated in a specific part of the kitchen, the ventilated ceiling is spread out across the kitchen drawing directly upwards from the cooking sources capturing more output with less energy. Because air is not being drawn to one centralised source, draughts in the kitchen are reduced assisting with maintaining the temperature of food once it is on the plate. Ease of cleaning and high level fire resistance are two other significant benefits of the ventilated ceiling. Make-up air to the kitchen hood is only tempered (slightly heated) in winter to avoid condensation and not cooled at all in summer, reducing heating and cooling energy.
The kitchen has been designed to use ‘cold kitchen technology.’ There are no open flames/gas in the kitchen – induction cook tops are used for most cooking. Other appliances such as deep fryers are only on when in use. This reduction in cooking heat uses less power and creates much less excess heat which in turn reduces air conditioning needs. With gas cooking, 50-60% of the gas-energy passes outside of the pan without really heating the pan. That loss of energy is constant during the cooking-process (induction-hobs bring more than 96% of the electric-energy into the bottom of the pan). As the induction cook top turns off automatically as soon as the pan leaves its surface, energy usage from hobs being left on when not in use no longer occurs. Induction hobs can save 60 to 80% of the energy consumption of Gas Burners. Gas hobs and traditional electric hotplates have to be cleaned intensively. Induction-hobs stay relatively cold and splashes from the pans cannot burn-in and stick easily. Due to the lack of radiant heat chefs can work closer to a running induction hob than a gas hob giving them more control and lessening the likelihood to spills and splashes from the pan. This reduced cleaning requirement extends the life of the equipment and reduces cleaning costs and labour significantly. The climate conditions in the kitchen are much better, because induction hobs practically do not heat the kitchen or the surrounding area. This also reduces loads on cooling requirements (air-conditioning).
All under bench refrigeration in the bar, kitchen and prep kitchen uses a common secondary glycol refrigeration system. This means that the fridges are cooled by a centralised chiller, rather than the more traditional independent refrigeration units. The system reduces the amount of refrigerant gas required, reduces noise and heat emissions and uses far less energy than traditional refrigeration.
The dishwashers installed at Rialto are the most energy efficient on the market. Manufactured by Meiko, they utlise a Low Energy Management system to run at optimal efficiency levels for exhaust air heat recovery, humidity, air supply and pre-heating. In comparison to standard models this achieves a yearly energy saving of approximately 15,330 kilowatt hours.
We have insisted on all light fittings being lit by LED (Light Emitting Diodes). LED lights use between 50 and 80 percent less energy than a halogen bulb and last up to 5 times as long. LED lights are considerably less expensive to operate, however are a little more expensive to purchase. LED's are more durable as they do not have a filament; they are not damaged under circumstances when a regular incandescent bulb would be broken. Because they are solid, LED bulbs hold up well to jarring and bumping. LED's generate 50-80% less heat than a halogen bulb, reducing air conditioning energy consumption. No mercury is used in the manufacturing of LED's.
Use of ‘up-cycled’ cutlery for the bar and function cutlery. Second hand cutlery has been sourced and chrome plated giving the cutlery a second life.
Tiles in the kitchen and bathrooms are supplied by Inax. They are made from a minimum of 40% recycled material and comply to ISO 14001.
Installation of the eWater system which through electrolysis of a saline solution produces two natural agents. One is a sanitiser and the other a cleaning liquid. Both have no odour, colour and are not harmful to the environment. This enables a hospital grade cleaning solution to be made on site using only tap water and salt. This removes the need for packaging, transportation and it also removes all production emissions that are usually associated with the production of chemicals.
Polyethylene pipework was used for sanitary drainage, rather than the more typical PVC pipework. The manufacture of PVC produces toxins such as carcinogens, mutagens and teratogens, and Vue de Monde therefore sought to limit its use in the restaurant.
Use of a food safety logging program to monitor food arrival temperatures, fridge temperatures and cooked food temperatures called Monika. All of this information is logged back on to our network for auditing and provides interactive feedback via SMS and email to chefs. This system is used widely in the UK. This greatly minimises food risks, identifies equipment failure or inefficiency and reduces paperwork and manual processing.
Recycling facilities have been integrated into the fitout design to enable effective sorting and recycling of organic waste, waste oil, paper, glass, metal and landfill waste.
Water consumption from air conditioning systems is reduced through the use of air cooled chillers rather than water cooled. Air cooled chillers do not rely on cooling tower systems for heat rejection which use significant amounts of water in the rejection process.
Water meters separately meter cold water and eWater usage. This enables monitoring and tracking of consumption, and helps identify any anomalies such as leaks in the system, helping to reduce water consumption.
High efficiency fixtures and fittings have been used in the kitchen and toilets, reducing water consumption.