I live and breath sustainable food – Sustainable House

 In Sustainability, Sustainable Stories

Sustainable Stories No 3. Sustainable House

At Fish & Co we are dedicated to sustainability not only for seafood but also in business. We thought it would be interesting to share a little background on our sustainable partners so you could get to know a little more about the people and their businesses that makes it all possible for us to deliver our delicious sustainable experience here at Fish & Co.
We would love to hear what you think or on ways we can improve on connecting sustainable stories?
Sustainable House Initiative john and mm
Sustainable House Initiative

Your Name Michael Mobbs

Where do you live?

Chippendale, NSW

Tell us a bit about yourself:

I live and breath sustainable food – I’ve written a book called, Sustainable Food: https://www.newsouthbooks.com.au/books/sustainable-food/

The growing, production, transport and waste of food is the second highest source of carbon pollution after coal power stations. I grow my own food at home, outside in the road gardens our community has built, and I buy from local farmers. I never buy food from supermarkets. And I choose cafes and restaurants which either buy local food or food grown and harvested sustainably.

By buying and choosing to eat sustainable I help to sustain Earth.

Tell us about your business:

I work to cut business costs for cafes and farmers.

In my work I’m cutting food waste with cafes and using the compost from food waste to support farmers who use the compost instead of oil and gas based fertilizers. For example, I’m working with Waverley Council and the cafes at the Bondi Pavilion to take 200 kg of food waste a day and turn it into compost in 24 hours and take the compost to a farm, Country Valley Dairy, at Picton: http://www.waverley.nsw.gov.au/residents/waste_and_recycling/composting_and_wormfarming/the_bondi_gobbler_composting_trial

What are your longer term goals for the business?

To go out of business because the food industry no longer needs me and others like me who do what the food industry can do alone when it chooses to buy and deal with food sustainably.

Who are your customers?

Cafes, farmers, food courts, hotels, mining companies, catering industry.

What does ʻsustainabilityʼ mean to your business?

“There is no such thing as waste, just a failure of imagination.” That’s a line from my book, Sustainable Food: https://www.newsouthbooks.com.au/books/sustainable-food/

I try to live like a tree; it can’t go shopping for its food, energy, water or health and must get what it needs where it is. So my house, Sydney’s Sustainable House, is not connected to mains water or sewer, the energy is from the sun, and the sewage is treated to wash clothes, flush the toilet and irrigate the garden. We’ve lived like this for over 17 years and the costs, mistakes, lessons are in my book, Sustainable House; https://www.newsouthbooks.com.au/books/sustainable-house/

There’s more information on my facebook page, https://www.facebook.com/sustainablehouse

What is your businesses biggest achievement?

Learning that when people say to me, “You can’t do that”, that I can and probably should.

If you could chose, what would be your last meal and with who (dead or alive)?

Scallops, chilli, basil and garden tomatoes and corn that I cooked for my daughter, Jessica, and my son, Julian.

Any additional comments?

Thank you for showing leadership and love for Earth and her precious resources.

Your Website http://www.sustainablehouse.com.au/

I live and breath sustainable food – Sustainable House
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