atiyah celebrates landmark milestone,10,000kg in carbon emissions

This data is the equivalent to; 8 passenger vehicles driven for an entire year, 4,460,230 number of smartphones charged and 15618.61 litres of petrol consumed.

Food and drink fans across Melbourne have saved more than 10,000kg in carbon emissions by eating and drinking authentic Lebanese cuisine at Australia’s first zero-carbon streetfood kitchen, atiyah.

Despite opening during a global pandemic and enduring two snap lockdowns, the Melbourne community has rallied behind the pioneering Eco-Smart Off-Grid Kitchen at Federation Square, andhelping theteam reach a pivotal milestone since November last year.

atiyah’s Co-Founder Ben Armstrong commented on the latest figures, proud to show a greener, more sustainable approach to hospitality.

“We are beyond proud to hit our 10,000kg target, celebrating a milestone that has not been accomplished anywhere else in Australia at this stage,” Armstrong said.

“By assessing and quantifying the greenhouse gas emissions of every meal and drink consumed at atiyah through an industry best practice life-cycle assessment, we are able to show customers the carbon emissions saved with every bite – and we hope more businesses can adopt this type of practice”

Recognised nationally as the first hospitality business and start-up in Australia to be certified as carbon neutral by Climate Active, atiyah has now also launched Australia’s first zero-carbon catering service.

The new service will be available for both private and business-based functions across Melbourne and the outer suburbs – saving carbon emissions, offsetting plastic waste with recycling initiatives and removing organic waste one event at a time.

Speaking of the new initiative, Armstrong is excited to grow atiyah’s philosophy and ethos into another area of the hospitality sector.

“We’re revolutionising streetfood through our community of amazing people with a passion for saving the planet, and we are excited to extend our services to continue to show a more sustainable and eco-friendly way of working ,” Armstrong continued.

atiyah is serving delicious streetfood from their kitchen at Federation Square.

Read more about atiyah’s zero-carbon catering.


Catering to a Different Need

Though the past 18 months has seen the world’s focus squarely on the Covid-19 pandemic, we cannot forget the ongoing and increasingly more critical status of the global environmental and climate change crisis. Climate change and biodiversity loss are two major environmental issues that continue to have a broad impact on the hospitality industry.



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