Sustainable Catering in Sydney

Very early in our journey we made a decision to do things differently. To do things better, by reducing the negative impacts of our business, and contributing more to our community. From 2011 to present day, we’ve made quite a bit of progress, and we’ve learned that this is indeed a journey, and that making progress is better than being perfect.

Below are some of our certifications, formal commitments and philosophy related to sustainable and ethical catering.

If you’re keen to find out more, or want to have a chat about any of these items, feel free to reach out to hello@radishevents.com.au =)

Our Philosophy

We believe business is a force for good. This means we are committed to doing things differently, thinking creatively and finding more responsible ways to deliver delicious food.

As you can imagine, waste is a big issue in our industry. So we’ve decided to tackle our waste streams one by one, and reduce / reuse / recycle the f* out of them.

Our mission: Deliver boldly delicious food whilst minimising waste and taking responsibility for the resources we use.

“Waste is a failure of the imagination” - Douglas McMaster.

This philosophy links to UNDP’s Sustainable Development Goal #12.

Impact targets and goals

Carbon Emissions:

We measure our full carbon footprint (Scope 1, 2 and 3) every year with our carbon partner NetNada. In 2025 it was 156 t CO₂e, and 84% of it came from the food and drink we buy (Scope 3). We cut what we can first: less red meat on our menus, local and seasonal produce, and less food and packaging waste. For 2025 we offset 100% of our direct operational emissions (Scope 1 and 2, 24.6 t CO₂e) through Carbon Neutral's Biodiverse Reforestation Carbon Offsets: native plantings in Western Australia's Yarra Yarra Biodiversity Corridor, each paired with a verified international carbon credit. We don't offset Scope 3; we reduce it through what we buy and cook. Our delivery van is still diesel, and we re-check the electric market every year for a van with the right size and capital investment.

Zero Waste:

Radish Events reduces operational waste, and measures the impact by physically weighing bins before collection. Currently, we have diverted more than 90% of our waste from landfill. Some initiatives include using a circular menu approach, customer eduction and avoidance of over-catering, measuring and analysing food waste data, designing menus that can be upcycled.

Current waste to landfill: 9.8% (Sep 2025 - Sep 2026)
Target: 5% to landfill by end of 2028

certifications

**We are a BCorp**

We are **BCorp** certified. BCorps use the power of business to solve social and environmental problems. You can check our impact page here.

**Sustainable Seafood**

We’ve made a formal commitment to not use red-listed/unsustainable fish, following the **GoodFish** Sustainable Seafood guide.

Carbon Measured

We measure our footprint via our partners at NetNada. Our last calendar year (2025) measured as follows: Scope 1: 1.2tCO2; Scope 2: 23.4tCO2; Scope 3: 131.8tCO2.

**Eco Alternate**

We are certified by Eco Alternate for providing 100% compostable serveware on our events (when not reusable).

commitments

Commitment to be local:

We believe “local” is a ladder, not a slogan. Sydney first: our fruit and veg come through Sydney-market suppliers like Murdoch Produce; our bread and pastry are baked in Marrickville and inner Sydney; our eggs come farm-direct from Kangaroo Valley. When Sydney can't supply the season, quality or volume, we widen the circle — NSW, then Australia — and Australia / New Zealand is the ceiling: we don't source fresh produce, seafood, meat or dairy from anywhere else. Our seafood is 100% Australian and New Zealand, guided by the GoodFish Sustainable Seafood Guide. And almost all of our key suppliers are independent businesses, most within 20 km of our kitchen — because supporting the artisans around us is the whole point.

Commitment to diversity:

We are committed to diversity, equity and inclusion. To achieve our mission, we need LOTS of creativity, and creativity thrives with different opinions, backgrounds and points of view.

Commitment to our team: Every Radish team member is paid at or above the Hospitality Industry Award, overtime is always paid, and ordinary hours average 38 a week, with Sundays kept off the regular roster. Everyone has a quarterly 1-1 review, and we pay for First Aid and CPR training for the whole team every year. Our Staff Policies cover pay, hours, leave, anti-harassment, grievances and more.

Modern Slavery Act 2018:

Radish Events opposes slavery in all its forms.

We embrace our role and responsibility of safeguarding human rights through ethical business practices. It is therefore a key focus to begin the process of protecting human rights in our business and our supply chains. We are currently working with The Freedom Hub to analyse our areas of risk and produce a modern slavery statement.

Company Structure:

Radish Events Pty Ltd is a privately owned company with 100% shares attributed to Turra Family Trust Pty Ltd, run by sole Managing Director Henrique Turra.