Success stories – Reuse Champions

Last updated: 4 March 2024
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Switching to reusables is cheaper and easier than you think. If you are a Victorian business or organisation considering implementing a reusable container system or encouraging customers to BYO, these businesses demonstrate ways it can be done.

Learn how some businesses have made the change.

Cafes and restaurants

Omar and the Marvellous Coffee Bird respects coffee and environment
They serve more than 200 coffees in reusable cups every day and encourage their customers to embrace sustainability.
Into Coffee serves in edible and reusable cups
By having no disposable coffee cups and using a milk tap, they've saved more than 1,800 coffee cups and 300 milk bottles going into the landfill.
Surf Coast Shire launches reuse program for coffee cups
Each month businesses eliminate 20,000 disposable coffee cups from circulation.

Takeaway food stores

Green-On reduces packaging and food waste
They serve more than 300 meals in reusable containers every week and by working with Waste Ninja., they've saved more than 13,000L of food going into the landfill.
San Remo's Fisherman's Co-op integrates sustainable practices
They've saved thousands of expanded polystyrene containers and plastic bottles from becoming waste.
Wholefood Unwrapped Collective offers range of grocery items
It is estimated that about 14.5 tonnes of waste were diverted from landfill as a result of their reuse solution.
The Wanderlust Chefs implement reuse solutions
Most customers joined the BYO container movement and help divert more than 1,500 containers every month from going into the landfill.
Little Sky Gelato encourages using reusable containers
Little Sky subscribes to the Returnr model and their customers use stainless steel and insulated canisters as a reusable solution.

Catering and events

Alphington Farmers' Market adopts good practices for making a change
A commercial dishwasher operated by staff and volunteers cleans around 500 reusable cups per day.
atiyah offers Australia's first zero carbon catering
An external waste audit and assessment revealed that 150 kilograms of plastic waste is removed from its operations every year.
Green My Plate provides reuse service at events
Sustainability initiatives save money for food vendors and event organisers, build customer trust and reduce waste going to landfills.

Pubs and bars

Ends and Means serves cocktails with reusable straws
They produce less than 8 litres of waste every week serving more than 250 customers.
Corner Hotel removes single-use straws
The Corner Hotel estimates it has saved 3,000,000 plastic single use straws from landfill and 1,200 hours of paid labour cleaning up plastic-straw litter.
Glou Wine prioritises reuse over single use
They are offering wine, spirit, cocktails and kombucha in reusable glass bottles which customers can fill straight from their 30-litre kegs.