At MEL Tropical Kitchen, sustainability is at the heart of how we cook and trade. We prioritise locally sourced and seasonal produce to reduce food miles and support local suppliers. Our menu is entirely plant-based, helping to lower our environmental footprint while promoting healthier, more sustainable eating.
We actively work to minimise food waste by careful menu planning and preparing food fresh to order. Any unavoidable waste is separated and disposed of responsibly. We use recyclable or compostable packaging and avoid single-use plastics wherever possible, encouraging customers to make environmentally conscious choices.
We continually review and improve our working practices, aiming to operate responsibly at every event while contributing positively to a more sustainable food system.