Angela Hirst –Owner & founder, Wandering Cooks
Wandering Cooks clients include market-stall operators, boutique bakers and space-challenged cafes that don’t have room for a kitchen.
Wandering Cook clients make a wide variety of goods on site, involving products that traditional composting couldn’t handle - like meat, seafood, citrus and onions. So Angela went searching for an alternative solution.
Wandering Cooks is a new business with a promising outlook. In addition to the commercial kitchen hire, Angela runs food information seminars and has plans to establish a weekly food market. Angela needed a solution that would service the initial needs of the business and flourish together.
Closed Loop takes a partnership approach with businesses using its products. Most materials that go to landfill are useful. We want to divert as much material as possible from landfill by working with businesses to use better packaging materials so we can collect and recycle greater volumes and process organics into a rich soil conditioner that can be used to grow delicious, locally-grown produce.
Issues of odour and pests associated with disposal of food waste have been avoided and Angela can happily boast a truly sustainable business.
Angela is currently using the material produced by the organics unit to feed the hundreds of herb pots she has on-site. The Wandering Cooks garden beds are expanding as a result of the rich soil conditioner produced by the Closed Loop unit.
“I feed my hundreds of herb pots with a mix of the Closed Loop output and potting mix. The plants love it and my clients comment on how soothing it is to be surrounded by the sight and smell of the herbs”.