At the station, sustainability has always been a core value since we opened our café, White Rabbit Coffee Community, in January 2019.

• We have always made an effort to source compostable to-go paper products when possible.

• We offer a 15% discount on your drink when you bring your own cup

• We always suggest having your order ‘for here’ in our ceramic cups and if you need to jet, we’ll transfer to paper to-go for you.

• Our hot cups have always been fully compostable single-walled cups and are stamped in house.

• Our hot cup lids have gone through many iterations as we search for the perfect option but they are always compostable.

• Our cold cups are compostable or when unavailable, made from recycled plastic

• We don’t use paper sleeves as they are often plastic-lined

• We’re always taking further steps in our recycling program in the cafe and are currently working on a recycling station for our guests to separate compost from recyclables.

• All of our food is prepped next door by the black rabbit team and our pars are set to ensure as little waste as possible

• We’ve made all of our syrups in house since day 1, eliminating the usual extensive list of ingredients you see on syrup bottles and saving a lot of plastic.

• We store all syrups, baked goods, ingredients, etc in reusable containers

When we opened Black Rabbit Kitchen & Attic in May 2022, we already had all our research for White Rabbit under our belts. We use the same to-go packaging as we do at White Rabbit.

• Our food is served on ceramic dishware that we inherited with the space.

• Our cocktail glassware is almost entirely thrifted and we’re proud to be another stop in its lifetime.

• Our newly introduced food wrap comes from no issue, and is printed using soy ink on fully compostable paper.

• We’re slowly working towards less recyclables by cutting canned soda from our menu in favour of our growing list of house sodas, featuring syrups made in house by our team.

Circular food system

• Our ingredients come fresh weekly from local suppliers and farms

• Our menu is designed so that each offering compliments each other and incorporates shared ingredients to ensure that we are mitigating waste

• We utilise food specials with the intention of cycling through any ingredients we have an abundance of to avoid wastage

• Our general store is still growing but soon it will host grab-and-go food items as well as intentional goods from our kitchen.

• Our sunday evening tasting menu is designed to work intentionally with any excess ingredients we have from the week to further eliminate waste, as well as spark our kitchen team’s creativity!