Grill’d has opened its first restaurant in Byron Bay, NSW, with most of its beef burgers featuring the Gamechanger beef that is claimed to reduce methane emissions by up to two-thirds.
According to the burger brand, in 2018, the “geniuses” at Sea Forest, led by CEO and Byron local Sam Elsom, figured out that by feeding cattle a small amount of naturally sourced seaweed (Asparagopsis – native to Tasmania), you could “massively reduce methane in cow burps by over 67% (and counting)”.
“It’s been a long, hard and slow process to set up our own farm that would enable us to lead the way with progressive, kind and sustainable farming,” says Grill’d Head of Strategic Sourcing Zoran Ristov.
“But over two years later, we can’t wait to open our doors to the community of Byron, and introduce them to our more sustainable beef, paired perfectly with 100% natural, fresh and locally sourced ingredients. As an example, our cos lettuce will be supplied by Stacked Farm on the Gold Coast, which practises revolutionary carbon-negative vertical farming.
“As a company, we’re focused on evolving and progressing sustainable farming, particularly within regional areas where we operate. We invite locals and visitors to swing by after a surf, kick back and chill out and enjoy our healthy, tasty burgers.”
In addition to the Gamechanger beef, the Byron Bay restaurant will also utilise 100% GreenPower (matched with power from renewable electricity sources) and will be charged by 21 solar panels, while also converting to Great Wrap, the “only” Australian made compostable stretch wrap that diverts food waste from landfill, reducing the restaurant’s use of plastic.
The restaurant’s staff are also kitted out in organic sustainable uniforms, with its signature Grill’d bandanas made from recycled plastic bottles.
