MEDIA RELEASE
5 June 2019
SKYCITY reveals first low carbon menu at The Sugar Club
SKYCITY’s The Sugar Club is combining fine dining and climate change action with New Zealand’s first ever low carbon
menu developed with Enviro-Mark Solutions.
Expertly created by Executive Chef, Josh Barlow, in partnership with Enviro-Mark Solutions and WWF-New Zealand, the
three-course menu has been measured and assessed as low carbon using only locally sourced ingredients. The low carbon
menu will be revealed tonight at an exclusive event, in celebration of World Environment Day.
Following this evenings event, a low carbon dish, which will be labelled ‘low carbon icon’, and become a permanent item
on The Sugar Club menu, alongside their existing vegan options and range of cocktails using sustainably source
ingredients.
Mr Barlow says he’s excited that The Sugar Club will be the first restaurant in New Zealand to offer diners with an
option assessed by Enviro-Mark Solutions for those conscious of their own carbon footprint.
“The Sugar Club is committed to exploring sustainable initiatives that will reduce our climate change impacts. We pride
our self on leading in culinary innovation and acknowledging the growing consumer demands for transparency around where
their food is coming from, how it has been sourced and the impact it has on our environment,” says Mr Barlow.
Courtney Simpson, Group Manager – Sustainability, says since announcing SKYCITY’s climate change strategy earlier this
year, we have continued to look at innovative ways to reduce carbon and educate our staff and customers on how this can
be achieved.
“SKYCITY is proud to be one of many global leaders in the climate change space. Developing a low carbon menu and low
carbon icon is another step towards supporting our customers to make environmentally friendly decisions when they are in
our precincts across Australia and New Zealand,” says Miss Simpson.
Dr Ann Smith, Enviro-Mark Solutions Chief Executive, says that the thorough assessment process considered both the Clune
2017 Study* and WWF’s guide* in selecting menu items. The carbon footprint of the meal was calculated to ensure it sits
within best practice international guidelines to limit global warming to below two degrees Celsius.
“In creating and assessing the low carbon menu, each ingredient was selected and measured based on embodied carbon
factors. Also included in the measurement was the distance and mode of transport from product source to The Sugar Club,
the method of cooking and the waste generated, composted and recycled,” says Dr Smith.
In celebration of the event, the Sky Tower lights will be turned off this evening. Visitors to The Sugar Club will be
able to try the new low carbon dish from the 6th June, which will be identified as low carbon icon on the menu. SKYCITY
aims to add low carbon dishes, featuring the low carbon icon, to other SKYCITY restaurant menus across our precincts in
New Zealand and Australia.
ENDS
** WWF Guide and Clune 2017 Study