Eating for a better planet
28 November 2022
In alignment with the ASM Global ACTS framework, our diverse culinary and kitchen management team embody all three core pillars of: Protect the Environment, Invest in People and Strengthen our Communities in everything we do.
Our 2023 Menu Collection is no exception. With sustainability at its core, the latest menu has undergone a detailed carbon calculation analysis and features 186 low carbon options across our Breakfast, Lunch, Plated, Canape, Morning and Afternoon menus and signature dishes — making it easier for event organisers to make more informed choices and a positive difference through their next event at ICC Sydney.
Under the guidance of our Director of Culinary Services, Lynell Peck and with the support of our venue’s new Corporate Social Responsibility (CSR) Manager Jess Zickar, we have estimated the carbon footprint associated with the farming, harvesting, production, and transportation of our ingredients for the very first time. This is an incredibly exciting development for our team and clients who together have worked to reduce the carbon footprint of events. We plan to further meet the commitments of both the Exhibition and Event Association Australasia’s Sustainable Events 2030 Pledge and the Joint Meetings Industry Council’s Net Zero Carbon Events Pledge while providing event organisers with even more pathways to reduce their environmental impact while hosting events at our venue.
Celebrating First Nations
As part of our work towards reconciliation, the team is committed to sourcing Australian native ingredients from First Nations suppliers and engaging with more Indigenous-owned businesses. We are proud partners of Creative Native’s Edible Reconciliation, a part-Indigenous owned venture with a mission to supply more high quality indigenous ingredients to the food service industry. By featuring native Australian foods in our menu, we can tell the stories of Australia’s First Nations people to our clients and delegates, further connecting them to the cultural heritage of this beautiful country.
ICC Sydney has always been a significant buyer of Australian produce reporting 87.3% of our food spend with New South Wales (NSW) based suppliers and 98.95% of our venue’s wine purchased directly from NSW suppliers in the 21/22 financial year.
Our community-based support service providers Matthew Talbot Hostel and Youth Off The Streets provide much needed meals to those in need in Sydney. Over the last financial year, ICC Sydney donated 21,000 meals to people in need, which includes 1,265 meals that were created using our unique edible table centrepieces.
The 2023 Menu Collection has a wide variety of dishes for clients to choose from, covering a diverse range of tastes and occasions. For clients seeking that personal touch, we work closely with them to create a bespoke menu that speaks directly to their event and delegates. We pride ourselves on our world class culinary services to ensure that every client and event is paired with the perfect cuisine to elevate the in person experience.
I am extremely proud to present this Menu Collection alongside my talented team of culinary professionals. Working previously with international five star hotels and resorts in United Arab Emirates and India, I have a strong appreciation for global cuisines, infusing flavours from both my own and my team’s travels or homelands into our menus here at ICC Sydney.
Food is a universal language with the power to connect individuals from all over world. Situated in one of the most cosmopolitan cities in Australia with a strong multicultural community, this diversity is reflected in our 2023 Menu Collection. Working with the support of Director of Culinary Services, Lynell Peck, alongside chefs Serkan Tamcelik, Greg Wright, Chris Gatt, Safa Kaya, Heinrich Greve and Paula Rapada and the talented kitchen brigade at ICC Sydney, we look forward to welcoming you into the venue soon to experience our sustainability-focused world class culinary excellence.