If you want to enjoy your morning coffee and feel really, really good about it The Foodprint Experience at 111 Franklin Street is the place to go. The Footprint Experience is a small café sitting alongside the Sustinability Centre and Joinery. Their mission is to (re)connect people to the food they eat, where it comes from and demonstrate how simple choices can have positive impacts on the environment and the future of our community.
Melissa Rayner started the Foodprint Experience in 2018, having no prior experience running a café, but having enormous amounts of energy and passion for ethical food, fair employment and being an active part of a sustainable future.
Melissa is one of SA’s sustainability thought leaders and her creativity, absolute commitment to action and ‘we can succeed’ philosophy is the driver of decision making at the Footprint Experience. Consideration of the environment and ethics play a critical role for Melissa’s decision making and while this may be considered risky and unusual, she proves that you can run a successful business and be ‘green’ too. Composting organic material with Jeffries Compost Service, recycling what little waste comes into the cafe, employing people who are long term unemployed and need a hand getting back into the workforce, and supporting ethical, local suppliers are just a normal part of doing business here.
One major advantage of compost is its ability to hold moisture, retain it for longer, increase the amount of water available to plant roots, and minimise the need for irrigation. Ultimately, improving water saving practices and reducing economic overheads for farmers. But how exactly does it do this?
If we dig deeper, we find that compost helps to save on water in a few different ways.
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