FIREWORKS: HOW THEY SQUARE UP TO V&A’s SUSTAINABILITY COMMITMENTS In this case study we look at the V&A Waterfront Company’s commitment to its traditional fireworks
Enabling a food system that is
just and good
Food lies at the heart of who we are as a neighbourhood.
More than 22.5% of the area of our shopping centre is dedicated to food and food-related products (excluding grocers). This is more than double that of most regional shopping centres.
Makers Landing at the Cruise Terminal is home to a Kitchen Incubator, where industry comes together with innovators to foster new businesses. It is also home to a shared industrial kitchen space, where innovators can test products on scale without the crippling overheads of conventional commercial kitchens. Our aim with Makers Landing is to support entrepreneurs and SMMEs and make a real difference, one plate at a time.
SOLVE'S RECIPE IS
Collectively creating an inspiring example of a just, sustainable food system that supports health and wellbeing.
That’s why our food cluster collaborates with government, civil society, academia and the private sector to effect system change, engaging with the whole value chain around the Waterfront’s food outlets, including procurement, waste management and food security.
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Picture shows: MC and panel moderator Fred Roed of Heavy Chef speaks with Andrew Smith, one of the co-founders of Yuppiechef and, more recently Brave
Picture shows (l to r): Hannah Lavery of the Hannah Lavery brand; Erica Elk of CDI, Henry Mathys of the V&A; Elektra Georgiadis of Earth