FACT: Chemicals are the largest contributor to greenhouse emissions – hands down. Without addressing chemical pollution we will never achieve the UN SDGs, nor the Paris Agreement, let alone clean oceans and the planet. Yet chemicals are a sustainability blindspot.
Dawn O’Neil will interview Frankie Cox, a much-loved leader in the food industry to learn how she created Green-On to be chemical-free and outline five easy ways businesses can follow suit.
Register your interest via email: Dawn O’Neil
Dawn O’Neil AM is known to be continuously looking over the horizon seeking out strategic answers to critical challenges before they hit crisis point. With over 20 years of experience leading change in the social and mental health sector as CEO of Lifeline and Beyond Blue, Dawn is no stranger to instigating systems-level change. In recent years, Dawn has become increasingly shocked about the extent of our generations’ toxic chemical usage and the impact on our world. Taking action, Dawn has stepped up to become CEO of eWater, a company providing an innovative, sustainable alternative to toxic cleaning and sanitising chemicals. With pollution the leading cause of death globally – the need to reduce our chemical footprint has never been greater.
Frankie Cox spent more than five years in New York, where she most notably worked as the executive chef at popular Australian-inspired cafe Two Hands. Now settled back home in Melbourne, she’s opened salad bar Green-On, with an ethos centred around its environmental footprint. Green-On eliminates food waste by utilising as much of a whole ingredient as possible. Any leftovers are donated to Waste Ninja, food miles are a priority, with 95 percent of produce sourced solely from Victoria, mostly within 100 kilometres of the shopfront. Diners are also encouraged to BYO (clean) bowl or rent one for a one-time $6 fee using deposit-based system Returnr. The highly credentialed eWater is also used to clean the facility and sanitise food ensuring neither food, staff nor patrons are exposed to toxins. Frankie will tell us how and why she is working this way.