“We have found eWater to be a wonderful and effective alternative to the conventional chemicals we have always used in the past. The solutions are used across all our new venues and are effective, safer for our staff (and customers) and better for the environment. Most importantly though - eWater importantly aligns with our values – as people and as an organisation.’
Nathan Toleman
Founder and CEO Mulberry Group
A time for change
Last year Nathan Toleman’s Mulberry Group sold a number of its iconic venues, with a plan to grow and evolve. Wind forward 12 months and the Mulberry Group have opened three new venues and a social enterprise designed to improve chef’s mental health by putting them in touch with the land.
As expected from a group that has come to epitomise the Melbourne café scene, the new venues – Hazel, Liminal and Dessous, continue their pedigree in pioneering and setting the standard for Melbourne Cafes and Restaurants.
eWater onboard
At each new site, eWater has been included in the kitchens and cleaning areas to replace conventional cleaning and sanitising chemicals. A single standalone system is supporting each venue for back of house, front of house and food prep applications.
As a certified organic, food safe solution it is the product of choice for chefs who believe that the quality of their food is related the environment in which it is handled.
As a GECA certified environmentally friendly solution, it the product of choice for brands that care about the safety of their staff and customers along with the good of the planet.
Common Ground Project
Situated just outside of Geelong in Freshwater Creek, the group have recently opened Common Ground. Established to support chefs across the hospitality industry, the site is a co-working bio-dynamic farm where city chefs can get their hands dirty and their heads right.
Grounded in the principles of mindfulness, wellness and reconnection, the social enterprise offers a quid pro quo: for a subscription of $230 a week, its cafe and restaurant members send their chefs to weed, water and dig one day a week in the leased 1.6 hectares. In return, they get a share of all the produce grown, along with an immeasurable sense of wellbeing.