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PASSION POINTS

When you’ve been in the business for

morethan30years,there’sathingor

twoyouknowaboutfood.ForTetsuya

Wakuda, it is meticulously sourced

ingredientsthatkeephimbusyand

passionate about what he does.

WithrestaurantsinbothSydneyand

Singapore,hereadilyadmitshegoesto

greatlengthstomaintainanduncover

newingredientsfromfarmersand

producersbothhereandinJapan.

“Qualityisalwaysfirst.Whenyouhave

goodproduceyoucanuseitwell,no

waste.Youuseallofit.Iteachouryoung

chefsthis.It’ssomethingweallcan

practise both at home and in restaurants.

Isayusewhateveryouwant,use

everythingoutofitbutdon’twasteit.

Keepitsmall,useitup.Thisisoneof

thereasonsIlikeworkingwithNespresso.

Theirconsistencyisadmirable.Notonly

inthequalityoftheircoffeewhichIhave

lovedformanyyearsbutalsointheirno-

wasteapproachtorecyclinginthatboth

thecoffeegroundsandaluminiumgoon

toasecondlife.Ihavemuchrespectfor

theirfarmingtoo.Producersare

fundamentaltoqualityfood–weneed

to keep them happy. Having visited

someofthefarmsthatproducetheir

coffeeinBrazil,I’veseenformyself

thattheirfarmersarelookedafter

andincentivised.Iknowmaintaining

relationshipswithproducersis

essentialtoensureaquality,

sustainable supply.” For Wakuda,

Australia’ssustainabilityperformance

getstopmarksonaglobalscale.

“Everyone is so aware and we are doing

moreandmoreeveryyeartochange

what we can, particularly in recycling.

Ithinkwehavebeenverygoodat

learning from other countries’ mistakes.

Wecanallhelptomakeadifference.

Littlebylittlecanbecomealot.”

FERENCE

AAA SUSTAINABILITY

Nespresso builds

environmentally sustainable

farming practices while

fostering long-term

relationships with over

70,000 coff ee farming

families across 12 countries.

TETSUYA
WAKUDA
Tetsuya’s,
Sydney

DEMAND MORE

My search for great

ingredients for my

restaurants might take me

to the Sunshine Coast for

spanner crabs or to the

south island in Japan for

wild watercress. No matter

where you are, be confident

to ask for exactly what you

want from your produce.

PRECISION AND

MODERATION

I believe that being

conscious of your

consumption is key to

sustainability. Eat better

and eat less. It’s better

for everyone.

SUSTAINABLE

SUPPLIERS

Know where your food

comes from. Working with

partners like Nespresso

has given me an insight

into the coff ee industry and

production. Seeing their

AAA Sustainable Quality™

Program in action has mad

me secure in the knowled

that the coff ee we serve

our restaurants is farme

using environmentally-

conscious practices wh

“When you have good produce you can is better for everyone

use it well, no waste. You use all of it.

I teach our young chefs this.”

TETSUYA WAKUDA

dee

ge

in

ed

hich

e.

A coff ee farm in

Brazil, which is

part of the AAA

Sustainable

Quality™ Program

IN BALANCE

Tetsuya’s approach

to a greener plate

Tetsuya picking coff ee

beans at a Nespresso

farm in Brazil

For chefs Tetsuya Wakuda and Mike McEnearney, sustainability is a journey taken one small step at a time.