SUSTAINABILITY
CENTREPIECE champions environmental, ecological, human and economic health and vitality in everything we do. From design to dining, CENTREPIECE has sustainability at its core.
Our bright and beautiful venue has been designed with a human connection in mind, alongside a connection to the environment. Located in a corridor of green space and full of natural light, CENTREPIECE bridges the gap between the natural landscape and the urban environment close by.
We carry through the principles of caring for the Earth in everything we do and thanks to this commitment, CENTREPIECE achieved LEED (Leadership in Energy and Environmental Design) Gold Certification in 2021.
LEED certification
A LEED or Leadership in Energy and Environmental Design award is a globally recognised certification that independently verifies the sustainability of spaces.
With greenwashing rife, and the word ‘sustainability’ becoming overused, having an external body to validate buildings is essential to the progress of cleaner, greener, healthier cities.
CENTREPIECE achieved LEED certification in 2021 thanks to its resource and energy efficiency. The building is home to 370 solar panels, rainwater harvesting capabilities and water-efficient fittings throughout as well as energy-efficient lighting and double-glazed windows which help further reduce its carbon footprint.
Environmentally-friendly transport
CENTREPIECE was designed with greener transport options in mind. With easy access to public transport and ample bike parking, your guests have the option of environmentally-friendly transport methods.
Sustainable dining
To us, sustainable dining means being mindful of how ingredients are grown, sourced, transported and cooked.
Our culinary experts have hand-picked sustainable ingredients from local producers, using Victorian suppliers wherever possible. Our aim is to support local businesses and the Victorian economy, while also limiting food miles associated with sourcing fresh produce.
As part of our sustainable commitment, we also have an on-site rooftop kitchen garden where we grow herbs and vegetables that feature in many of our dishes.
Our dishes are designed to limit food waste, but on occasions where there is wastage, we treat it organically to minimise any chemicals leaching into the environment.
We keep the precinct green by following the principles of reducing and recycling and constantly evolving our practices to deliver greener, more sustainable events that help contribute to the healthy future of our planet.
