Running a café is no small task. Between staffing, ordering, rising costs and the daily rush, most food business owners don’t have time for complicated new initiatives. For Tennille at Brown Sugar in Mangerton, donating surplus food is simply part of running the café efficiently. By keeping systems simple and partnering with a local organisation that accepts donations regularly, the process has become a quick, end-of-day routine for staff, helping good food reach the community instead of the bin.
We spoke with Tennille about how Brown Sugar approaches surplus food, and why donating has been an easy addition to their daily operations.
Can you tell us a little about Brown Sugar Espresso and the values that underpin your café?
Brown Sugar is in its ninth year in the hub of Mangerton. Lucy, the first owner, had Brown Sugar for four years and I am now into my fifth. Lucy had strong values around community and helping where possible, starting with donations and food drives, and even surprising people in need with a happiness hamper.
I have taken that a little further and started working alongside larger organisations.
What makes us a little different from other cafés is that when you walk through the door you honestly feel like you are in your grandma’s, auntie’s or a friend’s kitchen, with a dining table where the community can come together and share a coffee or a treat or two.
Surplus food is something every food business must address. How do you approach it at Brown Sugar?
We aim to order daily only what we need. Our menu is small but still hits the spot. Not having a full commercial kitchen also helps reduce extra surplus.
What prompted you to start donating to Vinnies, and how has the process been so far?
I have been donating for the past three years with Lighthouse Community Kitchen, and I felt I had achieved what I set out to there. It was time to put my passion into a new project.
When I received the flyer [from Healthy Cities Australia], I knew this was meant to be. Now I am able to donate five times per week, whereas with Lighthouse Community Kitchen I was only able to donate twice. That meant I was often spending a lot of time trying to find places where I could donate, and the freshness of the products was being compromised.
What are you donating each week, and what’s the process for your staff?
The volume truly depends on daily sales, as Brown Sugar is known for not selling any pastries, cakes or bread the next day. On average we donate a box of mixed items and a few loaves of bread. Each day the team packs up the products and drops them off after we close, Monday to Friday.
What would you say to other food business owners who are considering donating their surplus?
Jump on board. It’s a fantastic organisation and great people. You may never know when yourself or a family member may need these services that are available, so having that prior knowledge is beneficial for everyone. If all businesses could do a little, society would be better off.
For Brown Sugar Espresso, donating surplus isn’t a big extra task, but a quick, logical step at the end of the day. With the right local connection, cafés can ensure good food goes to people who need it while keeping operations simple.
If you’re a local food business and are curious about how food donation could work for your café, we can help connect you with nearby organisations and make the process straightforward. Reach out to us letting us know what surplus food you’ll be donating and where you’re located by sending an email to foodfairness@healthycities.org.au.
