The Loop Kitchen is on a mission to make sustainable eating convenient, local, and plastic-free. Founded by a passionate Illawarra local with a lifelong commitment to reducing waste, the business delivers fresh, seasonal meals in reusable containers, proving that convenience and care for the planet can go hand in hand. We spoke with Founder Véronique Robin about her journey, challenges, and vision for a more sustainable food future.
What was the moment (or moments) that led to the creation of The Loop Kitchen?
There are so many moments that led to The Loop Kitchen. I feel like I’ve always been passionate about food and sustainability. But there are a few key moments in my life that really pushed the needle toward this project.
My very first memory is actually from a talk in school when I was 9. A lady came and spoke about our waste systems and explained that our diapers took over 500 years to decompose. I remember being blown away by that—it was probably the first time I experienced true disbelief. I couldn’t comprehend that all babies use diapers, and all of us have been babies, and that there are unborn babies who will need diapers… yet one day all those babies will be gone, but the diapers will remain.
The second thing that brought this project to life is my love for food. I’ve always been curious in the kitchen and loved going through cookbooks at a young age. When I was at uni, I would deliberately choose complex recipes that required long wait times—just to motivate myself to study better. (I studied criminology and worked as a social worker for about five years before moving to Australia in 2019.)
The third thing was finding trash. In Canada, the snowmelt each spring revealed a blanket of rubbish that had been hidden all winter. That reality pushed me to reduce my waste from the age of 16, starting with one small change at a time. After moving to Australia, I started surfing, and found myself collecting litter from the beach or ocean on every session. That strengthened my waste-free commitment even more.
In 2022, while travelling in Tasmania with my partner, we dreamed up ways to help people reduce plastic waste through food. We landed on a meal delivery service, and now, that idea is The Loop Kitchen.
How do you balance sourcing local, seasonal produce, especially in a world of convenience culture?
For me, honestly, it’s a piece of cake. I’ve nurtured a deep love for the planet and I’m convinced that sustainability means slowing down. Cooking with seasonal produce is second nature to me — it doesn’t bother me if mangoes aren’t around or if a weather event wipes out lettuce crops. Supporting local is worth it for the planet. Local produce means fewer carbon emissions, more variety in our diets, a deeper understanding of the food chain, and ultimately, a healthier us and a healthier planet.
I aim to show people that convenience doesn’t have to come at the planet’s expense. My meal delivery service meets the need for convenience while keeping sustainability front and centre. The planet doesn’t need a handful of people doing waste-free perfectly. It needs millions of us doing it imperfectly.
What role do small food businesses like yours play in challenging big food systems and promoting food fairness?
Small businesses like mine help the world slow down. People still crave connection, something small businesses naturally provide. We know our customers by name, understand their challenges, and share in their wins. Big supermarkets can feel sterile and disconnected, while small businesses connect customers directly to their food source. This builds trust, encourages learning, and creates a ripple effect of care and awareness.
What are some of the biggest barriers you’re facing as a start-up sustainable food business?
Misconceptions about sustainability remain a big challenge. Some people fear greenwashing or doubt the value of small changes. Others worry that reuse systems are unhygienic.
At The Loop Kitchen, I follow strict Food Safety Authority standards, sterilise all containers before reuse, and carefully inspect them for safety. Still, normalising reuse in society is a long journey. Sourcing entirely plastic-free ingredients is another hurdle. While I buy nothing in single-use plastic, some products are hard to find without packaging, like cheese! For now, I simply go without certain items until better solutions are available. And of course, there are the practical start-up hurdles, like ongoing website issues that I’m working to resolve.
How do you envision expanding your impact on the local community, and how can the community support you best?
I’m thinking big. I’d love to serve the entire Illawarra, have a food truck at markets, and eventually open a physical space for meals and sustainability workshops. Individuals can support by ordering meals (Sunday–Wednesday ordering, Monday delivery), spreading the word, and following The Loop Kitchen on social media. Businesses can partner as drop-off or pick-up points, or connect me with local plastic-free produce suppliers. Collaboration is at the heart of building a better food system.
