Open Sauce circular economy products hit the shelves at Queen Victoria Market

As a collective of food social enterprises, through our Open Sauce project, we are working to reduce and divert our collective waste from landfill to turn these precious resources into products that support our enterprises. Supported by Sustainability Victoria, we’re excited to see the fruits of our labour becoming viable products, after months of measuring waste, conducting interviews, and coming up with our 100 circular economy product ideas.

One of our partners, STREAT, who are known for their suite of hospitality businesses and supporting young people who need a hand, have been busy trialling some of the circular economy products for us. The kitchen team in Collingwood have been testing a range of preserves and other pantry staples made from produce that was headed for compost, or their worm farms. And yes, we’ve enjoyed the process of taste-testing, too!

We are thrilled that a selection of STREAT’s Open Sauce products, made from either glut produce that farmers had no way to sell, or offcuts that would usually not be used, are now available to buy in a number of retail stockists across Victoria. Including, the recently opened Purpose Precinct at the Queen Victoria Market, a shop of Victorian social enterprise products doing good and green things.

These waste-saving preserves, such as the Raspberry and Rosella Jam, Blackberry Jam and Apricot Jam, all showcase great-tasting, seasonal produce which can be enjoyed long after the fruit has been harvested. The chefs use only traditional methods with no nasties, and the profits from these products then support the life-changing work with young people that STREAT does, making it a triple threat of goodness, delicious, circular, and creating positive social change.

And what’s not to be missed is the innovative Watermelon Rind Pickle, which may be unlike anything you’ve tasted before, and goes perfectly with cheese. The watermelon fruit itself is used by the STREAT catering kitchen, who, before our project, didn’t have a use for the rind.

We asked STREAT’s head chef, Dianne Kerry, how she has found the experience so far: "We've been able to try a lot of stuff that you couldn't even contemplate in a commercial world. We are prepared to take a chance to improve our waste streams and products on offer," she said.

"Nothing is off the table in terms of what we can try out," she added.

And the best part is, you get to try the very best of what made it to our retail shelves. Head to the Queen Victoria Market, Purpose Precinct on String Bean Alley, or to STREAT’s newly opened STREAT Pantry, on Gipps St in Collingwood, to find our range of Open Sauce products. Or, if you’re not in Melbourne, you can order online directly from STREAT.