Collaborative, waste-saving project, Open Sauce, expands to QVM

After two years of our Open Sauce project, we are delighted to be expanding the project thanks to funding from Sustainability Victoria*. The next phase, Crowd Sauce, will see even more waste mapped at the Queen Victoria Markets using our established waste audit, and turned into circular products at the Purpose Precinct**. Attracting 10 million visitors annually, QVM generates more than 960 tonnes of organic waste on-site each year. Though the market is committed to composting organics, and reducing waste, this project aims to create new circular products and services by utilising the waste generated at QVM and surrounding organisations.

The project will also create production and retail spaces for social enterprises. This will not only generate job opportunities for the people who our social enterprises support ,but also help build skills and capacity within these enterprises. The project also aims to engage the public, market visitors, and consumers in the concept of circularity, through free workshops, demonstrations and information.

Watermelon Rind Pickle

STREAT’s watermelon rind pickle was one of the best-selling Open Sauce products, created from their catering kitchen off cuts. It shows the potential to turn waste into valuable retail products that not only taste delicious, but support their social enterprise so they can train more young people.

This project is being led by STREAT and Cultivating Community, and supported by collaborators including MAKE Studios.

*Open Sauce and Crowd Sauce are both projects supported by the Victorian Government’s Circular Economy Business Support Fund as part of the Circular Economy Business Innovation Centre (CEBIC).

**The Purpose Precinct is a collaborative project, led by STREAT, Good Cycles and supported by SENVIC. Its home is in the F sheds at the Queen Victoria Markets, where people can shop exclusively from Victorian social enterprises. You can also purchase with purpose online via the website.