Nowadays everybody is concerned with sustainable food. At Spaghetteria we make a serious effort to work as responsible and sustainable as possible. Consequently, the choices we make regarding our suppliers don’t come out of anywhere. From vegetables to meat and from power consumption to waste management, all our choices are conscious and revolve around the willingness to reduce our climate footprint.


Without pasta there would be no Spaghetteria. Therefore, we select the resources for our pasta with the biggest possible accuracy. In our Laboratorio we produce pasta with two kinds of flour. Farina di Grano Duro, hard wheat flour, and Farina tipo ‘0’, fine wheat flour. The former comes from a bio-dynamic farm in the hills of Tuscany. This means that during the production of the wheat the entire surrounding ecosystem is taken into consideration. The fine wheat flour is biological as well. We buy it from a farmer cooperative in Umbria. Hence our pasta is produced with merely high-quality flour. And that benefits both the flavor ánd the climate.

Vegetables and dairy

The vegetables we use at Spaghetteria are biological as well. An Italian consortium of farmers, Cooperativa Ortofrutticola Cedof, grows the vegetables and constantly searches for new ways to reduce its environmental footprint. Moreover, the farmers collective was the first Italian company that published its water footprint. Also, the consortium works closely together with WWF to keep innovating in the area of sustainability.

The ricotta we use to produce the ravioli on our menu comes from Puglia, the heel of the Italian boot. At cheese factory That’s Amore the creamy cheese is produced according to an artisanal, ancient process, in which wastage is out of the question. Besides, all the eggs we use to make the pasta are free-range eggs.

Fish and seafood

Cooking with fish and seafood means having a certain climate impact. At Spaghetteria we are aware of this, and therefore we try to limit it as much as possible. Hence, we only use wild clams and we serve them merely whenever they are in season. Therefore, during the summer months, you will not find any clams on the menu. The mussels we use at Spaghetteria are ‘homegrown’ in Australian by Spring Bay Sea Food.

The fish on the menu of Spaghetteria always has provenience trademark, depending on whether it comes from the sea or from a fish farm. Accordingly, we can guarantee that our fish is caught sustainably.


Since we want to offer a comprehensive selection of dishes to all of our guests, the menu always offers two meat dishes. It goes without saying that this has an environmental impact. Therefore, we opt for meat with a sustainable origin. The game meat on the menu originates from the Veluwe. Since the population in this nature reserve is being managed within the context of wildlife management, the game meat on the menu always finds its way to our kitchens in a responsible way.

The same goes for the Tuscan sausage. The pigs at the Salumi Australia farm in Byron Bay live in total freedom their entire lives and are being fed with normal food.


In our commitment to being a conscious and sustainable company, we obviously don’t look at third parties only. We also put our own house in order. That’s why, among other things, we have cooling systems that turn off automatically during the night, we don’t sell bottled still water and all of our restaurants are illuminated with LED lighting. At the end of the supply chain, our waste is processed by Randwick Council, committed to the reuse of waste as a resource for new products. Green Electricity is supplied by EnergyAustralia, which tries to promote a country that runs on 100% locally generated and sustainable energy.

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