Saint Monday Making a Difference

At Halve Waste, we want to spotlight and support those individuals, groups and businesses that are “doing good” and helping us to reach our target of reducing our waste by 50% by 2020.

The first business in the spotlight is Saint Monday a cafe located in Yackandandah. The owners Lauren and Chris are great examples of people in the Halve Waste region doing their bit to reducing waste to landfill and were happy to talk to Halve Waste about how they are making a difference.

Lauren Chris

Business Doing Good – Saint Monday, Yackandandah

Can you tell us about setting up your business?

We opened Saint Monday in January 2016 and have now been open for a little more than two years. Our café is founded on strong social justice and environmental principles and are constantly striving to have a light environmental impact. We pride ourselves in producing beautiful vegetarian, vegan, allergy/special dietary requirement-sensitive food and building and sustaining strong relationships with local food producers.

We are also excited about exploring alternative ways of ‘doing business’ and ‘building livelihoods’ by striving to strengthen the local share economy, encouraging customers to barter their homegrown produce for items we produce, and creating a collaborative platform for the community to use in its own way – whether for events, meetings, educational purposes, performances or other creative gatherings.

Interior foodPhoto by: Border Cafe |

interiorPhoto by: Border Cafe |


Halve Waste supports Reduce, Reuse and Recycle, how has the café been able to embrace “reuse”?

We sourced all our indoor chairs from op shops and painted them to make them “match”. The tables we were able to make most of them from the metal frames of old school tables that we found at the salvage yard in Baranduda. Our outdoor chairs we were able to make from ugly

old moulded plastic school chairs also purchased from the salvage yard). A little DYI, drilling the plastic seats off them and making and attaching wooden seats and backs for them and they now look a million bucks by comparison!


chairs refurb


What were the driving factors behind your ambitious goal of trying to become a no waste café?

The philosophies guiding the way we run our business are no different to those governing our personal lives and are very much influenced by our past work and study in community and international development and permaculture.

We believe that the impacts of much of our behaviour, in western society, is hidden from us and that negative impacts accumulate unevenly across our and the global population – the most vulnerable often end up bearing the brunt of the wasteful decisions we make for the sake of “convenience”.

As a result, we have made the conscious decision to try to operate as far as possible in ways where our impacts are visible to us, and where we can take responsibility for our impacts. That means seeing the waste we create, and understanding where it goes, doing something to stop the waste leaving the cafe if we can, or ensuring that if it is leaving the cafe, that it’s going to a place where it will “have another life”.

It may be impossible to ever be a “no-waste” cafe, given that even the transportation required to convey vegetables from a farm on the edge of town incurs waste, however we want to come as close to it as we possibly can. We’d rather be hypocrites than cynics!

In our next look at business doing good we continue our talk with Saint Monday and learn how they minimise waste and waste reduction on a day-to-day basis.

To learn more about their journey visit Halve Waste would like to thank Lauren and Chris for their time in sharing how Saint Monday is making a difference and helping us to reach our target of reducing our waste by 50% by 2020.