Who runs Yum Jar?
Yum Jar is the creation of locally trained vegan chef Ottilie. Hailing from Christchurch, and with over 12 years in the hospitality industry, Ottilie has worked her way through some of Wellington’s best known vegan-friendly establishments from waitress to barista, kitchen-hand to sous chef. Before, during and after completing Level 4 Cookery and her City & Guilds certificates at Weltec School of Hospitality, Ottilie worked for local kitchens Midnight Espresso, the Botanist and Seize Café. But something wasn't quite right.
Ottilie wanted to start something new and different that was her own creation. Dissatisfied by the waste created by takeaway food services, the lack of affordable, healthy options around the city especially for people with more specific dietary needs, and a personal drive to do her own thing, Ottilie started writing down ideas for a business that would one day become Yum Jar.
Ottilie began to save and collect large glass jars from her job and eventually had about 20 sitting in her cupboard with which to start her idea. Mid 2018 she left her full time position and set about crafting recipes and trialling them on her unsuspecting but very willing friends. Word spread and eventually the trial group grew to over 150 taste testers! Ottilie applied for and was accepted into WINZ’s ‘Build your own Business’ course, and with their help as well as her friends’ talented design and website development contributions, continued taste-testing and moral support, Ottilie set up Yum Jar to open in January 2019.
Currently it is just her running the entire business (with the help of NoCar Cargo on their bikes!) but she hopes to enlist some more passionate environmentally-friendly people to expand the business as demand increases. (If this sounds like you, please enquire via email!)
Yum Jar Ethics/Morals/Practices
Yum Jar has been created out of the desire to and knowledge that we CAN do better - and that's what we want to do, for the benefit of everyone.
Zero Waste Packaging
To date (04.06.19) we have saved over 1800 lunches' worth of plastic, single-use, disposable, "compostable", and "biodegradable" packaging from being used, or even needing to exist.
Why do we care so much about this?
Well, to start with, most of our rubbish (and recycling) isn't going anywhere. It's being used once, thrown in a bin or a recycling bin, transferred to the dump, sorted, (some recycling sent to recycling plants or places to sit and wait to be sent away or processed), and mostly put into landfill, that goes... nowhere. It just sits there, getting bigger, and bigger, and bigger. Being a small country, you might think our waste is small. Well, sure, if you compare us to other Western countries, that's likely true. But unfortunately, we are one of the top offenders in the world per capita when it comes to waste.
Our recycling used to mostly get shipped to other countries like China. But China last year did not renew its recycling company import licences, putting a huge halt to their intake, which has had a huge impact on New Zealand. We used to export $21 million worth of recycling per year. Now, with our own recycling facilities overloaded, it has nowhere to go, and, like landfill, just sits there. So while it's still great to recycle in theory, we are still using and creating too much recycling and rubbish for ourselves to keep a handle on.
What about biodegradable or compostable packaging?
Unfortunately we don't yet have the infrastructure in Wellington or NZ to have compost bins on hand everywhere like we do rubbish bins. And unfortunately, when you throw the biodegradable or compostable stuff in the rubbish.. it just goes to the rubbish too. And even if it gets composted, most of these solutions are only biodegrade in commercial composts. We hope more residentially compost-friendly packaging gets created ASAP, but even then, it is a bit of a hassle to take your dirty packaging home to recycle. And so many homes don't have composting solutions. And if all you have is packaging in your compost it's not going to have enough nutrients to create a very composty compost!
Another issue is the actual creation of the stuff that gets dumped or recycled. The creation and transportation of these single use items also has a negative effect on our environment that could be avoided. In other words, it's all a waste!
There are countless articles on the internet damning humanity and harking the end of the world in under 50 years, but that's not likely. The reality is that life is just going to get a lot more difficult, especially for those whose lives are already circumstantially, financially, or emotionally tough, so, pretty much anyone except 'the 1%' who can literally afford to trash the planet because they think they can buy their way out of it with a profit..
We as consumers have got to change our habits. It IS possible. And every bit counts. Every person's actions has an impact. If they didn't, we wouldn't be in this predicament to start with! It IS hard, and it is scary, but we have to try.
The Yum Jar team hopes that by creating our small business we can help people like you reduce your environmental impact and support a movement to more sustainable ways of living.
Plant Based Menu
You may have noticed that we don't use any animal products (meat, dairy, seafood, poultry, egg, or honey) in our Yum Jar recipes. Cutting out animal products can do a wealth of good, for both your health, the wellbeing of animals, and for the environment: the earth we live on.
There are plenty of resources out there with further information, but we know it can be difficult to separate facts from fiction in the internet of things and memes and 'sources', so we have some info from our friends at the Vegan Society of Aotearoa to help. Check out their hugely useful website for more detailed information, and plenty of helpful links about how to live life without animal products
Yum Jar's creator, Ottilie, has worked in the service and hospitality industry in nearly all roles imaginable for over 14 years. More recently she has worked for prestigious local restaurants in key roles, such as being the sous chef at a busy cafe in the CBD until mid 2018. She also has a qualification from Weltec in Level 4 Cookery, which includes international City and Guilds qualifications. In any hospitality role; kitchen hand, waitress, maitre d', barista, night chef, baker, commis chef, or sous chef; she was never paid more than $18/hr. It's not that she never asked for a pay rise. Minimum wages gradually rose as the cost of living jumped up each year. But unfortunately the economics by which the hospitality industry seems to run don't tend to favour the staff on the ground, who often work long hours, have few breaks, work double shifts, public holidays, and often end up sacrificing their health and social lives all the time just to survive in the industry, which, financially, doesn't add up over time. I'm talking about the people, like myself, who are passionate about hospitality and even love their jobs, and work full time, sometimes 60 hour+ weeks, but just aren't getting the wages to match their hard work, like their friends in the professional world often do.
Yum Jar is still new, and has had some help from the WINZ Flexiwage scheme starting up. We are gradually growing, thanks to our wonderful customer base spreading the word through their offices, friends and families. Currently we aren't an employer, and Yum Jar is a one-woman operation. But when we grow, we will need a small team to help!
We will not employ anyone until we can pay them at least the current living wage, whether they're a delivery driver, kitchen hand, cleaner, admin staff, or chef. We want to pay people what they're worth, and foster a sense of respect and equality between all staff. Hospitality is a challenging business, and we know this will be a challenge, but if it can't be done, then there's something seriously flawed in the system. And that's something that has to change.