At Dead Centre Brewing, we are committed to operating in a way that respects both our community and the environment. As a brewery and restaurant, we recognise the impact our industry can have and strive to implement practices that reduce our environmental footprint while maintaining the highest standards of quality and hospitality.

In our brewery, we focus on responsible sourcing of ingredients, choosing local and sustainably-produced malts and other raw materials whenever possible. Water conservation is a priority in our brewing process, and we continually explore ways to reduce water usage and recycle wastewater responsibly. Energy efficiency is central to our operations, with initiatives in place to monitor consumption and transition to renewable energy sources where feasible.

In our restaurant, we aim to minimise food waste through careful menu planning, seasonal sourcing and composting where possible. We prioritise local suppliers and sustainably-farmed produce to support local communities and reduce the carbon footprint associated with transportation. Our packaging and takeaway options are selected with sustainability in mind, favouring recyclable and biodegradable materials.

Beyond our immediate operations, we actively engage with our team and customers to foster a culture of sustainability. We provide staff training on eco-conscious practices and provide opportunities for customers to learn about the environmental initiatives behind our beers and food during our tours.

We recognise that sustainability is an ongoing journey. We continually review and improve our processes, seeking innovative ways to reduce our environmental impact while maintaining the quality and experience our guests expect. At Dead Centre, sustainability is not just a goal, it’s an integral part of how we brew, cook and operate every day.