Innovation

We partnered with the brains at UTS Tech to create a solar-powered carbon capture system that uses excess CO2 from our brewery's fermentation process to feed a hydroponic indoor farm that grows lettuce for dishes in our Chinese-Australian restaurant, The Lucky Prawn. The system not only eliminates the cost of buying and transporting produce to our site (which was especially welcomed when the cost of lettuce went through the roof), it also continues to reduce our carbon footprint, reinforcing our commitment to putting our most sustainability-conscious foot forward as a business. The San Choy Bow isn't too bad either.