International Convention Centre Sydney (ICC Sydney) is redefining table styling with its new range of edible centrepieces.

The sustainable and community-driven initiative replaces floral arrangements with table centrepieces created from seasonal fruits, vegetables and herbs sourced from the venue network of local suppliers.

After the event, the centrepieces are repurposed and donated to feed those in need at Matthew Talbot Hostel, a local service run by the St. Vincent De Paul Society New South Wales.

The Matthew Talbot Hostel has been caring for men experiencing homelessness for more than 80 years, providing crisis accommodation, healthcare, food, clothing, washing facilities and specialised support to help more than 20,000 men get back on their feet each year.

“By creating these edible centrepieces, we’re not only giving clients the ability to showcase amazing local produce and support our regional suppliers, we are offering them the chance to reduce event waste and deliver meaningful social impact,” said ICC Sydney director of culinary services Lynell Peck.

ICC Sydney CEO Geoff Donaghy said the initiative builds on the venue’s work to date, which includes 100% diversion of captured food waste.

“Over the past year, we have already diverted 485 tonnes of organic food waste and donated more than 2,840kg of food to the Matthew Talbot Hostel,” he said.

“We’re committed to partnering with our clients, local suppliers and the community to leave a lasting legacy for events long after they are over, and our Legacy Program offers clients a myriad of ways in which they can give back.”

Watch how the initiative came about here:

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