Inside the Outback’s First Zero-Waste Café

Nestled between scrubland and red earth in South Australia’s interior, a modest café is turning heads not for its menu, but its mission. Desert Grounds, run by the Fletcher family, has achieved what few thought possible in the outback: zero waste.

Every ingredient is sourced from within 100 kilometers, including native herbs like saltbush and lemon myrtle. Meals are served on washable enamelware, and takeaway containers are made from pressed sugarcane — compostable within weeks.

'We’ve got chickens for scraps, a worm farm for organics, and reuse just about everything,' says owner Jess Fletcher. 'It started as a survival strategy — now it’s who we are.'

Rainwater tanks supply the sinks and toilets, while solar panels power everything from the fridge to the coffee grinder. Visitors are encouraged to bring their own containers, but the café also operates a container exchange for regulars.

Despite its remote location, the café has built a loyal following. Eco-conscious travelers detour off highways just to stop in, and local tourism brochures now list it as a must-visit. A recent social media video highlighting their waste cycle went viral, drawing international interest.

For the Fletchers, the impact extends beyond business. 'We get messages from other café owners wanting to know how to start,' says Jess. 'If we can do this here, anyone can.'