Waahi Tukurua – Mercury Bay Recovery Centre
Eggsentric Café operators Sam Fowell and Rachel Saunders are showing that hospitality and sustainability go hand in hand.
Eco-conscious values
Sam, once a shy eight-year-old when the café opened in 1998, took over from his dad in 2015.
With Rachel’s support, he’s continued to build on the café’s unique, eco-conscious values.
“We use organic milk, free-range eggs, grass-fed meat–we don’t cut corners there,” says Sam.
“Now, we want people to think waste-free too. It’s about caring for your health and the planet.”
Eggsentric has long led the way in waste reduction. They won the Good Egg award in 2011, introduced a mug library for travellers, charge extra for takeaway cups, and offer discounts for reusables. More recently, they joined the Chunky Cup system, letting customers borrow or swap
cups for a refundable deposit.
But the effort doesn’t stop there
Each week, Sam and Rachel collect used beverage containers from the café. These are picked up by Wāhi Tukurua volunteers, then sent to SAVEboard in Hamilton–a facility turning composite packaging waste into low-carbon, moisture-resistant building materials.
SAVEboard’s products are not only made from upcycled waste like milk cartons and soft plastics–they’re also recyclable at end of life, making them a truly circular solution.
Sam and Rachel’s message is simple:
“Go waste-free. Don’t use takeaway cups and straws–just don’t.”
Their partnership with Wāhi Tukurua is a powerful example of what’s possible when local businesses step up, collaborate, and champion change. It’s also a reminder that small actions like skipping a takeaway cup can be part of a much larger movement toward sustainability.
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