Chef Rory Donnelly is has jumped on the high-end-chef-opening-burger-bars train and opened a second location for 4 Ounces Burger Co.
He's peddling a sustainable approach to fast food. There six burgers named after famous hip hop artists like the Common (four ounce patty, pickles, American cheese, mustard, ketchup and mayo on a potato bun) or the Champagne Papi (fried chicken, French fries, maple bacon, fresh curds, champagne gravy, milk bun), the twist for 4 Ounces is that the business has been designed with sustainability in mind.
They're sourcing their burger buns from social enterprise bakery, Bread and Butter Project; the beef for the patties and the chicken in your fried fillet is from ethical butcher Feather and Bone; and your fizzy-good is from Karma Cola, whose business model ensures the communities who supply their cola nuts profit fairly from the sales of their soft drinks.
They're also reducing their food miles by getting their sweet treats from Donut Papi in Sydney, pickles from Australia's Westmont Picklery and their hot sauces from Diemen’s, who use native ingredients in their condiments. 4 Ounces also partner with OzHarvest for some extra good karma points.