Supplier: Taco Addicts

Originally from Austin-Texas, Amber grew up eating tacos the way Kiwis grow up eating pies. After retraining as a chef at Weltec, Amber started up Taco Addicts 5 years ago bringing to Wellington Tex-Mex style comfort food. Her tortillas and Salsa Roja are for sale in the shop, and in April 2021 Amber brought Prince, her stall on wheels to Hopper for the first time.

Amber tries to limit the environmental impact of her business as much as possible. "When I moved to NZ in 2005, I began shopping at the local weekend veggie markets. This started my journey with seasonal obsession - learning what grows in NZ and when, and only buying produce as it comes into season. In the USA, everything is available all the time, and here in NZ, I began to cook by following the seasons. This has carried into the Taco Addicts ethos. Our menu rotates with the seasons - we always offer 2-3 vegan options, and these change based on what's available at the veggie markets."

"I try to only buy NZ grown produce, for my home and for the business, whenever possible. We encourage people to bring their own container or plate when we're set up and offer compostable serveware. When we're not at Zero Waste events with compost bins available, we try to collect the boxes and distribute it, via friends and around compost bins in Wellington. They make great browns to offset your food scrap greens! We don't throw food away - I'd rather sell out of tacos than have food leftover at the end of an event. We have an excellent stock rotation system, and if we happen to have extra food that can't be served, then we have multiple channels we can give food to.

Taco addicts make everything themselves. Their tortillas use NZ grown wheat and NZ cold pressed sunflower oil. They make their own salsas and sauces, as well as all the taco fillings with NZ free range meat and eggs. Amber delivers her tortillas to us on bike, and without packaging.

Amber's tip for reducing your waste:

"Use as much of your veggies as possible - don't peel your potatoes or carrots, just wash them. You can make easy kumara chips from the peels as a snack, make cauliflower chips with the leaves and tender stalks, use your broccoli stems in salads and stir fries, use your drained chickpea liquid to make vegan mayo or in vegan baking (you can freeze it for later). Always carry a reusable coffee cup, or slow down and sit to enjoy your coffee in house."

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