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Hunter Valley wineries and hospitality businesses are winding down their food and organics waste pioneering sustainability in the region, thanks to funding from the NSW Environment Protection Authority (EPA).
‘Winding Down Wineries Food Waste’, delivered by Go Circular, is an innovative initiative aiming to reduce food and organics waste, creating a model for wine regions across Australia.
NSW EPA Acting Director Circular Economy Programs, Sam Lewis said empowering local businesses and communities to design circular solutions will drive lasting change for NSW.
“Go Circular’s project is paving the way for a more sustainable future, with benefits extending far beyond the vineyard,” said Mr Lewis.
“NSW generates 1.7 million tonnes of food waste per year. To help tackle the landfill crisis, we need to seriously combat food waste and invest in local solutions.
“That’s why the NSW Government has introduced new laws where from 1 July next year certain businesses must separate food waste from their general waste.
“The project champions new and practical strategies to better manage food waste like using in-season locally grown produce, turning vegetable off cuts into hearty stocks and recycling food waste into nutrient rich soil for vineyards.
“By co-designing innovative solutions with industry, local government and businesses, this project fosters greater collaboration, knowledge-sharing and builds a blueprint for other wine regions across Australia.”
Go Circular CEO, Annie Jiang said the Hunter Valley, with its 200-year history as one of Australia’s oldest wine regions, is now showing its leadership in sustainable hospitality and tourism.
“This project highlights the power of community-led innovation. From farm to kitchen, Hunter Valley hospitality businesses are demonstrating how sustainability can be embedded into everyday practice – protecting both our environment and the future of this iconic region,” said Ms Jiang.
“By sourcing 90% of our non-meat ingredients directly from our own garden, we harvest only what we need, when we need it. This helps us minimise food waste from the start, while delivering fresher and unique dishes,” said Mr Margan.
The EPA provided $165,600 in funding under the Business Food Waste Partnership Grant program.
To learn more about the Winding Down Wineries Waste project visit https://www.gocircular.org.au/winding-down-wineries-waste/
To learn more about the program and other successful recipients visit https://www.epa.nsw.gov.au/Working-together/Grants/organics-infrastructure-fund/Business-food-waste-partnership-grants
Go Circular is a purpose-driven organisation based in Newcastle and the Hunter region, supporting organisations to implement circular economy principles through practical solutions that strengthen environmental, economic, and social resilience.
Contact details:
EPA MEDIA | JULIA BELL | 0427 310 202
24-hour Media Line (02) 9995 6415 [email protected]