What we've done
Our commitment to ourselves is to consider sustainable alternatives for even the smallest of projects, knowing that every little improvement counts. We’re by no means perfect but we’re getting better every day.
Below is a list of the many environmental initiatives we’ve engaged in over the last 15 years. Some of them make a big difference and some of them make only a small difference. The important thing is they ALL make a difference. Our planet has been damaged a little bit at a time. It will likely be fixed a little bit at a time.
At our main baking facility:
- Rain water toilet flushing
- Solar heated hot water for staff amenities
- High efficiency air conditioning and climate control to reduce temperature bleed between baking areas
- All hot water for our cake and pie production is preheated using energy recovered from our fridge motors
- Heat recovered from freshly baked products (using exhaust fans and the heat taken from cooling tunnels) heats the main production area in winter and minimises heat-bleed into refrigerated areas
- Over 100,000 litres of rainwater tanks plumbed for irrigation and truck washing
- Victoria’s first Diesel Hybrid truck launched with Sustainability Victoria
- Optimised route planning incorporating deliveries outside of peak hour traffic to reduce fuel consumption.
- Wind deflectors fitted to all trucks to reduce drag and the associated fuel costs
- Bulk raw material handling equipment eliminates half of our requirements for land fill
- Over 95% of all waste is channelled back into recycling streams including but not limited to: plastic, tin, wood and food. Non-meat food waste either goes to farmers who use it for animal stock feed or is turned into fertilizer or biofuel.
- We’ve hosted hundreds of bakery tours for students and professionals to help inspire further sustainable thinking in business