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WINNER OF... National Baking Industry Association's Baking Seal of Excellence Award; NBIA Environment Award; |
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GreenBeard
How did we win the 2011 Environmental Award from the National Baking Industry Association AND the 2013 Sustainability Award from Hepburn Shire Council?
We want our grandkids to live on a healthy planet and be able to enjoy good sourdough bread too. So here’s what we do at RedBeard to make sure we don’t bake the planet.
We reduce our greenhouse emissions by:
- buying electricity from renewable sources and
- firing our oven with sustainable plantation hardwood (sugar gum from Western Victoria) – this avoids the greenhouse emissions from standard baking ovens powered with coal-fired electricity.
We support sustainable agriculture by choosing:
- organic ingredients (to reduce pollution)
- locally grown ingredients (to reduce energy use in transport)
- seasonal ingredients (to reduce energy use in food storage) and
- supporting farmers' markets.
We also support the regional economy by:
- employing locals
- giving preference to local suppliers and
- promoting regional tourism.
Our preferred suppliers include:
- Wombat Forest Organics
- Mount Franklin Organics
- Powlett Hill Flour Mill
- Lauke Flour Mills
- Mount Zero Olives *
- Murray View Organics (Frank and Penny Porter)
- Organic Times
- Kas Organics
- Taranaki Farm
- Sidonia Hills
- Julian Blackhurst
- Mount Alexander Fruit Gardens
- Istra Smallgoods
- Jonai Farms
* We use Pink Lake Salt in our bread and cafe. Mount Zero Olives, with the local indigenous community, head out onto Pink Lake in Dimboola for the annual, sustainable, salt harvest. Learn more here.
