Environmental Sustainability Initiatives
Margan Leads the Field in Reducing Carbon Footprints
As farmers we are committed to looking after the land so that it can remain productive and look after us for years to come. We are proud of our dedication as a business to reduce our impact on the environment and our carbon footprint wherever possible.
Margan are in the process of calculating our carbon emissions and carbon credits but have already implemented many initiatives across the entire operations of the business and have enrolled in several on-going certification / accreditation schemes which will ensure that Margan as a business can manage environmental impacts efficiently and effectively and improve environmental stewardship.
It will ensure the reduction of the Margan carbon footprint (the amount of carbon dioxide emitted into the atmosphere by our business) and strive towards carbon neutrality.
We have enrolled in the following:
- Entwine Australia: a voluntary environmental assurance scheme developed by the WFA for winemakers and wine grape growers to receive formal certification of their practices according to recognised standards. It is proposed that by 2013 wineries will need to be Entwine accredited to receive an export licence from the (AWBC). Enrolled.
- Freshcare – a collaboration between WFA and Freshcare (not for profit on farm assurance provider) established and maintained to service the Australian fresh produce industry. Certification to the following codes of practice: Freshcare Environmental: Viticulture/ Winery and conformity to International Standard ISO 14001 for Environmental Management. Enrolled.
- e-par Wine Environmental Management System Initiative. Hunter Valley Wine Industry Association. Enrolled.
- Green Table Australia (Restaurant & Caterers Association). Accreditation due August 2011. An education and certification program that supports and recognises the sustainability initiatives of Australian restaurants, cafes and catering businesses.
- Energy Efficiency for Small Business (Department of Environment and Climate Change NSW). Audit carried out and we are in the process of implementing energy efficient changes.
In addition we have introduced several unique initiatives:
- Keeping in line with the company’s ethos of ‘Estate Grown- Estate Made’ our one acre ‘kitchen garden’ provides Margan with up to 90% of the fruit, vegetables and eggs for the Restaurant. We like to say that our ‘carbon footprint’ is 20 muddy footsteps from the garden to the backdoor of the kitchen.” The sheer scale of our kitchen garden is quite unique to the Hunter and as such we have a dedicated horticulturist on hand to manage it using organic principles, ensuring we steer clear of pesticides and herbicides whilst hand weeding wherever possible.
- Our philosophy at Margan has always been to source locally as much as possible. This includes produce for the restaurant, our employees and as many other business inputs as possible.
- We use recycled products when possible including all of our wine cartons (as of 2010).
- We use light weight glass bottles for our wine.
- We offer all guests filtered rainwater at no charge, rather than bottled mineral water.
- Recycling kitchen oil into bio diesel and reusing it to fuel farm machinery.
- All kitchen food waste is fed to the chickens or composted directly. The free range Margan chickens eat the scraps from the kitchen and the chicken house is then raked for the compost heap to enrich the soil.
- Purchasing environmentally friendly products; organic and bio dynamic produce, fair trade products – including coffee, tea, sugar, chocolate wherever possible.
- Using quality Australian produce wherever possible and keeping to the ‘100 mile’ rule of thumb for sourcing.
- The garden is maintained without the use of sprays and chemicals.
- Sourcing free range eggs from chickens on the property.