Sustainability Statement

 

 

Sustainability Statement

Brae is Sustainable Restaurant Association certified. We hold the SRA's Food Made Good 3-Star rating and are committed to making a positive impact on people and the planet in the following ways:

Environment

We practice regenerative farming. Chemical fertilisers, pesticides and herbicides have been eliminated from Brae Farm and efforts focused on improving soil health and land regeneration. Thousands of native trees and plants have been planted on the 20-acre property, improving biodiversity for fauna and flora and reducing our carbon footprint.

We are water-efficient. Tanks with a total capacity of 160,000 litres capture rainwater for cooking, washing and drinking in both the restaurant and guest suites. Three dams capture run-off used to irrigate vegetables.

We generate our own energy. An average of 17 megawatt hours of solar electricity is generated on-site annually, offsetting 1.34 tonnes of carbon each month.

We compost waste. A closed-loop composting program diverts around 100kg of food scraps and green waste from landfill daily, creating rich compost for soil regeneration and vegetable production.

We reduce waste. Brae is a low-waste kitchen. Excess fruits and vegetables are pickled, fermented and preserved for later use. A water filtration and carbonation system has removed the need for single-use glass water bottles. Takeaway coffee cups have been eliminated and paper straws replaced with steel. Compostable bin liners are used in guest suites and bathrooms. Milk is delivered from a local biodynamic farm in returnable glass bottles. Chemical-free eWater systems is used for cleaning and sanitising, reducing our reliance on chemicals. Menu paper is re-purposed as guest suite note pads and all other paper and glass recycled. Paper wine lists have been replaced with electronic tablets. Sustainably-sourced organic cotton bed linen, towels and robes enter a textile recycling program at end of life to divert spent linen from landfill. Clay from Brae’s dams and ash from the wood fire are used by Victorian ceramicists, Cone 11 to create plateware. 100% of our wastewater is processed on site with dispersal water used for irrigation.

Our accommodation is carbon neutral. Six guest suites, built in 2016 to passive solar design principles feature recycled materials, solar energy, double glazing, harvested rainwater and a worm farm biological waste treatment system, resulting in a building with zero net emissions.

We are energy efficient. We limit our energy use and have four electric vehicle charging stations available for guest and staff use.

Sourcing

We grow our own organic food. Up to 90% of the vegetables, stone fruit, citrus, nuts, berries, grain crops, olives, honey and Australian edible plants served in the restaurant are produced organically at Brae Farm, without the harmful chemical, transport or fossil fuel inputs of the industrial food system. Organic grain grown onsite is used for sourdough bread that is grown, harvested, milled and baked within 100 metres of the dining room. A seasonal wheat beer and other beverages are also made from excess grain and our olives are pressed for olive oil.

We select the most sustainable growers and wild harvesters. Meat, egg and dairy producers are screened for their commitment to the health of their land, the natural environment and animal welfare. Whole carcasses and secondary cuts are used that are hormone and antibiotic-free. We choose small-scale, independent family farms and operators whose animals are free to range and where regenerative farming principles are practiced. We have direct relationships with these farmers and evaluate their processes on site in person.

We source seafood sustainably and we are a Good Fish partner. So, all fish is from healthy stocks and from sources using fishing and farming methods minimising harm to marine and freshwater ecosystems.

We support local and global farmers. We know our local farmers by name, pay them on time and ensure profits flow to them directly. Specialty and high-risk products such as coffee, tea, chocolate, linen napkins, organic cotton bed linen, robes and towels are all sourced from fair-trade intermediaries who guarantee ethical and environmentally sustainable trade practices.

Society

We support our local community. Each year, we fundraise to support organisations in need. So far we've contributed $274,693 towards education and infrastructure projects in our community. Local and emerging artists, artisans and crafts people are supported through a revolving art program. Long-term unemployed and disadvantaged youth are provided with pathways into work.

We feed people well. Menus are plant-focused with the vast majority of plants served grown organically on site in regenerated, healthy soil, producing tastier, more nutritious food.

We respect our staff and treat them well. We have a strong focus on staff health, wellbeing and professional career development. We offer a structured training and development program to build a healthy workplace culture and an inclusive and respectful workplace with zero tolerance for antisocial behaviours. We open four days a week and overtime is limited. Annual closures twice a year allow for dedicated leave periods, including Christmas and New Year every year. Casualisation is minimised and every hour worked is recorded and paid on time every time, in line with Australian Fair Work standards.

We respect our suppliers. We develop long, lasting relationships with producers and suppliers who we respect and pay our bills on time, every time.

We share our knowledge. Twice-weekly guided farm tours offer the public insights into our regenerative agriculture project. Sustainability student groups have access to onsite tours and we offer a dining discount to hospitality apprentices and trainees to assist industry professional development.

 

Watch 'Brae, a view to the future', a short documentary: Watch the 12 minute documentary here.