Our approach to sustainability
We are passionate about reducing waste. In fact, it’s fair to say we are built on waste – pretty much literally. In line with the Closed Loop philosophy we believe in not only recycling but in using recycled materials wherever possible. This has been done in the construction and fit-out of the building and the vegetable gardens. Look out for the stories of the past lives of our tables, walls and floors – they have come from some interesting places.
Our building is made from various reclaimed materials, which have been retrofitted to create our unique venue. A few of the waste items we've given new life to include: Shipping containers | Floorboards | Windows | Corrugated iron | Kind Island cray-pots | Mussel rope | Jars | Oil drums
Closed Loop Composting
The Farmer’s Place has a Closed Loop Organics Composting Unit (CLO50) to compost food waste from the restaurant.
Food scraps not fed to animals are placed in the onsite composting unit. This innovative technology uses naturally occurring microbes, heat, oxygen and agitation to reduce food waste by up to 90% in 24 hours.
We can compost up to 100kg of organic material onsite every day. In goes the food waste…out comes the compost – a Grade A, unrestricted use soil conditioner which is then used to fertilise the soil in which we grow our fruit and vegetables; a true closed loop in action.
Water is a precious resource and at The Farmer’s Place we aim to capture and reuse as much as possible. Rain water is collected from the 400 square metres of roof space and used in the restaurant and for irrigation. Run-off water from the farm is collected in two dams to provide drinking water for stock and irrigation for the vegetable gardens. Filtered water from the septic system is also used to irrigate the orchard.
Specific water conservation practices at The Farmer’s Place: Two x 25,000 Litre tanks capture rainwater for use in hand washing, flushing of toilets and the washing machine.
Grey and black water processing occurs through an onsite primary and secondary system, which aerates and then distributes through an underground irrigation system to water the orchards and grounds.
Wicking systems are used within raised garden beds.
We have had data loggers installed by SWEP (Schools Water Efficiency Program), which we use to track and monitor our water consumption.
We are passionate about reducing our energy at The Farmer’s Place. We regularly look into our practices and continually make changes where appropriate. It’s the little things that make a big difference. Turning off lights when they’re not required, not leaving electrical appliances on standby and regularly educating our staff and visitors on our practices and philosophy.
Specific energy conservation practices at The Farmer’s Place:
Our building is designed and built on solar passive principals – capturing and maximising the sun.
All of our lights are on a sensor, which means they turn off automatically if there is no-one in the room.
We have an 11KW solar system installed on our roof to generate our own energy.
We are continually working on improving our property and greatly adding to the habitat for native fauna. We are regularly working with local indigenous plant specialist, schools and neighbours to plant indigenous trees on the property. These trees will create a wild life corridor in the hope of attracting indigenous species of birds and other fauna to the area.
We have also been actively developing an old agricultural dam into a wetland. A number of schools have helped us on this project, planting a number of aquatics, plants and grasses endemic to the Freshwater Creek area. Already, we have a seen a considerable increase in frog and bird life.