Turning spent beer grain into building bricks, peels into bioplastics, coffee grounds into clothing, grape skins into beauty products, carrot waste into vegan ‘meat’ . . . these are just some of the ground-breaking transformations going on across the world to make use of what has traditionally been thrown out.
It is about turning “challenges into opportunities”, and Hawke’s Bay, under the guidance of Sustainable is Attainable, is looking to add to that list.
Balancing profitability, innovation and environmental responsibility can be a real challenge for food and beverage manufacturers, and having easy access to Sustainable is Attainable (SiA) from its new base in Foodeast Haumako is proving very attractive to the Hawke’s Bay food industry.
Established in South Canterbury in 2019, SiA expanded to Hawke’s Bay in 2021 with support from the Hastings District Council and is now also underway in Manawatū. The programme supports collaboration between food and beverage businesses, universities, research and development organisations and investors to turn under-utilised resources into value for industry and reduce landfill burden and disposal costs. Opportunities include the conversion of by-products into value added products, alternative energy production and solutions for tricky plastic problems.
This is not a new idea (fruit and vegetable waste is already used to make things like oils, flavourings, pet food additives and plant-based powders), but the distinguishing feature of SiA is the sharing and collaboration between businesses to achieve outcomes that no one business is likely to achieve alone. Through national webinars, working groups, and region-specific initiatives, SiA aims to make sustainability a practical and achievable goal across New Zealand’s food production sector.
The chair of Foodeast Haumako, Dr Nicky Solomon says the aims of SiA align perfectly with those of Foodeast Haumako, and being under the same roof is “absolutely synergistic”. Having a permanent base at Foodeast Haumako has enabled SiA to supercharge its progress. In 2024, two new groups were launched – one for meat and pet food producers, and another for fruit and vegetable processors. A third, for growers and pack house businesses, is scheduled to start in May 2025.
The two groups that are already up and running have had an incredibly positive start, and the outcomes will potentially be industry-changing.
Rachel Campbell, SiA Hawke’s Bay programme coordinator
Priorities identified have been around the usual suspects, such as multi-layer and contaminated plastics and label backing, along with issues of waste ingredients and disposal of low-grade pelts. The transition from gas to more sustainable energy options and the potential for waste to energy projects are also high on the agenda.
As well as coordinating working groups, SiA arranges webinars and information sessions for the sector. One of last year’s sessions focused on biochar – turning horticultural waste such as wood chips or plant matter into a highly-effective soil conditioner. The process results in a material that, among other potential uses, can be used to help soil retain water and nutrients, encourage microbial activity, and sequester carbon.
Ms Campbell says finding practical, meaningful uses for what has traditionally been waste is important for many reasons. “It is vital, both environmentally and economically. Reducing waste helps lower the carbon footprint of businesses, minimising their impact on climate change. It also creates opportunities to recover value from by-products, such as generating renewable energy, improving soil health with compost or biochar, and creating animal feed or fertilisers.
Efficient waste management can lead to cost savings, improve compliance with environmental regulations, and enhance a business’s reputation by demonstrating a commitment to sustainability. Tackling waste is not just about disposal; it’s about turning challenges into opportunities for innovation and growth.
Rachel Campbell, SiA Hawke’s Bay programme coordinator
Dr Solomon says this year will be very exciting. SiA group work, workshops and forums will continue, linking with the Foodeast Haumako wider innovation programme, including an Experts Expo in March, allowing businesses and students to connect with industry specialists, a Hort-tech Expo in June, and a Fermentation Summit in September to showcase new developments in that sector.
SiA will also continue to support student-led projects, helping the next generation of sustainability leaders.