GreenBeard

How did we win the 2011 Environmental Award from the National Baking Industry Association?

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
• Wholegrain Milling
• Lauke Flour Mills
• Mount Zero Olives
• Murray View Organics (Frank and Penny Porter)
• Organic Times
• Kas Organics
• Madelaine's Eggs