This award recognises outstanding NSW businesses or corporations that have integrated environmental management and sustainable practices into their organisation. This includes consolidating environmental sustainability into their strategy, planning and operations or service delivery, and showing that this strengthens their commercial viability.
Business Leadership Award
People and organisations that are doing things differently for the sake of the environment.
2017 Green Globe Award finalists
De Bortoli Wines: working towards zero waste
One of Australia’s oldest and largest family-owned wineries, De Bortoli Wines is now run by the third generation of the family.
‘We’re striving to become a zero-waste winery,’ says health safety and environment manager Lindsay Gullifer. ‘We’re taking a grape-to-glass sustainability approach across the whole business.’
A project team at the company’s Bilbul estate in the Riverina has developed a unique method of recovering and reusing caustic chemicals from the winery’s wash water to reduce the amount of chemicals used to clean winery tanks and machinery.
The project has progressed from laboratory-scale system to pilot plant, and is predicted to reduce the winery’s use of imported caustic cleaning agents by up to half.
Other environmental benefits of the chemical recovery include reduced impacts on wastewater and improved soil quality at the company’s wastewater farm which can now be used to produce fodder crops.
De Bortoli believes its system has the potential for commercial application for any business using caustic chemicals.
Rivalea Australia: Rivalea minimise environmental footprint
Pig manure has its uses. Pork producer Rivalea Australia has significantly minimised its environmental footprint by installing a 500kW biogas combined heat and power unit running on the methane given off by its pigs’ compost.
Rivalea, which produces approximately 17% of Australia’s pork, and processes around a quarter of our pork products, installed the unit at its Corowa Farm earlier this year.
The fuel for the unit is created from the natural breakdown of the manure in a covered oxygen-free lagoon. Adapted to local conditions, the sophisticated German system will generate around a quarter of the site’s power requirements each year, providing heat for the piggery sheds and offsetting over 28,000 tonnes a year of CO2-equivalent emissions.
Energy efficiency is a key priority at Rivalea, says Ian Longfield, the company’s senior environmental officer. ‘The focus on reducing waste supports our strategy to minimise our impact on the environment and ensure a long-term sustainable business.’
Splendour in the Grass: sustainable splendour
For three frenetic days each winter the sounds of Splendour in the Grass arise from northern NSW. Now in a permanent new home in the North Byron Parklands, the festival has given a high priority to minimising the environmental impact on its unique natural setting.
For Splendour’s general manager, Elise Huntley, managing 30,000 people each day means that sustainability has to be a core part of designing the amenities and camping areas.
‘We’ve dropped our reliance on bottled water, eliminating a huge amount of potential waste with refillable stainless steel drink bottles. And glamping setups mean that campers can arrive and leave with only their own belongings, and still enjoy energy-efficient accommodation that is later removed by the supplier.’
Food services provide compostable or recyclable containers only, renewable power sources are used wherever possible and water conservation is promoted across the site, including the use of composting toilets.
Environmental programs encourage awareness and stewardship among audiences and artists, including a habitat-regeneration program which results in 1000 native trees being planted on site by volunteers and visitors during the festival.
Stone & Wood Brewing Company: good beer is our thing
Hailing from Byron Bay, Stone & Wood brews handcrafted beer. It’s a business that brings to life everything that is great about village breweries – a philosophy of connection with the local community – and reflects what a contemporary business should be.
‘Traditionally, a brewery didn’t just supply fresh beer to the locals, ’says James Perrin the company’s sustainability manager. ‘It could also be relied upon to help support the wider community.’
The think-local approach is a part of Stone & Wood’s core business ethos. The company aims to have more than half their beer sold within a three-hour drive of the brewery and they also give priority to local independent pubs and bottle shops by ensuring that only 10% of their beer is sold to national accounts.
‘At Stone & Wood we are committed to taking care of the earth that we walk on,’ says James. ‘After all, this is the only planet with beer.’