Here at Bütterken Bakery, we are a newly established sourdough bakery located in Mt. Eliza on the Mornington Peninsula, Victoria. Our mission revolves around reviving the traditional, healthy, and sustainable bread-making process.

As a part of the team since the bakery's opening in late 2022, Rhiannon has been actively involved in assisting us to achieve our environmental and economic objectives. Having worked in the hospitality industry for numerous years, Rhiannon left the sector due to the absence of sustainable practices.

However, the prospect of working with a young couple that is passionate about creating an eco-conscious community-focused business reignited her interest in the industry while finishing here studies.

Read Rhiannon’s full environmental report for our Mt Eliza bakery!

Introduction to sustainable practices

Environmental sustainability is an essential aspect of responsible business practices, and it involves implementing measures to renew resources, mitigate pollution and eliminate harmful processes to protect our planet. Given that small and medium-sized enterprises (SMEs) make up 90% of global businesses and account for approximately 70% of worldwide pollution, it is imperative to embrace eco-friendly business practices (Bakos et al., 2020). Drawing on research findings on Australia's waste and energy concerns, environmentally sustainable practices, and local government recommendations, as well as leveraging my previous geography studies, this report presents an environmental sustainability plan for Bütterken Bakery. The plan is intended to support the owners' sustainability objectives, reduce waste and pollution, and promote a circular economy.

Global environmental concerns

Australia generates 76 Mt of waste annually, with a per capita generation rate of 2.7 tonnes (Hossain et al., 2022). The plastic waste recovery rate is a concern, and around 130,000 tonnes of plastic waste end up in Australian waterways and oceans, posing a significant threat to marine life (Hossain et al., 2022). The Australian government has committed to achieving the United Nations Sustainable Development Goals (UNSDGs) by 2030. However, infrastructure development and recycling technology are significant challenges in managing solid waste. The government is reviewing its National Waste Policy to incorporate circular economy principles and UNSDGs, with a focus on plastic waste due to recycling targets, community concern, and policy environment (Hossain et al., 2022).

The growing global concern over the environmental, social, and economic impacts caused by food loss and waste has led to the establishment of the United Nations Sustainable Development Goal 12.3, which aims to halve food waste by 2030 and significantly reduce food loss. In Australia, there is increasing awareness of the harmful environmental and socio-economic impacts of sending 7.6 million tonnes of food waste, including 1.79 million tonnes from households, to landfills each year (Landells et al., 2022). These impacts include the ‘production of greenhouse gases (8% globally, 3% in Australia), damage to soil health, depletion of landfill space, and a significant economic cost (AUD 36.6 billion wasted per annum)’ (Landells et al., 2022. p. 1). Implementing initiatives to enhance zero-waste and circular economies is a simple way to divert food waste from landfill, reduce single-use packaging, save money, and create more environmentally aware communities.

According to a report by Sustainability Victoria (2020), the Energy sector remains the primary contributor to greenhouse gas emissions in Victoria, accounting for 98.3% of the state's total net emissions in 2019-20 and 78.4% of the total emissions (excluding land use). Meanwhile, Agriculture is the second most significant source of greenhouse gas emissions in Victoria, accounting for 19.3% of the total net emissions. By improving energy efficiency, we can reduce the amount of energy we need to consume to achieve the same results. This means that we burn fewer fossil fuels releasing fewer greenhouse gases into the atmosphere and bringing about numerous economic, social, and environmental benefits. Between 2000 and 2017, global energy efficiency improved by approximately 13%, without this improvement, the world's energy use in 2017 would have been 12% higher (IEA, 2019).

To set energy efficiency standards at a level that is cost-effective for consumers, cost-benefit analyses are necessary. National impact analyses also demonstrate the overall economic benefits of energy efficiency. Energy efficiency is widely regarded by policymakers and energy experts worldwide as a critical priority for achieving sustainable energy development (du Can et al., 2022). It is one of the three pillars identified by the United Nations, along with renewable energy and energy access, to ensure access to affordable, reliable, sustainable, and modern energy for all by 2030 in line with Sustainable Development Goal 7 (du Can et al., 2022).

These global environmental concerns are the reason for producing an environmental sustainability plan for Bütterken. The owners, Anita and Hendrick, are concerned about the environmental impact running a bakery will have and are determined to contribute positively to their community by creating healthy, sustainably sourced food, with the smallest carbon footprint possible.

Based on the UNSDGs, the Mornington Peninsula Council Climate Emergency Plan (2020) states seven targets for 2040 (See: Figure 1):

Leadership and governance
Climate advocacy
Zero carbon energy
A resilient and adaptive community
Sustainable transport and travel
Sustainable land use and environmental restoration
Circular economy and zero waste

If followed, this environmental sustainability plan will see Bütterken Bakery as a community leader in climate action. Taking the previously mentioned research into account, along with localised initiatives and resources, I have compiled the following list of suggestions.

Zero-waste practices

The hospitality industry has a significant impact on the environment, with a substantial amount of waste generated daily from food, packaging, and other disposable items. Zero-waste initiatives have emerged as a crucial solution to combat the environmental impact of waste generated by the hospitality industry. These initiatives focus on reducing, reusing, and recycling waste, with the ultimate goal of eliminating waste altogether.

Figure 1: Mornington Peninsula Council Climate Emergency Plan Targets.
Note. Source: Mornington Peninsula Shire. https://www.mornpen.vic.gov.au/About-Us/Strategies-Plans-Policies/Copy-of-Strategy-Plan-Listing-1/Climate-Emergency-Plan

Implementing zero-waste initiatives in hospitality offers numerous benefits. Firstly, it helps businesses reduce their operating costs by minimizing the amount of waste generated. This results in lower disposal fees and a reduction in the purchase of new materials, which can significantly impact a business's bottom line.

Secondly, zero-waste initiatives enhance a business's reputation and image, particularly among environmentally conscious consumers. Adopting sustainable practices shows a commitment to environmental stewardship, which can increase customer loyalty and attract new customers who prioritise eco-friendly practices. A UK survey found that over 50% of respondents were interested in food and beverage businesses that incorporate zero-waste practices, while 37% were intrigued by products made from upcycled ingredients. Additionally, 43% of participants expressed a desire for more sustainable packaging, reflecting the rising interest in zero-waste products and packaging (Kanniah, 2022).

Thirdly, zero-waste initiatives can provide opportunities for innovation and creativity in product and packaging design. By embracing the principles of circularity, businesses can find ways to repurpose and reuse waste materials, creating new and exciting products that align with consumer preferences.

Finally, and most importantly, zero-waste initiatives contribute to a healthier environment by reducing the amount of waste that ends up in landfills or oceans. This helps protect ecosystems and biodiversity, ultimately benefiting human health and well-being.

Ways to reach zero waste include:

Reduce food waste: Bakery products have a limited shelf life, and reducing food waste can significantly contribute to environmental sustainability. Strategies such as reducing batch sizes, donating unsold products, and composting can help reduce food waste and promote sustainability. Local Victorian companies like Waste Ninja and Pak360 have created a zero-waste, circular economy solution for packaging and organic waste (Chow, 2019). By using sustainable natural sources (bamboo, wheat straw, sugarcane) to manufacture compostable packaging they eliminate the use of non-renewables. A purpose-fit truck collects businesses’ organic waste, including compostable packaging, and through commercial composting creates a usable product, and reduces landfill (Chow, 2019).

Recycling: Maintaining separate bins for recycling and ensuring all staff members are informed on the correct way to dispose of rubbish is crucial. All local councils have their own regulations for recycling, so it is important to contact them for updated information. For example, the Mornington Peninsula council requires milk bottle lids to be separated from the bottle as they are two different types of plastic. Throwing the lids into the recycling bin separately, though, means they don’t get recycled as they are too small individually. The Mornington Refuse Centre has a collection point for plastic bottle lids which can then be recycled. Taking small extra steps like this could save tonnes of plastic ending up in landfill each year.

Sustainable packaging: Banning single-use plastics and using biodegradable or compostable packaging materials can significantly reduce the environmental impact of the bakery's products. Additionally, promoting the use of reusable bags or containers can encourage customers to adopt sustainable practices. Reusable coffee cup initiatives such as Green Caffeen have taken some of the hassles of bringing your own cup to your local café by introducing a cup swap system. The customer receives a free reusable cup but is encouraged to return it to any participating café to be reused to avoid a ‘late fee’. This incentive encourages the consumer to drop their cup back into a café rather than into a bin but eliminates the need to wash it or pay for it, or to have to remember to bring it with them each day. Theoretically, the customer could collect a new cup from their café each day without paying, as long as they returned them all within the ‘free’ period. Placing posters around the business that explain and encourage the use of reusable containers, such as bags for bread, is another effective way to get the community involved (See: Figure 2).

Energy efficiency

Energy efficiency is a straightforward solution to reducing energy waste and lowering energy costs for consumers. Decreasing energy use helps to reduce monthly energy bills, making energy services more affordable for consumers, and lowering environmental impact. For example, although some energy-efficient refrigeration products may cost more to purchase, the higher upfront cost is typically offset by the bill savings achieved over time, thereby lowering energy costs for both consumers and businesses. Sustainability Victoria recommends installing an energy meter in refrigeration systems and getting an energy audit. This will alert the business owner to the amount of energy they use and help pinpoint areas they can reduce consumption. Maintaining food-safe temperatures is vital, but each degree cooler increases running costs by 2%-4%, so regular temperature checks are useful (Sustainability Victoria). Efficiently packing fridges, turning off those that don’t need to be used, and cleaning filters are other simple ways to save energy.

Figure 2: Suggested poster for welcoming reusables

Note. Source: Responsible Cafes. https://responsiblecafes.org/posters/

Installing LED lights and motion sensors in rooms that are only intermittently used, such as bathrooms and storage rooms reduce the impact of lighting. Hire a light meter to measure the level of light in each workspace and compare it to the Recommended Illuminance table and adjust accordingly. There are government subsidies for many energy-efficient upgrades, such as switching to LED lights. The Victorian Energy Upgrades for Businesses is available to Bütterken (Victoria State Government DEECA; See: Figure 3).

Local and sustainable ingredients

Figure 3: Victorian Energy Upgrades program for small businesses.

Note. Source: Department of Energy, Environment and Climate Action. https://www.climatechange.vic.gov.au/victorias-climate-change-strategy

The concept of "local food" should not be conflated with "sustainable food," as transportation is just one of many factors affecting environmental sustainability and local food systems may not guarantee food security or have a lower carbon footprint (Stein & Santini, 2022). While local food systems may not necessarily be more resilient in terms of environmental sustainability, they can foster rural development and community engagement (Feagan, 2007). Sourcing local ingredients where those products are farmed sustainably is a great way to encourage conversations within the community about the origin of food and the benefits of sustainable farming. It will benefit the local economy and work as a collaborative marketing tool for both businesses. Using and promoting seasonal produce is another great educational topic for consumers, introducing them to local growers and forcing them to think about where their food comes from.

Education and engagement

Bütterken Bakery has a unique opportunity to utilize its business platform to promote and encourage environmental sustainability. By implementing sustainable practices within their business they can showcase their commitment to the environment to their customers and the wider community. This can be achieved through a range of marketing strategies, such as social media posts, advertising campaigns, and promotional materials.

Through social media, Bütterken can share their environmentally sustainable practices, highlighting the positive impact their business is having on the environment. This can include sharing information about their zero-waste packaging options, their use of locally sourced ingredients, and their energy-efficient equipment. By demonstrating the steps they are taking to reduce their carbon footprint, Bütterken can inspire and educate their customers on the importance of sustainability and the role that small businesses can play in achieving it.

Conversations with customers also provide an opportunity to promote sustainability. By engaging with customers about their environmentally conscious practices, Bütterken can foster a sense of community and shared values. Customers who value sustainability may also be more likely to choose Bütterken over other businesses that do not prioritize sustainability. This can translate into increased customer loyalty and a positive reputation within the community.

In addition to promoting sustainability within their own business, Bütterken can use their platform to create partnerships and connections with other like-minded businesses, residents, and council representatives. By engaging with these stakeholders, Bütterken can help to further the message of sustainability within the local community. This can involve collaborating with other businesses to reduce waste and promote sustainable practices, attending local events to promote sustainability, and engaging with local government representatives to advocate for sustainable policies and initiatives.

By establishing partnerships with other businesses, Bütterken can create a network of like-minded individuals and businesses that share a common goal of promoting sustainability. This can lead to shared resources, knowledge, and ideas, which can help to further the message of sustainability within the community. In addition, by engaging with local government representatives, Bütterken can advocate for policies that support sustainable practices, such as recycling programs, renewable energy initiatives, and sustainable transportation options.

Conclusion

Environmental sustainability is a crucial aspect of business operations in the current global context. The hospitality industry can contribute significantly to environmental sustainability by adopting sustainable practices such as reducing food waste, using sustainable packaging, improving energy efficiency, and composting. By implementing these practices, small bakeries can promote environmental sustainability and contribute to achieving the UNSDGs.

References

Bakos, J., Siu, M., Orengo, A., & Kasiri, N. (2020). An analysis of environmental sustainability in small & medium‐sized enterprises: Patterns and trends. Business Strategy and the Environment, 29(3), 1285-1296.

Chow, C. (2019, November 1). Reusable cups aren’t the answer. Compostable ones are. Here’s why. Hive Life. Retrieved 9 May 2023, from https://hivelife.com

Climate Emergency Plan. (2020). Mornington Peninsula Shire. Retrieved 9 May 2023, from https://www.mornpen.vic.gov.au/About-Us/Strategies-Plans-Policies/Copy-of-Strategy-Plan-Listing-1/Climate-Emergency-Plan

du Can, S. D. L. R., Letschert, V., Agarwal, S., Park, W. Y., & Kaggwa, U. (2022). Energy efficiency improves energy access affordability. Energy for Sustainable Development, 70, 560-568.

Feagan, R. (2007). The place of food: mapping out the ‘local’ in local food systems. Progress in Human Geography, 31(1), 23–42. DOI:10.1177/0309132507073527

Green Caffeen—Swap & Go Coffee Cups. (n.d.). Green Caffeen. Retrieved 9 May 2023, from https://greencaffeen.com.au/

Hossain, R., Islam, M. T., Ghose, A., & Sahajwalla, V. (2022). Full circle: Challenges and prospects for plastic waste management in Australia to achieve circular economy. Journal of Cleaner Production, 368, 133127. DOI:10.1016/j.jclepro.2022.133127

IEA. (2019), Multiple Benefits of Energy Efficiency, IEA, Paris. Retrieved 9 May 2023, from https://www.iea.org/reports/multiple-benefits-of-energy-efficiency

Kanniah, J.C. (2022, September 26). Can you run a zero-waste coffee shop? Perfect Daily Grind. Retrieved 9 May 2023, from https://perfectdailygrind.com

Landells, E., Naweed, A., Pearson, D. H., Karunasena, G. G., & Oakden, S. (2022). Out of sight, out of mind: Using post-kerbside organics treatment systems to engage Australian communities with pro-environmental household food waste behaviours. Sustainability, 14(14), 8699. DOI:10.3390/su14148699

Reduce lighting costs in your business. (n.d.). Sustainability Victoria. Retrieved 9 May 2023, from https://www.sustainability.vic.gov.au/

Stein, A. J., & Santini, F. (2022). The sustainability of “local” food: A review for policy-makers. Review of Agricultural, Food and Environmental Studies, 103(1), 77–89. DOI:10.1007/s41130-021-00148-w

Victoria’s Climate Change Strategy. (2022, February 9). Department of Energy, Environment and Climate Action. Retrieved 9 May 2023, from https://www.climatechange.vic.gov.au/victorias-climate-change-strategy

Waste education tools made especially for you. (n.d.). Responsible Cafes. Retrieved 9 May 2023, from https://responsiblecafes.org

Our environmental sustainability plan