Sustainability

Spicers Sustainability

Our Sustainability Vision

An essential part of any Spicers experience is the natural setting our Retreats are positioned. We care about the environment and have worked to ensure we take a responsible approach when it comes to looking after our guests, team and business. From sourcing more environmentally sustainable products to more efficient ways to recycle waste, Spicers Retreats is constantly looking for new solutions to achieve our goal of zero net emissions and zero waste by 2030.  


Our Purpose

Protecting our ecosystem now will ensure future generations are able to learn, explore and enjoy our great land as we do today.

Spicers Retreats Initiatives:

  • Instead of providing plastic water bottles for guests, Spicers provides beautiful glassware and Acquachiara glass bottles.  Refillable with either sparkling or still water from the Acquachiara system, these bottles are found in both guest rooms and the restaurant.
  • Spicers partners with SoapAid, a not-for-profit organisation committed to saving children’s lives through improved hygiene while positively impacting the environment.  Soaps left behind after your stay will be reprocessed into fresh bar of soaps and will be delivered to disadvantaged communities in Australia and overseas, working closely with local communities to provide vital hygiene education. Our partnership with SoapAid means we contribute to lifesaving and sustainable improvements in global hygiene practices.
  • In partnership with Landcare Australia– Australia’s largest environmentally focused movement- Hawke’s Brewing Co. supports the rural communities who do such an amazing job in looking after the land that grows our all-Australian ingredients.  All profits from the Lager, including that from Spicers, is used as donations to Landcare.
  • Sourcing Local Produce: Buying local helps to reduce the carbon footprint and food mileage. Additionally, it supports the local farmers, jobs, and community.
  • We’re passionate about reducing the volume of detrimental plastic that enters our ecosystem affecting sea life and oceans so Spicers is committed to The Last Straw Initiative.  Spicers Retreats now provide paper or reusable straws on request in restaurants. Last year Spicers as a group welcomed 82 000 diners in our restaurants. If half of our guests used a straw that would be 41 000 straws for the year which is 800 per week.
  • In 2017 Spicers joined the EarthCheck Evaluate Plus program and as a member we are taking active steps to reduce our impact on the environment by benchmarking our waste, water and electricity usage and levels across the group.
  • Our own coffee brand “Glossy Black Coffee” has been developed to raise awareness and protect the habitat and breeding grounds of the rare Glossy Black Cockatoo (distinguishable by the red window on its tail feathers). The Glossy Black Cockatoo’s habitat is found throughout SEQ, including the 20,000 acres of nature refuge the Turners currently hold. Money raised from the sale of Glossy Black Coffee will go towards raising awareness and habitat rehabilitation and protection. This not only protects the Glossy Black Cockatoo but many other species of fauna and flora found within this majestic countryside.
  • Slippers are for comfort here and at home. Our slippers are part of the Spicers experience and we encourage you to take your pair back home for future love and comfort. We donate any slippers left behind to Share the Dignity as well as also washing them (just as we do our luxurious towels and linen) and reusing them as a green option for guests, alongside a new pair.
  • Spicers Balfour Hotel Green Team Leader Harvey Hoffman, he has been working at Spicers Balfour Hotel for three years in the Balfour Kitchen Restaurant and is leading the ten person strong Green Team and in his own words; “We don’t want to be remembered as the generation that had the opportunity to make a real change but didn’t prioritise sustainability enough, or even attempt to slow down some of the negative impacts associated with sustainability.”
  • Onsite Composting: Putting food scraps to use and reducing waste, Balfour Hotel has onsite composting machine called “Closed Loop” to keep nutrients in the loop and help support the onsite veggie garden.
  • Our onsite rooftop veggie garden ensure our guests receive the freshest ingredients in our farm to table mentality, and keeps our menus interesting with our chefs creating specialty dishes featuring the seasonal veggies and fruits.
  • Rooftop Bees: In partnership with Hive to Harvest, Balfour Hotel has installed beehives to help the urban ecosystem around New Farm and produce raw honey which our chefs can incorporate into their delicious dishes.
  • Veggie garden: Onsite veggie garden ensure our guests receive the freshest ingredients in our farm to table mentality, and keeps our menus interesting with our chefs creating specialty dishes featuring the seasonal veggies and fruits.
  • The kitchen team has partnered up with Environmental Oils Pty Ltd to repurposing their cooking oil into bio-diesel and stockfeed.
  • Meet our Spicers Hidden Vale Green Team Leader Lianna Holocuk, she has been working at Spicers Hidden Vale for three years in the Homage Restaurant and is leading the ten person strong Green Team and in her own words “I am super excited to be part of the Spicers Green Team to help Spicers Hidden Vale on their Sustainability Journey! I am very passionate about the environment and reducing my own environmental footprint, so I cannot wait to apply the knowledge I have from my role within the business and looking forward to learn and collaborate with others”.
  • We grow our own produce in the market garden to reduce food mileage and to verify its origin and freshness. We have bees that pollinate the garden and all of the produce grown on site makes its way to our restaurant plates including the honey from our bees!!
  • As the restaurant produces more organic waste than can be composted onsite we have engaged Mallow Sustainability which is a small hobby farm that picks up 200L of organic waste per week to produce organic compost. As of April 2018 we have diverted 2 tonnes of food waste from landfill! We have now made arrangements to buy produce from the hobby farm to complete the circle. We pickle, ferment and dehydrate all spent produce or items that are not plate-worthy such as potato peel, apple cores etc. Anything beyond that goes to our onsite compost or organic scraps to the chickens and pigs.
  • We offer our guest the opportunity to join our recycling initiative that is happening in all areas of the resort from the Reception area to Housekeeping and Restaurant by placing a Spicers Recycling Bag in the room to pop all the recyclables and for housekeeping to empty each day with the daily service.
  • Wildlife Refuge Partnership with the University of Queensland: Protecting our natural assets is a priority for Spicers.  Therefore, Spicers has created the center for UQ Students to research native and endangered animals.
  • To ensure no resources go to waste, Hidden Vale has put in place rain barrels to catch and store rainwater for watering the veggie garden and surrounding grass.
  • Onsite Composting: Putting food scraps to use and reducing waste, Peak Lodge has onsite composting to keep nutrients in the loop and help support the onsite veggie garden.
  • The onsite veggie garden ensures our guests receive the freshest ingredients, in keeping with our farm to table philosophy.  This also creates variety and interest with specialty dishes featuring seasonal veggies and fruit grown in our garden.
  • Nature Refuge Partnership with Gainsdale: Protecting our natural assets is a priority for Spicers and Gainsdale.  Therefore, Gainsdale has created many Nature Refuges, including the one that surrounds Peak Lodge, providing pristine walking and hiking trails while protecting the flora and fauna that attracts many of our guests.
  • Tesla car recharge station has been installed in February 2018 so pull into the parking space, plug in, and you will wake up to a full charge the next morning. Even better, electricity will only be a fraction of the cost of fuel.
  • Fire wood is reclaimed from building surplus purchased from Daniel Ratcliffe.
  • Rainwater Catchment: To ensure no resources go to waste, Peak Lodge has put in place rain barrels to catch and store rainwater for watering the veggie garden and surrounding grass.
  • Compartmentalised Air Conditioning System: During the summer months, Peak Lodge can become very warm.  To manage this, an air conditioning system has been installed and utilized to independently control the temperatures in different sections of the Lodge.  This ensures no electricity or cool air is going to waste.
  • Sourcing Local Produce: Buying local helps to reduce the carbon footprint  and food mileage of Potts Point. Additionally, it supports the local farmers, jobs, and community.
  • Onsite Composting with CLOey: Putting food scraps to use and reducing waste, has onsite composting machine to keep in nutrients.  This compost is then sent to the Wayside Chapel community veggie garden.
  • Partnership with Wayside Chapel: Volunteers pick up compost from CLOey and use it to nourish the community veggie garden, in return they provide us with edible flowers used in our beautiful breakfast dishes.
  • The Jam Alchemist: partnering with Saskia Howard, she takes fruit only just past the sell-by date and creates delicious jams, which we purchase to use in our beautiful breakfasts and recycle the jam jars back to her for reuse.  This reduces both food waste from stores and Potts Point’s waste from jam use.
  • Eco-Certified: Sangoma is so efficient in energy, water and waste reduction we have become Eco-Certified.
  • CLOey Exchange with Local Farmer: Sangoma has a compost machine called CLOey that turn our food scraps into compost and we have partnered up with a local farmer to exchange the compost we create for fresh seasonal veggies from the local farm.
  • Expanding Solar Power: On the roof of Sangoma we have solar panels to produce electricity for the resort’s use, and we are due to expand the number of panels to further reduce our use of traditional energy sources.
  • Reuse Water: Any left over water from meals is collected and used to water the garden, ensure nothing goes to waste.
  • Veggie garden: Onsite veggie garden will be installed in the coming month ensure our guests receive the freshest ingredients in our farm to table mentality, and keeps our menus interesting with our chefs creating specialty dishes featuring the seasonal veggies and fruits.
  • Mallow Sustainability Partnership: Putting food scraps to use and reducing waste, Tamarind has partnered with Mallow Sustainability.  Mallow collects all food scraps to create a nutrient rich compost and feed seasonal veggies at their farm, which they then supply back to us.
  • Sourcing Local Produce: Buying local helps to reduce the carbon footprint  and food mileage of Tamarind, which is remote to begin with. Additionally, it supports the local farmers, jobs, and community.
  • Veggie garden: Onsite veggie garden ensure our guests receive the freshest ingredients in our farm to table mentality, and keeps our menus interesting with our chefs creating specialty dishes featuring the seasonal veggies and fruits.
  • Rainwater Catchment: To ensure no resources go to waste, Tamarind has put in place rain barrels to catch and store rainwater for watering the veggie garden and surrounding grass.
  • We offer our guests the opportunity to join our recycling initiative in all areas of the Retreat.  Our Housekeeping Team have provided a Spicers Recycling Bag in each room where you can dispose of your recyclables.  This will be emptied during your daily service.
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