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Red Brick Road Ciderworks

Image of bar taps at Red Brick Road Ciderworks

ReGINeration project

Red Brick Road Ciderworks recently acquired a still and already produces a top-shelf Tasmanian gin. The business generates very little residual waste during production. Product is mainly served in venues, reducing the need for retail packaging, and compostable cups are used for serving cider at outdoor events. Waste cider from spill trays is collected at all venues and events and the owners saw an opportunity to ‘up-cycle’ this waste by distilling it into gin.

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The Project

The business has a unique ‘pop-up’ bar design, which presented an opportunity to convert waste cider generated during drink service into spirit.

Objectives

  • Undertake new product development for a spirit distilled from waste cider collected in drip trays during drink service.

Targets

  • Establish processes for collection and storage of waste.

  • Conduct production trials and product testing.

  • Standardise and take to full production.

Image of a glass of cider being poured over a spilltray

The business has a small portable drum under the bar at each venue to capture waste cider from spill trays during service.

Outcomes

What was implemented?

  • Procedures for cider waste collection introduced and staff trained.

  • Zero product waste achieved at two venues and most events.

  • Recycling bins installed at CiderWorks site.

  • FOGO bins introduced at Launceston Night Markets to collect compostable waste.

  • Sustainability students from University College toured the production process.

Key issues

  • As founders, we can be very responsive and creative but we have to prioritise the day-to-day issues that inevitably arise in small business.

  • Collecting and transporting waste is added work, so I had to get the whole team onboard.

Performance against targets

  • The ReGINeration project resulted in the commercialisation of two new products: Gin Garden Cider and Ginposter Zero Alcohol Gin.

  • Future bar waste will be used for commercial gin and the business is trialling spirits derived from other wastes, such as coffee grounds.

Lessons Learnt

  • The hardest issues to tackle are people not process.

  • It is extremely hard to eliminate plastic from food manufacturing.

  • Sustainability is more easily achieved when there is an economic driver.

  • Small changes can be made but Tasmania also needs a whole-of-system approach.

Image of person pouring waste cider into a still

Cider waste collected during service is returned to the Ciderworks in Deloraine and distilled to produce spirits.

Image of Karina Dambergs

Karina Dambergs
Cidermaker

“We are very efficient at many things already because stinginess is a waste-fighting super power!”

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“We are very efficient at many things already because stinginess is a waste-fighting superpower!”
Karina DambergsCidermaker, Red Brick Road Ciderworks
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“I had really good engagement from staff. Everyone wants to be a part of the solution.”
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“I learned a lot from other set members, who had more experience with this type of project.”
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“I appreciated having people outside my business to help me reflect on my achievements and celebrate successes along the way.”
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“I discovered that we’re not isolated, there are common themes around resource efficiency across businesses and industries​."
Brett WheldonSystems Coordinator, CPT Engineering
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“Changing our mindset from ‘reducing waste’ to ‘improving quality’ made a big difference.”
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“A key learning for me was the important part industry plays in reducing waste in Tasmania.”
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“There is no time to waste. George Town and the surrounding areas are ideal for developing a model for regenerative systems in regional areas.”
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“Having to clearly define the problem to a group is helpful. The active listening and open questions are really valuable.”
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The Business Resource Efficiency Program is funded by, and delivered in partnership with, the Tasmanian government.