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.

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!”

Business Resource Efficiency Program

The Business Resource Efficiency Program (BREP) was delivered by Business Action Learning Tasmania in partnership with the Tasmanian government.

It is a key action from Climate Action 21, the Tasmanian Government’s climate change action plan.

11 Tasmanian businesses participated in BREP, which included waste audits, tailored resource efficiency improvement strategies, an action learning program, and one-on-one mentoring.

  • Red Brick Road Ciderworks
  • Bridestowe Lavender Estate
  • Botanical Resources Australia
  • Penguin Composites
  • Direct Edge Manufacturing
  • Nichols Poultry
  • Jinglers Creek Vineyard
  • Drysdale North
  • pitt&sherry
  • CPT Engineering
  • ThinkBig Printing
Increasing resource efficiency provides business benefits and sustainability outcomes.

Get in on the action

Are you interested in learning more about action learning for resource efficiency?