We limit food waste – we use every bit of beautiful produce we can. For example, Tathra Place duck breasts are used at Quay, Bennelong, or OTTO, the legs at STIX and the bones for stock. The cooked stock bones and vegetable remains are then sent to STIX Farm for composting.
To affect an enormous reduction in landfill, our farm compost is used directly to grow our vegetables that are used in the STIX kitchen.
Approximately 30 kg per day of food scraps from the STIX kitchen is fed into our worm farms that produce worm castings and worm tea (i.e. no added fertilisers, nutrients, water, or carbon), both of which are used for seed propagation schemes to give our seeds the best start.
We believe in the three basic permaculture ethics of care for the earth, care for people, and take only your fair share. We are observant and responsive to ensure an ethical and more sustainable way of life and business. We invest and develop.
We employ agroforestry principles in allowing our pigs to forage free-range amongst the trees in a silvopastoral system, which brings more nutrients into an existing native forest zone and improves the soil fertility to create a more sustainable, healthy, profitable, and productive food forest.
We have planted over 300 native flowering trees and shrubs along the river to stop erosion and promote bird and bee life.
Our cooking oils and fry oils are captured to be re-used or turned into biofuels with Scanline.
We try as much as possible to only work with producers and suppliers who share our commitment to only using thermos plastic delivery crates, and suppliers who work to minimise or zero their use of light plastics.
All glass and excess cardboard used at STIX is recycled and we try not to use Styrofoam – if unavoidable, we reuse.
For FIX., we are sourcing materials that are recyclable, biodegradable, and compostable – if it isn’t sustainable, we won’t use it.
We have dramatically reduced the use of single use plastics by changing to biodegradable garbage bags and cling film, and using biodegradable or reusable thermos plastic for food storage.
In owning and developing STIX Farm, our aim is to be a 100% closed loop; STIX and Fink restaurants are consuming and feeding the loop, while STIX Farm is feeding STIX and the restaurants, and producing more than the other arms are consuming.
Pig, chicken and egg production at STIX Farm utilises a free-range strip management system through low tillage, animal cultivation and fertilisation that reinvests organic and nutrient-rich matter back into the soil, capturing CO2 and H2O, and improving soil health and biodiversity.
To regenerate the soil, we use cover cropping methods at STIX Farm with seasonal grasses and legumes.
We have invested in regenerating native flora along the Hawkesbury River riparian zone to promote native fauna, which assists in organic vegetable propagation pest management and native ecosystem development.
We are proud to support and donate produce to OzHarvest and the Matthew Talbot Shelter.
STIX Farm is a NASAA-Certified Organic Farm.
We are currently conducting research into a Hydrapor system of recycling contaminated recycled plastics that would normally not be able to be recycled as an agricultural solution for drainage. We aim to have this implemented by 2025.
At STIX Farm we aim to offset the remainder of our carbon emissions through vegetable growing to capture CO2. Other ways in which we are reducing our carbon emission include:
– Powering down (Work)
– Reducing and offsetting car and air travel emissions (Transport)
– Carpooling (Transport)
– Installing solar hot water
– Embracing energy efficiency
– Cultivating waste reduction habits
– Recycling organic, technical, and building and construction waste
– Cultivating water saving habits
– Using water efficiently
– Harvesting and using rainwater