Is one of your New Year goals to improve the sustainability credentials of your store? Incorporating sustainable practices supports your bottom line and satisfies customers who value businesses with strong values. By reducing waste, upgrading packaging and focusing on responsible sourcing, you can enhance your store’s credentials while cutting costs and strengthening customer loyalty.
For Sarah Wadland, a multi-award-winning butcher from Sydney’s south, sustainability is at the heart of a successful business. Sarah manages the Farmgate to Plate butcher store in Burraneer Bay. Farmgate to Plate was founded by Nathan Creary, who started by bringing lamb and eggs from his farms in Picton and Crookwell to the farmers’ markets in Sutherland. In less than 10 years, Farmgate to Plate has grown to encompass three butcher stores, a condiment company and a catering arm and employ more than 50 people. The company’s philosophy around sustainable sourcing – “ethical and transparent, free range and local” – is clearly paying dividends, and they still attend the farmers’ markets every Saturday!
Sarah, whose awards include Best Young Butcher at Meatstock 2023, Apprentice of the Year and Agricultural Apprentice of the Year, says the business’s sustainability focus has driven the company’s growth over the past decade.
“Everything we do is sustainable,” Sarah says, “All our farmers are local. A lot of our customers do ask us about it, so on the tickets we write where the product comes from and whether it’s pasture fed, and so on. We think it’s important to support local farm businesses rather than the larger companies.”
Make the most of every cut
One of the most effective ways to minimise waste is through adopting a nose-to-tail philosophy. When talking to customers, draw attention to your use of the whole animal by offering recipes, cooking tips and ready-to-eat options. Feature these in displays or promotions and emphasise their value for tasty affordable meals. This way, you can encourage them to try less-common cuts such as brisket, blade, lamb neck or chuck, or even organ meats.
Sarah is a big proponent of using every part of the animal.
“At Farmgate to Plate, we literally have no wastage,” she says. “We keep all our trimmings to make beef tallow. We sell beef cheeks, oxtail, etc. and we make sure we know how to cook all these cuts. We have chefs that work for us, so they always have good tips for us to pass on to the customers.”
Upgrade your packaging
Where possible, switch from single-use plastic to recyclable or compostable options. Paper bags, sturdy butchers’ paper or reusable containers offer practical alternatives while maintaining quality. Highlight your efforts with subtle in-store messaging.
Source locally and responsibly
Working with farmers who raise free-range or pasture-fed animals ensures you’re providing premium-quality meat while supporting your regional economy. Build transparent relationships with your suppliers and share their stories with your customers via conversations and social media. Letting customers know where their meat comes from – the paddock-to-plate story – builds trust and sets their shopping experience apart from larger and more impersonal supermarkets.
“We used to get beef from the south coast and the supplier would supply photos from the farm every week,” Sarah says. “Customers like to know that everything is hormone free, chemical free and so on, and to see where their meat is coming from. And during the recent egg shortage that impacted a lot of supermarkets, we were able to continue supplying customers because we source our eggs from local farmers.”
Reduce waste across operations
Streamlining processes to minimise waste enhances your sustainability credentials and has the added benefit of lowering costs. Use bones and trimmings to make stocks, soups or pet treats. If practical, encourage customers to bring their own containers for purchases, perhaps by offering a small discount. This cuts down on disposable packaging – and your packaging costs – while reinforcing their connection to your shop.
Focus on energy efficiency
Energy-efficient refrigeration, LED lighting and improved insulation can significantly lower your operating costs. Smart energy practices not only help reduce your footprint but also make good business sense. Routine maintenance of equipment ensures optimal performance and longevity, saving you money in the long run.