At Cupitt’s, our aim is to run a sustainable business and to make a lasting impact on our community. We aspire to lead, create awareness and influence others about the practice of environmental sustainability. The business founder Rosie Cupitt is the president of Slow Food South Coast and is actively involved with this sustainability group on a local and global level, ensuring that our business is on the forefront of change of practice and distribution of knowledge. We understand that having a tourism-based business, we need to do all we can to promote environmental sustainability with visitors to our pristine region.
WE GROW OUR OWN
The restaurant follows the farm-to-table philosophy. We engaged experts in the permaculture and organic farming to design, maintain and grow our garden. We believe that by producing as much as we can on site that we reduce our environmental footprint of the food supply chain. Cupitts produces beef, cheese, fruits, vegetables, herbs on site. Our Chefs work with our gardeners to plan the menu giving time to plant the crops needed for the upcoming menu.
By working with like-minded suppliers, producers, growers and contractors we aim to minimise our carbon footprint. To this end, our chef sources as much of our produce as close as possible to the restaurant, minimising the distance that produce must be transported.
SOME SPRING + SUMMER PRODUCE HEADING TO THE TABLE AND GLASS
Pink Fir Apple Potatoes | Heirloom Tomatoes | Chioggia + Golden Detroit Beets | Dutch + Purple Carrots | Radish | Mulberries
Zucchini Flowers | Salad Greens | Salad Mash | Rocket | Endive Sorrel| Warrigal Greens | Kale | Swiss Chard | Nettle | Basil | Chives Parsley | Thyme | Mint | Rosemary | Coriander | Lemon Balm | Dill Chervil | Sage | Oregano | French Tarragon| Rhubarb | Boysenberry Alpine Strawberry | Orange Blossom | Cucumber |
Purple String Beans | Pea Flower + Tendrils | Viola + Dianthus Flowers Marigold | Cress | Spring Onion | Purslane | Geranium
Red Amaranth | Elderberry | Chicken + Duck Eggs | Nasturtium
WASTE NOT WANT NOT!
Blessed with a range of organic waste material our aim has been to formalise an Organics Recycling Program at Cupitt’s capturing 100% of generated waste to be converted into HUMUS, aka bloody good soil.
Kitchen ….……….Food Scraps
Brewery………….Beer grain + Hops
Winery……………Grape mark + Vine canes
Garden……………Prunings + damaged plants + Lawn clippings
HOW DO WE RECYCLE?
All of the organic waste is collected weekly/monthly and processed through 3 main Humus/Soil creating systems;
1: WORMS: We have 5 commercial size worm farms creating nutrient dense, biologically inoculated worm castings that go into each new planting.
2: FEATHERED FRIENDS: Chickens and Duck get feed food scraps and beer grain converting them into manures.
3: COMPOST: We have 1 large scale system + 2 smaller composting bay systems.
WHERE DOES IT ALL GO?
All of the worm castings and compost created through these three systems get integrated into the Cupitt’s Kitchen Garden and Market Garden to produce nutrient dense, organic produce for our Restaurant and Bar.
GREENHOUSE GAS ABATEMENT
We are monitoring the amount of organic waste captured and diverted from landfill to find out our positive impact on greenhouse gas abatement.
A conservative average of food scraps and beer grain being recycled at Cupitts
7200kgs / yr
13, 680 CO2 – e (kg)…..diverted from the atmosphere.
1,221.4 …..days of power for an average house
3.35 yrs…. of power for 1 Household
KITCHEN / MARKET GARDEN SNAPSHOT
• The Cupitt Kitchen and Market Garden makes up 1,526 m2 of growing space supplying up to 60 varieties of herbs, fruits and vegetables along with chicken and duck eggs.
• The overall Nature Based management approach of the gardens combines food growing techniques from Organic Farming, Biological Agriculture, Permaculture and Biodynamic Farming.
• Some techniques include: commercial-scale worm farming, Composting, integration of manures from the farm as fertilizers, use of biological tea brews, weed teas, planting by the moon phases, companion planting, soil bio-fumigation through cover cropping cycles.
• This approach allows us to build healthy, nutrient dense soil that produces fresh produce without the use of synthetic fertilizers and pesticides.
• Kitchen + Garden Relationship \ The range of produce grown is a result of the fluid relationship between the Head Chef Russell and the Garden Team. The garden team tailors what’s grown seasonally with the ever changing menu to maintain seasonality and freshness.
• This relationship also allows Chef to take advantage of produce at varying stages of its growing cycle so that we maximise the produce’s potential and minimise wastage – e.g Broad Beans – While waiting for the Beans to set we can make use of the leaves and some flowers.
• Additionally we can grow hard source produce i.e Pink Fir Apple potatoes + Salsify adding greater variety to the menu offering
WE LOOK AFTER OUR COMMUNITY
Inspired by the conscious idea of building a business that would be a meeting place for locals and tourists and a business that supports the wider community through job creation and buying local. We feel part of our responsibility is to support the people who support us and contribute to our local community via sponsorships and donations. We believe that by providing ongoing professional development we are investing in not only our business but individuals that will also positively influence our community.
If you want to learn more about the Cupitt’s Sustainability practices we encourage you to book join a daily Tour & Taste Experience
Cupitt’s won Excellence in Sustainability in the 2018 Shoalhaven Business Awards.