Project Description

CASE STUDY

GREEN OLIVE AT RED HILL

Sustainability is a key element of the business philosophy behind Green Olive at Red Hill, where food waste is now processed on‑site and reused as nutrient-rich fertiliser.

Based on the Mornington Peninsula south of Melbourne, Green Olive at Red Hill is a family business established to help people live a ‘good life’ through the goodness of the farm. There they grow olives, make delicious wines, host tours and tastings, and turn amazing produce from local farmers into tapas treats for visiting guests.

They are committed to their evolving sustainability efforts, and founders Greg and Sue O’Donoghue are always looking for ways to reduce waste and reuse resources. With water recycling, solar power and tree-planting programs in place, they implemented the enrich360® solution in 2019 to repurpose food and other waste.

“Kitchen leftovers, green waste and coffee grinds are all composted in the enrich360® dehydrator and overnight the waste is turned into fertiliser that can be returned to the garden to grow more farm fresh produce. Green Olive also swapped to 100% compostable napkins and paper towel so that they too can be composted.

350kg

FOOD WASTE PER WEEK

50kg

FERTILISER CREATED PER WEEK

E33M

DEHYDRATOR MODEL

8-10hrs

CYCLE TIME

“The farm is our home and is the realisation of a long held dream to create a business from the land. We are continually working to make our farm more environmentally sustainable, to improve the quality of produce we grow, enabling us to serve delicious tapas and wine and provide a premium experience for visitors.”

Sue O’Donoghue

Co-Founder