The National Wine Centre has embarked on a "green" accreditation scheme allowing us the opportunity to receive recognition in taking positive steps to proactively manage our environmental impacts. Our environmental scheme is based on the international standard for environmental best practice (ISO14001:2004).
Our formal environmental policy statement, along with our environmental objectives and targets are the first steps in rolling out our environmental improvement and action plan.
The Centre has installed more than 150 power-saving LED lights and motion detector lighting in all toilets and back of house office areas. Upgraded hand dyers are being installed throughout the Centre and kitchen applications are being replaced with appliances with high energy star ratings.
The Centre has a state-of-the-art Building Maintenance System that oversees air-conditioning and ensures it is automatically switched off when not in use.
A Brita Vivreau water dispenser has been installed to eliminate the need for buying bottled water and a stormwater-harvesting program is currently under investigation.
NWC has been recycling leftover food organics since 2013, which is recycled into compost, soil and mulch. NWC has diverted more than 40 tonnes of food waste from landfill. Any left-over food suitable for human consumption goes to OzHarvest, and the rest goes into our organics bin to be collected by Jeffries (Food Organics Recycling Collection). The Centre also composts their vineyards with organic compost made from our own food waste.
Cooking oil is recycled and turned into biodiesel eliminating the need to store and dispose of oil drums.
All glass bottles, suppliers’ boxes, packaging and light globes are recycled. Electrical waste, IT equipment, phone chargers and accessories are disposed of responsibly through the University of Adelaide’s annual e-Recycling collection.
All used printer cartridges and toners recycled through Planet Ark and 100 per cent recycled paper is used throughout the Centre.
The Centre promotes ‘green’ choices to staff and visitors through a raft of initiatives including providing bike racks and using sustainable and biodegradable cleaning products and pesticides.
An onsite herb and vegetable kitchen garden allows our kitchen team to grow fresh produce to help prepare our food. This is part of the Centre’s ongoing commitment to improve environmental sustainability and reduce food miles.
Fred’s Van supports some of the most vulnerable people in our community who experience a range of issues such as homelessness, social isolation and unemployment. The Kilburn site serves meals every Thursday night with food assistance from the National Wine Centre. Our team of chefs prepare weekly soup donations along with a monthly three-course meal. We’re also proud to have provided the families of St Vincent De Paul’s Fred’s Van service with three-course meals and food hampers for Christmas.
Oz Harvest collects excess food that would otherwise by discarded and redistributes to it the homeless, refugees, low-income families and various shelters. Since 2011, the NWC has been donating food and chefs’ time and skills to the charity.
The NWC also proudly supports the Little Hero’s Foundation, Variety and the Royal Society for the Blind.