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Spicers Peak Lodge has the plan to reduce their waste to landfill, aiming for zero nett waste by 2030.

With one third of food produced in today’s world going to waste, they want to do their part to ensure they were creating circular flows of organic waste. Arriving to the farm at the beginning of June were new piglets that farm couple Chris and Sharon Iseppi take care of.

Slow living and slow grown food has allowed Spicers Peak Lodge to grow their own produce that goes straight from plant to plate with all of their preparation leftovers going to the farmer’s pigs to help close the loop of organic waste.

To find out more about Spicers Retreats sustainability initiatives, visit.