We’ve innovated in many new and sustainable ways for mushroom growing. We pioneered the use of waste from New Zealand forestry, specifically Pine wood pellets, as the growing substrate.

Our production methods:

• Use minimal water, with no runoff or waste.
• Requires no pesticides or fertilisers.
• Uses little space: 4kg of mushrooms can be grown per square meter, per week.
• Have low energy use: Energy consumption is offset by solar production.

But we didn’t stop there. Two years ago, we launched the OGM! functional-food brand, expanding our range and deepening our commitment to sustainability. Within just six months, our efforts were recognised with two silver awards for outstanding New Zealand food, celebrating our Pink Oyster Mushroom Kimchi and Oyster Mushroom Risotto with Black Garlic.

For our food production, we use methods our great-grandparents would recognise—fermentation, pickling, and drying. These traditional techniques, paired with ingredients grown right on our organic farm, give our products unique health and nutritional benefits.

For example, the spent mushroom substrate—once used to grow mushrooms—becomes fuel for a compost-powered central heating system in winter. Hot water pipes run through the compost heap, harnessing the heat generated by decomposition to warm our grow rooms. Once the compost matures, it enriches our sandy soils, allowing us to grow vegetables like yacon for our products.

We also partner with local businesses, such as coffee roasters, to repurpose their waste coffee grounds. This boosts the nitrogen content of our compost, creating a richer, more productive soil—turning waste into a resource at every step.

• Energy: We use thick, recycled polystyrene panels to insulate our incubation rooms, trapping natural heat and minimising the need for supplemental energy. Our growing rooms are repurposed shipping containers, lined with stainless steel and insulated for efficiency. Solar panels offset our electricity use, and we’re developing a biodigester to generate natural gas for recycling plastics on-site.
  Our electricity consumption average, for a 12-month period, is 39.8kWh per day (or about $12.75). This includes energy used across the entire farm and by our homestead. This consumption is offset by our solar array, which produces 8.4kWh per day.
• Water: We are 100% water self-sufficient, harvesting rainwater and using a bore for irrigation. Our advanced septic system processes wastewater for orchard irrigation, and stormwater is managed through a restored wetland, ensuring nothing leaves our property untreated.
• Waste: Our goal is zero waste. We use agricultural byproducts—pine pellets from forestry and soy hulls from the soy industry—as mushroom substrates. Our innovative use of hydrated lime for substrate preparation eliminates the need for energy-intensive sterilisation. The only significant waste we produce is plastic poly-tubing, which we store for future on-site recycling into farm building materials.

Our farm sits on ancient dunes with poor soil, but through composting and permaculture, we’re turning unproductive land into fertile ground. Over two hectares are dedicated to diverse woodlands and wetlands, supporting biodiversity and carbon sequestration.

We believe in sharing our knowledge. We host farm tours, educational events, and are founding hosts for the ‘Open Farms NZ’ programme. We collaborate with horticultural and culinary students, welcome WWOOFers from around the world, and regularly speak at local schools and food events.

By controlling our supply chain and production, we ensure consistent quality and minimise waste. Our business model allows us to thrive while maintaining a small ecological footprint.

Our direct-to-customer sales at farmers’ markets and online have built strong relationships and valuable feedback loops. As we expand into select retail partnerships, we remain committed to working with those who share our vision for sustainable food systems.

We’re excited to be working on a project to build a biodigester. This will allow us to create our own natural gas, which can then be used to recycle our plastics onsite.

From our compost-powered heating to our zero-waste ambitions, every innovation is a step towards a more regenerative, resilient food future. We’re proud to be part of a movement that sees food not just as a product, but as a story—one that connects people, planet, and purpose.

We invite you to join us on this journey. Whether you visit our farm, try our award-winning products, or simply share our story, together we can cultivate a greener, healthier tomorrow.