Our Sustainability Journey
At Ōhau Gourmet Mushrooms, sustainability is simply how we run the farm.
Nestled in Ōhau, just south of Levin, our small farm business has spent the last seven years redefining what it means to produce food that is not only delicious and nutritious but also ethical, local, and kind to the planet.
Winner
2025 Electra Business & Innovation Awards
(for environmental sustainability)Finalist
2025 Wellington Business Gold Awards
(for environmental sustainability)
Building a new food system
A focus on closing loops and building cycles
On our farm, sustainability is not a separate project. It is a set of cycles that shape how we grow food, care for the land and run the business.
Origins and philosophy
We began with a simple mission: to grow fresh oyster mushrooms using methods focused on 100% sustainable processes and ingredients.
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.
Mushrooms are naturally efficient: they grow vertically, use little water, and require no pesticides or fertilisers.
Biological cycles
We use permaculture principles, working with natural cycles of soil, water and living systems rather than against them.
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.
👉 Learn about our mushroom farm and practice
Resource cycles
Healthy ecosystems regenerate themselves when given the chance. Our role is to help that cycle begin again.
Energy: Our incubation rooms are insulated with recycled polystyrene panels that retain natural heat and reduce energy demand. Growing rooms use repurposed shipping containers designed for efficiency. Solar panels offset part of our electricity use, and we are developing a biodigester to recycle plastics on-site.
Water: We are fully water self-sufficient, harvesting rainwater and using a bore for irrigation. Wastewater is treated through our septic system and reused in the orchard, while stormwater flows through a restored wetland.
Waste: Our goal is zero waste. Mushroom substrates are made from agricultural byproducts such as pine pellets and soy hulls. Hydrated lime preparation avoids energy-intensive sterilisation, and the remaining plastic tubing is stored for future on-farm recycling.
Land cycles
We see ourselves as caretakers of our land, and aim to leave it better than we found it.
Our property sits on ancient dunes with poor soil. Through composting and permaculture we are gradually restoring fertility. 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.
Community cycles
Sustainable farms also rely on healthy communities. Knowledge, food and opportunity flow outward from the farm and back again.
By controlling our supply chain and production, we ensure consistent quality and minimise waste. This approach allows the farm to remain viable while keeping our ecological footprint small.
Our direct sales at farmers’ markets and online have built strong relationships and valuable feedback. As we expand into select retail partnerships, we remain committed to working with those who share our vision for sustainable food systems.
Innovation cycles
Sustainability is never finished. Each season brings new ideas, experiments and improvements.
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 compost-powered heating to our zero-waste ambitions, every innovation moves us toward a more regenerative food system.
Sustainability isn’t a destination we’re heading toward, it’s the way we’ve chosen to operate, every day, on a small farm in Ōhau. We’re still learning, still experimenting, and still finding better ways to close the loops. If that resonates with you, we’d love for you to be part of it — whether that’s growing a kit at home, visiting the farm, or simply knowing a little more about where your food comes from.
Come and meet us
The best way to understand how all of this fits together is to come and see it. We run farm tours and farmers markets across the lower North Island, come say hello.
As seen on TVNZ Country Calendar
Country Calendar visited our farm to explore how mushrooms fit into a regenerative food system — from compost and growing methods through to the foods we make.
It’s a simple, honest look at how we work, and why we do it this way.
The episode offers a behind-the-scenes look at:
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How we close loops through sustainable growing and food-making practices
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Yacon being grown and harvested, and Yuzu picked at the orchard
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New season planting and the slow making of black garlic
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The making of our Oyster Mushroom Risotto
👉 Watch the Ōhau Gourmet Mushrooms episode on TVNZ Country Calendar