Sustainability

​In the Barn

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• We use eco-conscious cleaning products and limit single-use plastics.

• Guest amenities are thoughtfully chosen for their environmental responsibility.

• Linen and towels are washed with biodegradable detergents and hung out to dry with the sun and wind when possible.

• Heating and cooling is used mindfully, with excellent insulation and high rated energy rating. We encourage year round use of the ceiling fans to move the air and improve efficiency.

• Rubbish can be separated into compost, recycling, and general waste. 

• When The Barn was built using locals was important. Our builder is only 2 streets away and he suggested energy efficient features along the way. The waste from the build was also minimal. Not even a skip bin was filled throughout. The windows are doors were manufactured here in Adelaide and they have a neutral tint to keep more heat out. The brick floors are made from recycled bricks and the carpet in a NZ wool, a long lasting natural fibre. 

• When choosing our furnishings for The Barn it was done mindfully. We repurposed furniture we love and any items we needed to purchase new were done so with a view on quality and longevity. For all the red gum tops we used a tree that had to be removed from the property and worked with a local cabinet maker to finish them and apply a commercial seal so damage is unlikely. 

 

In The Garden

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• Our garden is spray-free and nurtured using organic principles.

• We use efficient drip irrigation and rainwater when possible. We are mindful of what times of the day we water, especially in the warmer months.

• We mulch to prevent drying out and protect our plants.

• Seasonal produce is grown on site and used in our meals where possible. Menus are written around what is growing and moving with the seasons. 

• Food scraps are fed to our chickens or composted. Garden waste is reused to enrich the soil.

• All plastics pots and punnets are reused and if broken, they are recycled. 

• We grow mostly from seed we save ourselves, helping the plants be naturally stronger and more suited to ur climate. 

 

In the Kitchen

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• Our chef-prepared meals are based on seasonal, local ingredients. Menus shift with the seasons and use homegrown produce whenever possible

• We prioritise Barossa growers, cheesemakers, winemakers, and artisans. What we can’t source locally, we seek within South Australia, then Australia.

• We make ethical choices on where our meat, dairy and eggs come from... and always with a thought on ethical farming, organic practices and free range production.

• Waste is kept to a minimum through small-batch cooking, scraps to chickens and compost. Menus are considered and thoughtfully designed to have least environmental impact as possible.

 

In the Wider Community

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• Our wildlife is important to us. On Cockatoo Lane we fence with intention, leaving open spaces and trees for wildlife to come and go as they please. We offer a refuge and are proud to have had animals released here from Barossa Wildlife Rescue. 

• We support local makers, artists, and producers through curated experiences and partnerships.

• Guests are encouraged to explore the Barossa slowly, supporting small cellar doors and food producers.

• We’re working toward a low-waste, circular approach to hosting and hospitality.

• Any excesses from The Garden are donated and used to make meals for the homeless and those fleeing domestic violence situations. 

 

Our Ongoing Commitment

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Sustainability is a journey, and we’re always looking for ways to do better. We welcome feedback and ideas from our guests and community.