Sustainability Victoria Partnership
Cathedral Cherries have always sought to farm sustainably.
With product developer Sam Bate we began the task of developing uses for 500 tonnes of blemished Victorian cherries. That's the equivalent weight of around 80 African elephants that would otherwise end up in landfill.
About the Project
The project aims to create new circular business models and materials markets, increase local jobs, and enhance circular economy skills in the workforce.
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Cathedral Cherries will conduct research and develop a processing plant and a network of partners to repurpose cherry food waste into new, commercially viable products. Product samples will be developed and tested such as cherry-apple cider, cherry vinegar, cherry liqueur, and cherry juice concentrate.
By repurposing waste cherries, the project will directly avoid food waste going into landfills and other waste destinations. This process will also reduce greenhouse gas emissions and pollution.
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Background
Cathedral Cherries is a farm-to-consumer business committed to sustainable strategies in farming and consumer goods. It is repurposing blemished Victorian cherries into high-value food and beverage products for the Australian market.
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Cathedral Cherries collaborates with second and third generation farms, processors, and new producers to develop sustainable products. They increase access to the circular economy by using innovative technologies, including vacuum concentration, freeze-drying, specialized sieve systems, de-stoning machines, enzymic treatment and fermentation. Their new product range includes cherry-apple cider, cherry vinegar, cherry liqueur, cherry juice concentrate and freeze-dried fruit.
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Across Victoria approximately 3,000 tonnes of cherries are discarded because of blemishes and other cosmetic imperfections. One-third of all food produced is wasted each year. In Australia alone, this equates to 7.3 million tonnes of food waste, costing the economy around $20 billion annually.
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