Chatterton Homes - Building Better
Since 2017, Chatterton Homes has been exclusively building passive homes; extremely energy-efficient buildings in which a comfortable interior climate can be maintained without active heating.
For Di Hawkins of Karikaas, environmental sustainability is an unwavering part of her life.
“It’s fundamental,” she says. “It’s not a case of doing something so we can sit back and be proud of it, or doing something so we tick a box. It’s absolutely fundamental for the good of the planet, and for our community.”
Located in the rural idyll of Loburn, 8km north-west of Rangiora, Karikaas has been quietly making exceptional, award-winning Dutch cheeses and dairy products in the same spot for over 40 years. Started by Dutch couple Karin and Rients Rypma, the company has always focused on minimising waste and respecting the environment.
“Karin and Rients chose this location because of the quality of the water and because it’s so clean out here. Caring for the environment and minimising waste have always been part of the Karikaas ethos,” explains Di.
When Di and her husband Alan took the reigns over 20 years ago, they adopted that ethos and have been working hard ever since to ensure it’s incorporated into every aspect of their business.
At a base level, that ethos is in the everyday things, like reusing all the cardboard boxes they deal with; giving shop customers the option of a bring-your-own-container rather than plastic wrap for cheese purchases; sourcing their milk from a reputable, local, sustainably-minded farmer; and reusing water for washing and watering trees wherever possible. But Di is always on the lookout for new ways to minimise waste, reduce their carbon footprint or just do things in a more efficient way.
“I’m always asking ‘how can we do this a little more efficiently or a little more effectively?’ We don’t have to reinvent the wheel. People are coming up with great ideas all the time, and often it’s just a case of wondering ‘could I apply that to my business?’.”
Before making any changes, though, Di says measurement is key.
“You can’t improve on something unless you can measure it. The first thing you’ve got to do is work out where you’re at, as accurately as you can, and then work on improving it.”
An example of this was Karikaas’ decision to reduce its truck movements into Christchurch city by 50%.
“We used to go into town four days a week but I was aware of the amount of diesel and time we were using on this, so I started actually measuring it and asking ‘how can I improve this?’. After looking at it we realised we could cut our trips down to twice a week. We’ve coordinated with our customers to work in with those times and it is so much more efficient, and uses far fewer resources.”
Measurement is also key for understanding the company’s carbon balance; something Di is keen to get right.
“Many years ago, we decided to get rid of the animals on our land and instead plant trees. These are now registered in the Emissions Trading Scheme (ETS) and, because we planted them so long ago, the carbon we have created through these trees exceeds what we’ve currently measured in terms of our use. But I can’t measure everything. For example, I have to use vac-pack bags for all our cheese in order to meet food safety standards. I can’t change that, but what I want to do is find out how to measure the impact of all this plastic so I can be as accurate as possible when doing our carbon balance.”
Di is currently participating in the Climate Basics for Business course, facilitated by the Sustainable Business Network through Enterprise North Canterbury and the Waimakariri District Council, in the hopes of learning how to measure that impact, along with other facets of sustainability in business. Although she already has plenty of ideas for future improvements.
“There are plenty of things we know we want to implement; it’s just about being able to find that initial investment. For example, to make yoghurt, we have to heat it to 90 degrees and hold it for five minutes before dropping it back to fermentation temperature. I’d like to recapture that first water that comes out at 90 degrees for preheating our hot water. I know we can do it, but we need more gear. Our electricity use will drop if we can do this, but it’s the initial investment that’s a lot to begin with.
“Same with solar. Whilst we would eventually gain financially from this, it’s finding the funds to invest at the start that’s the hard part.
“But we know that Rome wasn’t built in a day. Over time there will be options or funding sources we can consider. For now, we will just focus on every little thing along the way and make improvements where we can.”