Sustainability & Environmental Practise advisory group

What do we need to do to advance environmentally responsible practices and promote sustainability across the industry? Are best practice guidelines are already in place to reduce environmental impact and enhance sustainability for hospitality, or is further development needed? What connections need to be developed between industry, suppliers, local and national government and other stakeholders? The expertise of the group members will provide insights on green technologies and how we can help members integrate eco-friendly practices into their operations. The Association’s upcoming Food Waste reduction pilot scheme will be tested and discussed among the group. Ultimately, the RA seeks to drive long-term environmental stewardship and mitigate our industry’s environment footprint and this group will be a driving force to help us achieve those goals. 

Meet the Members

<strong>Gretta Carney</strong>

Gretta Carney 

Gretta Carney (Te Atihaunui a Pāpārangi) is the founder of Hapī Ora Limited, an artisan food production company based in Ahuriri Napier.  Hapı̄ was founded in 2015 upon Ngā Kaupapa o Hua Parakore, the Māori knowledge taonga that verifies kai (food) that has been produced according to the values of ngā tipuna (ancestors) and thus maintains the highest levels of rongoā (healing) and purity in every aspect of the production process.  

Hapı̄ currently produces a wide variety of organic products for farmers markets, food cooperatives, speciality food stores and our webstore and flagship eatery at Chantals Shop in Ahuriri Napier. They are very proud to have established our own organic maara kai (market gardens) in 2022 which continues to supply our production process.  

Since its inception Hapī has been the recipient of a number of awards including the HB Chamber of Commerce Excellence in Sustainability, the Restaurant Association HB Outstanding Cafe and the Napier CBD Stars Sustainability and Community Spirit Awards.  

A latecomer to hospitality, Gretta has a background as a holistic systems thinker working on projects with OANZ (Organic Aotearoa New Zealand), Te Waka Kai Ora Nation Maori Organic Authority  and Kai Whakaora Indigenous Cooperative Economy (Kahungunu).  Gretta has a National Diploma in Biodynamic Organic Agriculture and is also a qualified Classical Homeopath running a clinical practice in Hawkes Bay prior to establishing Hapi.  Career highlights include being a member of the Aotearoa delegation to the Terra Madre International Slow Food Meeting of Indigenous Food Producers in Italy and attending IFOAM (International Federation of Organic Movements) conferences in Italy and India and, most recently, attending the Tahuri Whenua Maori Organic Vegetable Growers Association Conference as a verified Maori organic vegetable grower.  

Gretta grew up on grew up on her family’s sheep and

<strong>Asher Boote</strong>

Asher Boote

Asher Boote is a passionate gardener, forager, chef and restaurateur and is the owner of two restaurants in Thorndon, Wellington – Daisy’s, a classic neighbourhood restaurant featuring dishes inspired by kiwiana and Hillside Kitchen, an award winning modern meatless restaurant.  

Asher won the Cuisine Champion for Change award in 2022 for his restaurants focus on sustainability both on the table and in the kitchen.” 

<strong>Anna & Gareth Wilson</strong>

Anna & Gareth Wilson

Anna Wilson resides in the coastal town of Mangawhai Heads, 1.5 hours north of Auckland. After completing studies in graphic design, Anna’s desire to explore the world led her to pursue opportunities in hospitality while travelling abroad. Over the course of more than a decade, she has gained invaluable experience and is now the owner of café, Brewed As.  

Brewed As was established in April 2019 by Anna and her partner Gareth. Starting out serving specialty coffee the cafe has grown into offering brunch and lunch, hosting pop-up events and boasting a full bar. Before embarking on this venture, the couple ran a coffee kiosk in Auckland for two years, which they sold before relocating to Mangawhai. 


<strong>Kirsty McKay</strong>

Kirsty McKay

Kirsty McKay was previously a refugee lawyer (and then general practice lawyer) before moving up from Lyttelton to Matakana and took over the Sawmill Brewery in 2010. She went on to open the Smoko Room adjacent to new brewery premises in 2016. Sawmill is New Zealand’s only B Corp certified brewery.

<strong>Chere & Bill Bailey</strong>

Chere & Bill Bailey

Chere Bailey is the Director owner of a New Plymouth award winning People’s choice and Outstanding plant-based Cafe startup business Wild Pear Kitchen. Wild Pear Kitchen has taken early steps to become more sustainable. It’s been beneficial for the environment, local commerce, our bottom line, and for our Work team & guests.  By focusing on National/local plant based products, redefining how and where food is sourced and produced, sustainability is an achievable goal for any food business that is willing to put in the time and effort. 
 *  Wild Pear Kitchen is a big supporter of Sustainable Taranaki. 

*  Consecutive winners of the last 2 People’s choice awards NP 

*  Winner of Outstanding Cafe NP 2022 -24 

*  Highly Commended Top Shop NP 2022 

*  Small business winner 2001 

Chere has worked in Hospitality most of her life, a real foodie, she loves keeping up with food trends having travelled the world & worked with food in France, Mediterranean, UK & USA.  She has been an owner operator and manager /duty manager in Cafes, Restaurants /Bar, Motels & backpackers in New Plymouth for 30 years. Chere has also worked on large events, both in catering & operations.  

With a great eye for detail & presentation, she enjoys working with people and food. Chere is a self-motivated, very hardworking, fit & healthy mother of two  
teenage children & has been married for 30 years. 

<strong>Lisa Quarrie</strong>

Lisa Quarrie

Having moved to Hamilton in 2007 to open our first cafe, my husband and I have spent the last 16 years creating and building three diverse offerings, The River Kitchen (2017-2006), Hayes Common (2006 – present), and Weave Eatery (2021 – present). We understand that local representation is needed to support and promote our talented hospitality community. Waikato has so much to offer and celebrate, but we often fly under the radar nationally. Creating a cohesive united voice across our operators and suppliers will ensure we continue to grow and flourish as a region. Lisa hopes to be a positive voice within her local industry, and have a strong passion for promoting local, sustainable practices, and promoting a healthy culture in the workplace. 

<strong>Jane Dixon</strong> 

Jane Dixon

Jane was born in Nelson and has lived in the Nelson/Tasman region for most of her life. She has lived in Golden Bay for the past 41 years and has 3 generations of her family living in the Bay. 

For the past 31 years, Jane has built and run The Mussel Inn at Onekaka, which has become a community hub providing employment and wellbeing for locals and visitors to the Bay. 

She has a keen interest in community, whanau and sustainability – and believes that these things are all integral to business success. As part of this, The Mussel Inn supports local arts, music, radio, theatre, sports and schools. 

Jane has visited and observed communities in a diverse range of countries including Namibia, Solomon Islands and North Korea.  

Her commitment to the environment began many years ago and in 1979 she was awarded NZ Young Conservator of the Year by the Ministry for the Environment.                                                                                                             Since then, The Mussel Inn has received a number of awards for their sustainable practices including 2003 TDC Business and Industry Environmental Award; 2007 the Sustainable Business Networks Trailblazer Award; and in 2006 Ministry for the Environment’s nationally recognised green Ribbon Award for Sustainable Business.   Jane has been a committee member of Golden Bay Promotions, the local business association for the past 25 years, including 5 years as chair.  

Jane’s joy in hospitality comes from facilitating a venue which has become a community hub.  

The dining and drinking are effectively conduits for people to celebrate, commiserate, plan, forget, dance, relax, reflect and much more. She is grateful to have the opportunity to provide such a space for our community and visitors. 

The ethos and practice continue to this day. 

<strong>Stephanie Mann</strong>

Stephanie Mann

Steph is currently the People and Culture Manager at Tank Juice.  Coming from a background of both Sustainability and People and Culture, Steph joined Tank Juice in October 2023.   

Prior to Tank, she was at the Mental Health Foundation as the People and Sustainability Manager and prior to that worked at Cook Brothers Construction as their People and Sustainability Manager. 

She contributed to the Headfit Award for “best emerging program”. In the sustainability space I successfully gained ISO 14001, launched and delivered our “Sustainable Builder initiative”, reduced waste to landfill on our sites and developed our sustainability strategy encompassing “our people, our place and our work”.  On top of environmental sustainability strategies. I have also developed and implemented strategies that focus on the social sustainability aspect including Diversity, Equity and Inclusion and Wellbeing strategies.  

Steph enjoys the fast pace of hospitality and respects how much the industry contributes to the heart and soul of the places we live.  

<strong>Dean Lewis</strong>

Dean Lewis

Dean Lewis is the Head Chef at Ozone coffee roasters Grey Lynn with 13 years of experience in hospitality. The most important aspects of his current job is keeping a goal of minimal waste from the business, including food waste and other. Ozone is B Corp certified, which to Dean means without looking after our small suppliers, environment and company ethos we cannot be successful in what we offer.

Dean enjoys creating the experience of dining.  For most of his career, he has worked in high end fine dining establishments offering tasting menus of 6 – 8 courses, taking guests through a succession of food, building on each dish. With that environment of cooking it takes careful thought on what is being used and wasted to achieve the balance of such a perfected plate of food.

Now, with age Dean can see we will need to drastically change how people are cooking in commercial kitchens to eliminate food wastage and become more mindful of our cooking practices.

<strong>David Maucor</strong>

David Maucor

David has 13 years’ experience working in Environmental Management and Sustainability in New Zealand and France. He helps organisations develop Sustainability Strategies that are tailored to the specific context and opportunities of the client. One of his earlier projects was developing the Sustainability strategy for the Rougié Foie Gras brand in his home region of the Pyrenees. Edge Impact is currently partnering with Restaurants Association and the Ministry for Environment (MfE) on a food waste behaviour change programme, Kai Keepers

<strong>Francky Godinho</strong>

Francky Godinho

Francky is Owner & Executive Chef of St Georges Restaurant. 

Francky is a perfectionist.  His quest for perfection is forged by careful hand picking of the ingredients. Almost ninety percent of the produce are grown, nurtured and handpicked by Francky, in a thoroughly controlled environment using only organic methods of farming, with sustainability at the core of his food philosophy. 

Chef Francky had a very humble beginning as an apprentice at the age of fifteen in Goa and hasn’t looked back.  He has had an illustrative career spanning the globe and has worked in the world’s only ‘seven star’ hotel, the ‘Burj al-Arab’.  Some forty five medals later, which includes international awards gained independently & with the New Zealand Culinary team as well as New Zealand’s ‘Chef of the Year’ twice.

“I get to spend hours in the garden with my hand in the soil, growing and harvesting something I grew from a seed. Something that I know will then get turned into the hero of a dish or the base of a recipe — one that will be devoured & appreciated by those who enter through our doors. I genuinely love what I do, it’s both a career and a lifestyle that brings me so much joy.”


We want to keep a finger on the pulse of the issues that our industry are facing and welcome any feedback from our members. Please fill in the below form if you’d like to send us confidential feedback.