Mossgiel Organic Farm
Innovation is at the heart of everything happening at Mossgiel Organic Farm. Led by Bryce Cunningham, the farm is pushing boundaries in sustainable dairy production - from harnessing renewable energy to pioneering plastic-free packaging and rethinking how organic milk is produced and distributed.
In this Q&A, Bryce shares how Mossgiel is using forward-thinking practices to transform tradition, support local communities, and show that small farms can lead big change when it comes to innovation in food and drink.
Can you tell us about some of the innovative sustainability initiatives your business is leading?
We produce only organic milk and only work with other organic farmers, working with nature rather than against it. By partnering with small, local farms, we not only support rural economies but also keep our supply chains short.
In terms of packaging, ours is 100% single-use-plastic-free - we use reusable glass bottles and fully recyclable materials. If we do need to use single use packaging, it’s always recyclable locally and easily (like foil or tin caps), or biodegradable in a home composter or food waste bin (like our bottle security seals).
We’ve also eliminated ultra-processed ingredients across all our products, focusing on honest, simple, and healthy food.
Can you tell us more about your ‘Cow to Calf’ practices and how they reflect innovation in your approach?
Traditionally, dairy calves are separated from their mothers within hours. On our farm, calves stay with their mothers until weaning. It means healthier, happier calves and cows, as well as milk production that reflects respect for animal welfare rather than maximum output at any cost.
How are you addressing energy use and carbon reduction?
We use a biomass boiler for hot water and heat, cutting reliance on fossil fuels. The boiler is fed with local wood chip from renewable sources.
Our glass bottle system reduces single-use plastics and because our system reuses packaging, the carbon footprint is reduced every time it comes back to us.
We continuously review delivery routes and on-farm energy use to cut emissions further; using electric vehicles where possible to ensure zero emission at the point of delivery.
What broader sustainability goals are you working toward?
Our long-term goal is to truly show dairy can be sustainable for our future planet through education and innovation. We’re working towards this through soil health improvements, energy efficiency through the use of renewables, animal husbandry initiatives and partnerships with local environmental initiatives and businesses that support biodiversity and carbon sequestration on farmland.
Collaborations with Matthew Algie Coffee for example, allows us to compost their coffee waste on farm, to create a nutrient rich natural organic fertiliser for our soil.
Image: Mossgiel Organic Farm receiving its 'Organic Business of the Year' award at The Excellence Awards 2025.
