Two local businesses have come together to provide a sustainable way for New Zealanders to reduce their carbon footprints through breakfast.
Yum Granola and Lake Hāwea Station have created new products with aligned values and a joint mission to help heal the planet.
The Hāwea Honeycomb Granola is a climate-friendly breakfast option that sources 100 percent of all ingredients and packaging from New Zealand.
“The caramelised nutty clusters highlight Lake Hāwea Station’s artisanal honey and bee pollen, South Island-grown oats, sweet Nelson Gala apples, and a touch of Marlborough sea salt for the perfect balance of flavours,” said Sarah Hedger, Chef at Yum.
The honey in the granola comes from Lake Hāwea Station’s regenerative multi-species pastures with the honey programme run by Taylor Pass Honey.
Yum started its journey ten years ago in Lake Hāwea, inspiring the design of compostable packaging.
“This granola has provenance like no other”, said Hedger.
“We hope it speaks of the wild mountains and azure lakes of Te Waipounamu and the Aroha we all feel for our Earth,” said Kurono Kirk, Chef at Lake Hāwea Station.
Yum specialises in crafting nutrient-dense breakfasts that taste amazing, sustain the body, and positively impact the planet. Since its inception, Yum has made great strides towards becoming a global, mission-driven food movement leader.
Due to its carbon-friendly practices, Yum has offset emissions by 120 percent. It has also eliminated over 80 percent of plastics from its packaging in all three channels and reduced over 10 tonnes of plastic packaging from going to landfills.
Lake Hāwea Station is the world's first B Corp-certified sheep farm and the first carbon farm in Australasia. The company has practised regenerative farming and has pioneered new animal welfare techniques.
The company runs 10,000 Merino sheep and 260 Pure Angus cows on 6,500 hectares on the edge of Lake Hāwea.
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