Meet Iain and Kate Field, from Leap Farm (and Tongola Cheese) overlooking Marion Bay in south-eastern Tasmania.
They run a mixed enterprise of cattle and goats for meat, as well as a goat dairy where they make cheese on-farm. All of the meat and dairy produce is sold directly to the public and the food service industry. Climate change is considered in all of their decisions ensuring a long term reduction in their carbon footprint.
"To date, we have increased pasture diversity, increased our organic soil carbon by around 1%, turning off our goat kids up to 4 months earlier at a larger size an in better condition for a premium return, and reduced our beef herd. All of this has gotten us close to a low carbon footprint if not carbon positive across the whole farming operation."
The couple has been farming there for 10 years and have implemented solar PV and solar hot water on farm, used for dairying, diary processing and general power. For the bulk of the year, despite creating more power on farm than they use, the seasonal nature of their enterprise and the Tasmanian climate, still produces a shortfall which they are working to address. "We are working to bridge the gap with some additional PV panels and a battery system to be installed soon." ...