Australia’s First Circular Wine: Hyatt Regency Sydney’s Food Waste Returns As Premium Shiraz

A pioneering move in circular hospitality and supplier partnerships with an innovative wine collaboration that brings the circular economy to life through food, farming and hospitality.

In an Australian-first and continuing to lead the way with innovative sustainability initiatives, Hyatt Regency Sydney has partnered with food waste innovator Goterra and Four Winds Vineyard in Murrumbateman, to turn the hotel’s daily food preparation scraps into premium wine where leftover egg shells from breakfast omelettes could become tomorrow’s Shiraz.

The collaboration displays how hospitality can meaningfully participate in the circular economy.

This initiative represents the next evolution in Hyatt Regency Sydney’s supplier relationships, closing the loop between kitchen, waste, and agriculture. Here’s how it works…food waste from the hotel’s kitchens feeds millions of black soldier fly larvae or “Maggot Robots” in Goterra’s on-site MIB (Modular Infrastructure for Biological Services). Within seven-ten days, these natural recyclers process up to 95% of the waste and produce frass, a nutrient-rich fertiliser. That frass travels to Four Winds Vineyard, located 30 minutes’ drive from Canberra, where it nourishes cool-climate vines.

Those vines produce grapes, which in turn become the wine served at Hyatt Regency Sydney, in the form of The Circular Vintage Series. The result is a regenerative cycle that reconnects city dining with regional winemaking.