The Fermentist Taproom is a sustainable hospitality venue that sources produce from local producers in the Canterbury region. Every decision made by the business has sustainability at its heart.
Menus are plant-based and focused on local produce and producers. Produce is organic where possible. Supply chains are meticulously researched with the aim of sourcing carbon zero menu items. The Fermentist’s Kiwi Pale Ale was the first beer in New Zealand to be Toitū carbonzero certified.
The Fermentist separates out all rubbish at the source and works with suppliers that support and align with its waste reduction goals. It uses a solar hot water system and has an edible garden bar. The bench seats in the taproom are upcycled pews from the St Matthews Church which was destroyed in the Christchurch earthquake.