A collaboration between OzHarvest Ventures, Kakadu Kitchen and ALTD Spirits, created a groundbreaking beverage designed to redefine the future of the food and beverage industry. ‘Conscious Drink’ is a lightly sparkling, zero-alcohol wine alternative that transcends traditional categories and champions sustainability and ethical practices.
Conscious Drink is made from rescued blueberries and wild-harvested native botanicals, sourced ethically from First Nations-owned companies.
It was created not only as a tasty beverage but also to be a powerful message about reimagining sustainable food systems.
By crossing out the wine-alternative category on the label, the Conscious Drink aims to shift the conversation towards a new category of conscious beverages, promoting mindfulness and sustainability in consumer choices.
The Conscious Drink addresses the food waste head-on by utilising rescued blueberries that would otherwise go to waste. This initiative not only reduces food waste but also highlights the importance of sustainable supply chains. Additionally, each purchase of the Conscious Drink supports First Nations communities, empowering them through ethical sourcing and sharing of native ingredients.
The creation of the Conscious Drink is the result of a unique collaboration among industry leaders with a shared vision for a kinder, less wasteful world that empowers indigenous communities.
Bininj man Ben Tyler, founder of Kakadu Kitchen, brought his deep knowledge of bush foods from his Murumburr family and kin-relations in Kakadu National Park. Chief drinks alchemist, Tim Triggs, founder of ALTD Spirits and Ghiddy Wines, contributed his expertise in creating high-quality, perfectly balanced beverages. The OzHarvest Ventures team added its marketing expertise and extensive food industry networks to ensure the product’s success.
Working with local farming co-operative Oz-Group, the Conscious Drink team demonstrated how innovative practices can transform the industry. By collaborating with Waste Transition Focus, they turned blueberry waste into juice, saving it from being discarded.
The creators’ vision goes beyond creating a drink. Kakadu Kitchen, ALTD Spirits, and OzHarvest Ventures aim to share Bininj-Mungguy culture through food, tackle supply chain waste, and promote First Nations voices in the Australian bush food industry.
The collaboration exemplifies how businesses can come together with a higher purpose, driven by a spirit of positive impact and change.
Emerging Bininj artist Trentin Rasmussen designed the label artwork, featuring a bird eating a blueberry against a backdrop of traditional West Arnhem Land/Kakadu-style crosshatching, symbolising sustainability and cultural heritage.
