The Star announces carbon farm in Queensland

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(L-R) TSEG Group Head of Sustainability Amanda Visser, Odonata Foundation CEO Sam Marwood and The Star Gold Coast Executive Chef Uday Huja.

The Star Entertainment Group has secured a 170-hectare parcel of farmland in South-East Queensland to help manage its future carbon emissions reduction and to support biodiversity and native forest regeneration.

The Star will use the land near Gympie as its first carbon credits project, as well as create a nature-based farm partnering with local farmers and through widescale tree planting support endangered species particularly koalas, with new habitat.

The company has a target of net-zero scope 1 and scope 2 carbon emissions for its properties by 2030. For every hectare The Star operates across its three resorts in Sydney, Brisbane and the Gold Coast, it will rewild three hectares, and a minimum of 100 hectares.

The Star Entertainment Group’s Head of Sustainability, Amanda Visser, said it has taken two years to bring the project to life as an extension of its sustainability strategy.

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The Star’s new carbon farm in SE Queensland.

“We will be planting over 100,000 native trees over the next five years to not only generate Australian carbon credit units but also to establish a koala sanctuary and create habitats for local, endangered species,” she said.

“We have completed initial biodiversity assessments to ensure this regeneration project supports local, native forest cover and we can measure the impact we are having over time.”

The emissions reduction project is being broadened with guidance from the Odonata Foundation.

“Working with Odonata has also directed and strengthened our commitment to local farmers and regenerative agriculture by exploring the use of produce grown across the region and on the farm for The Star’s restaurants, bars and hotels,” said Visser.

The Star Gold Coast executive chef Uday Huja said it is every chef’s dream to have a farm.

“Having a direct touchpoint from planting to harvesting not only provides endless inspiration but a deep understanding of what is best practice in farming and agriculture and how that directly connects with a culinary product,” he said.