Source: Northland Regional Council
An artisan food business from Pakotai has taken out the Award for Excellence in Sustainability and Climate Action sponsored by Northland Regional Council at the 2026 Northland Business Excellence Awards held on Friday 02 October.
Wild West Gourmet produces small-batch Worcester sauces, chutneys, relishes, and seasonings. Their business combines traditional methods and local produce with modern technology and a commitment to practical sustainability initiatives spanning renewable energy, low-emission transport, water management, waste reduction, and regenerative land management.
Owner/operator Debbie McQuillan says the council’s award was exciting to win.
“We’ve put a lot of effort into making sure that our operation is not just slick in creating great products but not causing any harm while we’re doing it, or at least minimising the harm to the environment and the world around us. We’re trying to be part of the solution not part of the problem.”
Taking over Wild West Gourmet in December 2023, owner/operators Debbie McQuillan and Graeme Bratty aimed from the start to grow their business while remaining practical, resilient and grounded in place.
Their rural production site means water, wastewater, energy use, freight, food scraps and local supply are not abstract sustainability topics but part of daily decision-making. They have embedded sustainability, resilience and climate action into the design of their production site, product development, and day-to-day operations.
Their production kitchen operates on filtered rainwater collected on-site, and wastewater is managed on-site using an eco-septic system.
Power comes from a 20-panel solar array with battery storage that supplies a significant proportion of their energy needs, with excess power exported to the grid. An electric vehicle provides emission-free transport for business and travel, while still allowing business operations to reach across Northland.
Waste is treated as a design problem, not just a disposal problem. Food scraps are composted, while opportunities such as product trials are used to create value from by-products and leftovers wherever possible.
The duo source local ingredients for their products as much as possible, which supports Northland growers, reduces supply chain distances, and keeps a distinctive local connection in their product range.
Sustainability extends beyond the kitchen, with pest plant control, native planting, and a home-grown banana orchard making the land around the production site more resilient and productive.
They see sustainability as a continuous improvement journey. Next steps include bringing product label printing in-house, better tracking and documentation of sustainability initiatives to monitor progress, and exploring ideas such as jar and bottle returns and refills.
Award judges were impressed by Wild West Gourmet’s approach to embedding sustainability across all aspects of the business.
“What set them apart was their ability to connect sustainability with long-term business resilience. Through thoughtful investment and a commitment to continuous improvement, Wild West Gourmet has shown how practical action can strengthen both business viability and positive environmental outcomes. They are a strong example of how small businesses can deliver meaningful impact through innovation, authenticity and long-term thinking.”
Northland Regional Council Chair Pita Tipene congratulated the pair on winning the award.
“Debbie and Graeme set an example for other Taitokerau businesses, proving that environmental stewardship can go hand-in-hand with business success. What they have achieved is inspiring, and I look forward to seeing where their business journey will take them next.”
Wild West Gourmet also won the Micro Business Award.
Caption for image ‘NBEA-2026- Wild West Gourmet – 20201002’:
Northland Regional Council Chair Pita Tipene (left) with Wild West Gourmet co-owners Debbie McQuillan and Graeme Bratty.