Bravus is showing how practical innovation and strong partnerships can turn everyday challenges into sustainability solutions.
When Powertech Energy first began developing its Foodie composting technology, chief executive officer Anup Raghavan knew success would depend on finding the right partner.
That partner turned out to be Bravus Mining and Resources, whose Carmichael mine in central Queensland became the first mining operation in the world to deploy Foodie.
The results have been so successful that the project was named as a finalist in the Excellence in Environmental Management and Sustainability category at the 2025 Australian Mining Prospect Awards.
Raghavan told Australian Mining the project took years of testing, collaboration, and perseverance.
“We inherited this technology from overseas, but it wasn’t fit for commercial conditions,” he said.
“We invested years of research in South Australia, working with microbiologists and soil labs to adapt it.
The challenge was breaking down mixed food waste (bones, bakery goods, vegetables), into a usable material within 24 hours. Traditional composting takes months, which just isn’t feasible for mining or other commercial uses.
The payoff has been clear. Since its installation, Foodie has diverted about 100kg of food waste per day from landfill, producing nutrient-rich compost for mine rehabilitation.
The system has also eliminated the need to truck organic waste hundreds of kilometres from Carmichael’s remote location, cutting costs and emissions.
Raghavan said those operational realities were central to why Carmichael was chosen for the debut.
“The mine’s remoteness makes food waste logistics expensive and emissions-heavy,” he said. “By managing it on-site, you avoid transport emissions, landfill impacts, and health risks like pests or infestations.
“Carmichael has proven that the environmental, economic, and biodiversity benefits can all be achieved together.”
While technology was crucial, Raghavan said it credit goes to the people on the ground.
“What was special about Carmichael is the people. The chefs and staff championed this from day one,” he said.
“No one was watching them, and they didn’t get paid extra, but they took pride in doing the right thing.
“That positivity spread through the camp. It created a sense of shared purpose, and even lifted morale.”
The project has also had unexpected knock-on effects. By tracking exactly how much waste goes into the system, kitchen teams have become more efficient in how they order and prepare food.
“For the first time, staff could see what was being wasted,” Raghavan said. “That feedback loop has changed behaviour. They buy smarter, serve smarter, and the waste reduction compounds all the way through.”
Raghavan said the relationship with Bravus took nearly two years to evolve from initial discussions into a trial.
Weather and compliance requirements slowed progress, but persistence from both sides eventually paid off.
“Any technology is only as good as the people behind it,” he said. “At Bravus, we found people who were passionate, especially Alexandra from their team, who really believed in the value of this project. That commitment was critical.”
The success at Carmichael has already caught the attention of other operators, with another Tier 1 miner trialling Foodie technology at its camps.
But Raghavan believes Carmichael will remain the flagship case study.
“It’s not just about waste. It’s about emissions, biodiversity, health and safety, even morale,” he said.
“Carmichael has shown how all of that can be addressed by what seems like a small initiative.”
For Bravus, the Foodie program is just one part of a broader commitment to responsible operations.
The company was also a finalist in the First Nations Engagement category of the Prospect Awards for its partnership with Indigenous-owned Biodiversity Australia, which delivers ecology and land management services across the Carmichael mine and rail network.
Bravus chief operating officer Mick Crowe said the dual recognition reflected the depth of work happening on-site.
“Awards like these are really a celebration of our people who do the work, and they should be incredibly proud of what they’ve achieved here,” Crowe said.
For Raghavan, such recognition is a chance to highlight that sustainability in mining doesn’t always require massive infrastructure or billion-dollar investments. Sometimes it starts with the simplest of resources – like food scraps.
“We live in one of the most pristine environments in the world, and that comes with a responsibility to lead by example,” he said. “Foodie shows that small, smart changes can deliver big outcomes when people commit to making them work.”
At Carmichael, waste is no afterthought. With a mix of persistence, technology and teamwork, it has become a symbol of how mining can evolve to meet 21st-century challenges.
This feature appeared in the November issue of Australian Mining magazine.