Sustainability Spotlight | Inyama Biltong
Inyama Biltong is a small, passionate business run by Amy Gilmore and Donwynne Bergh.
Biltong is thinly sliced dried, cured meat originating in South Africa, and Amy and Don (who is South African) have brought the idea to the UK and make it here in Devon packed with top-quality, local provenance. Their mission is to provide a healthy, flavourful snack while promoting environmentally responsible practices through every step of the production process.
They only source beef from local, family-run, regenerative farms in Devon, ensuring that every aspect of the business supports sustainability and the local community.
What have you done to make your business more sustainable?
Sustainability is at the core of our beef sourcing. By partnering with regenerative farms, we contribute to restoring ecosystems and enhancing biodiversity.
Regenerative farming goes beyond traditional farming practices by actively improving soil health, which increases its ability to store carbon and water.
Healthier soils not only produce more nutrient-rich food but also reduce the need for chemical fertilisers and pesticides, which can harm the environment.
Additionally, regenerative methods promote biodiversity by creating habitats for wildlife and pollinators, all while helping sequester carbon from the atmosphere, which is crucial in mitigating climate change. By sourcing from farms that practice regenerative agriculture, we ensure that our supply chain supports long-term environmental health.
Local sourcing practices
Our local sourcing practices further reduce our carbon footprint, as all our suppliers are within 40 miles of our production site. We use local apple cider vinegar and spices to ensure that even the curing process is deeply connected to the community. Additionally, our physical unit is a rented space from a dairy farmer, helping support their business and reduce waste by offering our meat offcuts to feed their dogs.
What would you change in the future to improve your sustainability?
We’ve already taken steps to improve our sustainability by upgrading our packaging to recyclable materials.
We use recyclable cardboard shipping boxes and paper tape to send our products. Additionally, we’ve implemented a pre-order system to ensure that no product is ever wasted.
We continue to source our spices from a local mill in Somerset, keeping our business and supply chain as local as possible to minimise transportation emissions and support the regional economy.
Going forward, we plan to explore even more eco-friendly initiatives that align with our sustainable values.
What tips do you have for other businesses that would like to become more sustainable?
Local is powerful: Partner with local suppliers whenever possible. It reduces your carbon footprint and strengthens the community around you.
Waste not, want not: Look for opportunities to repurpose by-products or waste materials. This not only reduces waste but can also open doors for new products or ingredients.
Education and transparency: Engage your customers by being open about your sustainability practices. Whether through social media or in-person at events, sharing your story helps build a loyal community that supports your mission.
To find out more about Inyama Bilton visit the website.
Amy and Donwynne currently produce six delicious flavours.
- Original
- Chilli
- Cape Curry
- Garlic & Black Pepper
- Lavender & Lemon Pepper
- Smokey Paprika & Chipotle
Why not order some as a Christmas gift - they have a special Christmas box which is sure to be a fantastic gift for fellow foodies.