million plastic milk bottles from Australia.

Tasmanian Ed Crick has refined (and patented) his milk-on-tap invention – the Udder Way – with some compelling and affordable results for hospitality.

Partnering with fellow Tasmanian processor Ashgrove Cheese, together they have launched the Udder Way in Tasmania. It is already operating in Tasmania’s Marriot International Hotel, along with independent grocery stores and cafes state-wide.

Ashgrove Cheese’s Marketing Brand and Communications Manager, DIAA member Anne Bennett, says there are several key components in the Udder Way that are exciting for the industry. They didn’t hesitate partnering with Ed.

“Ed was a coffee guy who was really annoyed at the amount of milk bottles that were getting thrown away,” Anne says. “There has been a lot of noise about government

recycling and while Ed said that was great, he felt they should be more proactive at the source. His thinking all along was, ‘Why don’t we eliminate the plastics in the first place?'”

Anne says while milk-on-tap is not a new thing – systems already exist in the UK, USA New Zealand and Tasmania – “this under-counter system is the best unit I’ve seen in 20 years in hospitality”.

Critical Advantages

Anne says there are some critical advantages in Udder Way’s design and cost to setup.

“What’s genius about it is that it’s an 18-litre recyclable keg. It’s not a plastic bladder. The system costs a business around $900 to tap into the bench, while the other systems I am aware of cost around $10,000.

“It’s smaller than nine two-litre bottles. Its pumping system is an air compressor. So, there is no cost in gas. The footprint is quite literally a little 20cm x 15cm air compressor.”

30% Savings

“The strength of the Udder Way is food service - restaurants, cafés and hotels, but it is also starting to roll out into local independent grocery stores, where customers can bring their bottles in and re-fill them themselves in-store."