Between the Gold Coast and Byron Bay lies the vibrant Tweed Valley, where local produce and fresh seafood take centre stage, supplied directly from nearby farms and waters.
At the heart of this local food movement is Brett Bugg, owner of Murwillumbah IGA. Driven by his passion for high-quality, sustainably grown food, Bugg has committed to sourcing products as close to his store as possible. For him, it’s not just about stocking shelves—it’s about connecting customers with fresh, ethically produced food that enhances their dining experience and keeps them informed about the origins and quality of what they buy.
Bugg’s approach involves early morning trips to local suppliers, where he hand-selects fresh products. Just a kilometre away, he visits Oogie Mishtler’s organic farm, where produce picked that morning arrives on Murwillumbah IGA shelves within hours. Unlike larger retailers that rely on complex distribution chains, resulting in days or even weeks of storage, Bugg’s model ensures freshness by minimising storage time and transportation.
By working directly with local farmers, Bugg not only reduces road miles and handling costs but also keeps prices competitive for his customers. Local goods often cost less in his store since they bypass traditional wholesale markups. Murwillumbah IGA is known for unique items that reflect the local environment and meet the needs of the community—a true showcase of Tweed Valley’s produce.
Bugg’s local-first approach creates a full-circle economy where the money spent by customers remains in the community. By supporting local suppliers and offering a market for their goods, he strengthens the local economy and fosters a deeper connection between his customers and the local food landscape.
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