Each year Australia wastes approximately 50% of all the food produced in this country. Dave McNamara from Foodbank tells us what we should do to stop the waste.
“The public is demanding transparency about where their food comes from and should be able to trust the integrity of a farmers’ market.”
“Food is a human right, of course it is, but paying less than it costs to produce the food is not a human right. That’s the difference.”
It’s unsurprising that an area like New South Wales that is blessed with a beautiful stretch of bountiful coastline consequently also has some of the country’s best seafood, from prized Sydney rock oysters to fresh ocean-caught fish, writes Emiko Davies.
Cheap milk is dumbing down consumers’ understanding of cost and sending dairy farmers broke. Lisa Claessen is out to save the Australian dairy industry one signature at a time.
For most of us, healthy, ethical, sustainable eating is achievable and it doesn’t have to blow the budget out.
With no genetic modifications, additives or preservatives, Ross Creek Garlic is committed to producing and providing fresh garlic locally in order to support the Australian industry.
Former professional chef Jerome Hoban and his wife Annabelle are the passionate owners of Gamekeepers of Australia.