Ange Barry, CEO, Stephanie Alexander Kitchen Garden Foundation – Healthy living habits that last a lifetime

Patrick Blampied 2016 Speakers

Your upbringing is the basis of your personality for the rest of your life. It therefore follows that targeting behavioural change efforts at children is one of the fastest and most effective ways to build habits that literally last for generations. There are two sides to this of course. Fast food marketers are known for targeting children in school canteens, …

Marcus Godinho, CEO, FareShare – From discarded mattresses and broken bottles to kitchen garden feeding hungry Aussies

Patrick Blampied 2016 Speakers

In Melbourne, urban food production isn’t limited by space. There are large unused blocks in just about every suburb. Unfortunately many of these blocks lay dormant for years as investments waiting to be built on or sold off at a higher price than they were purchased for. In the meantime they attract rubbish and leave neighbourhoods looking shabby. Until late last year a large …

David Holmgren – Vision of the bioregional food system adapted to energy descent futures

Patrick Blampied 2016 Speakers

What if energy descent derails business as usual? We’ve built our society around a system of energy use that’s far beyond what is ecologically sustainable in the long-term. Energy descent is the concept of a transitional phase that society is predicted to make once we’ve past global peak energy production. Few dispute that a major transition is waiting in the wings …

Stuart Whytcross, Barellan Beer – Single-origin Beer. Local not-for-profit beer made from local grain

Patrick Blampied 2016 Speakers

In the world of wine and coffee you can get ‘blends’ which contains ingredients sourced from many places, and artisan produce that is sourced from a single geographic region. In the world of beer you could really only get blends until Stuart Whytcross hit the scene. Teaching art by day and brewing beer at night, Stuart has taken his knowledge …

Seona Candy, Sustainable Food Systems at Victorian Eco-Innovation Lab (VEIL) – What does it take to feed a city?

Patrick Blampied 2016 Speakers

It takes a lot of land, water and energy to feed a rapidly growing city like Melbourne, and a significant amount of food waste and GHG emissions are generated as a result. Seona Candy will be presenting her findings on what it takes to feed Melbourne now, and when there are 7 million of us. She researches sustainable food systems at …

Wendy Buck, Moira Shire Council & Goulburn Valley Waste and Resources Recovery Group

Patrick Blampied 2016 Speakers

Wendy Buck has redefined what success looks like in kerbside organics waste services and will present an integrated and well-researched model for replication by other regions. Overcoming barriers to effective kerbside garden and food organics recovery Lets be honest, organic waste is the elephant in the room when it comes to reducing a municipality’s environmental footprint. If it wasn’t mixed …

Hugh Whitehead, Little Green Corner Cafe – Swapping homegrown veggies for coffee

Patrick Blampied 2016 Speakers

The Little Green Corner Cafe stands for three core values: Simplicity, thinking and acting locally, and operating sustainably. They’re popular values that are easy to proclaim but harder to live by, and often the wheels fall off before you make it through the door. That’s definitely not the case here. Beyond the cafe is Green Corner Farm, both a physical farm …

Sandor Katz, Fermentation Revivalist (video)

Patrick Blampied 2016 Speakers

I am a native of New York City. My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent …

Amorelle Dempster, Slow Food Australia – It’s all we could want from food

Patrick Blampied 2016 Speakers

Slow Food was founded by Carlo Petrini in Italy in 1986 to resist the opening of a McDonald’s near the Spanish Steps in Rome. At its heart the movement aims to promote local foods and traditional gastronomy and food production. Conversely this means an opposition to fast food, industrial food production and globalisation. Amorelle Dempster from Slow Food Australia will …