As Fine Food Australia marks its 40th anniversary, The Source Kitchen, led by Tawnya Bahr and Lucy Allon from Straight To The Source, introduces their key theme for this year's event: “Reduce, Reuse, Repurpose, Recycle, and Rescue”.
This concept is aimed at sparking discussions and actions toward sustainability in the foodservice industry, a crucial topic in today’s ecological and business landscapes.
Stirring Up Sustainability
This year’s focus on sustainability at The Source Kitchen was born from a collective goal to redefine what being ‘sustainable’ truly means for the food and hospitality industry.
Bahr explains the initiative: “We've curated The Source Kitchen 2024 program to tackle crucial industry topics, like sustainability, that often get mentioned but rarely dissected in actionable terms. We're bringing together chefs and producers who are making tangible impacts, dealing with reducing food miles, enhancing packaging solutions, and minimising single-use plastics.”
Simple Starts
Lucy Allon points out that effective sustainable practices can be simple yet impactful.
“Impressive sustainable practices don't have to be complex. Simple changes, like adopting energy-efficient lightbulbs or innovative technologies like the Unox Evereo, which maintains hot food at the perfect temperature and thus cuts down on food waste, can drastically reduce your carbon footprint,” said Allon.
Highlighted as a key example of industry innovation is Wild Catch Fisherman Chris Bolton’s project in developing eco-friendly, food-grade packaging. Bolton has replaced the traditional styrofoam with sustainable packaging in seafood and meat shipping, setting both new standards, and expectations, in the packaging and transportation aspects of the food industry.
Learning from the Leaders
Sustainability isn't just about reducing harm; it's about creating new ways for the industry to operate that are more efficient and effective. The Source Kitchen’s focus will feature at Fine Food Australia this year, where attendees can hear directly from five keynote panelists sharing their strategies for integrating sustainable practices into their operations, from small venues to large-scale establishments.
“Participants will leave inspired, equipped with practical solutions and new products, and having met some of the leading minds in our industry,” Bahr promises.
Emerging Trends in Sustainability
Looking forward, both Allon and Bahr emphasise the importance of staying ahead of legislative changes and consumer demands that push for more sustainable practices.
Bahr notes, “In NSW, for example, food businesses will soon need to implement food organics collection. It’s imperative that businesses understand these upcoming requirements and start preparing now.”
Allon also reinforces the economic benefits of sustainable practices: “While adopting these practices can seem daunting, they often lead to cost savings, which is a huge incentive for businesses. The key is to start small and focus on continual progress.”
Through the thoughtful organisation of The Source Kitchen, Tawnya Bahr and Lucy Allon are, quite literally, setting the stage for meaningful dialogue and action, hoping to shape the future of the foodservice industry towards sustainability.
As Fine Food Australia celebrates its 40th year, it proudly supports initiatives like these that highlight the innovation and commitment of its participants towards a more sustainable and successful industry future.
