Charles Massy outlines the importance of regenerating both our physical and mental landscapes.
Interview by Anthony James.
Featured Stories
Ahead of its Australian premier at Transitions Film Festival this year, ‘The Need To Grow’ is a compelling film about the desperate state of our farmable soil. We speak to the director about the difference between soil and dirt.
Mathew Bate in conversation
In response to the expanding rift between us and the food that we eat (or throw away), National Geographic mentored thirteen young adults to capture the complexities of Melbourne’s dynamic food system.
National Geographic Photo Camp in collaboration with the Sandro Demaio Foundation
Campbell Burton is one of Australia's leading sommeliers, having won Gourmet Traveller's 2014 Sommelier of the Year award, and is totally obsessed with natural wine. We ask him why.
Campbell Burton in conversation with Mathew Bate
Could something as simple as an app help reduce food insecurity and hunger in remote and rural Australia?
Words by Maddie Lakos
Food is more than a nutritional necessity. The stuff we throw on our barbies and dish up to loved ones is full of nourishing memories and stories.
Words by Isabelle Oderberg
When New York’s Zero Waste Bistro shut up shop, it didn’t leave a trace.
Words by Samantha Allemann
This week we give you a sneak peak into Issue 2. Dr Sandro Demaio talks to Jamie Oliver about trust.
Interview by Dr Sandro Demaio
Since the federal government approved the manufacture of hemp seed for human consumption last November, Australian interest is high. According to one young Tasmanian hemp seed farmer and aspiring health entrepreneur, we should be utilising the ancient, medicinal properties of the hemp plant, not simply adding it to our granola.
Words by Melissa Howard
According to the Food and Agriculture Organisation of the United Nations, roughly 30% of the food produced for human consumption every year is lost or wasted. A team of Australians have developed an app to clean up the inefficiencies that are leading to all of this waste. Sam Webb, BlockGrain’s COO, talks to us about how they hope to completely revolutionise the movement of commodities around the world using blockchain technology.
Interview by Mathew Bate
Being able to learn from and understand Aboriginal culture, as well as process Australia’s unpalatable history, should come way before you learn how to correctly peel a bunya nut. “You can’t eat our food if you can’t swallow our history,” said Bruce at this year’s urban agriculture conference in Melbourne.
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Food has become the new frontier for the convergence between emerging technology and sustainability. For Anna Glansén, one half of Swedish design studio Tomorrow Machine, this means innovating new ways to present and package food. From a smoothie container made from seaweed to a self cleaning bowl made with nothing but cellulose, Anna is pioneering the future of sustainable food packaging.
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Whether you eat it seven days a week, are an environmental vegetarian or are as vegan as they come, most of us take a stance on meat. But would you eat something that looks like meat, smells like meat and tastes like meat but, well, isn’t?
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Australia loves to consider itself a foodie destination, but imagine a city where every inch of public space is covered in something you could actually eat. Urban agriculture expert, Dr Nick Rose, believes our cities are ready to feed themselves. Melissa Howard catches up with him only to discover his ideas aren’t that hard to swallow.
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As our cities get more and more overcrowded and our planet starts to stumble under the pressure of human expansion, perhaps it’s time we stopped looking around for the answers and looked up instead.
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The United Nations’ Food and Agriculture Organisation estimates that, by 2050, the world will need 50 per cent more food, feed and biofuel to sustain agriculture for a projected global population of 9.73 billion. As global initiatives attempt to tackle this predicted food crisis, one family have taken matters into their own hands and looked to the ocean for answers.
With 3D printers now being sold in supermarkets how long before the world of 3D printed food shifts from the realm of highbrow cuisine into the more lowbrow reality of our own kitchens?
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For the environmentally conscious among us eating meat often brings with it a side dish of ethical dilemma. As the consequences of being a carnivore become more apparent there are those who are trying alternative sources of protein in the form of insects and roadkill. Yes, roadkill.
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