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Healthy Active by Design Case Study – Food for Thought Festival

Healthy Active by Design Case Study – Food for Thought Festival

We are excited to say that the Food for Thought Festival has been recognised as a case study for the Heart Foundations Healthy Active by Design Program! Once again the Great Southern is leading the way when it comes to designing healthy, sustainable and liveable […]

2017 Food for Thought Festival, it’s a wrap!

2017 Food for Thought Festival, it’s a wrap!

It’s been a huge year for Food for Thought – the festival has been recognised as a case study for the Heart Foundations Healthy Active by Design Program, presented at the UWA Social Impact Festival: ‘Paddock to Plate Redesigning and Realigning Our Food Systems’ and […]

Tent Talks Program 2017 Food for Thought Festival

Tent Talks Program 2017 Food for Thought Festival

Announcing our 2017 Food for Thought Festival Tent Talks Program for Sunday October 8th.

12 noon – Alderton’s Ethical, Regenerative, Organic Farming

Zac Jex-Blake Managing Director of Alderton’s Farming will be talking about thier heritage meat chicken, the way it is grown using sustainable farming practices. Encouraging people back to the land- “you are what you eat”.

12.30pm – Wilson Brewing Company – Starting a Brewery

Matt Wilson, Director and Brew Master of Wilson Brewing Company – Albany, will be talking about the start up and first year of operation of Wilson Brewing Company. Wilson Brewing Company is a family owned and operated 5 barrel craft brewery, located in beautiful Albany, Western Australia. Using the freshest local & Australian produce to hand craft an alternative to mass produced commercial beer.

1pm – Crisis Meals for the Community

Jordyn Youngman, Albany Meal Makers Project Coordinator will be discussing how Albany Meal Makers operates from intake of donations, networking and meal prep, how to get involved whether individual or local business, goals for the future particularly food and environmental sustainability targeting reducing food waste and becoming a self sufficient operation enabling us to provide nutritious items to those in need.

1.20pm – Honey and Beekeeping with Shelley Bowden from S.K.K Honey

Informal information session about how Shelley became a beekeeper (quite by accident) the bee’s community and each bee’s role within that community. The various variety’s of honey’s found in Southern Western Australia and where they come from. Some of the medicinal and health benefits of honey. Why bee’s are so important for pollination of crops and the impact pesticides are having on bee’s in general. The great enjoyment of being involved with the Young Harvest beekeeping program. The pleasures of backyard beekeeping and your basic legal obligations. A short question and answer session to finish.

1.40pm – The Primal Alternative 

Helen Marshall followed conventional wisdom and ate a low fat whole grain diet for 25 years and worked out at the gym for 3-5 hours per week which culminated in a health crisis at age 38. The health crisis looked like this: exhaustion, nausea, aches and pains, chronic headaches, insomnia, digestive issues and mental health problems.
Helen turned to a primal diet in a desperate attempt to reset her health. A primal diet involves getting back to the foods we evolved on and thrive on as a species. Helen reclaimed her health with local seasonal veggies and grass fed or wild caught protein and saturated fat!  Helen ditched the ‘chronic cardio’ and embraced short sharp workouts and walks on the beach plus the time spent running a house and two kids!  She began favouring time in nature, sunshine, rest and reflection and connecting with loved ones plus putting in place an evening wind down routine to get great sleep! Helen felt compelled to share this message and qualified as a Primal Health Coach and created a gluten and grain free food range called you guessed it – Primal Alternative!  Helen will share her personal story with you and offer heaps of doable and sustainable tips to empower you to take your health to a whole new delicious, no deprivation level!  Helen’s baking business was such a hit that she franchised the baking model so that other women with a passion for Primal and a love of baking could create a home business to fit around their lifestyle. Helen has over 13 Primalistas (franchisees) across Australia with plans for more growth nationally and internationally.

2.00pm – Bread was, once, a simple thing.  Bred Co.

After years of abuse at the hands of industrialisation, bread has changed into an unnecessarily complicated beast.  At Bred Co we make bread of the past, with the conscience of today. Slow fermented, naturally leavened bread,  made with whole, locally grown, house milled flour. Sprouted grain and seed breads including the use of local wattle seeds. Fermentation, aside from being a means to great flavour, unlocks nutrients, and aids digestion. Making life a little easier for our gut. So, as well as bread, we make a variety of fermented foods, including kimchi, krauts, apple cider vinegar and hot sauce. And we do so with sustainable practices in mind. We aim to use everything local where possible and work with local farmers and growers to achieve this. We will have our very own grain mill there one the day for a demo!

2.30pm – Supporting Local Producers and therefore Our Region

Lime 303 Head Chef Greg Pepall will be discussing the relationship between farmer and restaurant, food miles the difficulties of farming, using the best of the season and growing for quality.

Lime 303’s business is to provide the Great Southern District with a restaurant/bar that focuses on fresh local seasonal produce. We pride ourselves on our casual upmarket approach to food style and service. We train many apprentices and waitstaff that qualify, with knowledge of the industry, so in turn, can kick start a wonderful career. We also service travellers, coach services, functions and corporate guests which enable us to expose our restaurant ethos.

3pm – Escape to Mt Barker for food and wine nurtured next to National Parks with Busy Blue Bus Tours + Charters

With local expertise and knowledge, Busy Blue Bus Tours + Charters guide you to the best that the region has to offer.  In their NEW tour product release, they present the opportunity to meander through back roads to taste outstanding wines from award-winning wineries of the Mt Barker region, grown in cool climate and next door to National Parks.  Our Busy Blue Bus guide will take care of the skipper duties, whilst you take pleasure in tastings from five cellar doors. Relax and enjoy a shared platter lunch of local produce. Take part in a private guided winery tour and journey through a cool, clean, natural environment that creates hallmark wines.  ‘Magical and memorable!’

Mt Barker Grape Escape day tour visits five local wineries in the Mt Barker subregion of the Great Southern. The tour departs Friday, Saturday, Sunday and Monday all year round with minimum 2 departure.  Costs is $189 per person.

3.20pm – Taste The Land –Denmark Grass Fed Lamb

Samadhi Ami will discuss the relationship between the produce on your table and the land it was raised on. Our farm has lush pasture which provides essential nutrients to our lambs. With the love and care our farmer and our land provides; these beautiful creatures gift us with strong healthy bodies and minds. Grass fed lamb is known to have many health benefits providing us with Vitamin B12, Vitamin B3, Selenium, Iron and more. These can assist to improve our nervous and digestive systems, help convert food into fuel for our bodies, improve circulation, build the immune system and much more. With this in mind, our aim is to allow our community to access this quality, ethically farmed produce that would likely be exported if sold via the commercial market.

 

Go to 2017 Food for Thought Festival Sunday October 8th Main Stage Program

2017 Stallholders

 

 

2017 Food for Thought Festival Long Table Dinner Speaker

2017 Food for Thought Festival Long Table Dinner Speaker

Announcing dinner speaker – Danni Paviour-Smith from Freehand Wine. Danni will be sharing her innovative natural wine journey at the Fervor Long Table Dinner on Saturday October 7th. Freehand wines including a Pet nat(sparkling), Sauvignon blanc , Semillon, Shiraz, Cabernet and a Port for dessert will be […]

2017 Food for Thought Festival Long Table Dinner

2017 Food for Thought Festival Long Table Dinner

Fervor are back in 2017 to help the Food for Thought Festival ‘Celebrate the Regions Food and Agricultural Innovators’ Saturday October 7th 6 -10 pm Twin Creeks, Porongurup Tickets SOLD OUT! Paul Iskov established Fervor in March 2013, with the aim of providing a “ culinary experience […]

Stallholders: 2017 Food for Thought Festival

Stallholders: 2017 Food for Thought Festival

Announcing the 2017 line up of Stallholders

Food Vans – Wine – Beer – Sweet Treats  – Drinks – Market Stalls

Cultcha Kitchen – Freehand – Wilsons Brewing – Little Nomadic Trader – Royale Patisserie – Chamani Loose Leaf Tea – Alkaline Cafe – Little Bird Preserves – Dellendale Creamery – SKK Honey – Albany Food Forrest Nursery – Bunn Wine – DLVD – Waxi Wraps – Haramin Food Van – Beck and Call Coffee – Paella to You – Bush Food Factory – Albany ECO House – Wood Fired Treats – Wandas Country Fair – Albany Roller Derby Club with the Smoothie Bike Blending up fresh Smoothies – Kids Central cooking up a Sustainable Local Sausage Sizzle – Community Food Events

Gates open from 10am – We have a great line up of industry speakers all day and live music

Tell your friends and support our community event!!

Program: 2017 Food for Thought Festival

Program: 2017 Food for Thought Festival

Food Vans – Wine & Beer Tasting – Live Music – Free Kids Entertainment all day with Southern Edge Arts – Plus More… Sunday October 8th Main Stage 10am Welcome to Country 10.10  Mayor City of Albany Industry Speakers 10.15 – 12 noon 10.15 Rick […]

The Business of the Soil Event Information

The Business of the Soil Event Information

Agenda attached below International Guest Speaker Rick Bieber and 2015 Farmer of the Year Grant Sims Purchase Tickets

Food for Thought Festival Community Tent Talks

Food for Thought Festival Community Tent Talks

Tent Talks are the place for groups or business’s to deliver short, powerful conversations that inspire and inform festival goers. Sessions are from 15 – 20 mins long, including time for a short Q&A with the audience.

The tent will assist in building relationships with your community and enhancing the communities knowledge about who you are, why you do what you do and what you have to offer the community. It is a place to bring visibility to the challenges and issues of our food system. And offer hope and inspiration for the future.

The Do’s of Tent Talks:

Do bring your idea, product or service, and then sell it with all of your heart

Do bring your props and business cards, as there is no access to a screen

Do be real and kind, and deliver your talk with excitement and energy

Do focus your conversation on your idea, product or service and its applications in the lives of others

A friendly MC will introduce you on the day and help you keep to time.

 

Thoughtful Food Event: Spring Into The Garden

Thoughtful Food Event: Spring Into The Garden

‘Thoughtful Food’ Events are held by organisations or groups separate from the Food for Thought Festival organisers(Community Food Events and Sustain: The Australian Food Network) and will be taking place within the Great Southern region between 1st and 6th October 2017. ‘Thoughtful Food’ Events support […]


2017 Events

Healthy Active by Design Case Study – Food for Thought Festival

Healthy Active by Design Case Study – Food for Thought Festival

We are excited to say that the Food for Thought Festival has been recognised as a case study for the Heart Foundations Healthy Active by Design Program! Once again the Great Southern is leading the way when it comes to designing healthy, sustainable and liveable cities. See our case study online here.

“The Heart Foundation is committed to making it easier for Australians to lead heart-healthy lives.  For more than 20 years we have worked to support the creation of healthy built environments and help planners, developers and communities work towards creating healthier streets, towns and cities. We are pleased to launch our new National website for Australians concerned with, or working in the creation of, liveable places and spaces. The website provides the best available evidence, practical advice, checklists and case studies to assist with the development of healthy neighbourhoods that promote walking, cycling and public life. We trust the Healthy Active by Design website will be a useful tool to enable urban planners to consider principles that make it easier for people to make healthier choices and encourages all Australians to eat well and be more active.

A FOCUS ON HEALTHY FOOD

Planning for food recognises the importance of food and improving the availability and accessibility to healthy food through built environment characteristics. This includes considering retail types and locations, transport infrastructure to food retailers, food advertising, and potential for public open space to be used for food production and education. It also includes the provision of community amenities, such as water fountains, community gardens and breastfeeding facilities.

Defining ‘healthy food’ environments

The built environment can support healthy eating if healthy food (both availability and accessibility) is incorporated as part of the planning and design of a community. Food availability refers to the adequacy of the food supply within a community, such as outlet density and varieties. Food accessibility refers to the location of food outlets (proximity) and ease of getting to the food outlet.

A built environment that supports healthy eating:

  • Ensures access to a range of affordable healthy food and beverages via supermarkets/fresh produce within close proximity to residences ;
  • Creates healthy food environments around schools to encourage healthy eating behaviours;
  • Ensures healthy food is accessible through a variety of transport modes such as public, community and active transport.
  • Makes use of existing facilities/spaces (e.g. schools) for local food production/provision of fresh produce such as through farmers’ markets.
  • Safeguarding local healthy food access and economic viability of local producers through peri-urban agriculture.

‘Healthy food’ environments and health

Availability of and accessibility to healthy food is influenced by the neighbourhoods we live in.  Unfortunately, in Australia, there is unequal access to affordable, good quality healthy food, with access largely influenced by socio-economic profile. Governments, town planners and other built environment professionals are well placed to facilitate the creation of an environment that is supportive of good health, through increasing access to healthy food.

Poor diet and inactivity are key contributors to the prevalence of overweight and obesity in Australia. At the individual level, overweight, obesity and resultant health problems are the outcomes of over consumption of calories and a subsequent energy imbalance. The environment in which an individual lives affects energy balance by providing opportunities for energy output through physical activity, and encouraging energy input that is within the limits of dietary recommendations.

HEALTHY FOOD GLOSSARY

 Healthy Food

‘Healthy foods’ are those contained within the five food groups promoted by the Australian Dietary Guidelines. These include grain (cereal) foods; vegetables of various types and colours, as well as legumes and beans; fruit; lean meats, poultry and fish, nuts and tofu; and reduced fat dairy foods including milk, yoghurt, cheese and their alternatives. ‘Unhealthy’ foods are classified as those described by the Australian Dietary Guidelines as ‘discretionary choices’ and include sweet biscuits, pastries, processed meats and foods high in fat, salt and sugar.

Food retail outlets

Food retail outlets include supermarkets and smaller stores such as delicatessens. ‘Healthy’ retail outlets vary in their definition, however, a WA study defined healthy food outlets as “supermarkets, general stores, fruit and vegetable stores, and butchers, as these premises provide significant options for the purchase of healthy food” . Key influences of location or placement of food retail outlets include the density of the population, transportation routes and land use zoning.

Pre-prepared food outlets

Prepared food outlets include fast food outlets, convenience stores and takeaway restaurants, food service (i.e. catering) and other services such as Meals on Wheels. The Western Australian Planning and Development Regulations 2015 defined fast food outlets/lunch bars as “premises, including premises with a facility for drive-through service, used for the preparation, sale and serving of food to customers in a form ready to be eaten – (a) without further preparation; and (b) primarily off the premises” . An Australian study by Miller et al (2014) expanded on this definition, adding “all of the well-known multinational fast food chain outlets and also all takeaway establishments, which included, for example, locally owned Chinese, Indian, and Thai restaurants; fish and chip shops; burger bars; and pizzerias”.

Farmers’ markets

Farmers’ markets are regular markets that involve farmers selling fresh produce in key community locations, directly to customers. Farmers’ markets can operate in community facilities such as school grounds or public ovals.

Food hubs

Food hubs are facilities that purchase, store, distribute and market locally produced food.

Urban agriculture

Urban agriculture has been defined as “the practice of cultivating, processing, and distributing food in or around (peri-urban) a village, town, or city” .

Community gardens

Community gardens include shared development of productive gardens in reserved land.

Urban orchards

Urban orchards involve the growing and sharing of food by a local community within an urban municipality.

Verge side and residential gardens

Verge gardens include food production on nature strips and are often maintained by local residents, while residential/domestic gardens are defined as “private gardens associated with residential areas” .

Food freight

Food transport includes food distribution, with key influencers including transport systems, regulation and taxation.”