With a rapidly changing climate and a rising population, the street of the future is going to look very different. Take the future for a test run in the heart of the Melbourne Innovation District with a working prototype of a future street.
Why don’t we relish our own bush tomatoes?
What role will native foods and botanicals have in producing sustainable food in Australia in the future? Our panel of key influencers and leaders will discuss how our food production and horticulture practises can adapt and progress with climate change, which native foods can be used in large-scale farming and how we can market native foods as a staple ingredient in both home and commercial kitchens.
This event is booking fast.
This event is part of From the Ground Up: An Exploration of Food, Hospitality and Technology in Melbourne – a day of programming dedicated to understanding the role Melbourne plays in the wider conversation around food and innovation. Check out the full visual schedule, or download a text version.
Amnda is the Chair of the Australian Native Foods Industry Peak Body 'ANFIL', and Bush Foods Coordinator to the Australian Agroforestry Foundation. She is a Cordon Bleu trained chef working in the corporate catring space for many years. She is a mother of three, a farmers daughter and a farmers wife with a passion for developing the Australian Native Foods Industry into mainstream agriculture and horticulture across Australia.
After almost a decade in the education space working to improve systems and develop programs to help others learn about the world around them Bri Johnstone is now applying her skills to the startup world. Bri is the Director of One St. Over, a service design consultancy specialising in innovation programs, community management and organisational culture. Bri is the founder of Hear You Now. Hear You Now aims to reduce the stigma around workplace mental health by providing accessible tools that assist with early detection and support self management.
Dr Chris Williams lectures in urban horticulture at the Burnley Campus of the University of Melbourne where he specialises in urban agriculture. Chris developed the Novel Crops Project in 2014 which works to bring new or unusual edible species into cultivation, with an emphasis on perennial plants of high aesthetic value and with links to migrant communities. Through the Novel Crops Project, Chris and his students have provided design and management advice as well as plant materials to organisations like FareShare, 3000 Acres and many local councils.
With more than 25 years’ experience in kitchens from Cairns to Healesville, Greg Hampton is passionate about using and growing native Australian ingredients, fusing them with contemporary cooking techniques to create a flavoursome and balanced menu. A qualified horticulturalist and teacher, Greg has been teaching young chefs since 2009. He has designed and delivered a curriculum based on native Australian ingredients at William Angliss Hospitality School and takes great pride in handing down his knowledge and skills to the trainees at Charcoal Lane.