bones from rock pool joost and ryanImages: Brothl – Sean Fennessy for The Design Files.

We throw a lot of buzz words around in the health food world, sustainability being one with a lot of weight behind it.

Sustainable food, and in particular sustainable food restaurants are making waves at the moment in Australia. I saw an interesting article on the Design Files the other day profiling Brothl, a Melbourne foodie haven designed by renowned architect and sustainability junkie Joost. Fitting perfectly into the established ethos of the brand, Brothl is gaining heat as being the restaurant that takes the junk top restaurants are binning and repurposing them into delicious wholesome broths busting with the good stuff. We’re literally talking taking the bones of restaurants like Neil Perry’s Rockpool and boiling them up to release a collagen and gelatine powerhouse. Why waste top quality produce right?

What fascinated me most about the concept wasn’t that someone was brave enough to put a price tag on scraps, but the fact that this kind of behaviour can be marketed as a novelty.  Surely in an industry where the bottom line is king, sustainably shouldn’t be an integral part of food chain but just good business.

Last week I was away working at a conference we were holding in Biloela in rural Queensland where our dinner speaker was a passionate young beef producer committed to integrating sustainable practices into the way he does business. He highlighted the importance of preserving the land for future generations but the point he made about farm sustainability really struck home with me. Can you really be a good operator, in any industry, if you are not sustainable in your practice?

So there I was at an agricultural conference, 800km from home, surrounded by scones and white bread rolls questioning how sustainable I have been, and could be as a food blogger. As ironic as it is, I think health food bloggers are one of the worst offenders of food waste.  Nutting out a recipe, particularly one which includes unpredictable ingredients like coconut flour and flax eggs more often than not results in falling apart biscuits, burnt edges and totally un – blogworthy creations.

There are only so many breakfast crumbles you can repurpose failed baking adventures into and you reach a point where as much as you hate it, those prime ingredients end up in the bin. Could it be that healthy bloggers and foodies, those who hold sustainability so close to their hearts, could be the most wasteful of them all?

I’m making the conscious effort to become more mindful in my practice. My first step is to adequately research ingredients and recipes before jumping into the kitchen and experimenting, followed by ensuring the edible experiments make it into the work kitchen, or any other kitchen, to be devoured.

I’d love to hear how you take steps to be more sustainable in your blogging and your business.



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