ALEXANDRIA: Robert Bruce, Acting Principal of Alexandria Park Community School, spoke recently about the initiative to create community gardens within an inner-city school. He said: “A lot of our kids live in the local area and do not have access to gardens in their home environment.”
A lot has been said lately about using native ingredients as a more sustainable and healthy way to eat, and we can find more and more of them on restaurant menus. Top chefs like Quay’s Peter Gilmore, Ben Shewry and Kylie Kwong have wholeheartedly embraced native ingredients like Warrigal greens, salt bush, finger limes and kangaroo meat. For some people, however, the benefits of native ingredients have always been known, as they were used in Indigenous cooking long before Danish Chef Rene Redzepi, from World’s Best Restaurant “Noma”, made foraging trendy.
NEWTOWN: With its long history of bold statements and commitment to sustainability, Newtown Festival decided to make its 2012 event “bottled water free”. Rather than promoting bottled water sales – a relatively newly normalised phenomenon in Australia – organisers decided to challenge the estimated 90,000 festival goers to boycott bottled water, bring their own refill bottles and drink tap water.
DARLINGTON: On Sunday November 25, Charlie’s Garden in Charles Kernan Reserve (corner of Abercrombie and Shepherd streets) celebrated the grand opening of their new shed with sculptural features made by Wrought Artworks, the heritage blacksmiths at the Australian Technology Park. Lord Mayor Clover Moore, long-time supporter of the garden, was special guest for a high tea hosted by performer Ru Bella.
How do we produce more food? How do we consume less food? With an ever-growing world population (estimated to reach 10 billion people by 2050), these are the questions we will be facing, as overconsumption, obesity and food waste become problematic in Western nations while whole populations in less-developed countries struggle with famine. David McWilliams, an economist from Ireland, offered ideas toward solving these problems at a “City Talks” event at the City Recital Hall in early November.
Food Connect Sydney delivers seasonal boxes of sustainable produce direct from local farmers. The organic and chemical-free fruit and vegetables, free-range eggs and bread are delivered to City Cousins (co-ordinators at various pick-up points) each week. Food Connect pays farmers a fair price, builds community and makes real food available to city folk.
On Sunday October 14, people from a diversity of religious backgrounds came together at Christian Brothers High School in Lewisham to spend an afternoon exploring the ecological, social and economic issues associated with Australia’s mining boom.
When I first made the transition to a plant-based diet, wise long-term vegetarians advised me of the importance of eating a wide variety of vegetables, fruits, grains, nuts and legumes. One of the things that first attracted me to vegetarianism was the simplicity of meal preparation – but I needed to ensure that I didn’t just eat the same thing every day.
Various community gardens in Newtown, Alexandria and Waterloo have been approached by the City of Sydney’s Manager for Urban Ecology, Katie Oxenham, about participating in a native bee hive trial.
On September 21, at Sydney’s Customs House, under the overall theme of “Sustainable peace for a sustainable future” a significant panel of people discussed “Stronger futures for Australia’s Indigenous people”. The panel was chaired by Kuranda Seyit who is a Councillor for the Sydney Peace Foundation.