A new generation of farmers, chefs and restaurateurs is embracing sustainability — and we can all enjoy the benefits.
Mmm, who could resist a couple of coconut and orange dark-chocolate truffles, especially when you know they’re dairyfree, egg-free, gluten-free and contain no added sugar? Not to mention handmade from organic, fair trade or all-vegan ingredients. Healthy sweets and treats are produced by this small, family-run business based in Sydney and they’re available at farmers’ markets and selected food outlets in NSW, Victoria, ACT and South Australia.
Did you know that mass-produced chewing gum includes some of the same ingredients that are used in plastic bottles and car tyres? When the people behind Simply Gum discovered this unpalatable fact they came up with recipes for 100 percent natural chewy in three flavours: fennel licorice, cinnamon and ginger. Produced in New York, the gum contains chicle; organic dried cane juice, vegetable glycerin, sunflower lecithin and rice flour; and all-natural flavouring. Order it online if you’re not planning a trip to NYC anytime soon.
Lord of the Fries
This wittily named healthy fast-food business started 10 years ago, when its founders started selling hot chips (made fresh and fried in high-quality oil that has no trans fats) from a van in Melbourne. Today, there are eight outlets in Melbourne and one in Sydney and the menu has expanded to include 100 per cent vegetarian hot dogs, burgers and nuggets plus a range of spicy sauces. The Lord is vegetarian, kosher and halal, and there are also vegan and gluten-free treats to be savoured.
“It’s got to be up to us, the little people, to change the world,” Steve Logan says of his eco-friendly restaurant in Wellington, New Zealand. As well as serving up award-winning, sustainably produced food, the Logan Brown team is committed to recycling and reducing the restaurant’s carbon footprint. Two types of fats, all paper, cardboard, glass, metals and plastics are recycled, and organic waste is made into compost—which is used by producers from whom the restaurant sources its supplies.