Fair Food Chefs Honours Project x Food Connect

Throughout 2016 I worked with Food Connect's wholesale team to investigate the connection between local farmers, seasonal produce and Brisbane's hospitality culture. The Fair Food Chefs project was the studio outcome of an honours research project (Design Futures) which explored redirective practices in South East Queensland's hospitality sector.

Employing a redirective practice framework, this study considered the intermediary role of the chef and their ability to adopt food practices that are ‘fair’ in their social, economic, environmental and cultural impact.

Fair Food Chefs concluded in a community event at Wandering Cooks on 9 December, 2016. Food Connect and I hosted Bruce Pascoe, author of Dark Emu, who spoke at the event alongside myself and a panel of four industry experts. Community members, foodies, chefs and hospitality professionals came together to discuss the contentious role of indigenous foods in our globalised food culture with panelists Robert Pekin (founder of Food Connect and ex-dairy farmer), Tristan Schultz (decolonising design practitioner and teacher), and Jarrod Huey (chef and hunter).

 
Tristan Schultz & Jarrod Huey

Tristan Schultz & Jarrod Huey

Brisbane's food & hospitality community gathers

Brisbane's food & hospitality community gathers

Bruce Pascoe

Bruce Pascoe

Another studio outcome was a data visualisation of six semi-structured interviews with chefs who contributed to the identification of circumstances that inhibit or advance fair food practices in SEQ’s food and hospitality systems.The web of fiery colour links participants to a summary of thematic findings, visually connoting the role of fire in a chef's practice and within indigenous food and land management practices.

Feb – Dec 2016