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The Foodprint Experience
Sustainable food practices are key at The Foodprint Experience Cafe
Home » Smart serves – part 2

Smart serves – part 2

Good food tastes better when you know it’s been sourced, served, produced or prepared in a way that helps create a better world for everyone.

Below we shine the spotlight on another two city businesses taking a sustainable or socially sensitive approach to food. If you missed the first installment of this article, you can discover more about two others, the Baptist Care SA Community Food Hub and Cafe Outside the Square, by clicking here.

JOIN THE MOVEMENT

‘Foodprint’ is the environmental impact or footprint of food – things like the amount of land required to sustain a diet, the amount of carbon dioxide produced, how food is produced and if it’s local.

The Foodprint Experience café can be found at The Joinery (111 Franklin St).

“We try to keep our ‘foodprint’ low by sourcing most of our produce from local farmers who practice pesticide free, regenerative, organic or biodynamic farming,” said café owner and permaculturalist, Melissa Rayner.

“There’s a strong focus on native Australian ingredients for their soil restoring properties, plus our native edibles are truly local and purchases support Indigenous communities and business.”

Other sustainable café practices include diverting all waste to the community garden chickens, compost and recycling, working with suppliers to reduce packaging and selling planet-protecting products.

“We stock KeepCups, bamboo straws, bees wax wraps, hand crafted soaps and shampoo bars! I’m always on the lookout for awesome sustainable, locally made products to stock on our shelves like upcycled Boomerang Bags which are made by an awesome team of volunteers who advocate for going plastic free.”

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“We often sell house-made pickles, jams and ferments when we have excess produce. Our native Australian specialities like pickled saltbush and samphire are a favourite”

What delights Melissa most is the growing interest in sustainable food practices she’s witnessing across Adelaide.

“More and more cafes are popping up with a sustainable focus and there’s a higher demand for vegan, zero waste and plastic free options,” said Melissa. “At The Foodprint Experience we get lots of questions about the food we serve, and it sparks some interesting conversations about sustainability and the choices we make around food. I hope these chats instigate further conversations beyond the café and help people create new habits!”

SWAPPING SMILES

Ali Fort has hosted a monthly V4V Produce Swap amongst the plants and veggies growing in her small but productive North Adelaide backyard for about four years now.

The set-up is simple. Like-minded people on her mailing list bring along their home-grown or home-made produce and items are exchanged over a cuppa, a chat and a few laughs.

“The swap is primarily about connecting neighbours, community and beyond, so the sharing of stories and views is as important as the sharing of produce,” said Ali.

“Each month, I email out a flyer with swap dates and details to an ever-increasing mailing list. People share this information with others, so most months there are new people coming along as well as a number of regulars. Swappers put their produce on a table for others to ultimately take what they like. If people have nothing to bring, they bring themselves, and share their energy and stories.”

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Many people have met through the swap and made strong, lasting connections. Next-door neighbours have met for the first time, while others have re-connected after decades of no contact.

“With connection we become more educated about others, more tolerant, more accepting, more embracing, more giving,” said Ali. “At the end of the day, our lives are not about us singularly, as individuals. Life is all encompassing, and we each have the power to make an impact.”

The V4V Produce Swap generally happens once a month. If you’d like to find out more, email connect@alisonfort.com to ask about joining the mailing list.


Skye Murtagh

Skye Murtagh

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