This innovative workshop series brings together food producers and eaters in a fun, interactive cooking class. Hear the stories of small-scale regenerative farmers, cook with their delicious local ingredients and learn how they're transforming our food system for the better.
Join qualified chef and sustainable food advocate Ben Mac to enjoy four (4) hours of cooking and storytelling, all topped off with a sit-down lunch and a glass of wine! Workshops will cover a range of amazing topics including paddock to plate eating, how to be a conscious carnivore, engaging in an ethical food system and innovative farming business models.
These workshops are a collaboration between the Social Food Project and Sustainable Table.
Duration: 4 Hours 2 hours cooking, 2 hours over lunch
- Learn about the ethical mixed-farm producer who is changing the food system for the better.
- Understand the importance of using sustainable ingredients.
- Cook three dishes based on farmers' products.
- Meet and greet with a local farmer
- 4-hour cooking workshop using local and sustainable ingredients
- Take-home recipes of meals prepared (and eaten!)
- Goodie bag with produce samples and information on ethical eating for you and your family!
- Sit down lunch including a few glasses of wine from the wonderful BRESS Winery.
- Just your enthusiasm!
Vendor sincce 2017
The Social Food Project was founded by chef, environmentalist and social entrepreneur Ben McMenamin. Having worked as a chef for over 10 years and gained a degree from RMIT, Ben has come to realise the power that food has to bring people together and catalyse social change.
Ben has cooked with a number of great social initiatives including the Food Know How project, Scarf Community Dinners, Give a Fork Sustainable Seafood lunch, OzHarvest and more! His work as a food educator has taken him all over Australia presenting at sustainability conferences and community festivals.
Ben's passion for food and education is matched only by his love of gardening! While at RMIT, Ben started a student project called Greening RMIT dedicated to creating more urban gardens and increasing food literacy on campus. He has hosted numerous gardening workshops and cooking demonstrations for students and staff alike.
In 2016, Ben joined the Australian Food Sovereignty Alliance as the Membership Officer and Co-founded the Fair Food Challenge, to promote a more fair, healthy and accessible food system.