Can food be fairer?
What our customers say
Organic
People Powered
Future Focused
Not for Profit
Our growers and makers
Coburg
Growing: Greens, herbs, flowers, carrots, radishes, broad beans, eggplant, zucchini, fennel, tomatoes, cucumbers etc
How: Certified organic, regenerative practices, social enterprise
Keilor Valley
Growing: Radishes, spring onions, leek, rhubarb, lettuce, tomatoes, broccoli etc
How: Organic, regenerative practices
Clarkefield
Using: Certified organic practices, truly free range, cruelty free practices, no GMOs / hormones / antibiotics
Packaging: Recyclable
Brunswick East
Growing: Greens, herbs, flowers, carrots, radishes, zucchini, fennel etc
How: Certified organic, regenerative, biointensive practices, social enterprise
Cathedral Ranges
Growing: Garlic, pumpkins, apples, feijoas, kiwi fruit, squash, blueberries, blackberries, red peppers, pears, lemons, chillies, tomatoes, Lebanese cucumbers
How: Organic, regenerative practices
Fair Food news

What we all have in common
As the sun warms the rows at Joe’s Garden in Coburg and the soil temperature begins its climb from 8C

Somewhere along the whey
Cheesemaking is alchemic. From four simple ingredients, humans have created two thousand distinct types of cheese.

How should we be?
Saturday I’m at a working bee in the Strzeleckis above Korumburra on Boonwurrung country. The sideways rain from the SW