Introducing CERES Fair Food

Thursday, August 26th, 2010 at 1:53 pm

CERES Food Connect now CERES Fair Food – what’s the Story?

A bit of history…When we first started hatching plans to radically change the way in which food was distributed in Melbourne we started looking for fresh, innovative ways which would help us achieve our main goals of giving city dwellers and workers easy access to lower-cost organic produce, reducing wasteful shopping miles and supporting local farmers.

Whilst taking a look at various projects we were impressed with Brisbane’s Food Connect system and felt that it was a perfect fit for our visionary Food Hub concept (Watch this space for more about Food Hub) as well as being natural extension to our thriving co-ops and workplace buying groups.
Initially we envisioned that with CERES and Food Connect working together we could co-create a beautifully symbiotic relationship, with the premise that two heads are always better than one. Alas, despite our best efforts the very real implications of financially supporting two administrations turned out not to be viable for CERES or Food Connect, and so sadly we are parting ways.
We are still good friends and wish Food Connect all the best.

And so CERES Fair Food is born…

What does this all mean for you?  Well, there is very little change – we will drop the name Food Connect and now be called CERES Fair Food, pick-up points for your food boxes will now be referred to as “Food Hosts” instead of “City Cousins” and everything else will stay the same – we are still committed to growing the Fair Food Movement, we are still passionately supporting local organic producers and our community, and of course, we are still providing the same great quality produce at incredibly fair value!
 CERES Fair Food is a not-for-profit social enterprise. We exist to provide equitable food services to our community and support CERES’ other fantastic environmentally minded projects.  We will continue to improve and expand our service, and with over 700 happy customers already, we would like to say a massive thank you for your support so far.
We welcome any feedback, questions or concerns you may have – please email us info(at)

Long live CERES Fair Food!

Eating in season

Monday, August 2nd, 2010 at 4:35 pm

We know all the reasons to eat local, seasonal food – because it’s generally fresher, tastier and more nutritious, it reduces the energy needed to grow, package, store and transport food, it supports the local economy, tunes us into nature’s seasons and is almost always cheaper than food that has travelled a long way, but really how do you do without zucchini or beans in the middle of August?

This is what I do:

I make the most of what’s there because winter is a actually a great time for food – the most beautiful colours come out – think of a plateful of roast veg – blood red beets, red skinned creamy fleshed spuds, smoky yellow parsnips and bright orange pumpkin.  Winter greens are all a bit deeper, more intense; the spinach, kale, bok choi, silverbeet, coriander and Italian parsley.  And the fruit; the full spectrum of the apples at their peak, the shine of navels, lemons, mandarins, the blinding orange of a tangelo and the tangy and subtle shades of the kiwi, pear and feijoas.

One door closes another opens…

Whenever something goes out of season, something new comes back in.  As the last of the summer tomatoes and basil disappear the first of the kale and coriander begin to appear, soon after the cauliflower start coming strong and local carrots arrive – there is no sweeter taste in winter than a fresh dutch carrot.  All of a sudden leeks and celery flood in and it’s time to make soups and when it begins to get really cold I start looking out for the mandarins and kiwi.  When the tangelos finally arrive in late winter I know we are not far away from seeing the first blossoms on our almond trees.

Our saviour the blessed asparagus

By the time spring rolls around and the choice of produce is at its skinniest; my saviour bursting forth from the earth like a divine spear is the asparagus followed loyally by broad beans and the first of the spring lettuce.  From here it’s not long before the first apricots and berries arrive and summer is on us again.  At the end of the day eating seasonally is not about abstinence it’s about enjoyment and anticipation.   Where’s that asparagus…..?
Chris Ennis