RESET: Spring Cooking at Fed Square
RESET at Fed Square
As part of RESET, our Spring at Fed Square program, we have curated a collection of delicious and sustainable meals that you can prepare at home. All thanks to our award-winning restaurants and their innovative chefs.
Enjoy!
Sustainability and cooking
According to the Environment Protection Authority Victoria, the land and resources used to produce our food makes up nearly 35% of Australia’s ecological footprint.
Changing the ways we source our food and plan and prepare our meals can help us reduce our environmental impact and live more sustainably.
According to the EPA, there are many ways that we can learn to be more sustainable with food. These include:
- Buying less processed food
- Eating more plant-based meals
- Buying food in season
- Reducing food waste
- Sourcing food locally
- Purchasing fruit and vegetables without plastic wrap and buying staples in bulk, to avoid excess packaging
- Visiting your local farmers market.
For more tips, check out this handy guide produced by the Environmental Protection Authority Victoria: Ecological Footprint tips – Food.
For more ideas and inspiration for sustainable living, check out the full RESET: Spring at Fed Square program, which includes events and activations all about learning to live more sustainably.
Tony Twitchett / Taxi Kitchen
At Taxi Kitchen, the menu changes with the seasons to ensure they have the best and freshest produce possible. Their motto is “Think global, taste local!” This means that the flavours of the dishes have a global influence, but they use local ingredients.
Alejandro Saravia / Victoria by Farmer’s Daughters
Victoria by Farmer’s Daughters is a unique culinary experience overlooking the Birrarung, at Fed Square. Helmed by Executive Chef Alejandro Saravia, the restaurant celebrates the regions, produce and producers of Victoria. At its heart is an ethos of elevating seasonality: using the best, freshest ingredients and produce available.
Karen Martini / Hero at ACMI
Hero at ACMI is an uncomplicated contemporary restaurant helmed by Melbourne chef, restauranteur and food writer, Karen Martini. Hero’s approach to sustainability is reflected in its dedication to seasonality, allowing the quality of fresh, seasonal produce to shine through.
Alex Bazar / Chocolate Buddha
Chocolate Buddha is a casual Japanese eatery at Fed Square, serving fresh izakaya plates, sushi and bento, with a sushi train. In Japan, the practice of Shokuiku (食育), or food education, is an important part of the culture, and is taught in schools and universities. Core principles of Shokuiki include learning to listen to our bodies, eating seasonally and mindfully and eating more meals with others.