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The Locals Panel Series
DATE & TIME

28 August, 2019
6:00 pm - 9:00 pm

LOCATION

The Bromley Room #2, 97 Boundary St, West End

PRICE – $15 PER PERSON

The Locals Panel Series

On Wednesday August 28, we’ll be learning about how the food we eat and the purchases we make affect our health and the health of the planet. Experts Jack Stone from Bee One Third, Tracey Bailey from Biome along with Alice Star and Phillip Garozzo from Loop Growers will discuss how people acting locally can help to affect real change and make a real impact.

Environmentally and socially responsible living can be a daunting journey to undertake, with information overload around what to do and where to start a real problem. With this in mind, our panel of experts will be discussing issues facing Australia’s sustainable food movement, as well as providing handy tips on how to make positive change from our pantry and beyond.

Jack Stone from Bee One Third – an urban beekeeping and pollination social enterprise. Jack is responsible for cultivating 220 European and native beehives between Noosa and Byron Bay. Through his work, Jack’s centralised pollination hubs help contribute to the vital act of pollination within the city and coastal environments. Not only does Bee One Third distribute some of the best honey in SEQ, it also aims to educate and inform consumers on the importance of bees to our food system.

Founder of beloved eco store Biome, Tracey Bailey has built Biome into a go-to haven for those seeking environmentally and socially responsible household products. Biome’s range encompasses non-toxic, organic and biodegradable goods that are free from palm oil, BPA, PVC, synthetic fragrances and preservatives, helping save millions of single-use items heading to landfill.

The third and fourth members of our panel are Alice Star and Phillip Garozzo, co-founders of closed-loop bio-intensive market garden Loop Growers. Based in Samford Valley, Loop Growers grow, harvest and distribute a wide range of chemical-free produce to local cafes and restaurants, in turn taking away excess yields of organic matter (fruit and veggie scraps, coffee grounds, egg shells) to feed the worms at their farm, thereby turning waste into nutrient-rich compost for the next batch of produce.

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