Season 3, Episode 2. Lucy Ridge Talks Fair Food

Julie (left) Lucy (centre) and Fiona (right) pumped after recording this episode on fair food

Lucy Ridge is a Canberra based food writer and qualified chef with a passion for food sovereignty and sustainability. She is currently finishing her first book which documents her year of internships all over Australia in the food industry.

Julie and Fiona have a fascinating chat with Lucy about food sovereignty and learn about how eating seasonally is connected with knowing the growers and improving people’s cooking skills. Lucy references The Food Co-op and Southern Harvest in this episode- they’re awesome!

Lucy: “I think people are really disconnected to where their food comes from. You know, people don't really understand seasonality. Um, they don't understand, um, you know, why things are cheaper at certain times of year and, and why things are better at certain times of year.”

“Food sovereignty asserts the rights of people to nourishing and culturally appropriate food. Produced and distributed in ecologically sound and ethical ways and their right to collectively determine their own food and agricultural systems…essentially food sovereignty is about asserting that people should be able to choose where their food comes from, how it's produced and how it gets to them. And all of those things should be done in ways that are good for the environment, that are good for the community and put the needs of people and the planet over profit.”