Taste of Sydney: A look into the Sydney food scene’s shift towards environmental responsibility

The success of paddock-to-the-plate restaurants at Taste of Sydney reflects Sydney’s growing interest in a sustainable food industry. The interest is a good thing, but the industry has a way to go before it can become properly sustainable. So what are some things that can change?

Taste of Sydney has been running strongly for eight years now. In that time, the event has grown into a reliable barometer of the changing trends in Sydney’s food scene. 

 

This year the focus was very much on paddock-to-the-plate restaurants – restaurants which are concerned not only with the quality of their ingredients but also where they came from, and their sustainability. 

 

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