00:00When you talk about young people and what they want from their food systems, I think they just want more
00:04transparency.
00:05I don't know if, I think, honestly, I don't like hand on heart hope, but also I do think that
00:12the Woolworths-Coles duopoly will just naturally crumble
00:14because there's not an appetite for it in my generation, generally speaking.
00:20So, with that, yeah, you're probably not going to be able to spend 10 mil on a farm and grow
00:24your own food,
00:24but maybe spending time with farmers and getting to know where your food comes from is the next best thing.
00:31There's about 100 people here from across the industry, from producers right through to chefs,
00:36and that's a big part of the theme.
00:38It's about how sustainable practices like regenerative agriculture and others can help make money for people across the supply chain,
00:46and on the other end, when costs are rising for everyone, including kitchens,
00:51how they can continue to source produce from local areas.
00:55We're here today to talk about wild foods, and in particular, bush beef,
00:59which is a premium beef product that we're working in partnership with Normandy Station,
01:04who are mustering wild cattle and turning a problem of an invasive species into a solution
01:10in the form of a premium food product.
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