On Sunday afternoon Andi, Dean and I met to talk about Sustainabundy ideas. It is exciting to think that we all, as a group of passionate individuals can, with good planning and motivation make a make a difference to our environment.

We discussed the success of the move night and broadening the audience of the next movie night to be held on the 28th November.

We spoke of making closer and stronger links with local farmers. As a chef, it is very important to me to support the local farmers as this benefits all parties. The produce is fresher and more nutritous, making it a pleasure to work with. The farmer gets a fair price for his/her hard work and the money stays in the district. Fresh always tastes best, therefore, my customer is happy.

The directory is our formost priority. I am working on recipes using only local ingredients. Dose anyone make salt and pepper in this region?

We also touched on a "permablitz" working bee. It would be good practice before starting on a large community garden. We could alternate between creating permaculture gardens and pizza ovens in Sustainabundy members own back yards. We need to screen print work shirts to wear on such working bees.

The community garden idea was discussed at lenght. Could a community kitchen/training centre be built on site from recycled material? The kichen/training centre could be a hub for short courses in gardening, building, cooking etc. An organic market may be a logical step.