Good Catch’s tuna is sacrifice-free seafood focusing as much on sustainability as it does on taste. As veganism hit the mainstream and the market flooded with meat-free options, plant-based sales are rising as people realize that a daily catch needn’t include ‘chicken’ from the sea.
Australians may love their meat, but they are not yet sold on the idea of lab-grown alternatives, with just half saying they would try it. It ticks all the boxes for environmental concerns, animal welfare and even taste, but the one final hurdle to overcome is the mystery of the science itself.
Josh Niland is a Sydney-based chef and restaurateur, who is setting up a no-waste ‘Fish Butchery’. With people wanting to reduce their food waste and environmental impact, they're looking to brands like Fish Butchery to help them get creative with their would-be cast offs.
Will people compromise taste for wellbeing? Why are beverage brands experimenting with cannabis? Can ‘cultured meat’ overcome its image problems? In this part of the 2019 Expert Outlook, we speak to three experts about how health and environmental concerns are affecting eating and drinking habits.
How are restaurants and cafés reacting to calls for ingredient transparency? What impact is craft culture having on people beyond their beer choices? How can food and drink be harnessed to boost physical and mental wellbeing? And are complex coffee orders going out of fashion?