Moving Feast Victoria

On Thursday 9th May, the Work Integrated Social Enterprise (WISE) Models of Supported Training & Employment Community of Practice (CoP) is being held at STREAT's Parkville Precinct Cafe. Led by Dr Kate Barrelle, we will be having a brainstorm on how we can co-create the most amazing network of connected WISEs to support the people we work with. The WISE Community of Practice aims to develop an adaptive, integrative, collaborative and people centered learning environment in which relevant tools, techniques and experiences can be shared to enhance the capability, pathways and support of your organisation’s WISE participants. This Community of Practice is open to Moving Feast Victoria WISEs, as well as other Victorian social enterprises that offer training, work experience and employment within their businesses. If you work for a Victorian WISE and would like to join us in this collective discussion, please send an email to [email protected] to register. Location: STREAT Parkville Cafe, 900 Park St, Parkville Date: 9th May 2024  Time: 1pm-3pm

A key focus area at the Purpose Precinct is circularity - our role within it, and our ability to use our space at the Queen Victoria Market to inform and inspire others. Marty Gordon has been our circular maker in residence at the new Moving Feast Victoria Kitchen at the Purpose Precinct. As a former designer at Crumpler Australia, he's got some incredible skills in designing and making, and his approach to how you can change 'waste' to 'want' is something you can learn and apply in his upcoming masterclass on Sat May 4 (note: new date!). Spaces are limited, so get in quick! See link in comments to book your spot! #socialenterprise #circulareconomy #circulardesign #zerowaste

🍠 Ever wondered what to do with 300 kg of surplus sweet potatoes? That’s the delicious challenge STREAT’s Eco-Chef, Chris Locke, took on two weeks ago. We’re pleased to introduce Chris in the newly-opened Moving Feast Victoria Kitchen at the Purpose Precinct at Queen Victoria Market. One of Chris’s tasks is to rescue surplus fruit and veggies, transforming them into mouthwatering creations as part of our Crowd Sauce project. Look at the amazing library of flavours Chris is making from rescued fruit and veggies (and he’s only just begun). Back to the sweet potatoes, Chris retrieved 300kg of them last week which were perfectly edible but not saleable due to consumer preferences. They would have otherwise been diverted to Yarra Valley Water’s waste-to-energy program where they’d help generate electricity, but a much more environmentally friendly option is to make them into food products. So Chris has set to work dehydrating, grinding, fermenting, roasting and amongst many other things, is creating sweet potato miso, XO sauce, soy-less soy sauce, potato wafers and potato sugar. He’s also working on making sweet potato milk - truly an alchemist. Stay tuned as we unveil more delectable delights Chris is crafting from rescued fruits and veggies. We’ll also be sharing which recipes can easily be made at home. The Crowd Sauce project is a collaboration as part of Moving Feast Victoria, supported by Sustainability Victoria. #coolerthancompost #waronwaste #waroneasteau #movingfeastvic #vicgoescircular #towardszerowaste #towardszerofoodwaste #purposeprecinct

🌱🎉 Our first face-to-face zero waste cooking class, Kitchen Alchemy, hosted last Friday at the Moving Feast Victoria Kitchen in the Purpose Precint at Queen Victoria Market was a great success! Led by two engaging and knowledgeable facilitators, MAKE Studios Melbourne Principal and low-waste cook Fiona Smith, alongside STREAT Eco-Chef, Chris Locke, Kitchen Alchemy showed participants the magic of transforming leftover vegetables and herbs from the bottom of the fridge crisper drawer into flavourful stock paste, using everyday kitchen equipment. Not only did Fiona and Chris guide participants through the process of making stock paste, but they also shared eye-opening insights about our food system and how small changes can lead to significant environmental impacts. Here are just a few insights: 🌿 Making one jar of veggie stock paste not only uses leftover veggies but also yields enough stock, when diluted, to replace 12 tetra packs of stock paste, reducing packaging waste and saving money. 🌎 Food waste contributes significantly to greenhouse gas emissions, surpassing even air travel. By embracing “ugly” produce and reducing waste, we can signal to retailers the importance of sustainability in consumer choices. 💡 We can collectively make a difference by adopting simple practices like “shopping the fridge” to use ingredients before they go to waste. 🌱 While composting food scraps is beneficial, transforming veggie scraps into edible delights is even better for both the planet and our wallets. This workshop was run with the support of Sustainability Victoria as part of our collaborative project, Crowd Sauce. #WarOnWaste #CoolerthanCompost #MovingFeastVic #QueenVictoriaMarket #VicGoesCircular #WarOnWasteAu

Join us on Friday 15 March, in the Moving Feast Kitchen at Queen Victoria Market, to make delicious stock paste from kitchen scraps – a feat of kitchen alchemy that will help you to fight food waste, save money and see the value in the food we often throw away or compost. Run by MAKE Studios Melbourne in collaboration with STREAT, this workshop will teach you practical skills to fight food waste, and help you understand how individual actions can add up to big positive changes. It’s part of the Crowd Sauce project, supported by Sustainability Victoria, and one of our contributions to Moving Feast Victoria, a network of social enterprises and socially-minded businesses collaborating for a connected, fair and regenerative Victorian food system. So why are we – a company of strategic and service designers – teaching cooking workshops? It’s a good question, and one we’ve been asked a few times throughout our collaboration with Moving Feast. In short, it’s about putting behaviour change theory into action: creating opportunities to shift people’s behaviour when it comes to food waste, by increasing their understanding of the opportunities to make changes, addressing their perceived capability to have an impact and teaching them new skills. Last year, our Open Sauce collaboration with Moving Feast was shortlisted for a Victorian Premier’s Sustainability Award, for Circular Economy Innovation (https://lnkd.in/gdVfCkWc). One part of our contribution to Open Sauce was a series of practical behaviour change workshops, just like this one. Maybe you carved pineapples with us, or made some pickles! We hope you can join us at the Moving Feast Kitchen on 15 March. And if you can’t come and cook with us, but want to learn more about how we’re working in the food waste and circular economy space, reach out! We’d love nothing more than to connect and collaborate with even more amazing people in this space. Find out more about the workshop and book your spot: https://lnkd.in/gjgzh9i4 #VicGoesCircular #foodwaste #foodwastereduction #circularity #circulareconomy #circulardesign #behaviourchange

We have a few spaces for social enterprise folk to join one of our upcoming online Communities of Practice*. The first is on 20th March, exploring wellbeing and inclusive measurement in workplaces, and the following session is on 28th April, exploring measurement and evaluation for social enterprises. We have limited spaces, but if you’re interested in attending, please contact [email protected]. We'll be running these again later on in the year so if you can't make it, please still send us an email to find out more. *What’s this, you say? The STREATwise Communities of Practice (CoP) brings together Moving Feast Victoria, Purpose Precinct and Victorian Work Integrated Social Enterprises (WISEs) to learn and grow together. These CoPs offer practical, active learning and are led by Dr Kate Barrelle, STREAT’s Chief Impact Officer. Photo from October last year when we were lucky enough to have a visit to Common Ground Project in Freshwater Creek.

💚♻️ Recycling deep dives at STREAT are not glamorous but they are exciting when you learn new things and save a heap of things from going to landfill, or, worse, contaminating huge amounts of recycling. 🌿 Last year, our Green Team turned to the mundane task of recycling FUN. And we're carrying that eco-friendly vibe straight into the new year! Recycling can be a quite tricky with different rules for each council and recycling company – shoutout to milk cartons and Tetra packs for keeping us on our toes! But fear not, we're on a mission to demystify the recycling journey. 🤔 Ever wondered about blister packs, or where to toss those paper towels and tissues? So did we, which is why we hosted a friendly competition between our two HQ offices to up our recycling game. Here's what we discovered: - Paper towels and tissues go into the compost bin, not the mixed recycling. - Biopak-style containers are compostable in commercial composting, not your regular compost or council green bins. - Glass and cardboard need separating in our council, but in commercial recycling and other councils, they can cozy up together. - Items councils don't accept in kerbside recycling, like pens and batteries, can find a second life at places like OfficeWorks and local pharmacies. 🏆 The results were close, with each building claiming victory on different weeks! Stay tuned as we share our recycling journey and drop some knowledge gems along the way. Want to join the green revolution in your office or home? Let us know in the comments below! 💬 Together, we can make recycling not just a chore, but a lifestyle. #STREATGreenTeam #RecycleRight #SustainabilityJourney #GreenLiving #ReduceReuseRecycle