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Making Ethical Eating Easy

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Making Ethical Eating Easy Making Ethical Eating Easy Image Cassie and Maria from Sustainable Table display the tools they use to live waste free, in a kooky kinda way because that’s how they roll. Annual Report Fy2015/2016 Contents Introduction 3 Sales 23 Seasonal Regional - printed book 24 Major Campaign - Give a Fork! 4-14 eBooks - The Clever Cook & The Good Fish eBook 25 Give a Fork! Overview 2016 5 Summary of Give a Fork! #Grexy Challenge Outcomes 6 The Business End - Financials 26-37 Summary of Give a Fork! Restaurant Campaign Outcomes 7 Compilation Report 27 Give a Fork! Ambassadors 8 Directors’ Declaration 28 Give a Fork! Media 9 Profit and Loss Statement 29 Give a Fork! Visual Highlights 10 Statement of Appropriations 30 What #Grexy Participants had to say 11-12 Balance Sheet 31 Notes to the Financial Statements 32-36 Fixed Assets and Depreciation Schedule 37 Published Writing 13 Financial Supporters 38 Events and Workshops 15 Product Sponsors 39 Website and Social Media Engagement 19 Thanks 40 Consulting Work 21 South East Food Hub 22 2016 Sustainable Table Annual Report 2 Sustainable Table is an innovative not–for–profit organisation that makes sustainable and ethical eating easy. Up to 60% of our eco–footprint is embedded in the food we buy, so we perform a vital role in empowering Australians to reduce their environmental impact. We do this by educating Australians about the environmental and ethical impacts of our food choices – unpacking the workings of our food system – and empowering people to make changes to their shopping and consumption habits through easily accessible information resources, tools, events and campaigns. When funding allows, we support projects in developing communities that help to restore the natural environment and improve food security. 2016 Sustainable Table Annual Report 3 Major Campaign Give a Fork! Image Matt Burke 2016 Sustainable Table Annual Report 4 Challenge program: Choose a #Grexy Eco–challenge Participants could choose from one of three 30 days to #grexy challenges to reduce their eco impact and increase the ‘sex appeal’ of being a ‘greenie’: #Grexy Teaser, Halfway to #Grexy Give A Fork! April 2016 or Drop Dead #Grexy. The aim of the challenge campaign was to empower participants to live a more sustainable Give a Fork! was a campaign held in lifestyle and to help bring the sexy back to environmentalism. April, aimed at bringing about positive Challenge participants signed up to a challenge for a set fee and/or added a donation. In return participants received change through the food we eat. The 30 days of informative emails to help them through the campaign gets people thinking about the challenge, which included, tips, recipes, eBooks and more. environmental and ethical impact of the food we buy, whilst bringing the sexy back Challenge 1: #Grexy Teaser into caring. Cut the disposable cup, carry a drink bottle and request your drinks shaken, not In 2016, there were two ways in which participants could strawed. engage in the campaign – through participating in a ‘#grexy* eco–challenge’ and/or by dining on a ‘Give a Fork! Challenge 2: Halfway to #Grexy special’ at a participating restaurant. Make meat a treat, get your veg on and commit to meat–free weekdays for a month. Challenge 3: Drop Dead #Grexy *#grexy The ultimate 30–day crash course – = green + sexy /used a perfect intro to sustainable living. Attempt to describe a sexy or to fit all your landfill waste for the month appealing person who into one container and learn how to is also a greenie. incorporate sustainable eating and living habits into your daily life. 2016 Sustainable Table Annual Report 5 Summary of outcomes – #Grexy #Grexy Teaser Drop Dead #Grexy Challenges 80% 41% 298 people of #Grexy Teaser participants no longer of Drop Dead #Grexy participants now order coffee in a disposable cup! take their own containers to the shops. participated in our #Grexy Challenges 60% 63% $5,472 Now ask for their drink without a straw reduced plastic packaging. or carry their own. collected from sign–up fees and a further Almost 50% $2,810 43% dramatically reduced their landfill! was collected from optional donations Started recycling better in general. during the sign–up process We started a bit of a movement, with the #grexy tag being used over 11,000 Halfway to #Grexy times on Instagram and Facebook! 83% of Halfway to #Grexy participants Total raised reduced their meat intake. from #Grexy Challenges 71% $8,282 now eat more vegetables! 60% Now think about where they can purchase so that more money reaches the producer. 2016 Sustainable Table Annual Report 6 Give a Fork! Restaurant Program Restaurants from around the country were engaged to develop and sell a Give a Fork! special following our 4 food 4 Food Rules rules (see right). Restaurants then donated a portion of 1 Make plants sales from the dish to Sustainable Table. the hero The aim was to encourage restaurants to: 2 If you do serve • review their supply chain and seek out truly free range meat choose meats and sustainable seafood truly free range or organic • review their menu and increase representation of options or Image St. Ali vegetarian dishes sustainable seafood • seek local producers Summary of outcomes – restaurants • seek organic produce 3 Use at least one 101 restaurants all over Australia participated and raised$28,000! • review their kitchen waste and look at ways of reducing edible ingredient Almost 10,000 specials were sold! it that commonly gets discarded The top 10 fundraising restaurants were: • promote their food philosophies to increase awareness i.e. carrot tops, of issues amongst their patrons. cauliflower 1. Pho Nom 5. San Telmo 9. Hash Specialty leaves, 2. Local Press Cafe 6. Pei Modern Coffee & Roaster A total of 101 restaurants around the country signed up to meat off-cuts the campaign (630 were approached). 3. Botanical 7. Barry 10. Tucker St 4 Know the 4. Little Green Corner 8. Embla provenance of the A full list of participating restaurants can be found at giveafork.com.au ingredients Total Raised from Restaurant Campaign: $28,000 Grand total raised during GIVE A FORK! 2016 $36,282 2016 Sustainable Table Annual Report 7 Ambassadors FACES OF CHANGE AMBASSADORS In 2016, we recruited 24 highly regarded media personalities, bloggers and athletes to join the campaign as ambassadors, In 2016, we recruited 24 highly regarded media personalities, bloggers and athletes to join the referred to as Faces of Change. Their role was to promote the campaign across their social networks and encourage campaign as ambassadors, referred to as Faces of Change. Their role was to promote the campaign participation in the challenge or dine out components. Recruiting ambassadors proved to be a successful strategy to reach a across their social networks and encourage participation in the challenge or dine out components. broaderOur Faces audience of Change than included: we had traditionally been communicating with. We are truly grateful for their passion and support. OurTOTAL Faces AUDIENCE: of Change 972,567 included: (based on social media following) 2016 Sustainable Table Annual Report 8 Media Highlights Online As part of our Give a Fork! 2016 campaign we embarked Print Australian Natural Health Magazine on a PR campaign to raise awareness of the issues Going Green – Give a Fork! 2016 - article surrounding our food system as well as encourage The Age Epicure participation in the campaign. Espresso section Pickles Mag Cassie Duncan on Sustainable Table and Giving a Fork! - Total reach through PR activities: The Age Epicure, Sunday Morning Herald and article Canberra Times 4.7 million people Featured campaign in article on ‘10 steps towards greener I Quit Sugar cooking and eating’ - article Give a Fork! You bet we do - article Total reach through our 24 Faces of Change: Herald Sun Sunday Style Dumbo Feather Your Week section 986,067 How to live waste free - article (based on social media reach) Geelong Advertiser In Daily No Waste Wonders (pictured left) Throw-away’ food served up in sustainable menus - article Radio Gram Magazine ABC 774 Foodie Tuesdays Give a Fork! - article 19th April 3.30pm radio interview, 23 minutes Slow Magazine Radio Adelaide Changing the Face of Environmentalism - article 21st April 8.30am, 10 minutes Drop Dead Gorgeous Daily What the Hell Does it Mean to Eat Sustainably? - article The Village Cassie Duncan is giving us Food for Thought - article 2016 Sustainable Table Annual Report 9 “Ain’t nothin’ sexier than when you Give a Fork! ...hey chick?” #GiveaFork #Grexy (sexy greenie) We’re proud supporters of the Give a Fork! campaign and have crafted an ethical dish to prove it. ORDER THE GIVE A FORK! SPECIAL AND SHOW YOUR SUPPORT FOR A FOOD SYSTEM THAT’S FAIR, HEALTHY, HUMANE AND GOOD FOR THE ENVIRONMENT. Proceeds from every dish sold support environmental not-for-profit Sustainable Table. giveafork.com.au sustainabletable.org.au @Sustain_Table TheSustainableTable Visual Highlights from Give a Fork! 2016 2016 Sustainable Table Annual Report 10 What #Grexy Challenge participants had to say “I thought this was something which “I buy a coffee “I found once “I am so glad I signed up for this “The Clever Cook “The Give a Fork! 2016 I should be doing every day. I have every day and I’d started it challenge. I kept track of the eBook was brilliant. Campaign has taught me so a Keep Cup and I buy 1–2 coffees feel bad about just became number of times I would have used I can’t believe I fed much about the part I play in everyday (mostly takeaway). It’s the throw away second nature. a takeaway coffee cup or plastic cauliflower leaves the food I buy, where I buy easy and achievable.
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