This episode takes a look at the slow food movement and blogging.  

Julia runs an online recipe curation website Ostro.

There has been a growing interest in healthy and clean eating, but sometimes it can take too much time and money to prepare nutritious food.

Julia is suggesting an easier way to prepare slow food, with recipes from various culture including Maltese, Italian and Japanese.

Slack on slow food movement - ep5

This episode focuses on migrant workers in hospitality industry who are paid below the minimum wage.

7 Eleven’s scandal is now widely known across the country, but underpayment is also common in family-run businesses.

I spoke to an international student who worked at eight dollars per hour in a vietnamese bakery, and an expert on temporary workers to investigate the issue.  

Behind the cheap Asian takeaways - ep1

This episode takes a look at Australia’s FoodTech business, where technology opens up a whole new opportunity for regional or niche suppliers.

Dominic Cain is co-founder and CEO of a hospitality search engine FindMyRice.com.

The Sydney-based startup has attracted More than 440 thousand companies to be listed on the directory since its launch in 2014.

Google for food industry - ep11

Google for food industry - ep2

This episode’s guest, Kelly McJannett is CEO at Foodladder, an NGO creating social enterprises to address food security.

Food poverty is not something happens only overseas.  

For example, remote indigenous communities in Northern territory have difficulties in accessing fresh, nutritious food.  

The Obesity rate among indigenous children is much higher compared to non-indigenous counterparts.

Foodladder has introduced hydroponic greenhouses to such communities to help them grow fresh produce.

food security in Aboriginal communities - ep4

Tom Griffith had founded Emma and Tom’s, an Australian premium fruit juice brand with his childhood friend Emma Welsh.



Tom had been working as an accountant for over 15 years. What drove him to ditch his stable career and start something entirely new?



Although Emma and Tom’s is now a household name,  they too struggled with unsold stocks, packaging trouble, and a strong competitor joining the market just before they do.
Join us for the journey of building a national brand from scratch.

Secrets to building a nation-wide brand from a garage - ep7

In this episode, we will discuss the future of employment in hospitality industry. With all the apps and the Internet, will the working arrangement be more flexible and fragmented?
I spoke to Tom Amos, CEO and Co-founder at SideKicker, an online platform to facilitate temporary workers.

Working in hospitality business made flexible - ep8

Melbourne law student Dan Poole has been running a non-profit food van, Crepes for change.



We all share this bitter feeling when you decline to donate to a charity on the street, But Dan is skeptical about this guilt-driven model. That’s why he started this social enterprise, with no money.
We will learn more about his business model, and also get some tips on how to raise money through crowdfunding.

Eating crepes to eliminate homelessness - ep10

This is a radio series featuring food entrepreneurs and young people in the food industry changing the Australian food-scape.
Food shows often focus on the food itself with restaurant reviews and recipes, but there’s more to it when you talk to the brains behind it. Their entrepreneurial thinking and the online strategy are applicable to the success of other business. Some also have an ethical mindset to bring social changes through food business.
Produced by Yuzuha Oka with the assistance of the Community Broadcasting Foundation.

Food for Thought by Yuzuha Oka