Appetite for Change

Appetite for Change

Researchers from the University of Melbourne and DEDJTR have published for the first time a comprehensive study of how global warming will affect the foods we eat everyday.

The Melbourne Sustainable Society Institute (MSSI) worked with PICCC researchers to collate the latest research on the impact of climate change on specific foods in the 28-page reportIt is the first time a list of impacts on household food items has been compiled. The report was published in March 2015, alongside a cookbook (see below) profiling the foods and some of Australia's leading producers.

The first section of the Appetite for Change report, prepared by Professor David Karoly, outlines the impact of global warming on the six climate regions of Australia.

The second section, collated by PICCC Director Richard Eckard, looks at the impacts of global warming on a list of fifty-five food items covering everything from wheat, seafood and dairy products to poultry, meat, grains, and fruit and vegetables.

Associated media release

Planet to Plate cookbook

Planet to Plate: The Earth Hour Cookbook is a collection of 52 amazing recipes from Australia’s biggest culinary names, interwoven with information on how global warming is already affecting produce we enjoy everyday. PICCC and MSSI worked with Earth Hour Australia to identify the impact global warming is having on key farming regions across Australia and on different foods grown by the country’s farmers. 

Matt Preston (MasterChef), Neil Perry (Rockpool, Spice Temple), Kylie Kwong (Billy Kwong), Guy Grossi (Grossi Florentino), Darren Robertson (Three Blue Ducks), Luke Mangan (Glass Brasserie), Colin Fassnidge (4Fourteen), Ben Shewry (Attica), James Viles (Biota Dining), Jill Dupleix, Miguel Maestra (Ch 10’s The Living Room), Margaret Fulton, Dan Hong (Ms G’s) and Sarah Wilson are just some of the Aussie chefs and food personalities who have contributed to the cookbook, providing food lovers across the country with a selection of recipes using seasonally fresh produce for mouthwatering recipes.

The cookbook is an important feature of the 2015 Earth Hour initiative, which celebrated the country’s food and farmers and reminded Australians of the need to tackle global warming for the sake of our rural communities and the supply of fresh, healthy and homegrown food to our door.