Nick has been the Executive Director of Sustain since its establishment in January 2016. With a background in law and community development, Nick brings more than a decade of working at the grassroots and institutional level in several Australian states in food sovereignty and sustainable food systems. He is the editor of Fair Food: Stories from a Movement Changing the World (2015) and the co-editor of Reclaiming the Urban Commons: The past, present and future of food growing in Australian towns and cities (2018).
Tanya has been coordinating the Cardinia Food Circles project since February 2017. Her academic background includes Community Development with a Masters in Agricultural Science. She has worked alongside a range of communities in metropolitan, rural and remote settings with organisations including the Victorian Eco Innovation Lab, The Songroom, Westgate Community Initiatives Group and Carlton Neighbourhood Learning Centre. She is currently splitting her working time between Melbourne and a family farm in the Monaro region of NSW.
Max draws from 15 years of work and volunteering experience in many aspects of the food cycle, from commercial production, transformation (cooking, baking & fermentation), waste reclamation and local community-based economies .
These experiences allow him to appreciate the complimentary roles of good governance and efficient management in a context of limited resources.
His collaborations with various cooperatives and social enterprises in spaces such as food security, urban agriculture and community strengthening have allowed him to remain dynamic and innovative in his approach to building stronger and better connected communities around food.
Adam comes to the Food Hub managers role with a background in “Big Food”, having worked for several multinational processed food companies both in Australia and abroad.
As the Food Hub’s inaugural manager, his main focus will be to lead and manage the project through its start-up phase and transition to a viable, exciting centre of excellence for urban agriculture.
While teaching food processing at an agricultural college in Africa, Adam got to see and experience first hand the challenges faced by some of the world’s poorest communities faced with daily issues of food scarcity and security.
Adam continues to have a strong affinity with primary producers, growing up on a small farm in the NSW Hunter Valley.
Continuing to apply her private sector skills in creating community change, the Food Hub is very excited to announce the appointment of Ange Barry as Business Development Manager. Best known for her recent success in leading and growing the Stephanie Alexander Kitchen Garden Foundation as its CEO for 11 years, from one school program to a reach of over 1,500 schools and an international footprint. Ange generated over $25 m in funding and brought Government, Corporates, Philanthropy and communities together to positively impact children’s food choices for life. Ange brings her passion for social change and achieving shared outcomes to the Food Hub role.
Ange is a skilled negotiator, presenter, influencer, mentor and change manager who thrives on achieving exciting outcomes. Combined with her qualifications in Business Management, Ange’s experience also includes management of community organisations including media and children’s services, corporate roles in regional management in the financial sector and owner of her own small business during her family years.
Ange now works with not for profit and ethical businesses to assist with growth and engagement strategies to enable great outcomes for more people.
Kate joins us as Communications Coordinator with a strong background in the commercial media space. Amongst other categories, Kate most recently worked with non-profits, such as beyondblue, and FMCG clients to realise their strategic communication goals.
Kate is excited to bring her passion for changing the food system to the role at the hub and has held previous and current volunteering roles with other like minded organisations such as the Youth Food Movement and Farmer Incubator.
Audrey Beard is a passionate ‘green thumb’ with a background in organic market gardening, permaculture design and edible landscaping. Alongside running her own small-scale farming and garden design business, she has facilitated workshops and events around edible forest gardening, permaculture design and composting for schools and community groups. A RMIT graduate with a Bachelor of Environment and Society as well as a Certificate 3 in Permaculture from Bendigo Tafe, she has also completed a number of short courses on ecological agriculture, native edible foods and sustainability education. Audrey is passionate about community based food systems that are fair and sustainable, and is currently involved in designing and creating community gardens in Thornbury and Preston with the aim of increasing community access to fresh, healthy food.
We thank Joel for his generosity in sharing his photography for use on our website.Food systems activist, passionate advocate for young farmers and local food and an activated agricultural industry networker. His interests are in exploring the social sustainability of local food production and tackling the issue of an ageing farmer population.
Georgia is one of the first cohort of Bachelor of Food Studies Students at William Angliss Institute, taught by Nick Rose and Kelly Donati. Georgia has worked with Sustain on numerous events, including the Urban Agriculture Forum, NENA conference and anything else involving cheese and wine. In addition, she is the kids cooking facilitator at Cultivating Communities’ Fitzroy Community Food Centre and teaches an adult cooking class at the North Carlton Railway Community House. When she doesn’t have her head buried in books, or over a stove-top, she’s kicking back at her family farm in South Gippsland.