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AIA NSW Division Dinner
The AIA NSW Division is delighted to invite you to attend our upcoming dinner at the unique venue Doltone House on Sydney Harbour.
Date Monday 27
About Australian households throw out $8 billion of edible food every year, that’s about 4 million tonnes of food waste. The water, energy, materials and fuel used to harvest, transport, process, package, distribute and market food is also wasted. This is a local issue, a national issue and a global issue. In 2013 the NSW division of the AIA will be focusing on this issue with two events and asking the question, ‘what will be the role of agricultural and NRM professionals in addressing this issue?’ Event one to be held in conjunction with the National AGM of the AIA, will feature the following guest speakers:
John Webster, CEO, Foodbank Australia
John joined Foodbank Australia Limited as CEO in June 2009. Foodbank is the largest hunger relief organisation in Australia – it is a national organisation with distribution centres in six states, the NT and eight regional centres – it operates as a conduit between the food and grocery industry’s donations of surplus food and the welfare sector’s needs. Foodbank distributed 24 million kilos of donated food last year which made over 32 million meals. This helped feed 88,000 people each day through 2,500 welfare agencies members. As a previous Managing Director of Horticulture Australia Limited (HAL) and having held senior management roles in Meat & Livestock Australia, John is well versed to discuss the issue of reducing food waste with a strong agricultural context.
Robert Pascoe, Managing Director, Closed Loop Environmental Solutions
Chris Russell, Fellow of the Australian Institute of Agricultural Science and Technology
Trained as an agricultural scientist and specialising in conserved fodder and intensive cattle feeding, Chris has spent the last thirty years working in various technical and commercial roles in over 30 countries including a UN sponsored mission to Mongolia to help the nomadic herders adapt to a privatised economy after the collapse of the USSR in 1992.
Venue The Doltone House venues are situated on the Sydney Harbour waterfront with stunning views. In line with the theme for this event, the catering team have strict green environmental policies including sourcing as much food as possible from within 100 miles of the venue and strict waste and water management. Guests will also have access to virtual menus and living centrepieces which invited members will take home to 'reduce waste' associated with the event.
Prices (GST is added at checkout)
(You can pay by credit card or choose to generate an invoice to pay by cheque or direct deposit)
Non Member Price
Non Member $100