The Project

Wendell Berry once wrote, eating is an agricultural act. Michael Pollan built on this statement by calling it an ecological & political act, too. Farming practices, particularly soil management, predict the degree of nutrients and the flavour in food. Put simply, “if soil is compromised, there can be no such thing as great food” (Dan Barber, The Third Plate).

As an intermediary actor between food production & consumption, the chef signifies a meaningful connection warranting a larger responsibility for the ontological design of a resilient & democratic food economy.

Fair Food Chefs is a research project that aims to identify the attitudes & practices chefs may adopt in order to perpetuate fairer food values in Brisbane’s mainstream hospitality culture.

It's objective is to highlight alternative foodways for chefs & hospitality practitioners, in a bid to democratise access to local & 'fair food' farmers, producers, distributors, & suppliers.

The Author

Fair Food Chefs is an ongoing research project lead by Paula Hardie, a Design Futures student from Griffith University, in collaboration with Food Connect & Brisbane chefs.

As a visual communication designer with an interest in food & hospitality practices, Paula explores the problematic food practices brought into existence by design. 



The greatest deficit in the food economy is the democratic one. By harnessing people’s knowledge and building their needs and preferences into the design of ambitious food policies at every level, we would arrive at food systems that are built to endure.
— Olivier de Schutter (UN Special Rapporteur 2008 - 2014)