Today, Gourmet Traveller magazine announces its first-ever Green issue that is focused entirely on sustainability. Editor Joanna Hunkin and team address a number of tricky issues, guiding readers on how to eat, live and travel more sustainably without compromising on quality.
From stepping behind the pass to explore Australia’s plastic-free kitchens to exploring where to travel to support areas devastated by the summer bushfires, the magazine is a guide for those who want to take action.
“We’ve been working on this issue for a while and knew that sustainability was a topic we wanted to address directly,” says Hunkin. “None of us could have predicted the catastrophic start to the year we’ve had, or the devastating impact it has had on both our environment and community. The intention behind the Green Issue was always to highlight and champion the people, brands and businesses that are actively stepping up to employ more sustainable practices. A message which is more relevant now than ever before.”
Continuing the magazine’s sustainability theme, the February edition also explores the brands leading the way in sustainable luxury and travel. On the food front, the issue features a selection of plant-based recipes from some of Australia’s best chefs, as well as a zero-waste menu crafted by Sparkke at the Whitmore chef, Emma McCaskill.
“If this summer has taught us anything, it is that climate change is a collective issue that affects all of us,” says Hunkin. “Small changes can collectively make a big difference. You don’t need to become vegan or give up international travel, but rather, it comes down to thinking more consciously about how we eat and how we travel.”
