Peter has worked in the food industry for over 25 years, the last seven as owner of Granny Smith Natural Food Market in Turramurra. Peter recognises the importance of quality farming to the protection of our environment: water use, soil fertility and a diverse farming economy.  Very committed to Slow Food’s philosophy of taking “the bigger picture” into account, he isn’t just a certified organic retailer but also actively sources quality local products that may not necessarily be organic.

Peter believes very strongly in protecting our food supply: the local farmland that produces so much of Sydney’s food, a diverse environment of small and specialist suppliers, manufacturers and retailers and a network of small, local shopping centres throughout the metropolis.  He is greatly concerned by the increasing concentration of our food supply into the two large supermarket chains.

Yvonne works as a Marketing Consultant to the food and related industries.  She is passionate about Slow Food and what it stands for, particularly in the areas of supporting local farmers, sustainability and protecting food heritage.  Yvonne is an avid compaigner against food and wine miles, the re-claiming of outer Sydney farmland for residential and industrial purposes and the domination of supermarkets over small retailers.

Yvonne brings to the Slow Food Committee a wealth of experience in developing marketing plans, focusing on objectives and executing strategies.

Following a career in advertising, I have been working as a publicist specialising in food, particularly fine dining and lifestyle brands for the last five years.  My father was a chef and from the land so my passion for quality produce was installed in me from a young age, something I took for granted at the time.  Obviously this is not the case in today’s society and having read about Slow Food Kitchen Gardens, I contact Slow Foods with the view to getting involved in some capacity.

I began by helping generate publicity for Carlo Petrini’s visit to Australia and am now working on the Raw Milk Campaign which I hope will work towards changing the current legislation and allow raw milk cheese produce to be produced here.

I strongly believe that with the current global warming issues, we need a return to good, clean and fair practices for our survival.

Josette has worked for over 10 years in hotels and restaurants in Sydney, Brisbane and Vancouver, Canada.  She is currently the NSW BDM for Phillippa’s Bakery as well as the food buyer and cooking school assistant at Accoutrement in Sydney.

Josette became a member of Slow Food Sydney in order to meet others passionate about food and its roots.  Shortly after, she joined the committee to assist with the kitchen garden project at St Carmels in Waterloo.

Working in the hospitality and advertising industries over the last 10 years as an events and marketing director has given me a great love and knowledge of food.  Food is such a vital part of our day to day living, that we should be encouraging all people, young and old to appreciate where it comes from, who produces it and the passion our boutique producers have for their product.

It would be wonderful to see Slow Food Sydney continue expanding upon its established practices for raising awareness and appreciation of food through its community gardens and support of local producers.