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Producing and Sourcing Sustainability

Chef and owner of Biota Dining, and Electrolux ambassador James Viles, shows us how his approach to cooking focusses on sustainability, sourcing local produce and working with likeminded people who care about food as much as he does. Knowing exactly where his ingredients have come and being connected to plants and animals is what drives James to produce the best possible food in his restaurants and at home.

“I don’t think being food sustainable in the kitchen cost more money to do, at least not at the kitchen end. All you have to do is treat the product with integrity.”

James Viles, Chef and owner of Biota Dining

“The benefit of running a farm sustainably is so much more important than the work that goes into it. It’s hardly as profitable to raise animals ethically, than it is to intensively farm them.”

Katrina Sparke, owner of RedLeaf Farm

“As human beings we don’t realise how important plants and animals are for our livelihood. Without plant and animal life, none of us are here.”

James Viles

“There is a level of disconnection with food, children in particular they know that eggs come out of a chicken, but they don’t necessarily relate chicken nuggets with the animal.”

Katrina Sparkle

“Living in the country gives you a respect for mother nature, when I was a kid I used to wake up in the morning and see kangaroos boxing out my bedroom window.”

James Viles

“I think that freedom to actually be outside and play, and to create a cubby in a willow tree is a bit of a lost art for kids these days.”

Katrina Sparkle

“Seasonality is mother nature’s guide to cooking. If plants are growing at a certain time of the year and animals are eating them, they are seasonal.”

James Viles

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