Local secondary school students come year after year to participate in a program at Ballarat Tech School, where they design and produce their own local, sustainable, and ethical chocolate. The program has evolved since the Tech School opened in 2018, and more recent iterations combine indigenous bushfoods to create a more uniquely Australian alternative. 

Alexander von Humboldt has been referred to as ‘the forgotten father of environmentalism.’ As early as 1844, he wrote that humans change the climate ‘by cutting down forests, by changing the distribution of water bodies, and through the production of large vapour and gas masses at the centres of industry.’ Humboldt also described the greenhouse effect in his opus magnum, ‘Kosmos’.

As humans increasingly explore space, we will want – and need – to bring plants with us. Plants are critical for keeping space travellers healthy on long missions: exploring deep space, on long stints on the ISS, or setting up a base on the Moon or Mars. Researchers are testing various crops and equipment to figure out how to do this without using a lot of extra hardware or power.

There are around 6,500 different types of Australian native foods, but there are many barriers to First Nations people commercialising them. The good news is that 40% of the land mass has been returned to Traditional Custodians, and now with a formalised commercialisation and export strategy for native foods, the opportunities for Indigenous producers are endless.