Supply disruptions affect food prices, most affecting people on low incomes and those already food insecure. Fewer than 5% of Australian adults eat the recommended number of vegetable servings daily. If everyone did, we would not have enough. Led by Dr Rachel Carey, the Foodprint Melbourne project seeks to increase equitable access to fresh, healthy foods and promote sustainable production for current and future generations of Australians.

There are around 6,500 different types of Australian native foods, but there are many barriers to First Nations people commercialising them. Currently, Aboriginal people only receive 1-2% of revenue from the commercial bush food space. 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.