A blog series that uncovers the inspiring journeys of our founders and collaborators in the Value+D program
This series offers a behind-the-scenes look at the transformation happening in regional NSW communities and the next generation of sustainable, health-focused products.
We’re pretty stoked to kick off this series with an interview featuring a founder we’re incredibly proud of. Jackie first joined us with her venture Yield Lot 7 back in Feb 2023, and since then she’s embarked on her latest business - Little Bush Kitchen. A true entrepreneur at heart, Jackie manages multiple ventures with remarkable energy and dedication, always anchored by her passion for sustainability and her Indigenous Australian roots.
Through her work with Yield Lot 7, a business focused on traditional Aboriginal farming and the creation of Little Bush Kitchen, Jackie reveals how these two ventures complement each other, creating a holistic approach to food and culture. Discover how she’s using Little Bush Kitchen to combat food waste, champion sustainability, and build stronger community ties - all while preserving the rich and diverse traditions of Australian bush foods. In this interview, she opens up about her journey, starting with a deep respect for sustainable practices and a desire to celebrate native Australian ingredients.
Can you share more about your mission to reduce food waste and how you’re achieving this through native foods?
At Little Bush Kitchen, reducing food waste and promoting diversity are core aspects of our mission. We believe that food should be treated with respect and that includes minimising waste at every stage of the process. Native foods, by their nature, are often incredibly resilient and many are low-waste or no-waste, making them perfect for our sustainable food ethos—not to mention highly nutritious.
We actively incorporate native plants that grow and thrive in harsh, often neglected environments. These plants, like bush tomatoes, wattleseed, and quandongs, have evolved to be incredibly resource-efficient, meaning they don’t require the intensive farming methods that other crops might.
By working with these indigenous ingredients, we reduce the need for imported or mass-produced food products, which typically come with higher environmental costs. We also focus on using every part of the plant or animal, from root to leaf, to ensure nothing goes to waste. For example, when we offer drinks for catering, we use an automatic orange juicer that allows us to buy fresh, unpacked oranges in their own packaging (the peel), which we then process and dry for use in other recipes. Any leftover materials are repurposed into compost or mulch for Yield Lot 7.
We’re also working on creating zero-waste recipes for our catering and workshops. This means we prioritise fresh, whole foods and minimise packaging waste by offering reusable containers for our catering services and reducing plastic usage wherever possible.
What role does sustainability play in your daily operations, and how do you ensure that each step of your process reflects this commitment?
Sustainability is at the heart of everything we do at Little Bush Kitchen, from sourcing ingredients to the way we run our mobile kitchen. We ensure that sustainability is reflected in every step of our process:
Ingredient Sourcing - >We use locally grown, ethically sourced, and native ingredients, focusing on plants and animals that are native to Australia and are often grown using sustainable methods at Yield Lot 7. This not only supports local biodiversity but also reduces our carbon footprint by limiting the need for imported ingredients. Waste Reduction -> As mentioned, we aim to minimise food waste by using all parts of the ingredients in our meals and composting or repurposing waste. We avoid excessive packaging by utilising compostable or reusable containers for catering. Energy Efficiency -> Our mobile kitchen is designed to operate on minimal energy, using off-grid generators and solar power where possible, ensuring that we maintain fuel-efficient practices for cooking and transport. We also aim to reduce water usage by using efficient cooking equipment and employing water-saving techniques when washing and preparing food. Cultural Sustainability - >Beyond environmental sustainability, we are committed to preserving Indigenous culinary knowledge and ensuring that we honour traditional practices in cooking and sourcing. By educating our customers through workshops and events, we pass on this invaluable cultural knowledge, fostering greater awareness and respect for the environment. Community Engagement - > Sustainability isn’t just about the environment. It’s about the people too. We actively engage with the community to foster a sense of responsibility for nature and culture, and we prioritise creating an inclusive, respectful environment for all our guests.
How does your mobile kitchen help you engage with the community, and what are some of the educational experiences you offer?
Our mobile kitchen is a powerful tool for community engagement because it allows us to bring authentic bush food experiences directly to people, regardless of their location. We work with schools, corporate groups, festivals, and private events to educate people about native foods in a hands-on, immersive way.
We offer a range of educational experiences:
Bush Food Workshops: These interactive workshops teach participants how to identify, harvest, and cook with native ingredients. We dive deep into the history and cultural significance of bush foods, allowing people to appreciate not only the flavours but also the stories behind them.
Cooking Demonstrations: At events and festivals, we offer live cooking demos where we showcase traditional bush food dishes made with native ingredients. This gives the community a direct way to experience the versatility and beauty of bush foods. Cheese and native food workshops are always great fun!!
Tasting Experiences: We often offer tasting plates featuring a variety of native foods, giving people the chance to sample something they’ve never tried before. This hands-on experience allows us to challenge people’s perceptions of Australian food and culture.
By bringing Little Bush Kitchen directly to the community, we are able to bridge the gap between traditional knowledge and modern-day culinary experiences, making bush food both accessible and enjoyable.
Who would you say is the ideal customer for Little Bush Kitchen, and what feedback have you received so far?
The ideal customer for Little Bush Kitchen is someone who is curious, open-minded, and passionate about sustainability and Indigenous culture. Our customers range from foodies looking for unique culinary experiences, educators who want to learn about native foods for their students, to corporate groups seeking team-building activities with a cultural twist. Many of our customers are eco-conscious individuals who are looking for food experiences that align with their values around sustainability and those who want to support small businesses that give back to the community.
We’ve received fantastic feedback so far, with people commenting on how much they learned about Indigenous food culture and how they appreciated the hands-on experience. They often mention how surprised they are by the flavour and richness of native ingredients, which they had previously overlooked. We’ve also had great reviews about the interactive nature of our workshops, as they not only learn to cook but also engage with the cultural history of the food.
As you work toward building partnerships, what kind of collaborations are you most interested in, and how do you envision working together with potential partners?
We’re particularly interested in partnerships that align with our values of sustainability, cultural respect, and food education. This could include collaborations with:
Indigenous communities and organisations: We want to work closely with Aboriginal and Torres Strait Islander communities to ensure we are honouring their traditions and providing a platform for their voices and knowledge.
Sustainability-focused brands: Partnering with other businesses that share our commitment to the environment, such as eco-friendly packaging suppliers, sustainable event planners, or eco-conscious food producers.
Educational institutions and chefs: Collaborations with schools, universities, and culinary programs to introduce bush foods to the next generation of chefs and food enthusiasts.
Events and Festivals: Working with food festivals, sustainability expos, or cultural events where we can showcase Little Bush Kitchen’s mobile kitchen and offer our workshops and catering services.
Our partnerships are about mutual respect and a shared vision of promoting a more sustainable, culturally connected and food-conscious future. Through these collaborations, we hope to increase our reach while also supporting the values and communities that are important to us.
As the founder of multiple businesses, what advice would you give to others who have a great idea but aren’t sure where to start?
My biggest piece of advice is just start. The fear of not knowing where to begin can often leave you stuck in indecision. Start where you feel comfortable and begin with small, manageable actions. Whether it’s just reading up on whether anyone is doing what you want to do or learning the basics of how businesses are run. Also, don’t be afraid to make mistakes! I think I’ve made every mistake known to woman, and I’ll continue to make them well into the future. You’ll learn so much more from failure than success along the way.
Another important piece of advice is to stay authentic to your vision. For me, everything we’ve built has been rooted in a deep passion for sustainability and food culture. When your business is aligned with your core values, it’s easier to stay motivated and focused, even when challenges arise.
Lastly, surround yourself with a good network of mentors and collaborators. There are a lot of people out there who can help you avoid common pitfalls and help you grow your business. Collaboration is more powerful than trying to do everything on your own. Give yourself and your team time to enjoy the wins too!
Jackie’s passion, experience, and insights are truly inspiring and it’s been a privilege to share her journey with you. If you’re as eager as we are to see where Little Bush Kitchen rolls next, follow Jackie’s adventures on the road with her mobile kitchen. Stay connected on Facebook and Instagram, connect with Jackie personally on LinkedIn --> and dive deeper into her mission on Yield Lot 7's website.
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