Australia’s native food industry is now valued at $80 million, and it’s growing fast but most hospitality operators have little understanding of how to source, price, and communicate native ingredients on a menu. This session is practical and business-focused: how do you find suppliers, what does ethical sourcing actually look like, and how do you tell the story to customers in a way that adds value without appropriating it?
6 - 9 SEP 2027 | icc Sydney
