Fast-food in Sydney is evolving towards healthy alternatives, with organic and gluten-free food options on the rise.
Healthy food alternatives have become common place in Sydney cafes and restaurants, with 52 establishments in the city now offering organic food on their menu. The trend has been matched by producers over the last ten years, with ABS data revealing organic food producers have increased from 1,650 in 2002 to 2,129 in 2009.
Co-owner of Olive Green’s Café in Ultimo, Myya Agllias said not only can organic and gluten-free food options benefit overall health, but can also contribute towards a healthier and happier society.
“If we want a better society, it starts with our stomachs. We want to provide a non-toxic experience,” she said.
Nutritionist at Superfood Synergy, Shaheen Fakhry, said manufactured food can leave consumers susceptible to weight problems. “People come in to see us about weight problems, but then other factors emerge
and they discover there is more to their health,” Mr Fahkry said.
“Gluten is a form of protein which binds food and is found in grains. When grains are refined, nutrients get stripped away and then we add gluten to bind the product. This is when gluten intolerance can develop over time and it is becoming more common.”
Signs of gluten intolerance include frequent headaches, irritability, bloating and feeling lethargic. “When you actually remove gluten from the diet, you then realise how much your health begins to improve,” Mr Fakhry said.
“Organic means that food has been produced without using pesticides or chemicals, right through from the farming to the manufacture, and people are becoming more aware of this.”
Marketing Manager of Honest to Goodness Organic and Natural Food, Amanda Powell, said people today are actively participating in their food choice and consumption. “Our customers want to know more information about where and how food is grown, health benefits of using organic produce, and recipes to cook at home,” she said.
“As societies evolve, people evolve. Purchasing bulk orders of raw, organic produce allows people to save money by cooking from home and enjoy healthier food.”
As the rise of organic and health outlets continues throughout Sydney, the cost remains the downside. Ms Agllias said: “Organic produce, like eggs, can cost almost one dollar an egg, making it difficult for cafes to sustain reasonable pricing. Bio-degradable coffee cups can be up to three times more expensive than regular cups.”
By Vanessa Bartlett
