Sustainable feasting at Live Green
BY ALEX MCDONALD
Kin Chen obviously made a lasting impression when he became restaurant manager at Billy Kwong four years ago. Not long after his appointment, the Surry Hills eatery went from using conventional produce to serving all organic meat and vegetables. Four years on, and it is the only restaurant in the state that is 100 per cent carbon neutral.
Billy Kwong’s famous owner says Kin Chen, a practising Buddhist of 21 years, completely changed her worldview. Now a Buddhist herself, Kylie Kwong says assuming the role of ‘caretaker of this planet’ is part and parcel of being a good Buddhist.
‘[At Billy Kwong] we believe in giving out energy, rather than being isolated and separated from society,’ she says. ‘Offering my diners the healthiest, most life-giving and delicious food is one way that Billy Kwong can give back to the community.’
Balancing the restaurant’s carbon emissions was no mean feat. Having calculated its carbon footprint (approximately 124.8 tonnes per year), Kwong began purchasing renewable energy credits from a wind farm in northern China.
This eco-ethical approach makes Kylie Kwong the ideal ambassador for Live Green, an event offering practical tips for living sustainably.
Last year, the inaugural Live Green attracted around 10,000 eager visitors. A clearly chuffed Lord Mayor says: ‘City of Sydney is very proud of Live Green. We are creating a truly landmark event while helping people to become more environmentally aware.’
Jared Ingersoll, of Danks Street Depot, is no slouch either at serving tasty, sustainable fare. He also says that caring for environment requires fewer sacrifices than many people think.
‘I’m smack-bang in the middle of the concrete jungle, but you’re always finding amazing products,’ says Ingersoll. ‘There’s a Chinese lady in Marrickville who has a farm and she always has interesting things. I guy from the Southern Highlands is growing a rare breed of oranges. There are so many people doing interesting things.’
Now in its second outing, this year Live Green will include a kitchen marquee where Kylie Kwong and Jared Ingersoll will be preparing a variety of dishes using local organic produce. There will also be panel discussions and debates, an organic wine bar and a workshop teaching Sydneysiders how to create a simple worm farm.
As Live Green ambassador, Kylie Kwong will be conducting two ‘ethical eating’ cooking demonstrations, plus there will also be a Billy Kwong food stall serving organic Hokkien noodle salad and deep-fried squid. Her advice for home cooks wanting to live green is to reuse food scraps, or better yet, grow your own herbs and vegetables.
As for the belief that organic food is too expensive, Jared Ingersoll says: ‘If you look at the damage that’s been done in intensive farming, to the land, we’re paying so much more for the food that is considered cheap.’
‘ Live Green is back for its second year at Victoria Park in Camperdown on Sunday 17 August from 10am – 4pm
