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Our food future – let's talk about SDGs 2 and 12 over dinner

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Join us for a sustainable dining experience at Charcoal Lane and find out more about what is happening in our local area to ensure a sustainable food future.The world is becoming increasingly aware of the need for sustainable production and consumption. Addressed in both Sustainable Development Goal 2 – Zero Hunger and Goal 12 – Responsible Consumption and Production, growers, suppliers, restaurants and home cooks are all seeking to play a part in minimising the impacts of climate change and meeting sustainable waste management challenges.


Marcus Godhino is CEO of social enterprise FareShare, which rescues surplus food and cooks 5,000 free, nutritious meals for Victorians doing it tough. Marcus was previously director of Environment Victoria, and also managed fundraising and partnerships at the Australian Conservation Foundation.

Em Massey, Project Officer, Deakin University

After studying a Bachelor of Food and Nutrition Science and Master of Dietetics, Em Massey joined Deakin’s Campus Services Division as a graduate project officer working on the implementation of the Deakin Food Charter’s five pillars: healthy, sustainable, informed, easy and balanced. She is passionate about food and sustainability and excited by the innovation and newness of her role. Working closely with the hospitality team, Em has been able to apply her nutrition knowledge in a meaningful – if somewhat unconventional – way.

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Jane Kou is the Founder & CEO of Bring Me Home, an online marketplace that connects people to food retailers with discounted surplus food to sell. 

Jane previously worked with a similar venture from Europe that has now saved over 3.6 million meals from going to waste. She’s also a graduate from Melbourne Business School, and a semi-finalist of the Victorian Young Achiever Awards.

Charcoal Lane chef Greg Hampton

Greg Hampton is the Executive Chef at Charcoal Lane. He has more than 25 years’ experience in kitchens from Cairns to Healesville. Greg is passionate about using and growing native Australian ingredients, fusing them with contemporary cooking techniques to create a flavoursome and balanced menu. A qualified horticulturalist and teacher, Greg has been teaching young chefs since 2009.

He has designed and delivered a curriculum based on native Australian ingredients at William Angliss Hospitality School and takes great pride in handing down his knowledge and skills to the trainees at Charcoal Lane.


Charcoal Lane serves up a delicious menu with a story to tell.

Charcoal Lane is a Mission Australia social enterprise restaurant that provides guidance and opportunity to young people, many of whom are Aboriginal, and in need of a fresh start in life.






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