PADDOCK TO PURPOSE
t started with a conversation about compost. Last year, chefs and close friends Eilish Maloney and Kathryn Macfie – who met in 2011 working at Onesta Cucina restaurant in Bowral – were lamenting the amount of food waste produced by commercial kitchens when the first lightbulb flickered on: “What if… we could collect the scraps from Onesta’s kitchen and compost them?” The question soon evolved to, “What if there was a food-focused cooperative with local businesses
