Executive Chef Nic Heenan-Jalil from H²O Bar & Bistro in Bundaberg tells Andi Hazelwood of SustainaBundy why he chooses to source his ingredients locally, and he illustrates some of the practical challenges that must be addressed in order for residents of the region to have the opportunity to eat fresh local food all the time. See our media page for more video and audio.

Full quality video download (10 min 53 sec, mp4, 31MB)
Low quality video on our YouTube channel
Audio only download (9 min 52 sec, mp3, 4MB)