The Fat of the Land is a food, travel and anthropological series. Accompanying native foods advocate and internationally renowned chef, Paul “Yoda” Iskov and his roaming restaurant. This series traverses Australia’s unique and breathtaking landscapes to shine a light on the extraordinary people, philosophies and ingredients that define Australia.
BEHIND THE SCENES
BEHIND THE SCENES
BEHIND THE SCENES
A short summary of the issue the documentary is addressing
Native Australian food is developing a strong reputation in the international culinary market. With growth comes the dilemma of ensuring that the intellectual property responsible for its growth is respectfully protected and ensuring that the culture which has cared for that knowledge for thousands of years are at the table when deciding its future. Growing long side the native food industry is sustainable eco-tourism and Indigenous tourism. These collaborations are celebrating, managing and protecting our natural ecosystems throughout Australia but need more consideration and support. Tourism is one of the fastest growing sectors in Australia and Indigenous and eco tourism is a major component of that. Restaurants which present food and culinary experiences that are truly unique to Australia are another major platform to telling a sustainable, educational lesson in caring for Australia. Wisdom, experience and inspiration will help balance the economical with the ecological across.
What is the impact vision statement of the documentary?
Australians are becoming increasingly invested in their relationship with food. We have already made big steps forward to social cohesion through our food programming. However it's vital audiences see beyond the initial romance and adopt a sense of national responsibility for them. Through a proper discussion of native food practices and sustainable tourism platforms we can balance the economical with the ecological positively.
What outcomes does the project hope to achieve from making this documentary?
Connect local people together through a universal language of food and then inspire the rest of the world to come enjoy and respect it.
Short term goal: Have the audience ask themselves “where does my food come from"?
Medium term goal: Influence more people to travel and appreciate their Indigenous cultures here in Australia or around the world through tourism and culinary adventures.
Long term goal: The bush food industry could rework capitalism to suit the modern environment, to suit Indigenous owned businesses, help them be open to scale and feel confident and empowered. The rise in healthy, sustainable food practices and land management re-confirms that people want a healthy sustainable world and Australia's native food and the knowledge surrounding them could be at the forefront of that.
How will this documentary achieve its outcomes?
This is an important and timely series as our collective passion to learn more about Indigenous culture and bring together all Australian’s for shared learning and growth. We are planning live launch shows, partnering with the Perth International Arts Festival, including a ten course degustation meal, with sample episodes being played in-between courses that reflect each region. The journey of food is a perfect storyteller and teacher. We believe the film could be included in the school curriculum alongside a learning package with exercises and discussions for broader learning opportunities from primary school to high school.
How will partnerships with this project help inform the project development?
Western Australian Indigenous Tourism Operators Council (WAITOC).
We have support from WAITOC who are currently our Indigenous consultants for the series.
We have received a letter of support from Tourism Australia stating that there is financial support to be given once a network or distributor is on board with the project.
Audience Engagement and Social Impact
What actions does this project hope for its viewers after seeing this film?
Create policy around native species patents, so that if something is Indigenous to this country it stays within this country.
Go out and see you own backyard, connect with Indigenous Tourism, eat native foods and get more knowledgable of you own country.
Create processes of blending Indigenous intellectual property rights with commercialism to get the real value of Indigenous foods and help benefit Indigenous communities.
Through the strong collaboration of sustainable and Indigenous Tourism as well as sustainable culinary adventures and dining we can influence a deeper understanding and connection to our unique natural world.
Measurement and Evaluation
What is the projects indicators for success?
Short term indicator: Volume of views/box office tickets sold / streams. People actually viewing our film will be an indicator for success. The more people who view the film, the more they will be introduced to foods and stories of Australia, and hopefully leave them asking where their food comes from.
Medium term indicator: The film is included in the education curriculum.
Long term indicator: The Biodiversity Conservation Act is amended to ensure protection of the native food industry. By protecting intellectual property rights of the ingredients native to Australia, it will ensure the commercial success of local growers and distributors.