Neither, although we do facilitate and coordinate sustainable catering. We are actually an environmental protection not-for-profit that assists groups to transition to food that’s better for our planet. We do this in two main ways:

1. Delivering free educational presentations and programs, quoting Australian and global evidence of our food systems’ environmental impact.

2. Providing a practical solution through our catering partners, offering access to sustainable catering that tastes good, caters to all dietary requirements and shows a measurable reduction in water, land, energy and emissions.

No. Taking the step of becoming a vegetarian, or even more environmentally impactful, a vegan, is a commendable choice that offers the greatest diet-related environmental benefit possible, as long as you can sustain it healthily.
The trouble is, many people feel that these labels are out of reach for them or simply don’t stay with it long-term, so instead just stick to their regular, environmentally damaging, diets.

Our primary aim is to protect our environment by reducing animal-protein consumption as quickly as possible, as we feel that this is the lowest hanging (and most impactful) fruit for an individual or institution (who serves food).
This means that we prioritise encouraging the greatest number of people to adopt plant-rich diets that they will actually stick to, rather than encouraging black-and-white dietary labels. We found the best and most effective way to do this is by normailising delicious plant-based food and encouraging food culture transformation.

Let’s be honest, conventional catering usually sucks:

• Traditional caterers are businesses. Their priority is profit margin, and they have no incentive to offer a service that helps the customer or planet beyond sales.

• If it tastes ‘good enough’, you’ll order their catering again, out of fear that the alternative is even worse. Catering norms are flavourless sandwich platters or oil-laden slop to mask cutting corners or food that leaves you unsatisfied.

• Many successful businesses exploit laziness, and profit from it. Think Amazon, Netflix, & UberEats. You are charged a premium for easy catering orders, delivered and served at your event, if it means you don’t need to lift a finger.

• What can a conventional caterer say that sets them apart? “Buy from us, we’re marginally cheaper that the alternative business”? Without a mission people can get behind, they’re all just another business.

We are mission-driven, facilitate delicious, sustainable and inclusive catering for you, and do the work free of charge. You get tasty food that leaves everyone happy, uses less budget and you’re left with evidence-based statistics showing how you’ve left the planet a better place.

We’re funded by a variety of kind donors, who want to see their money go toward projects that make the world a better place that all beings can enjoy into the future. We operate independently from our funding sources so that we can stay true to our mission of creating a sustainable food system that doesn’t harm our planet.

Nothing. No, seriously. We coordinate between you and the caterers we’ve carefully selected based on their ability to provide consistently delicious and climate-friendly food.
Give a Fork helps to lower the cost of their food by increasing your access to it through a variety of supportive frameworks (logistical support, provision of labour at events and price subsidies).

We don’t take any funding or money from the groups we support or the caterers / manufacturers that we collaborate with. You’ll never see an invoice directly from Give a Fork, as they all come direct to you, post-subsidy, from the mission-aligned partners we work with.

• The knowledge that we’re helping to ensure the future of our planets survival

• Feeling that our assistance is contributing to nature being supported to thrive through empowering you to make a better choice.

• Seeing people open their minds to a different way of eating and thinking about how their daily choices impact the world around them.