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Straight To The Source

Straight To The Source

By: Tawnya Bahr & Lucy Allon
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About this listen

Welcome to the Straight To The Source podcast, where leadership meets the future of food.

Hosted by two of Australia’s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.

With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider’s lens to the challenges and innovations driving the industry forward.

From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.

Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.

Follow, comment, and hit that bell for more Straight To The Source episodes on Apple Podcasts, Spotify or YouTube.

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Episodes
  • Ep 22: Belinda Clarke - Navigating a Successful Hospitality Career.

    Ep 22: Belinda Clarke - Navigating a Successful Hospitality Career.
    Nov 8 2022

    Today we’re talking with Belinda Clarke, current CEO of the Restaurant and Catering Industry Association. Belinda’s story is one of determination and resilience driven by high standards with a focussed approach to learning and hard work throughout her more than 25 year career. As an Australian business woman, Belinda is recognised as a leader within the hospitality sector and candidly shares her challenges and triumphs along her career journey. As with life…news moves quickly and today during our podcast Belinda shares the news she has resigned as CEO of the Association. However, Belinda won't be lost to the industry which she has served with a passion for more than quarter of a century.

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    25 mins
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