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Do You Know Where Your Food Really Comes From?

I saw a documentary the other day that was both fascinating and disturbing. I've given so much thought to the quality of what I eat, eating locally and seasonally – and avoiding processed foods. But it turns out there’s a significant aspect to what I eat that I hadn't considered.

Where does your food come from paleo network-min

Who is involved in getting your food from the field to your plate?

The documentary focused mainly on fruit and vegetable farms right here, in Australia. I’m always careful to make sure all of my produce is Australian and I’d naively assumed those involved in picking and packing would be protected and treated fairly. Apparently this is not the case.

Whilst the majority of the work force at these farms is lawful and “on the books”, many of them were reported to rely on cheap workers, who are often forced to work incredibly long hours, underpaid, and in some cases struggle to get paid at all. The farms go through 3rd party labour providers, which seems to be a way they can bury their heads in the sand, claiming they had no idea the workers were being mistreated. Many of the third party labour providers were reported to with-hold part of the minimum $21 hourly wage the workers had earnt, which is clearly illegal.

Significant numbers of the farm workers are in Australia on Working Holiday Visa’s –the exact visa I first came into the country on. This visa enables the holder to work for 12 months, but it is possible to extend it to two years on completion of qualifying farm work. It appears the promise of granting the valuable second year visa extensions allows a lot of the farms to manipulate the workers even further.

I was also amazed at the sheer volume and range of well-known companies and brands some of these farms were reported to be supplying. With salad, fruit and vegetables going to all of the major supermarkets (often packed as their own brand) as well as restaurants and fast food outlets, it seems almost impossible to have the confidence to buy produce that you can be certain is not from exploited workers.

Is there any way we can be certain the food we're eating was picked and packed ethically?

Understanding the Hidden Human Cost of Our Food

When we talk about ethical eating, the conversation usually revolves around animals, sustainability, and environmental impact. But the human side of the food production chain often receives far less attention. The reality is that many of the fruits and vegetables lining Australian supermarket shelves have passed through the hands of people who may have been underpaid, exploited, or left vulnerable due to legal loopholes and poor oversight. This raises a huge question for those of us trying to follow a conscious, paleo-inspired lifestyle: can food really be considered “clean” if the people behind it are not treated with basic dignity and fairness?

The Labour Hire Problem

At the heart of the issue lies the widespread use of third-party labour hire companies. These firms are often contracted by farms to supply seasonal workers without the farms directly employing them. While this system is supposed to provide flexibility, in practice it has created layers of separation and a lack of accountability. Labour hire companies are often unregulated and transient, making it easy for them to underpay or exploit workers with little fear of long-term consequences. Farmers can then plausibly deny knowledge of any wrongdoing, despite benefiting from the labour.

Who Are the Workers?

Many farm workers in Australia come from overseas, particularly via the Working Holiday Visa scheme. Others arrive under the Seasonal Worker Programme or the more recent Pacific Australia Labour Mobility (PALM) scheme. These programs were intended to provide mutual benefit: seasonal workforces for farms, and income and job experience for visitors and Pacific Islanders. However, workers are often placed in isolated areas with limited access to support, unfamiliar with their rights, and reliant on their employers or agents for housing and transport. This power imbalance can quickly become exploitative.

Why It Matters for Paleo Consumers

If you follow a paleo lifestyle, you’re already thinking carefully about what you put into your body. You avoid artificial ingredients, limit processed foods, and source ethically reared meat. It only makes sense to extend that same mindfulness to the people involved in growing your food. A paleo diet that supports health and wellbeing should also align with broader ethical values. Supporting exploitative food systems not only undermines the integrity of your choices, but also perpetuates suffering within our communities and food supply chains.

Steps Towards More Ethical Food Choices

So what can be done? While no solution is perfect, there are several strategies to reduce the risk of unknowingly supporting unethical labour practices:

  • Buy direct from growers: Farmers markets, community supported agriculture (CSA) boxes, and farm gates offer more transparency. Speaking directly with producers can give insight into how workers are treated.
  • Look for ethical certifications: While still limited in fresh produce, some Australian farms are beginning to adopt certifications that include fair labour standards. Watch for initiatives like Fair Farms or SEDEX certification.
  • Support co-operatives: Food co-ops are often more invested in transparency and community-based farming practices.
  • Ask questions: Whether shopping at a grocer or eating at a restaurant, ask where the produce comes from. Customer demand can push businesses to examine and improve their sourcing.
  • Grow your own: Nothing beats the peace of mind that comes from harvesting your own veg. Even a few herbs or leafy greens on a windowsill reduce your reliance on questionable supply chains.

The Role of Major Retailers

Supermarkets have tremendous power to influence working conditions through their buying practices. Unfortunately, price competition has often meant squeezing suppliers to the lowest possible cost. This pressure gets passed down the chain, creating incentives for unethical shortcuts. While some retailers have started introducing ethical sourcing policies and auditing procedures, they often fall short or lack transparency. Consumers pushing for better traceability and demanding clearer labelling can play a role in accelerating change.

The Challenge of Own Brand Products

Many exploited workers are packing produce under supermarket own-brand labels. This makes it difficult to differentiate between ethical and non-ethical options on the shelf. While it’s easy to assume a higher price or attractive packaging means better sourcing, that isn’t always the case. Until supply chains are made more transparent, even health-conscious and well-meaning shoppers may be supporting practices they would never knowingly endorse.

How Policy Could Help

At a government level, stronger regulation of labour hire companies is desperately needed. Proposals include creating a national licensing scheme, increasing penalties for wage theft, and investing in independent auditing systems. Consumer advocacy groups also argue for improved visa protections and clearer pathways for reporting abuse. While large-scale change takes time, supporting organisations that campaign for worker rights and voting for policy reforms are meaningful steps any consumer can take.

Ethical Eating Is an Ongoing Journey

If this feels overwhelming, it’s important to remember that ethical eating is not about perfection. It’s about intention. No one can trace every ingredient back to its source, but being aware of the broader context is a powerful first step. Choosing transparency where possible, asking questions, and voting with your wallet all help push the system in a better direction. As more consumers align their ethical values with their dietary choices, pressure builds for the food industry to evolve.

Final Thoughts

The shocking reality is that some of the most nutritious, seemingly wholesome foods on your plate may be hiding a dark backstory. If we truly value the principles behind paleo – real food, sustainability, connection to land, and holistic wellbeing – then we must include the people behind our food in that equation. Ethical eating isn’t just about avoiding processed ingredients or choosing organic. It’s about being part of a food culture that values both people and the planet. Let your shopping list reflect not only your nutritional goals, but also your compassion.

Why I’m growing my own veggies

Just a few weeks ago I converted the old sand pit that the previous occupants of my house had left behind, to a vegetable patch. Well, when I say converted, I mean mixed some topsoil into the sand. I also re-purposed an old archway they’d left behind into a climbing frame for some green beans.

I put in loads of different seeds to see what would work, and basically forgot about them – until yesterday I saw 28 fully grown beans climbing up the arch! The basil is also working well, but it looks like the spinach I planted has been a bit too much of a hit with the slugs.

Grow your own veggies vegetable patch organic gardening Paleo Network

I’d love to become completely self-sufficient, even if just for vegetables – hopefully with a bit more experimentation I’ll be able to plant more of what works and abandon planting seeds that have no chance in my garden.

Vegetables are surprisingly expensive to buy – and there’s no choice. There are perhaps three varieties of tomatoes, one type of zucchini, two spinach varieties – whereas in the real world there are hundreds of varieties. Take the beans as an example, they’re currently about $5 a kilo at my local supermarket (non-organic). I bought the entire packet of seeds for $1.50 and it looks like I’m going to get quite a big crop.

I also love the idea of being able to pick my dinner off the vine/ plant immediately before cooking it. You really can’t get any fresher than that! Of course, I can also guarantee that my veg hasn’t been sprayed with nasty chemicals, so that’s another huge win. And what can be more satisfying than eating the rewards of your labour!

I’m hoping that since temperatures never really get down to a frost here, I’ll be able to grow something all year round. But failing that hopefully with the aid of my dehydrator, some pickling recipes and my freezer, I should be able to wean off buying my veggies from the supermarket.

Whilst I have got a garden, I’m hardly using any space for my veg – if you’ve just got a balcony, or can squeeze in a window box, you’d be amazed what you can grow – give it a try!

Getting the Most Out of a Small Garden

If you’re working with limited space, don’t be discouraged. In fact, some of the most productive gardens come from small, well-managed plots or containers. Vertical gardening is a game-changer — climbing frames, trellises, and even hanging baskets can help maximise growing space and improve airflow around plants. For things like tomatoes, cucumbers, peas and of course, beans, growing upwards rather than outwards means a bigger harvest from less ground.

Raised beds are another great option, particularly if your garden has poor soil. They allow for better drainage and give you full control over what goes into the soil. A mix of compost, aged manure and topsoil can create a nutrient-dense base that supports a wide range of crops. Raised beds also make it easier to access your veggies without bending or kneeling, which is a bonus if you're out there every day weeding or harvesting.

Planning for Year-Round Produce

Here in Australia, the relatively mild winters mean that year-round growing is more than possible in many regions. Even in cooler areas, with a bit of protection like cold frames, row covers, or greenhouse tunnels, you can continue to harvest fresh food right through the colder months.

Try planting cool-weather crops like kale, silverbeet, beetroot, carrots, broccoli, and radishes as your summer crops begin to fade. You can stagger your plantings to ensure a constant supply and make use of microclimates in your garden — sunny walls, sheltered corners or areas with slightly warmer soil. Keeping a simple planting diary can help you track what grows well and when, making next year’s garden even more successful.

Companion Planting for Natural Pest Control

One of the most effective ways to grow food without relying on chemicals is by planting strategically. Companion planting pairs crops that help each other thrive. For example, basil can improve the flavour of tomatoes while deterring pests. Marigolds planted near beans or zucchinis can help ward off aphids and whiteflies. Nasturtiums are excellent decoys, drawing pests away from your main crops.

Incorporating herbs throughout your vegetable beds not only boosts biodiversity but helps mask the scent of your crops from unwanted visitors. You’ll find fewer pests and a more resilient garden overall — and of course, having fresh herbs at your fingertips is a culinary bonus.

Making Use of Every Harvest

When your garden starts to flourish, you may find yourself with more produce than you can eat fresh. That’s where preserving methods like fermenting, freezing and drying come in handy. With a dehydrator, you can turn tomato gluts into sun-dried tomatoes, or kale into crunchy chips. Herbs can be dried and stored in jars to use all year round. Fermenting is another easy option — think homemade sauerkraut, kimchi or pickled cucumbers using basic brine and spices.

Freezing is ideal for things like spinach, green beans, chopped zucchini and cooked tomato sauces. Just be sure to blanch vegetables first to lock in colour, flavour and nutrients. Label everything clearly and rotate your freezer stock so nothing goes to waste.

Seed Saving and Swapping

Once you’ve had success with a few crops, you might consider saving seeds from your best plants. This not only saves money but encourages plants that are naturally adapted to your soil and climate. Start with easy ones like beans, peas, tomatoes and chillies — just be sure to dry the seeds thoroughly and store them in a cool, dark place.

Joining a local seed swap or gardening group can also be a great way to expand your collection without buying expensive seed packets. Many communities run informal exchanges or even host seasonal meetups where people trade seedlings, cuttings and gardening tips.

Creating a Low-Maintenance System

Gardening doesn’t have to be time-consuming if you set up systems that work for you. Mulching around plants helps retain moisture, suppress weeds and improve soil quality as it breaks down. Using a drip irrigation system or even recycled grey water can reduce watering time and keep your crops happy during dry spells.

Regular feeding with compost tea or seaweed solution helps boost plant health naturally. And if you keep compost bins or worm farms, you’ll always have access to nutrient-rich organic matter to top up your beds — no store-bought fertiliser required.

The Satisfaction of Growing Your Own

There’s something truly rewarding about eating a meal where every vegetable came from your own backyard. It’s not just the taste — which is almost always better than store-bought — but the satisfaction of knowing you planted the seed, nurtured it, and harvested it yourself. Gardening connects you with the food you eat in a way that buying from the supermarket simply can’t match.

Even failures are part of the learning process. You’ll discover which crops do well in your microclimate, which pests to watch for, and what soil amendments your patch might need. Over time, you’ll refine your approach, and your garden will become more productive, more resilient, and more tailored to your needs.

Start Small, Grow Big

If you’ve been thinking about starting a veggie patch but haven’t yet taken the plunge, there’s no better time to get started. You don’t need acres of space — even a few pots on a balcony can yield fresh herbs, salad greens, or cherry tomatoes. The key is to begin with a few easy crops, build confidence, and expand from there. You’ll be amazed at what a small plot of soil and a little sunlight can provide.

I’d love to hear if you grow your own veggies, and what you’ve had most success with! Any tips would be gratefully received!