Food Maker Space

A maker space is a physical location, where people gather to share resources and knowledge, work on projects, create and network.


If you would like more information on food waste, food sovereignty, ethical and sustainable food supplies etc., please read through the food manual and learn everything you can from the experiences and knowledge of past participants at T-House. Food production is one of the main themes of T-House and the systems and documentation currently in-place is always developing.


If you have ideas on how to improve the food systems, projects or anything else then please let us know!


7.1 - Food & Recipe Books

The T-House has a good selection of books about food, food production and recipe ideas. Also check for more information.


7.2 - Futher Reading - Sustainable/Ethical Food Production


For many people, it can be quite overwhelming to realize just how much suffering and injustice goes into the familiar products that line our store shelves. Whether it’s the abuse of animals, the exploitation of workers, the failure to offer healthy foods, environmental devastation, or all of the above, there can be a temptation to throw up our hands in defeat and conclude that it’s just not possible to make ethical food choices.

There are a number of informative articles on sustainabilty and ethical food production within

You could also check out; 'Food Empowerment Project'
- A project seeking to create a more just and sustainable world by recognizing the power of one’s food choices. Encouraging choices that reflect a more compassionate society by spotlighting the abuse of animals on farms, the depletion of natural resources, unfair working conditions for produce workers, the unavailability of healthy foods in communities of color and low-income areas, and the importance of not purchasing chocolate that comes from the worst forms of child labor.


2.1 - Refills and Bulk Stocks

 All bulk items are stored in the pantry in airtight containers. Check pantry and fridges BEFORE ordering any food or doing the 'Rusty's Run' on Sundays.

If you notice something running low eg. museli, write on the 'refill' board on the pantry door.

Ensure that containers (ideally glas) on the shelves and in the breakfast area are regularly refilled from bulk - This can be done as part of the daily cleaning.


2.2 - Max Stocks Order - Online/Phone

Max Stocks orders are to be done each Wednesday. Create from list of what is needed on the pantry door. Always check bulk, stocks and refills prior to ordering.

For online ordering - Copy the items on the board and match to list here;'Max Stocks Order Page'.

Found on the website under; 'Food', 'Manual', 'Food stocks, Refill & Ordering.


If you phone to order, you will need to quote the account 'T-House'. There is a copy of the product catalogue and pricelist kept in the pantry.


How can it get any better?

One step up from the established food ordering system would be to run the space as a #FoodHub and order Australien grown where possible organic dry goods in and make them available for exchange to the local community.


2.3 - Rusty's Run (Sunday)

Check veggie fridge for what is leftover BEFORE going to Rusty's on a Sunday.

We shop on a Sunday afternoon because all the stalls are slashing there prices otherwise it won't sell.

If you look around you can get some great deals! This is done every week.

In the first 15 mins walk around market to figure out good value deals - look for bargains.

Be mindful of how many people are living there at the time and use the Rusty's budget wisely.

This takes a bit of time but you can really get some good deals if you look for them and barter.

For example if you spend $4 on a small bag of grapes, that will not feed 13 people for very long. Even if you really feel like grapes maybe 20 apples for $4 is a much better idea!

It's a shift in mentality to shop for a community vs buying fresh produce for only 1-2 people. Example a hand of Bananas is not enough if every body eats one banana a day

'Realfoods' are a great market stall, yet it limits the supply to stricly local produce so if we don't get everything we want we end up shopping at other stalls as well.

It's really great knowing where the food you put in your belly comes from and a great way to support local farmers!


6.1 - Compost


Compost is separated into 4 bins near the washing up area. These are;

  • Coffee & Eggshells
  • Chickens - Anything that can be fed to the chickens (no citrus, avocado, peels etc), for futher info check; 'Plants' - 'Maintainence' - 'Chickens' on the website.
  • Citrus - Peels, citrus fruits and other (to be used in the garden compost).
  • Useful Plastics - Only for plastic containers that could be used around the house of for craft projects (WASH and put into bin), do not dump all plastic here.


6.2 - Recycling & Upcycling


There are separate bins for landfill and recycling, kept near the washing up sinks:

  • Yellow Lid - All recyclable material (glass, paper, plastic, cans)
    Only materials with the recycle symbols 1-7 on the containers.
  • Green Lid - All non-recyclable material, including plastic bags and containers without the 1-7 recycle symbol. 

Plastic doesn't just disappear when you throw it into the bin. It goes to landfill and many single-use plastics (coffee cup lids, containers etc.), will be left on this planet long after you are gone. Please ensure that you don't throw things away without first thinking about it. Ask youself if the 'rubbish' could be upcycled or re-used. If so, wash and place into the 'Useful Plastics' bin near the compost.

Put bins out each week on a Wednesday evening after the 'Weekly Participant's Meeting'.


treesimg 0736

Although we would love to be self sustainable, we are not yet at a point where that is possible, having from 4 people to up to 30 we have a large turn over of food each week. 

There are 5 main sources: 


A local wholesaler who we order all grains, nuts, dried fruits, dairy, canned food, any dry good etc. We place an order once a week which is delivered the following day. Buying the food wholesale and in bulk is cost efficient and minimizes the ammount of commercial waste @ t-house. 

Cairns Produce: 

A locally owned business which specialises in the wholesale of quality fruit and vegetable. Once a week we have a box of fruit and vegetable delivered. This is mostly just basics, potatoes, brocoli, tomatoes, mushrooms etc. Arriving typically on a wednesday this tops up for the rest of the week.

Rustys Market: 

Each sunday afternoon we go to Rusty market, this brings variety into the kitchen as we are able to select produce from the huge range of exotic fruit and vegetables. It is great to network and to speak to the growers & owners of the farms you are supporting.

Real Food Network:

Real Foods is commited to providing quality local produce, the majority of produce is organic & strict non GMO policy. On wednesday and sundays we volunteer helping set up and pack down the stall. In exchange we are able to take home produce that is no longer able to be sold or is well ripe etc. 

Our Garden:

Being able to grow our own food has numerous benifits. Our havest is forever changing so to keep in touch with what we eating from the garden by checking out our website,A Tropical Community Garden.


000: Healthy & Green: A sustainable food supply for T-House.

0.1 - Vegetarian Kitchen

0.2 - Aims


001: T-House Suppliers: Where does our food come from?

1.1: Food from the garden

1.2: Current suppliers - Annabel's Bakery, Cairns Produce, Max Stocks


002: Refill, Stocks & Ordering: How to refill, stock-check and order food for T-House.

2.1 - Refill and bulk stocks

2.2 - Max Stocks order - Online/Phone

2.2 - Rusty's Run - Weekly shop at Rusty's Market


003: Food Storage: Processes for food storage, stock checks & labelling.

3.1 - Pantry - Bulk

3.2 - Fridges - Dairy & Veggies

3.3 - Food Labelling


004: Creating Meals: Guides and T-House systems for cooking for the community.

4.1 - Food Prep

4.2 - Leftovers

4.3 - Recipe Ideas


005: Food Saftey & Hygeine: Washing up, pantry, fridges and general hygeine standards.

5.1 - Kitchen

5.2 - Washing Up

5.3: Pantry/Fridge


006: Compost & Recycling: How to be sustainable and reduce waste for T-House.

6.1 - Compost - Coffee, chickens, citrus & plastics.

6.2 - Recycling & Upcycling.


007: More Info & Resources: Further reading on sustainability in food production.

7.1 - Recipe books in T-House library

7.2 - Ethical food production


008: How can it get any better?

 Source our dry goods and any other consumed foods next to the fresh produce only from within Autralia and where possible organically grown.

Implement more of the #Earthship principles, like alternate energy sources, traditional/inventive food storage (coolguardy safe, solar cooker), create an environement to grow even more in the limited space available in an urban space.


Food Maker Space

26AC6A4EAC636BFB3683B8231B925602579A7DDEA3FB1DD394pimgpsh fullsize distr160D8FCD0567FF60A28299573117DBFE44D5A802083D6BD433pimgpsh fullsize distrEA6F542B19976FF2C3810CDBFF03732DE1D984D5B23CBB49A1pimgpsh fullsize distr

A sustainable food supply is a main aspect of the T-House concept. Food production takes up about 40% of the worlds surface and 30% of our resources. Creating positive food sharing space is a key element for a healthy and happily functioning community.

We run a vegetarian kitchen where we cook communal meals twice daily.

All meals are vegetarian and we accomodate for anyone who has certain allergies or dietry requirements (gluten free, vegan, lactose intolerant etc).

The T-House is a space that implements sustainable post-consumerist behaviour for people to learn through experience.

A sustainable food supply is a main aspect of the T-House concept. Food production takes up about 40% of the worlds surface and 30% of our resources. Creating positive food sharing space is a key element for a healthy and happily functioning community.

The project's aim is to increase the percentage of foods in our diet that are plant-based, locally sourced, and from sustainable farming.

It embraces many interrelated and progressive concepts including the following:

  • permaculture
  • organic/ bio dynamics
  • raw food (soaking,fermenting)
  • grow your own - seed saving
  • kitchen-garden connection
  • how to prepare your local foods
  • food exchange
  • no wastage
  • making things last (preserving, storing)

D8D1EEF70A91FEDAB9C09C9315DDAD5959DB109FF095A7A40Epimgpsh fullsize distr97EB1A24AF2D896F1748CA7EFA1BBEB224892E863548E30A89pimgpsh fullsize distr5DB8FC28BA4AE4E6E0BD351B97BA26598C999DFA6206DD8C79pimgpsh fullsize distr

T - House