Even in primary school, Jo Barrett knew she wanted to become a chef. From 15 on, she pursued one apprenticeship after another, in and outside of her native Australia, to become a virtual sponge of culinary skills. But it is sustainability-driven cooking that ultimately became her bread and butter. She believes food should be a part of a bigger solution. While she cut her teeth baking on an international stage, she quickly forayed this recognition into a seat at the table of sustainable kitchens. From taking up a residency at the very first zero-waste and self-sustaining home in Melbourne, to developing a greenhouse and menu for an ecotourism concept, and recently opening her own restaurant, Little Picket, Jo’s resumé is stacked with projects that challenge her to find food solutions near and far from home.