Page 3279 - Week 09 - Wednesday, 21 August 2019

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What we see so often here is, again, as I say, a reflection of the absolute disconnect between those on that side of the chamber and the real world in Canberra, people like Pat, whom my colleague Mr Hanson met while out trudging the streets of his electorate. Yes, there has been movement in this space in regard to additional resources, and I applaud the funding for the additional six DA assessors. It must be said that at the time of this debate commencing in April, that was not absolutely finalised. I do applaud that, but I think we are moving at a glacial speed here. In regard to the DA logjam, we are dealing with a genuine crisis. I am not of the belief that what Minister Gentleman has allocated to the problem will address the problem in the way that it needs to be addressed.

Original question, as amended, resolved in the affirmative.

Plant-based foods

MS LE COUTEUR (Murrumbidgee) (3.38): I move:

That this Assembly:

(1) notes:

(a) the International Panel on Climate Change’s recent report on climate change and land use emphasises the importance of shifting towards plant-based diets to reduce greenhouse gas emissions and help address climate change;

(b) that shifting towards plant-based diets would, generally, be beneficial for overall population health outcomes;

(d) latest research from Roy Morgan estimates that 2.5 million people (12.1 percent of the population) in Australia are now eating all or almost all vegetarian food; and

(2) calls on the ACT Government to support a shift to more plant-based foods through its operations and to support a shift more broadly in the ACT through a range of initiatives, including by:

(a) Events ACT ensuring that all events catered by the ACT Government include plant-based food options in sufficient quantity to adequately cater for vegetarians and vegans—noting that all people eat plant-based foods when on offer, as well as having some events where the food is purely plant-based;

(b) supporting and encouraging local cafes, restaurants and food retailers to supply low carbon meals and plant-based meals;

(i) ensuring that all school students studying the Australian curriculum subjects of “health and wellbeing” (kindergarten to year 6) and “food technology” (years 7-10) study the environmental, ethical and human health implications of food choices in an age-appropriate way and this would include ensuring that all students are able to prepare a plant-based meal;

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