SYDNEY, AUSTRALIA - MARCH 30: Bloodwood co-owner and head chef Claire Van Vuuren prepares take away meals inside her Newtown restaurant on March 30, 2020 in Sydney, Australia. Australian pork farmers have partnered with restaurants around Australia to offer free meals to hospitality workers as the COVID-19 pandemic affects their businesses and livelihoods. Hospo4Hospo initiative aims to have pop up nights hosted by different restaurants and support those in the food service industry by offering a free meal to take away and a chance to connect with others impacted by the current crisis. (Photo by Don Arnold/Getty Images,)

It’s been a tough month for the foodservice industry, but new initiatives are arising to give hospitality workers a glimmer of hope.

Amongst them, is Hospo4Hospo which has seen Australian pig farmers and the pork industry partner with restaurants to deliver free pork meals for hospitality workers.

Mitch Edwards oversees the Australian Pork Limited foodservices programs and said Hospo4Hospo was about offering support, but also hope.

“The foodservice industry is facing its most challenging and confronting time, right now, which is why it’s important we band together,” he said.

“Pig farmers and the pork industry have teamed up with chefs and restaurants in Sydney, Perth and Canberra so far, as we roll out Hospo4Hospo and offer hospitality workers a chance to enjoy a free takeaway meal, share a smile and a socially-distanced chat.”

The initiative started as a two-week trial in Sydney and Perth but is now continuing to roll out in other cities.

“The COVID-19 situation is one none of us expected to find ourselves in, so we’re continuing to partner with chefs and restaurants to offer these meals,” Mr Edwards said.

“For our pork industry, foodservice represents about a quarter of sales in Australia and that’s taken a massive hit in this environment. However, this initiative is a small way our producers can give back to an industry that has supported them through the good times and the bad.”

Australian Pork is also supporting the foodservice industry in other ways, including a weekly webinar.

“We’ve teamed up with Foodie Coaches and the Restaurant and Catering Industry Association for a weekly webinar that looks at the impacts of COVID-19,” Mr Edwards said.

“So far it’s given participants a chance for more information about what Government support packages mean for the industry and stories about how some businesses have pivoted in the pandemic.

“Join us on a Wednesday morning to stay up to date and find out how it can help you and your industry colleagues.

“We’re all in this together, so let’s keep talking and finding ways to support each other.”

Visit and to see what else the Australian Pork foodservice team is doing.

Here’s where and when this week’s Hospo4Hospo meals will be served up


Tuesday  21 April: Bloodwood — Sydney

Claire Van Vuuren & team 

Pork Tacos                                                                            


Wednesday 22 April: The Balfour Kitchen — Brisbane

GM Simon Magnus & Chef Nick Stapleton                     

Roast Pork belly, Asian greens, steamed rice 


Thursday  23 April: Bivouac — Perth

5.30pm to 8.30pm

Chef Frankie Dawson

Harissa braised pork neck with curried butterbeans and green goddess yoghurt


Thursday 24 April: Soi 38 — Adelaide

5.30pm till 8.30pm

Owners Daisy Miller & Terry Intarakhambaeng

Southern yellow pork curry with pumpkin and steamed rice


Friday 25 April: Parklife — Central Coast

12pm till 2pm

Chef Paul MacDonald 


Saturday  26 April: Ganzo — Melbourne

From 5pm 

Chef Ian Curley and Valerio Calabro

Good heart warming lasagne


Image: Claire Van Vuuren serves up Hospo4Hospo meals at Bloodwood in Sydney

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