Protein sources beyond meat: a local guide for Sunshine Coast eaters

A week into July, with more Sunshine Coast locals rethinking how they get their protein, regional producers and suppliers are banking on a new appetite for meat-free sources-not just for ethical reasons, but for cost and health benefits, too.

Rising meat prices and growing climate concerns have changed grocery baskets across Queensland. According to figures from Meat & Livestock Australia, beef retail prices jumped nearly 9% in 2025. Meanwhile, wellness researchers at the University of the Sunshine Coast’s Sippy Downs campus have tracked a growing trend: local families are hunting for affordable, diverse protein, from legumes to lupins, that doesn’t come from the butcher’s counter.

Markets, menus, and meal kits: what’s on offer

Every Saturday, a stone’s throw from Memorial Drive in Eumundi, plant-based protein takes centre stage at the Eumundi Markets. Stallholder Lisa’s Legumes has turned chickpea falafel into a crowd favourite, while Nutiva Hemp showcases locally grown seeds-8 grams of protein per two-tablespoon serve, at $15 for a 300g bag. Over at the Kawana Farmers Market, the Sunshine Tempeh Collective offers fresh, firm slabs of soy and mung bean tempeh alongside tasting samples and simple recipe cards.

On the Mooloolaba Esplanade, several cafes have followed suit. Acai Brothers and CK Wholefoods both now offer smoothie bowls topped with roasted sunflower seeds or added pea protein (add-ons running $2.50-$4). Even the weekly meal kits assembled by My Sunshine Kitchen now feature hemp-seed pesto and brown rice salad with edamame-a sign, staff say, that demand for non-meat protein is anything but niche. At the Noosa Junction, Little Humid’s winter lunch menu stars a bowl of white bean and vegetable cassoulet, part of its efforts to “keep it local and flexible” amid food price hikes.

Cost, climate and community health

University of the Sunshine Coast’s latest dietary study, released in May, found only 37% of local households met recommended daily protein targets-yet 55% of survey respondents said they were eating meat less often than the year before. Lentils, chickpeas and legumes cost on average one third the price per kilo of chicken breast at major retailers on the Coast ($4.50 vs $13.20/kg, per Coles and IGA price lists for June 2026). With eggs still in short supply due to ongoing avian flu disruptions, local dietitians point out that tempeh, tofu, seeds and nuts are bridging the gap. The Heart Foundation Queensland’s 2026 guidelines recommend aiming for 1 gram of protein per kilogram of body weight, and stress that “plant-based proteins dramatically reduce saturated fat and environmental footprint.”

Regional environmental groups, including Noosa Permaculture, are backing the shift. Their monthly Growing Protein Plants workshop at Wallace Park library offers hands-on skills, from sowing faba beans in Planation Street garden beds, to whipping up sunflower seed "cheese" for sandwiches-spots fill up quickly and bookings are recommended.

For locals keen to diversify their own diet, nutritionist-led tours depart twice monthly from the USC Health Precinct, stopping at Mooloolaba Collective Market and several co-ops along Aerodrome Road, with tastings and label-reading advice tailored for family budgets. Information on upcoming events and farm gate produce is regularly updated on the Visit Sunshine Coast website. With supermarket shelves and menus looking more diverse than ever, finding everyday protein is less about following a trend-and more about stocking up smart, local and in season.