FOOD Week Association president James Sweetapple said that for the first time the program was available online ahead of the traditional paper version. And he said it was planned that within two years the program would only be available online.

“Last year we had 35,000 opens (of the program online). It gives us faith that a lot of people are up for it,” he said.

“The technology is getting better.”

As part of the green focus the festival committee is expanding the use of compostable plates and cutlery from one event (Forage) to all six that it directly runs.

“And we will be encouraging all our events and organisers to think strongly about it.

“In 2016 we composted 28,000 articles. Every knife, fork, spoon and napkin got composted,” Mr Sweetapple said.

“2017 is the International Year of Sustainable Tourism. We are going to kick this right through the goalposts.”

He said the festival would also introduce a souvenir stainless steel water bottle to cut down on the use of plastic water bottles.

The 2017 festival will run over two weekends and one week from March 31 to April 9.

There are 91 events including the return of big ticket items such as Forage (a wineries wander for 1500 people), the opening Friday Night Market in Robertson Park, the 100 Mile Dinner in Molong, the FOOD train experience for 44 people from Sydney-Orange and the Sunday Producers Market in Cook Park.

New events this year include a 10 Mile dinner, a Long White Lunch in Cumnock, new workshops and an increase in food-related art events.

“Food, wine and art, it’s part of culture. It all goes together well.”

Mr Sweetapple said the festival would continue its focus on local produce and producers.

“The very good lunch and dinners sell out.”

Go to orangefoodweek.com.au for the program and event tickets go on sale at 10am on January 16.