Let ’sEAT WELL

A N N UA L R E P O RT2 01 8 / 19

This Annual Report provides an overview of the key activities of Eat Well Tasmania (EWT) for the 2018/2019 Financial year.

The Board of EWT would like to acknowledge the financial support of the Department of Health Tasmania who provide our core operational funding.

In this financial year we adopted a new strategic plan.

Our visionIn 2025 Tasmania will have a strong food culture supported by a policy environment that values eating well.

Our missionTo be an influential and financially sustainable organisation that promotes opportunities to eat well and adds value to the Tasmanian food sector.

Guiding PrinciplesI N A L L W E D O W E W I L L :

work collaboratively across the state

be creative

look for new opportunities

be responsive and tackle the big issues with our partners

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The Future Directions and Strategic Outcomes W E W I L L P U R S U E T O A C H I E V E O U R V I S I O N :

Expand our influence and credibilityDesired Strategic Outcomes(1.1) A board with statewide representation and influence (1.2) Shared credible knowledge and expertise (1.3) Growing networks, membership and partnerships at a state and national level

Close the knowledge gap through campaigns, events and activities

Desired Strategic Outcomes(3.1) Successful annual seasonal food campaigns (3.2) Involvement at statewide events(3.3) Our campaigns are having an impact

Grow the skills of our peopleDesired Strategic Outcomes(2.1) A board with a mix of useful skills(2.2) A workforce with the skills and resources to achieve success(2.3) Networks and organisations want to collaborate and work with us

Organisational sustainability Desired Strategic Outcomes(4.1) Ongoing government support (4.2) Contributions from the food sector, philanthropy and sponsorship (4.3) Growing contributions from monetising our value, services and products (4.4) An evidence-based accountability framework that shows progress

to our vision

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From the President

This year has been a year of consolidation for the Eat Well Tasmania (EWT) Board for funding and our strategic direction. EWT signed a new three-year contract with the Department of Health and effective 1 July 2018. The Board and State Manager have developed a new five-year Strategic Plan out to 2023 which is now being implemented and will be reviewed annually. The Board appointed Leah Galvin as the State Manager for a further three years on 1 July, following her first twelve months in the role.

EWT continues to work with a range of government agencies, the food industry, UTAS and other key partners, such as Brand Tasmania, producers and health promotion organisations, to ensure we are at the forefront of issues supporting improved nutrition for Tasmanians now and into the future.

The What’s in Season research and campaign has been an extremely successful way to engage with both the Tasmanian community and our partners. The resources which aggregate the research findings about seasonal availability (with a focus on fruits and vegetables), are shared via our website

and social media and by our partners in community organisations and the food industry. It is anticipated that over time the resources will influence procurement of Tasmanian seasonal food by individuals, business, institutions and organisations across Tasmanians. Embedding seasonality in our campaigns and partnerships strengthens our position as an organisation that adds value to growing the local hospitality, retail, events, tourism, value-adding and agricultural sectors.

We have welcomed new Board members Caroline Bignell, Jane Richardson and Kate O’ Shannessey to the Board, who bring new skills to the Board complements our existing members.

We would like to thank our Patron, Her Excellency Professor the Honourable Kate Warner AC, Governor of Tasmania for her ongoing support.

I would like to thank all the EWT Board, staff and consultants for their work over the past twelve months.

Simon Boughey President

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This last financial year has been a very exciting one with the launch of our What’s In Season Resources in September. This created a launching pad for a variety of strategic projects. Framing our conversations with the Tasmanian community and industry through the lens of seasonality has seen us have significant increases in our engagement and partnerships. Focusing our communication with everyday Tasmanians via social media means we are reaching more people every month and building a culture that increasingly values eating Tasmanian seasonal food. Social media is an important space for positively influencing food choices and telling the stories of Tasmanian food. EWT remains committed to using the digital space and our online assets for sharing about eating well.

Beyond Tasmanian ‘eaters’, our industry partnerships are diverse and focussed on adding value to shared or aligned priorities that encourage Tasmanians

Pictured below: A selection of images from our social media channels this year.

Operational Report

to eat well. For example, with additional support from the Department of Health we have started an applied research project investigating roadblocks and opportunities to increase procurement of Tasmanian produced seasonal food by large institutions such as hospitals and aged care. Another key project includes producing seasonal recipe videos for a new YouTube channel working with community-based organisations that deliver health promotion programs. Please read all of this year’s operational highlights in our annual overview, within this report.

Thank you to the Board and all of our partners for a very productive year.

Leah Galvin State Manager

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Board Members

Simon Boughey - President joined the Board in 2015 to help drive processes to encourage Tasmanians to eat more fruit and vegetables.

Simon has worked in community and regional development for over 25 years. He has expertise in sustainable natural resource management and the environment. His work has included working with all levels of government in a range of projects and key research organisations. He worked as an advisor to Minister David Llewellyn. This advisory work extended into his past role as CEO with Cherry Growers Australia where he provided advice on agriculture, trade and regional development to State and Federal Ministers.

Since mid-2017 his consultancy, Boughey and Associates, has worked on several local and national regional development projects.

Jamie Mc Loughlin - Vice President Jamie is a Director of Southern Food Service, a group of companies that wholesale to the Tasmania Hospitality Sector.

Jamie joined the Board in 2017 and brings significant expertise regarding supply chains and the hospitality sector.

He is a keen supporter of Tasmanian growers and producers, procuring and wholesaling fresh and value-added food products through his group of businesses.

Finn Dorney - Acting Treasurer joined the Board 2015 as he is passionate about promoting healthy eating. Finn believes there are many myths about healthy eating and is pleased to sit on the Board of an organisation that helps people navigate through this.

Finn Dorney is a Private Client Adviser at Shadforth Financial Group. Finn has Bachelor of Commerce and Bachelor of Information Systems degree from the University of Tasmania, and a Graduate Diploma in Financial Planning. Finn also holds the internationally recognised Certified Financial Planner® practitioner designation, the highest certification within the financial planning industry.

Finn has worked with Shadforth Financial Group since 2004 and has gained broad experience within the financial advice industry. Finn is passionate about developing and maintaining long-term relationships with his clients and enjoys helping people achieve their personal financial goals.

Finn also sits on the Board of The Nick Balcombe Foundation Inc.

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Caroline Graves joined the Board in 2011, is a Barrister with Michael Kirby Chambers in Hobart and practises in Criminal Law, Family Law, Child Protection, Coronial law and general litigation, appearing regularly in the Magistrates Court and Supreme Court of Tasmania.

Caroline spent 13 years with Tasmania Police in numerous roles and as a legal policy officer with the Director of Public Health in tobacco control, alcohol and drug policy and public and environmental law, including food safety regulation.

She joined the Board of EWTi in 2011 with a passion for population health. Tracing her family tree back to the First Fleet and early Tasmania, Caroline maintains a loyalty to fresh Tasmanian produce from our wonderful State.

Abby McKibben joined the Board in 2016. She is extremely motivated by her role with EWTiBoM Board and excited to be a part of a team of likeminded people all intent on influencing positive change to the health of all Tasmanians.

She has an undergraduate degree in International Business and Marketing from the University of Tasmania. In 2014 Abby was awarded a Nuffield International farming scholarship. She studied food provenance marketing in agriculture. Abby is an enthusiastic advocate for health and good nutrition.

Abby is the Content Manager for Aurora Energy and has a background in brand management in aquaculture. She has a passion for all things Tasmanian. Abby lives in the Huon Valley with her husband and together they run a commercial Tasmanian native pepper berry orchard.

Michelle Weir has a strong interest in healthy eating which has resulted from both her personal and professional experience.

At home, she is raising two small children and setting up good eating habits for her family.

Professionally she works for the University of Tasmania as the Executive Director, Marketing. The University believes there’s more than one path to higher education, and that learning is different for every individual. They know that everyone has the capacity to learn, improve and achieve.

She is an active and motivated Board Member with over 20 years in marketing and advertising.

Michelle specialises in client and stakeholder management, high-level strategy, people leadership including creative and financial team management, marketing and communications, and campaign execution and management.

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Ainstie Wagner has been the Executive Chef at Government House for many years, with her first stint starting in that position in 1987 as the first female Executive Chef and the youngest at 24. She has left a few times to explore other work and to refresh her skills. This is her fourth time back to Government House working in the same capacity, but this time including a big involvement in the new community engagement program, which includes student work placements, day programmes for veterans, and teacher development. She is involved with lots of community fundraisers and information sessions with community groups, and numerous school kitchens preparing and serving the food the students have grown and preparing meals for large charity functions. Ainstie is a strong and ardent supporter of small, local produce suppliers and she constantly promotes and advocates the importance and benefits of eating their food. She is also deeply interested in making Tasmanian local produce accessible and affordable to all families. Ainstie is super excited to be part of such a dynamic, focused board that is so working closely with professionals and the community.

Jane Richardson Jane’s background is Tourism and Hospitality with a career span of 35 years in the industry. In recent times has combined Hospitality and Tourism in the training sector and managed Drysdale across all programs.

At the beginning of 2019 Jane felt a need for a sea change and is now working in the Aged Care industry at Queen Victoria Home and managing the Registered Training Organisation linked to Queen Victoria Home.

Her job role includes managing compliance of a training organization and ensuring positive work-related outcomes from the trainee program. She also manages workforce development within the home and seeks professional development opportunities for existing staff.

Jane is also a Nutrition Champion for the MENU Project. An initiative set up by UTAS where the focus is on resident nutrition and Hydration. Queen Victoria Home is a focal point where we are improving on our resident’s nutrition and raising staff awareness about the importance of hydration and how to enhance fluid intake.

Keeping a work life balance Jane is keen runner a member of Endure Sports Consultancy and a regular participant in Parkruns and fun runs. She has just been named in the Run the Bridge Legends Club having completed 10 consecutive years of Running the Bridge.

Jane is passionate about good wholesome food and staying fit and healthy. With her knowledge and understanding of the Hospitality industry and now Aged Care Industry with the importance of health and wellbeing she adds value to the Eat Well Tasmania Board.

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Staffing arrangements

During this financial year Leah Galvin held the position of State Manager. Leah has an Honours Degree in Food Science and Nutrition, a background in Public Health Nutrition and her special interest is food systems. Prior to returning to University in her 30’s she worked in sales and marketing for 15 years.

Caroline Bignell Caroline is a part-time teacher and is part of a family-run dairy in South East Tasmania. Caroline’s family has recently released their own brand of milk in the south of the state trading as Bream Creek Dairy. Caroline is passionate about supporting everything local and helping regional producers work together for community events like the Bream Creek Show and Farmer’s Market. Caroline is keen to see greater development in local events where regional producers work together to showcase their goods.

Working as a teacher for 30 years, she has seen the power that positive eating education, school veggie patches, healthy cooking, especially with school grown produce and promoting nude lunch boxes, can do, but she worries that the learning is not often carried into adulthood.

Caroline has recently become a Wedding Celebrant and especially enjoys meeting a wide range of joyful people and sharing the wonderful and diverse stories during the ceremonies. Caroline has held positions on many committees and Eat Well Tasmania is her first position on a Board. She intends to really get her teeth into promoting healthy living for all Tasmanians.

Kate O’Shannessey Kate is a highly experienced Executive with over a decade experience working in a variety of industries including private practice, metals manufacturing and technology. Kate is the Chief Executive Officer of General Practice Plus, a Tasmanian owned group of Medical Clinics that focus on providing premium service to the individuals, families and communities within Tasmania.

Kate also completed the Tasmanian Leaders program in 2017 and is passionate about ensuring Tasmania and its residents can continue to thrive in a sustainable way. She is an independent director of Landcare Tasmania and uses her corporate leadership and financial skills to support the growth of this local not- for- profit.

Joining the Eat Well Tas Board as Treasurer in 2019, Kate’s passion for educating communities about eating well, sustainably and seasonally will help support Eat Well’s vision and future success.

Consultants

Christine Chiavassa Finance

Holly Webber Designer

Louise Cuschieri (Wizard Design) Website Maintenance

Jen Murnaghan (Digital Dandy) Social Media Consultant

Dominic Anastasio (Domin8Design) Videography

Carly Flemming Researcher

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The BoardThis year the Board recruited 3 new members to strengthen the capability in finance, primary production and hospitality/food service training.

This year we said goodbye to 2 Board members – Melanie Blackhall and Sam Bayley.

Melanie was a long-term Board member who also served as our President. We thank her for her substantial contribution to Eat Well Tasmania over 9 years.

Sam was our Treasurer and we thank him for his service to Eat Well Tasmania.

Earlier campaigns via social media, visits to our website and research about consumer preferences all point towards using seasonality to frame talking about healthy eating is both engaging and successful for influencing food choices and food culture. To build a reliable data base of information about seasonal variation across the year, Eat Well worked with industry and data management specialists to conduct a research project and develop a set of useful seasonal resources to share our findings. Below is a brief over view of our efforts this financial year to increase seasonal local food consumption in Tasmania.

RESEARCH PHASE

CommunicationsThe digital space, predominantly through Social Media remains the key way that Eat Well Tasmania reaches everyday Tasmanians to encourage them to eat well.

End of year social media highlights

VegitUp & GetFruity WeeksFor the second year in a row, Eat Well Tasmania has delivered weeks with our community and industry partners to ‘dose up’ the conversation about eating more fruit and vegetables. Again, we noted marvellous support from community organisations, growers, retailers, markets, local government and schools, who amplified our messages and shared their own about enjoying and sharing more fruit and vegetables.

Eat Well Tasmania 2018/2019 highlights

Website visits for 2018/2019

36%

80%

43%

160%

2.1m

4549 3642

impressions

followers followers

80%

84%

increase in followers

increase in engagements

95,580page visits

Ave. 8 pages

/ visit

of website page visits are to our what’s in season guides and recipes

RESEARCH & ENGAGEMENT

HOW DID WE SPREAD THE WORD ABOUT SEASONALITY?EVERYDAY TASMANIANS

• We launched a campaign via social and traditional media to expand knowledge in Tasmanians about seasonality with the food sector and community partners. Facebook and Instagram continue to be our key social channels.

• We developed downloadable and shareable resources hosted on our web site.

• We created a range of videos profiling seasonal recipes which are hosted via YouTube and promoted on social media.

EVENTS

• We collaborated and promoted a series of seasonal food events, for example, the Freshfield Grove Community Olive Oil Pressing event, Fruity Pizza making during Get Fruity week in a public park with local government and working with the Chef and Event team to introduce more seasonal produce onto the menu for the annual Local Government Association of Tasmania conference.

• We attended and contributed to events across Tasmania that profile local seasonal food and shared the stories via social media and case studies as examples for advocacy.

Summer

– IN TASMANIA –

FRUITApples (vista bella,

akane)ApricotsAvocadosBlackberriesBlackcurrants

BlueberriesBoysenberries

Bramble Berries

CherriesFeijoasGooseberries

GreengagesLemonsLimesMelons (rockmelon,

watermelon)NectarinesPeachesPlumsQuincesRaspberriesStrawberriesTayberries

HERBSBasilBasil MintCalendulaCorianderDillFrench Tarragon

GalangalItalian Parsley

Kaffir LimeKunzeaLemon Grass

Lemon Thyme

MintNasturtiumNative Pepper Leaf

OreganoParsleyRosemarySageThyme

HONEYHoney

NUTS & SEEDSHazelnuts (cracked,

raw, butters)LinseedsWalnuts (cracked, raw,

butters, pickled)

VEGETABLESAsian Greens &

Vegetables (buk choy,

chinese broccoli,

chinese cabbage,

choy sum, dwarf buk

choy, mustard greens,

tatsoi, tong ho)

AsparagusBeans (broad, bush,

butter, green)

Bean shootsBeetrootsBlack Winter Truffles

BroccoliBrussel Sprouts

(frozen)Bush PeasCabbages (green, red,

green savoy)

Capsicums (all colours)

Carrots (chantenay)

CauliflowersCeleriacCeleryChards (swiss, rainbow)

ChilliesChivesCorn (baby, sweet)

CucumbersEdible Flowers

EggplantsFennelGarlicGarlic Chives

Green PeasKales (baby, purple,

curly, flat)LeeksLettuces (head, salad

mix, mizuna)Micro Greens Mix

Mushrooms (lions

mane, oyster, pink

oyster, shimeji,

shitake, woodear)

Onions (brown, white)

ParsnipsPea (bush, green,

tendrils, sugar snap,

snow)Pear (william, comiche)

Potatoes (bismark,

dutch cream, king

edwards, mozart,

nicola, pink eye, purple

congo, ruset, salad

rose, sapphire, Tas

gourmet, Tas cream

delight, Tas moon

light)Pumpkins (golden

nuggets)RadishesRhubarbRicoto Chillies

RocketShallotsSilverbeetsSnow peasSpinach (baby)

Spring/Summer Micro

Greens Sprouts (alfalfa,

fenugreek, lentil,

sunflower, wheatgrass)

SquashSwedesTomatillosTomatoes (cherry,

heritage, large,

medium, roma,

snacking, truss)

TurnipsWasabiWatercressZucchini

DAIRYCows Dairy (milk,

yoghurts, butters, soft

cheeses, hard cheeses,

mould cheeses)

Goats Dairy (yoghurts,

soft cheeses, hard

cheeses, mould

cheeses)Sheeps Dairy

(yoghurts, soft cheeses,

hard cheeses, mould

cheeses)

SEAFOODGiant CrabSouthern Rock Lobster

Australian Salmons

(wild catch)Banded Morwong

Blue-eye Trevalla

Blue Grenadier

Blue Mackerel

Flathead (various)

Flounder (various)

Jackass Morwong

LatchetPink LingRed MulletSalmon (farmed)

Southern Garfish

Ocean Trout (farmed)

Silver Warehou

(spotted trevally)

Trumpeter - Stripey

TunaWhiting - Eastern

School WrasseEelAbaloneCommercial Scallop

Gould’s Squid

MusselsOystersOctopusSea Urchin Roe

Southern Calamari

Gummy Shark

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For more inspiration visit eatwelltas.org.au

This is a guide for all seasonal foods available across this season. Refer to our monthly posters for

detailed information about the variation and our Tasmanian Seasonal Seafood Guide for availability.

Enjoy Tasmanian seasonal food every day.

Autumn

– IN TASMANIA –

FRUITApples (akane, braeburn, bramley, comice, crofton, envy, fuji, geeveston fanny, golden delicious, granny smith, jazz, jonagold, kanzi, mutsu, pink lady, red delicious, royal gala, spartan, vista bella)ApricotsAvocadosBlackberriesBlackcurrantsBlueberriesBoysenberriesBramble BerriesCherriesFeijoasFigsGooseberriesGreengagesLemonsLimesMelons (crocodile, rockmelon, watermeon)NectarinesPeachesPears (comice, williams)PlumsQuincesRaspberriesStrawberriesTayberries

HERBSBasilBasil MintCalendulaCorianderDillFrench TarragonGalangalItalian ParsleyKaffir LimeKunzeaLemon GrassLemon ThymeMintNasturtiumNative Pepper LeafOregano

ParsleyRosemarySageThyme

HONEYHoney (blackberry, leatherwood, meadow, prickly box, tarkine wilderness, Tasmanian manuka)

NUTS & SEEDSHazelnuts (cracked, raw, butters)LinseedsWalnuts (cracked, raw, butters, pickled)

VEGETABLESAsian Greens & Vegetables (buk choy, chinese broccoli, chinese cabbage, choy sum, dwarf buk choy, mustard greens, tatsoi, tong ho)AsparagusBeans (broad, bush, butter, green)Bean shootsBeetrootsBlack Winter TrufflesBroccoliBrussel Sprouts Bush PeasCabbages (green, red, green savoy, wombok)Capsicums (all colours)Carrots (bunched, chantenay)CauliflowersCeleriacCeleryChards (swiss, rainbow)ChicoryChilliesChivesCorn (baby, sweet)CucumbersEdible FlowersEggplantsFennelGarlic

Garlic ChivesGreen PeasJerusalem ArtichokesKales (baby, purple, curly, flat)LeeksLettuces (head, salad mix, mizuna)MaschusaMicro Greens MixMushrooms (lions mane, oyster, pink oyster, shimeji, shitake, woodear)Onions (ailsa craig, brown, red, white)ParsnipsPea (bush, green, tendrils, sugar snap, snow)Potatoes (bintje, bismark, carlingford, dutch cream, innovator, king edwards, mozart, nicola, pink eye, purple congo, ruset, salad rose, sapphire, Tas gourmet, Tas cream delight, Tas moon light)Pumpkins (golden nuggets, butternut, grey, jarrahale, QLD blue)RadishesRhubarbRicoto ChilliesRocketShallotsSilverbeetsSnow peasSpinach (baby)Spring/Summer Micro Greens Sprouts (alfalfa, fenugreek, lentil, sunflower, wheatgrass)SquashSwedesTomatillosTomatoes (cherry, heritage, large, medium, roma, snacking, truss)TurnipsWasabiWatercressZucchini

DAIRYCows Dairy (milk, yoghurts, butters, soft cheeses, hard cheeses, mould cheeses)Goats Dairy (yoghurts, soft cheeses, hard cheeses, mould cheeses)Sheeps Dairy (yoghurts, soft cheeses, hard cheeses, mould cheeses)

SEAFOODGiant CrabSouthern Rock LobsterAustralian Salmons (wild catch)Banded MorwongBlue-eye TrevallaBlue GrenadierBlue MackerelFlathead (various)Flounder (various)Jackass MorwongLatchetPink LingRed MulletSalmon (farmed)Southern GarfishOcean Trout (farmed)Silver Warehou (spotted trevally)Trumpeter - StripeyTunaWhiting - Eastern School WrasseEelAbaloneCommercial ScallopGould's SquidMusselsOystersOctopusSea Urchin Roe Southern CalamariGummy Shark

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| MA

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For more inspiration visit eatwelltas.org.auThis is a guide for all seasonal foods available across this season. Refer to our monthly posters for detailed information about the variation and our Tasmanian Seasonal Seafood Guide for availability.

Enjoy Tasmanian seasonal food every day.

Winter

– IN TASMANIA –FRUITApples (sundowner)Blackberries (frozen)Blueberries (frozen)Feijoas

GrapefruitsKumquatsLemonsLimesOlivesPears (packham, beurre bosc)Pepinos

Raspberries (frozen)Strawberries (frozen)HERBSBasilBasil MintCalendulaCorianderDillFrench TarragonGalangal

Italian ParsleyKunzeaLemon ThymeMint

NasturtiumNative Pepper LeafOregano

RosemarySageThymeRosemarySageThyme

HONEYHoney

NUTS & SEEDSHazelnuts (cracked, raw, butters)LinseedsWalnuts (cracked, raw, butters, pickled)

VEGETABLESAsian Greens & Vegetables (buk choy, chinese broccoli, chinese cabbage, choy sum, dwarf buk choy, mustard greens, tatsoi, tong ho)AsparagusAutumn/Winter Micro Greens

Baby Corn (frozen)Bean ShootsBeetrootsBlack Winter TrufflesBroad BeansBroccoli

Brussel SproutsCabbages (red, green, golden acre, savoy)CapsicumsCarrots (baby, bunching, chantenay)CauliflowersCeleriac

CeleryChard (rainbow, swiss)Chicory

ChivesCucumbersEdible FlowersFennel

GarlicGarlic ChivesGreen Beans (frozen)Green Peas

Jerusalem ArtichokesKales (baby, purple, curly, flat)LeeksLettuces (head, lettuce mix, mizuna)Maschua

Micro Greens MixMushrooms (lions mane, nameko, oyster, shimeji, shitake, woodear)NZ Yams/OcaOnions (brown)Parsnips

Potatoes (bismark, dutch cream, innovator, king edwards, mozart, nicola, pink eye, purple congo, russet, Tas gourmet)Pumpkins (butternut, grey, jarrahdale, QLD blue)

RadishesRhubarbRocketShallotsSilverbeetsSnow peasSpinach (baby)Sprouts (alfalfa, fenugreek, lentil, sunflower, wheatgrass)Swedes

Sweet Corn (frozen)TamarillosTomatoes (cherry, large)

TurnipsWasabiWasabi FlowersYams

DAIRYCows Dairy (milk, yoghurts, butters, hard cheeses)Goats Dairy (yoghurts, hard cheeses)Sheeps Dairy (yoghurts, hard cheeses)

SEAFOODGiant CrabSouthern Rock LobsterAustralian Salmons (wild catch)Banded MorwongBlue-eye TrevallaBlue GrenadierBlue MackerelFlathead (various)Flounder (various)Jackass MorwongLatchet

Pink LingRed MulletSalmon (farmed)Southern GarfishOcean Trout (farmed)Silver Warehou (spotted trevally)Trumpeter - StripeyTuna

Whiting - Eastern School WrasseEelAbaloneCommercial ScallopGould's SquidMussels

OystersOctopusSea Urchin Roe Southern CalamariGummy Shark

JU

N | J

UL | A

UG

For more inspiration visit eatwelltas.org.au

This is a guide for all seasonal foods available across this season. Refer to our monthly posters for

detailed information about the variation and our Tasmanian Seasonal Seafood Guide for availability.

Enjoy Tasmanian seasonal food every day.

Spring

– IN TASMANIA –

FRUITApplesBlackberries (frozen)Blueberries (frozen)

LemonsLimesPearsRaspberries (frozen)

Strawberries (frozen)HERBSBasil

Basil MintCalendulaCorianderDillFrench Tarragon

GalangalItalian ParsleyKunzeaLemon ThymeMintNasturtiumNative Pepper Leaf

OreganoRosemarySageThymeRosemarySage

ThymeHONEYHoney

NUTS & SEEDSHazelnuts (cracked,

raw, butters)LinseedsWalnuts (cracked, raw,

butters, pickled)

VEGETABLESAsian Greens &

Vegetables (buk choy,

chinese broccoli, chinese cabbage,

choy sum, dwarf buk

choy, mustard greens,

tatsoi, tong ho)Asparagus (purple,

green)Baby corn (frozen)Bean shootsBeetrootsBlack Winter Truffle

Broad BeansBroccoliBrussel SproutsCabbages (green, red,

golden acre, savoy)CapsicumsCarrotsCauliflowersCeleriacCeleryChard (rainbow, swiss)

ChicoryChilliesChivesCucumbersEdible FlowersEggplantsFennelGarlicGarlic ChivesGlobe ArtichokesGreen Beans (frozen)

Green PeasKales (baby, purple,

curly, flat)LeeksLettuces (head, salad

mix, mizuna)

Micro Greens MixMushrooms (lions

mane, nameko, nicola, oyster, shimeji,

shitake, woodear)NZ Yams/OcaOnions (brown, red)

ParsnipsPotatoes (bismark,

dutch cream, king edwards, mozart, pink

eye, purple congo, russet, Tas gourmet)

Pumpkins (butternut,

grey)RadishesRhubarbRicoto ChilliesRocketShallotsSilverbeetsSnow PeasSpinach (baby)

Sprouts (alfalfa, fenugreek, lentil,

sunflower, wheatgrass)

Spring/Summer Micro

Greens SquashSwedesSweet Corn (frozen)Tomatoes (cherry,

large, heritage)TurnipsWasabiWasabi Flowers

ZucchiniDAIRYCows Dairy (milk,

yoghurts, butters, soft

cheeses, hard cheeses,

mould cheeses)

Goats Dairy (yoghurts,

soft cheeses, hard cheeses, mould

cheeses)Sheeps Dairy (yoghurts, soft cheeses,

hard cheeses, mould

cheeses)SEAFOODGiant CrabSouthern Rock Lobster

Australian Salmons

(wild catch)Banded MorwongBlue-eye Trevalla

Blue GrenadierBlue MackerelFlathead (various)

Flounder (various)Jackass Morwong

LatchetPink LingRed MulletSalmon (farmed)Southern Garfish

Ocean Trout (farmed)

Silver Warehou (spotted trevally)

Trumpeter - StripeyTuna

Whiting - Eastern School WrasseEel

AbaloneCommercial ScallopGould's SquidMusselsOystersOctopusSea Urchin Roe

Southern CalamariGummy Shark

SE

P | O

CT

| NO

V

For more inspiration visit eatwelltas.org.au

This is a guide for all seasonal foods available across this season. Refer to our monthly posters for

detailed information about the variation and our Tasmanian Seasonal Seafood Guide for availability.

Enjoy Tasmanian seasonal food every day.

We recruited survey participants via direct email through existing networks, via peak bodies sharing information, attending industry events and via promotion on radio and social media.

We conducted telephone survey and collected data from 80 suppliers (small to large scale growers and producers).

We validated our data with wholesalers, retailers and industry experts who contract or procure from over 400 Tasmanian growers/producers and we revisited original data sources to cross check.

PartnershipsGovernment House Tasmania

This year Her Excellency Professor the Honourable Kate Warner AC, Governor of Tasmania became our patron. The Governor and Staff’s generosity extends to hosting events, tours and allowing Eat Well to film and regularly visit the kitchen garden to create social media stories about seasonal produce. We are very grateful for her patronage.

Fruit Growers Tasmania – again this year we helped to create the Tasmanian Seasonal Produce Guide – a catalogue of farmgates and farm shops where fresh seasonal produce can be purchased. Over 20,000 copies were distributed across the state and in excess of 30,000 people visited the web page where we hosted a flipbook version and another 70,000 were reached via social media posts about the guide. The guide continues to be very popular with visitors and Tasmanians alike.

Conference AttendanceLocal Government Association Tasmania Annual Conference 25th – 27th July 2018 for their members.

Food Futures Conference, 19th – 22nd November 2018 – biannual food systems conference run by the Public Health Association of Australia

Hort Connections Conference in Melbourne 24 – 26th June – premier conference for the horticulture industry in Australia

Advisory GroupsThis year our State Manager sat on 2 advisory groups.

At the state level, the Premiers Health and Wellbeing Food and Nutrition Advisory Group, and nationally the Vegetable Intake Strategic Alliance (led by CSIRO, Flinders University and Nutrition Australia)

Earlier campaigns via social media, visits to our website and research about consumer preferences all point towards using seasonality to frame talking about healthy eating is both engaging and successful for influencing food choices and food culture. To build a reliable data base of information about seasonal variation across the year, Eat Well worked with industry and data management specialists to conduct a research project and develop a set of useful seasonal resources to share our findings. Below is a brief over view of our efforts this financial year to increase seasonal local food consumption in Tasmania.

RESEARCH PHASE

Eat Well Tasmania 2018/2019 highlights

RESEARCH & ENGAGEMENT

HOW DID WE SPREAD THE WORD ABOUT SEASONALITY?

NOT-FOR-PROFIT AND COMMUNITY ORGANISATIONS

We disseminated information and resources about seasonal Tasmanian food to existing health promotion and community programs, including Healthy Tasmania, Tasmanian School Canteens Association, Neighbourhood Houses, Family Food Patch, Child and Family Centres, Move Well Eat Well Schools Program and Local Government health and wellbeing programs.

INDUSTRY AND GOVERNMENT

• Brand Tasmania – together we scoped a project to embed seasonality information in their online food and beverage portal plus co-branding and campaigning to share stories of Tasmanian growers, producers and value-adders.

• Tasmanian Hospitality Association and their members- via events and newsletters shared our guides on seasonality to increase the use of Tasmanian food on menus in cafes, restaurants and events.

ADVOCACY

With our partners we working to mobilise additional financial resources and influence policy and strategies that increase procurement of Tasmanian food and build on our strong Tasmanian food culture. This means making eating seasonal food normal, easy and fun. Currently we are undertaking the Local Food Procurement Research and Engagement Project. It is identifying roadblocks and opportunities for large institutions to purchase more Tasmanian seasonal food.

This produced a list of over 668 data points – including 80+ varieties

of fruits and vegetables, 30+ varieties of

commercially caught seafood across the year,

plus nuts, grains, oils and other seasonally

available produce.

We recruited survey participants via direct email through existing networks, via peak bodies sharing information, attending industry events and via promotion on radio and social media.

We conducted telephone survey and collected data from 80 suppliers (small to large scale growers and producers).

We validated our data with wholesalers, retailers and industry experts who contract or procure from over 400 Tasmanian growers/producers and we revisited original data sources to cross check.

Financial Reports

Profit and LossEat Well Tasmania IncorporatedFor the year ended 30 June 2019

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Balance SheetEat Well Tasmania IncorporatedAs at 30 June 2019

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Notes to the Financial StatementsEat Well Tasmania IncorporatedFor the year ended 30 June 2019

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Committee Statement

Auditor’s Independence Declaration to the Directors of Eat Well Tasmania Inc.

Eat Well Tasmania IncorporatedFor the year ended 30 June 2019

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eatwelltas.org.au/eatwelltasmania/eatwelltamania

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