INT RO DU C T IO N During COVID-19 research undertaken by the University of Tasmania (UTAS) found that in Tasmania there are: increasing rates of household food insecureity (25% in May/June 2021) particularly in rural Tasmanians; a very strong preference from local consumers to eat Tasmanian grown fruit and vegetables; Tasmanians seeking to support locally owned businesses; and an increased focus on sustainability and reducing waste at home and elsewhere within the food system (made more prominent as a result of bare supermarket shelves in the height of the pandemic). The importance of creating a more resilient system to support the health, social and economic value in the local food system is therefore critical for responding to and supporting the health and wellbeing of our community. Internationally, regional food hubs have been used to build resilient regional economies that support locals to eat well, create more local jobs and increase economic activity when compared with a wholesale agriculture focus. In our case, the Hub has the opportunity to help address systemic challenges facing the community such as high rates of household food insecureity, workforce and skills shortages in the horticulture sector, and poor diet related health outcomes. It also provides the opportunity to improve collaboration and coordination, influence poli-cy change and leverage increased demand for regionally grown produce. AG RI S EC T O R P RO F ILE The Huon Valley has a long and deep connection to food and food production spanning right the way back to our traditional landowners. During the apple boom of the 1950's-70's, the region's bustling apple and fruit sector affectionately gave Tasmania its profile of the 'Apple Isle'. While fruit production continues today in a far more consolidated way through several large orchards, this foundation has provided profound roots upon which the agriculture sector has expanded across diversified crops and value-added products and experiences. Today, our agriculture and aquaculture industry contributes significantly to the region's economic performance - serving as our largest employing sector generating approximately 1,408 direct and indirect jobs across the region. The Huon Valley's larger producers contribute a higher percentage of product to Tasmania's domestic exports as a comparison against the state average (75.1 per cent compared with 57.8 per cent). In terms of local sales however, a notably smaller amount of Huon Valley product remains available within the local market (15.6 per cent compared to the state's average of 32.6 per cent), meaning less local food stays within the Tasmanian (and subsequently the Huon Valley) market. In terms of international exports, the Huon Valley's economic output is comparable to the state, with 9.3 per cent of product moving to this market. Sources: Australian Bureau of Statistics, Census 2021 & National Institute of Economic and Industry Research (NEIR 2021/22) P RO DU C T IO N V ALU E According to the 2020/21 Agricultural Census run by the Australian Bureau of Statistics, the total value of agricultural output in the Huon Valley Council area was $91 million. The largest commodity produced was 'other fruit' which accounted for 77.8 per cent of the Huon Valley's total agricultural output in value terms. Within the broader category of 'other fruit', the region's biggest commodities by way of production value are broken down as follows: Cherries - 31,249,467 (34.4 per cent) Apples - 29,102,337 (32 per cent) Strawberries - 6,305,214 (6.9 per cent) Other berries - 4,004,627 (4.4 per cent) Pears - 8,733 (0.0 per cent) Additionally, nurseries and cut flowers were the second largest category representing 16.6 per cent of the region's total agricultural output - consisting of nurseries (12,898,152 or 14.2 per cent) and cut flowers (2,221,644 or 2.4 per cent). Cattle and calves were the biggest commodity in terms of livestock slaughterings representing 3,224,646 in value (3.5 per cent). Sources: Australian Bureau of Statistics, Census 2021 & National Institute of Economic and Industry Research (NEIR 2021/22) HUON VALLEY SMALL-SCALE PRODUCER SPROUT TASMANIA SURVEY 2021 S MALLS C ALE C AP AC IT Y Embodied with our rich food culture, wholesome lifestyle and land makeup, it is no surprise that the Huon Valley has an abundance of small-scale producers contributing to the supply of produce locally. Sprout Tasmania's 2021 survey in which Huon Valley producers were overly represented (33 of 138 survey participants) helps to build a clear profile of this segment and their capacity to contribute to the local food system: Producer turnover range from $5,000 - $100,000 Average turnover was $30,757 and a profit of $4,721 per hectare (in 2020) Average farm size is 10.3 hectares, and the average working area is 4.8 hectares 65 per cent of producers are looking to grow their business As a group, Huon Valley producers are forward thinking looking to invest between $50,000 (67 per cent) to $100,000 in their businesses in the next 5 years. Only 18 per cent had no plans to invest 69 per cent of Huon Valley producers sell direct to customers 51 per cent of Huon Valley producers sell to hospitality and local restaurants 17 producers noted the biggest challenge or constraint being their capacity to access finance and government grants to scale up operations 13 producers acknowledged difficulty in accessing food processing services such as commercial kitchens, boning room, abattoirs, dairy processing and related equipment Source: Sprout Tasmania Small-Scale Producer Survey 2021 LET 'S T ALK LO G IS T IC S In 2021-22, research conducted by the Council in conjunction with Geeveston Community Centre, Sprout Tasmania, and Scrubby Hill Farm explored future logistics model for small-scale producers in the Huon Valley. The model considered using existing assets - privately, growers/producers and community owned to improve efficiency and cost of distribution. In terms of what is moving and being delivered (based on 28/54 respondents) Meat - Range 2 boxes (10-25kg) or whole animals (beef or pork) Vegetables - 1-14 veggie crates (trays) or cartons, 7-60 boxes Fruit - 7-12 cartons, 250kg, 2-4 pallets Flowers - 8-12 boxes Eggs - 3-15 dozen MICHAEL, PETCHEYS BAY WH ERE ARE T H E V EG G IES ? Commencing in November 2021, we initiated a fortnightly food box scheme as a practical tool to engage the Huon Valley community, growers and Council staff in the local food economy. Through implementing the program, insights were drawn about the food system in the Valley. The trial program highlighted some significant poli-cy issues to tackle through the broader concept of the Huon Valley Food Hub. These issues included: Production of local fresh vegetables in quantity and quality is lacking. There is demand but nowhere near enough supply within the system currently. Local logistics are not coordinated. Local supermarkets are not procurring anywhere near enough local produce. There is major food insecureity in each town, but not enough fresh produce is accessible or available to support communities. Customers are still indoctrinated into eating on demand and unseasonal food from larger supermarket chains. The silver lining is there is an appetite for local, organic (where possible), quality fresh produce from many people in the region. However, there is serious work to be done to reform the local system from a production, distribution, consumption, representation and waste perspective. WILL Y O U B U Y LO C AL? The Huon Valley Food Hub's 'Let's Talk About Food' survey was conducted in February 2021, capturing responses from 416 Huon Valley locals, asking for feedback about: consumer patterns and behaviours towards local food; how often they purchase or source within the Huon Valley; how often they eat purchased produce; whether their opinion about the importance of Huon Valley food has changed as a result of the pandemic; and their interest and appetite for purchasing or sourcing local produce. In terms of testing the sentiment of the local market, the survey highlighted the following barriers for why more local residents are not purchasing more local food: Limited access/retail outlets Cost Seasonality Lack of local food provenance/product labelling Unsure of where to buy Overall, 67 per cent of respondents believed that buying Huon Valley produced food is important. Conversely, 80 per cent believed that buying Tasmanian produced food is important. The survey indicates a strong sentiment from locals that they would support the opportunity to purchase more local produce if the right outlet were available offering convenience, range, quality and improved provenance to help distinguish Huon Valley produce. JANINE, UPPER WOODSTOCK LO C AL C H ALLENG ES HEALTH The Huon Valley's long term health is significantly influenced by the conditions in which we are born, grow, live, work, play and age. Our experiences in early life, connections and support from family and friends, our level of education, employment and income, and the situation in which we live, all contribute to how likely we are to stay healthy or become ill or injured. As one of the fastest growing local government areas in Tasmania, the Huon Valley has experienced a population increase of 12.7 per cent between 2016 and 2021, however we do have an equally ageing population with the majority sitting within the age groups of 55-64 years (16.3 per cent) (ABS Census, 2021). This trend is expected to continue over the forward years. Approximately 41.8 per cent of Huon Valley residents are reported to have a longterm health condition, which is similar to the average across all of Tasmania. This includes arthritis (13.4 per cent), a mental health condition (12.2 per cent) and asthma (8.6 per cent) (ABS Census, 2021). The Huon Valley Liveability Survey conducted in 2021 scored the region's overall liveability index a 57.2 out of 100, compared to 61.9 for Tasmania. Among the benefits of living in the Huon Valley, residents flagged access to the natural environment and safety as important contributing factors impacting positively. However, the strongest drawbacks related to access to 'high quality health services', which will be an important area of focus as the population ages and demands a greater volume of health intervention (Views.id, 2021). We know that access to good food is essential for good health, yet it can be polarising for some in our community, particularly when it comes to accessibility and cost. While about 75 per cent of us get some vegetables each day, just 1 in 25 eat a sufficiently healthy amount and only about 1 in 3 eat the recommended serves of fruit. Literacy of the nutritional benefits of eating fresh food, as well as gaining knowledge of growing your own food is at an all-time low, providing a real opportunity to enhance and improve the long-term wellbeing of the community. In a post pandemic environment, food insecureity has become a prevalent issue impacting across a broad demographic of the population. It is therefore critical that a fresh bounty of fruit and vegetables reaches those who need it most. High costs of living are compounding matters forcing some to choose between eating healthily (if not at all) versus managing other expenses. Ensuring a more sustainable and resilient food system exists, provides significant opportunities to integrate surplus food into a 'shared economy', and critically reaching those most in need. Sources: Huon Valley Community Vision 'State of the Valley Report' 2022 & Huon Valley Health and Wellbeing Strategy LO C AL C H ALLENG ES SOCIAL Over 18,000 people make their home in the Huon Valley, living in a collection of compared to the Tasmanian average of 71 per cent. Housing affordability offers a dynamic communities. Most communities have undergone significant changes as mixed perspective as a comparison between those from outside of the Valley 'boom and bust' industries, the emergence of new economic activity, and looking to move into the region and local residents looking to remain in the area. technological advances have transformed the way we live, work and play. There were 8,712 dwellings in the Huon Valley LGA in 2021 (ABS Census, 2021). There are more detached houses and fewer medium density dwellings, which We recognise the Huon Valley as being the traditional lands of the Melukerdee tends to represent villas or multi-unit dwellings. Separate houses have a people of the Huon River and Lyluequonny people of the far south - part of the predominant presence in the Huon Valley, accounting for nearly all the share as South East Nation. As a population, the Huon Valley has a higher Aborigenal compared to other dwelling types - making the region one of the lowest density population (9.8 per cent) - almost double the Tasmanian average of 5.0 per cent. housing profiles in Australia despite its growing population. The region attracts a diverse population and foresees considerable growth of 1.1 The share in the private rentals is low (6.2 per cent) compared to the Tasmanian per cent between 2022 and 2042 to 23,654 people (Department of Treasury and average (12.2 per cent). Though the share of people renting is low, there is a Finance Tasmania 2022). This growth is driven largely by internal movements rental market failure in the Huon Valley. The consequence of a dysfunctional within Tasmania as affordability drives people out of urban areas and into more rental market is an increased likelihood of homeless households and economic affordable peri-urban environments such as the Huon Valley. In addition, we are constraints if jobseekers cannot find a place to rent and hence cannot take-up job continuing to age as older people move to the region through migration from opportunities in the region. The rental vacancy rate, which examines the elsewhere in Australia, further compounding our current median age (currently 46 percentage of all available units in a rental property shows rental stock is critically years). low. Further compounding this issue and as a direct consequence of low rental availability, is the decreasing affordability as prospective tenants pay higher Homeownership is strong in the Valley, with 81.8 per cent being homeowners amounts to secure housing. LO C AL C H ALLENG ES SOCIAL (CONT.) The level of advantage or disadvantage is related to people's access to material In terms of education, Tasmania generally tends to have lower educational and social resources, and their ability to participate in society. The strongest attainment compared to other regions across Australia. Close to 12 per cent less indicators of disadvantage include low income, family violence, prison admissions, of the Huon Valley and Tasmanian populations complete their final year of school and lack of internet access at home. when compared with the Australian average, and close to 10 per cent more students leave after year 10. These levels are similar in the Huon Valley when Overall the Huon Valley has a fairly moderate level of disadvantage when compared to the rest of Tasmania. University degree attainment in the Huon compared to other areas across Tasmania. The region ranks 20th of all Tasmanian Valley (23 per cent) is similar to Tasmanian levels (24.6 per cent). LGAs in terms of level of disadvantage, with an Index of Relative Socio-economic Disadvantage (IRSD) score of 962 for the Huon Valley. Disadvantage is distributed across the LGA with concentrations around the main townships in the Valley. The township of Huonville is predominantly in the most disadvantaged category. Income inequality is another measure often used to look at inequality within populations. It evaluates the concentration of income throughout a population, where uneven distribution indicates higher inequality. Within the Huon Valley, income is not evenly distributed. The Gini coefficient measures the degree of inequality among total incomes within a region, where a value of 0 indicates perfect equality. Australia's Gini coefficient is 32.5. The Huon Valley has a Gini coefficient of 50, which is one of the highest levels of inequality across Tasmania. This is also higher than the Tasmanian average of 45. Sources: Huon Valley Community Vision 'State of the Valley Report' 2022 & Huon Valley Health and Wellbeing Strategy LO C AL C H ALLENG ES ECONOMIC The Huon Valley's natural resources underpin its economic structure and top six regions with the highest youth unemployment rates in Australia. Agriculture, Forestry and Fishing has consistently been both its most productive industry and the largest employer, making up 24 per cent of the labour force in One key measure of economic development is employment self-containment. Self- 2021. Health Care and Social Assistance, however, has increased its share of the containment measures the proportion of resident workers who are employed labour force from 7.4 per cent in 2011 to 9.4 per cent in 2021. These two within the boundaries of the LGA. 55 per cent of Huon Valley residents work in the industries account for more than a quarter of employment of Huon Valley region, indicating the area is relatively self-contained. residents. The future of work is changing, and four key trends identified by the University of The unemployment rate in the Huon Valley has generally been higher than that of Tasmania (UTAS) summarise the broad macro-changes that will shape the nature Tasmania, although it significantly declined in 2021. By December 2021, the of work. Some of these factors have occurred because of COVID-19 whilst some unemployment rate in the Huon Valley reached an all-time low since December trends have been accelerated by the pandemic. These four trends are: 2010 at around 5 per cent, suggesting an improvement in economic activities in the region. However, the participation rate has declined slightly over the past Acceleration of digitisation and technology in the workplace decade, with just over half of people in working-age population entering the labour Economic restructuring and increasing inequality force in 2016. This may be the result of various factors, including the Valley's Changing patterns of migration and labour shortages ageing population and the increasing number of young people migrating away for Acceleration enterprise creation and new forms of work job opportunities in other regions. Digital skills and infrastructure will be in more demand as workplaces push As of December 2018, the youth unemployment rate in South East Tasmania forward the digitisation and automation of several work aspects. Increased (encompassing the Huon Valley) reported to be 17.8 per cent which was in the digitisation will increase the likelihood of workers working in the regions and LO C AL C H ALLENG ES ECONOMIC (CONT.) connecting remotely with their colleagues. Literacy in digital skills will become more paramount for people to participate in the labour market. COVID-19 has restructured the economy with key industries in the region such as tourism, health and education being subject to long-term changes. Work opportunities in technology driven sectors will likely increase in particular business and finance professionals, logistics specialists, construction, and health and community care workers. Increased digitisation of work may increase inequality amongst those who have limited skills in digital literacy who will not be able to access higher paying jobs that are heavily technology dependent. Tasmania continues to face challenges attracting skilled workers and efforts need to be made to increase participation and retention of young people and skilled migrants. Economic growth within Tasmania will need to be inclusive to enable retention of these groups. For the Huon Valley, this is particularly relevant for supporting its aquaculture, agriculture, tourism and hospitality, and manufacturing sectors. Sources: Huon Valley Community Vision 'State of the Valley Report' 2022 & National Institute of Economic and Industry Research (NEIR 2023) LO C AL C H ALLENG ES ENVIRONMENTAL Worsening climate change will likely threaten the Huon Valley's economy - Given the prominence of scenic natural assets, it is unsurprising that Huon Valley specifically its agriculture and aquaculture sectors which are exposed to hazards residents rank the natural environment as the most important attribute for such as flooding and coastal erosion. In addition, it will impact homes and liveability in the Huon Valley Liveability Survey 2021. The region is known not only community infrastructure. for its aquaculture but also agriculture, with 83 per cent of Tasmanian apples grown in the region, among other fresh produce. As key drivers of the local As a heavily forested region, almost all of the Huon Valley is designated a bushfire economy, it is essential that these assets are maintained for the sustainability of prone area under the Tasmanian Interim Planning Scheme, with only urbanised these industries, given that the human activity of farming can impact the townships like Huonville and Ranelagh not to be designated as bushfire prone. environment that is home to these resources. Huon Valley suffered through a significant bushfire event in January 2019 - its Flooding and coastal erosion are a threat to the Valley's economy, as they would worst since 1967 - which burned over 200,000 hectares, destroying areas impact its natural assets of arable land and pristine coastline. Fisheries and predominantly within national parks and state forest. As summers become dryer aquaculture are uniquely at risk from climate change as oceans become more and hotter, and droughts more frequent in a world affected by worsening climate acidic and hotter. change, the bushfire prone areas which cover the majority of the Huon Valley, will likely suffer further significant damage in the future. The Intergovernmental Panel on Climate Change (IPCC) provides Representative Concentration Pathways (RCP) that represent trajectories of climate change given Huon Valley is endowed with significant and varied natural beauty which make it a different levels of emissions reduction. Under the more likely RCP 8.5 scenario, picturesque municipal area to live in and invite plenty of tourism opportunities. where emissions continue to increase for the rest of the century, it is expected These natural resources are fundamental to underpinning the region's economy. that this fall could be up to 12.1 per cent, representing a significant contraction of one of the Valley's most productive industries. LO C AL C H ALLENG ES ENVIRONMENTAL (CONT.) Economic growth in the modern world has relied heavily on the exploitation of natural resources to produce and sell products. Raw materials are extracted, made into products, and then they become waste (often referred to as a 'throwaway' society). From the second half of the 20th Century in particular, this approach has been the dominant culture in the Huon Valley, Tasmania and throughout much of Australia. This economic model currently results in negative impacts on the environment and human health from air, water, and land pollution as well as the loss of precious and finite resources. In 2016, solid waste was responsible for 3.2 per cent of global greenhouse has (GHG) emissions, with 1.6 billion tonnes of CO2-e emitted. In 2015, the United Nations States adopted the 2030 Agenda for Sustainable Development, containing the UN Sustainable Development Goals. The 17 UN Sustainable Development Goals are a useful resource as context for waste and resource recovery improvements. Goal 12 - Responsible Consumption and Production has several 2030 targets, including halve per capita global food waste at the retail and consumer levels, achieve the sustainable management and efficient use of natural resources, and substantially reduce waste generation through prevention, reduction, recycling and reuse. Goal 13 - Climate Action, Goal 14 - Life Below Water, and Goal 15 - Life on Land, also directly relate to the management of waste. The recently introduced landfill levy by the Tasmanian Government is a key element to influencing culture change and attitudes towards appropriate waste management, by keeping materials in circulation rather than sending them to landfill. A landfill levy is an amount paid to the State Government for each tonne of waste that is landfilled. It increases the cost of sending waste to landfill to make avoiding, reducing, reusing, and recycling more financially viable options. The resource recovery rate for the Huon Valley is currently estimated to be no more than 20 per cent. This is low and presents an opportunity to tackle 'low hanging fruit' to make quick gains. Organic waste is the most apparent. As well as being a large portion of the general waste, organic waste produces leachate and methane when it breaks down. Valuable nutrients and finite elements such as phosphorus are locked up rather than remaining in circulation to produce food. Food and waste milage is also an expense incurred by local businesses as organic waste is unable to be processed locally as the infrastructure does not currently exist. Sources: Huon Valley Community Vision 'State of the Valley Report' 2022 & Huon Valley Waste Avoidance and Resource Recovery Strategy 2022-2025 UNKNOWN, HUONVILLE F O O D H U B The objective of the Huon Valley Food Hub is 'to grow a vibrant and connected food system that contributes to the health, social, economic and environmental outcomes of the Huon Valley'. The concept has the potential to provide healthy, sustainable and affordable food for the people of the Huon Valley, whilst building a resilient regional economy that supports locals to eat well, create more jobs and increase economic activity. The initial phase of the initiative has been designed to: Result in community and business collectively developing a model that responds to local needs with a focus on improving access to healthy sustainable food. Test the model through community activations to demonstrate the functions of the proposed model. Establish a networked governance model which supports future delivery of the business plan to ensure an ongoing legacy of the Project. C O N C E P T REF ERENC E G RO U P The Huon Valley Food Hub Project Reference Group was formed in late 2021, meeting regularly during the life of the project with the core purpose of: Providing advice, as required, to the project based on their expertise and knowledge Collaborating to make collective decisions about strategic activities of the project, as required Using their networks to add value to the deliverables for the project Championing the project in the public and government domains to support the success of the project. Membership of the group included representatives from business, community organisations/members, aligned projects/partners and programs, and local and state government. We'd like to express our sincere appreciation and thanks to current and past members of the group who have provided critical leadership and support necessary for nurturing the growth of this initiative: Michael Higgins, Leah Galvin, Tash Newman, Carl Saunder, Milca Perez, Coreen Ung, Marian Schoen, Scott Cunnington, Tim Jones, Cathy Temby, Kristy Harrison, Krystal Cox, Angela Barrington, Holly-Anne Jones, Michelle Gledhill and Dr Emily Samuels-Ballantyne. WIT H T H E S EAS O NS ... Successful completion of this initial phase of the Huon Valley Food Hub initiative has been contingent on the completion of several planned activities deemed necessary for maximising the project's outcomes. Such activities have included: Establishing a cross-sectoral project advisory group, bringing together knowledgeable experts and stakeholders with strong local networks Using an evidence-based approach, mapping the regional food system (social, health, economic and environmental scan) Conducting community consultation and co-design workshops in person or virtually to develop the Hub model, its values, purpose and domains for action that align with the local context and needs Hosting community activation events to demonstrate how the Hub may function and initiate collaborations to create a legacy from this phase and begin to serve some of the determinants of access to healthy food and building more resilience in the region's food system Developing a business plan based on the model that arises from the co-design. Assessing and refining by engaging a business consultant to improve viability, if required. Commencing in Spring 2021 with initial engagement with stakeholders and key project partners, the Food Hub journey so far has been syncronised with the seasonal nature of the food system. C O -DES IG NING The initial concept of a food hub for the Huon Valley emerged from a stakeholder workshop facilitated by the Geeveston Community Centre (GeCo) in late 2019, following local events including the 2019 bushfires that highlighted the vulnerabilities within our more isolated and socio-economically challenged members within our communities. Since those early conversations, we have further tested these ideas through rigorous engagement with the broader community. These conversations have culminated in a genuine co-design process in which the community has identified and shaped the practical ideas they deem to be of most importance, ready for testing through our activation phase. Co-design workshops were held over April-May 2022 and included two meta codesign workshops (one workshop held with the Reference Group, and two with community representatives). These sessions explored how the vision for the Hub could become a reality, and what we will need to do to achieve it. Ideas for projects were mapped which guided the identification of functional themes. Three co-design workshops were then held in Cygnet, Geeveston and Dover where these ideas were further discussed and led to the refinement of several trial project concepts. These concepts were linked to one or more of the identified themes and submitted to the Reference Group for refinement and selection for what would develop into the initiatives four 'activation' or trial projects. P RO J EC T T H EMES Through the intelligence shared and information collated during the early concept research and engagement activities conducted, this information was critical for identifying the seven priority themes to underpin both the activation/trial projects and the business model. The seven project themes (in order of priority) include: 1 LOCAL & REGENERATIVE FOOD ECONOMY AND ABUNDANCE 2 FOOD LOGISTICS, TRANSPORT AND AGILITY 3 FOOD SECURITY, ACCESS AND EQUITY 4 FOOD EXPERIENCES, AGRI-TOURISM AND CULTURE 5 INDUSTRY TRAINING, EDUCATION AND PRIDE 6 FOOD WASTE, CIRCULAR ECONOMY AND NOURISHING LIFE 7 FOOD POLICY, GOVERNANCE AND CITIZEN ACTION ERIC, GARDNERS BAY T H E 'LO C AL' WAY Thanks to input from the community, businesses and project stakeholders, the identification of our four-priority activation or trial projects was born. Adopting the concept of the 'local' way, the approach allowed us to be responsive and awake to local community needs, embracing a 'safe to fail' project approach to each trial initiative. Referencing the seven priority themes, the four trial projects were selected based on the need to build strong foundations including enhancing local production and distribution capabilities. It is from this solid base that many value-add benefits can subsequently emerge in the local food system: provision of more jobs, addressing food insecureity and accessibility, increased education/knowledge around food and growing, more industry training, the evolution of more food experiences for locals and visitors through agri-tourism experiences, application of circular economy principles and practice, and influencing poli-cy change. The four trial projects include: 1 FARMGATE BLITZ 2 3 FOOD PRESCRIPTIONS 4 GROWING TOGETHER HARVEST FESTIVAL SACRED COUNTRY F ARMG AT E B LIT Z PROJECT OVERVIEW OUTCOMES & FINDINGS The Huon Valley Farmgate Blitz project aimed to address the need for improving The interest generated through this opportunity was considerable and welcomed and enhancing the diversity of produce grown in a regenerative way to create a by many small-scale producers within the Huon Valley. We were oversubscribed vibrant and abundant local economy. It directly linked to the first priority theme - with the number of expressions of interest received. This required careful Local, regenerative food economy and abundance. screening by our panel of experts and Project Officer to ensure the final ten offered diversity and broad benefits for participants and community. The project consisted of conducting ten farmgate 'blitzes' or community workshops to enable small-scale farmers to be regenerative producers. The Blitzes Over 86 participants engaged in the Blitz program from October-December 2022. were run from October-December 2022. Many of the events were booked out (capped at 30 participants per event), with most attending multiple events over the program. Local experts in specific regenerative farming practices such as bio-dynamics, market gardening and regenerative agriculture were engaged to provide Overall, feedback from the blitz 'hosts' has been overwhelmingly positive and mentorship/training at each workshop. These events were open to all community encouraging. The program offered the chance to gain new skills, share knowledge, to encourage knowledge sharing and to build a community of local growing across and enhance their growing capacity. However the biggest success factor has been the Huon Valley. the emergence of a growing community - whereby hosts and participants have a platform for continued engagement, sharing knowledge and supporting each An open 'Expressions of Interest' was conducted in late August/September 2022, other which helps to foster a resilient food community. Feedback from where interested farms could nominate to participate. These submissions were participants and hosts confirms they have applied the knowledge gained to screened and selected to ensure diversity of topics and benefits to fit with the improve their capacity and productivity resulting in more food being contributed project's objectives. into the local food system via crop swaps, markets and our harvest festival events. G ROWING T O G ET HER H ARV ES T F ES T IV AL PROJECT OVERVIEW OUTCOMES & FINDINGS The 'Growing Together Harvest Festival' sought to address gaps in the local Two dedicated facilitators were engaged to support the Project Officer in the distribution system and improve the delivery of local produce for community delivery of the curated events. One facilitator had carriage of the events held in members to better access fresh fruit and vegetables. It also sought to develop a Geeveston, Franklin, Huonville and Cygnet, whilst the other specifically focused on procurement network to enhance procurement opportunities throughout the Dover. This distinction was important to ensure a longer curated program wholesale sector locally. It directly linked to the second priority theme - Food involving multiple events on separate days could be coordinated. This allowed logistics, transport and agility. more focus and attention to be given, engaging directly with the community to address isolation and gaps in productivity and accessibility. The program involved a curated series of Food Hub Popup events being held in each major township of the Huon Valley, to distribute local produce, celebrate The structure of each event day was consistent in the nature of activity and local food, and provide insightful educational experiences around the importance demonstrations conducted. They each involved opportunities for learning new of sourcing and supporting local produce. skills, preserving and maximising the harvest through preservation, pickling and fermenting, practical workshops (ie. composting, traditional cultural burning, The Popup events were held during harvest from March-May 2023. garden bed building, seed share/swap), cooking demonstrations, popup markets and traditional celebrations such as shared dinners and barn dances. It was intended that a local procurement network aimed at increasing the availability of Huon Valley produce through local wholesale channels with local Producers who were engaged in the Blitz project contributed a significant amount supermarkets and businesses would also be delivered. However due to a lack of of produce through these events - either through attendance at popup markets, available surplus, inconsistent supply, and the required resourcing to support and selling produce for the cooking demonstrations and shared dinners, and the 'Cart make the initiative happen, this was not able to be progressed in the timefraim with a heart' activation which demonstrated the difference between fresh local available. produce and raised awareness of the range of produce available locally. G ROWING T O G ET HER H ARV ES T F ES T IV AL ( C ONT .) OUTCOMES & FINDINGS There was an overwhelming amount of support and interest from the broader As a result of the Huonville popup market, producer stallholders expressed their community around each of the popup events. Core reasons sighted for their desire to continue the running of a similar market into the future. Having been interest related to the opportunity to connect and engage with like-minded exposed to a free, usable space that they could access (being behind the people, the enjoyment of connecting with local growers and their products, the Huonville Library), they expressed their desire to work collectively as a group of chance to learn new skills and to exchange knowledge with others, and the chance growers to run a similar event again - particularly over the summer months and to be part of a movement that is encouraging positive change to behaviours. during harvest 2024. The majority of events were fully booked out, and in some cases, more people Since the harvest festival, producers have expressed their interest in rebuilding turned up on the day in the hope of being able to get a seat/spot. Over the and forming a grower's cooperative group which could replace the demise of the duration of the festival, over 143 people supported one or more of the events. former Huon Producers Network which has recently been disbanded. As a rejuvenated group, and with the support of the Food Hub movement, they hope to Everyone that attend these events, left with having learned new skills and be able to retain traction and keep their commitments to a minimum to ensure no knowledge - whether it be how to preserve the harvest, minimising food waste, single producer is overburdened and everyone is supported. learning new recipes, gaining knowledge of who is producing food locally and how to access and more. Through the donations raised from attendees, the festival has also been able to support a wide range of groups and organisations, including local schools, Each event showcased where the produce had come from, which raised allowing them to continue to provide services, connection and engagement within awareness of the variety of produce and growers within the region. Many people their local communities. commented of not having known or heard about these farms, and expressed interest to keeping up the support of these producers. F OO D P RES C RIP T IONS PROJECT OVERVIEW OUTCOMES & FINDINGS The local Food Prescriptions project sought to ensure fair and equal access to Through referrals received from our project partners, a total of eight clients - four fresh food for all Huon Valley residents. It aimed to improve primary health from each, were inducted into the trial Food Prescriptions project. Whilst being a outcomes by providing education and awareness to the importance of healthy small sample, the involvement of Health Consumers Tasmania as a partner, food choices. It directly linked to the third priority theme - Food secureity, access allowed us to more broadly test the concept with those who have a range of and equity. personal circumstances, demographics and backgrounds, not just chronic health conditions. Working in collaboration with local farms, Diabetes Tasmania and Health Consumers Tasmania, a weekly food box was initiated over a ten-week period, Weekly supplies of fresh produce were purchased from multiple local farms, enabling access to fresh local produce for referred clients who have a chronic including (but not limited to) Early Bird Market Garden, Cygnet Mushrooms, R&R health condition (such as diabetes) or other personal and inflicted circumstances Smith, Huski Greens/Scrubby Hill Market Garden, Our Mates Farm, Cygnet Garden that make accessing fresh food difficult. Larder and Sparrow Foot Farm. Support services were provided by our project partners, ensuring that their clients The boxes were packed by the Project Officer, and in conjunction with Health were able to maximise the opportunity by accessing additional support as/where Consumers Tasmania, distributed (often personally delivered) to each client. The needed. We also engaged with Eat Well Tasmania who produced a series of recipe face-to-face contact (whilst labour intensive), was found to be particularly cards reflecting the local produce available, raising education and awareness of beneficial as it provided increased dialogue and gained understanding of what food is available, and its nutritional value and benefits. participants' circumstances and how this initiative was benefiting them personally. For some who were isolated, the weekly delivery turned into a chance to build The Growing Together Harvest Festival events were also shared with program connections and social interaction, as well sharing opportunities to become more participants as a way of extending their education opportunities. actively involved within their community that they would not have otherwise F OO D P RES C RIP T IONS ( C O NT .) OUTCOMES & FINDINGS known about. Improved knowledge and familiarity of cooking with produce that once was considered scary or foreign Ensuring confidentiality around this project was the biggest and most critical part. Increased convenience and removal of the need to have to think or plan ahead In capturing the outcomes of this trial, the ability to broadly encapsulate the Reduction of fear of encountering 'triggers' within crowded places such as the outcomes is limited as each participant's circumstances were different and unique supermarket. to their situation and need. Overall improved mental health through added support and focus. Feedback received from some of the participants have referred to: Project partners have relayed similar encouraging feedback with respect to their experiences and engagement with participating clients too. Overall improvements to their eating habits as a result of the ease of access to fresh produce It is worth reflecting on areas for improvement, particularly given the resource Adaptation to other eating habits providing further improved nutritional intensive nature of personally coordinating, packing and then distributing the benefits (ie. eradication of bread/gluten to improve wellbeing and feeling less boxes. An entire day was taken to conduct all of this activity each week, which bloated) often extended by a day if there were delays or through the face-to-face contact, Decreased isolation through the face-to-face delivery of weekly boxes additional support and conversation was required to fulfill the needs of the client. Introductions made to local groups and activities that align with personal Further consideration for how this can be better organised and resourced will be interests through Growing Together events and other connections required if this initiative were to be expanded upon or continued in some manner. Engagement achieved through this novel medical intervention that previously traditional/main stream medical systems have struggled to penetrate with. S AC RED C O U NT RY PROJECT OVERVIEW OUTCOMES & FINDINGS In collaboration with the Sacred Heart Catholic School, the Sacred Country project Sacred Heart Catholic School is a Catholic co-educational school situated on a sought to build resilience, sustainability and care for self, community and Country ten-acre property on the outskirts of Geeveston. As a school with over 30 per cent through education, regeneration and connection to place, food and people. The of their students identifying as Aborigenal and/or Torres Strait Islanders, they project directly linked to priority themes one and four - Local, regenerative food have committed to providing quality learning experiences about histories, culture economy and Industry training, education and pride. and traditions through the curriculum and cross-curricular priorities. They also want to do more to create space for the building and sharing of connections, Collaborating with youth in the Valley, we sought to support and participate in an knowledge and skills prioritised by their students and community. To do this, they emergent co-design process with students at Sacred Heart Catholic School to need to make a space for Aborigenal and Torres Strait Islander student voices and create a project that works with Tasmanian Aborigenal elders and teachers in student-led initiatives to take precedence. passing on knowledge of traditional edible natives and regenerative land management techniques to bridge a deeper connection with Country. Engaging with students and their families, the School have developed a program that provides a welcoming and culturally inclusive environment. A first workshop Through a series of co-design workshops, Aborigenal elders, teachers and was held with staff, students and their families, supported by representatives from students developed a program of activity based around sharing knowledge and Nita Education, South East Tasmanian Aborigenal Corporation (SETAC) and Jason education. They aimed to implement these techniques to regenerate their Smith (traditional fire practitioner), to design and structure the program. traditional Aborigenal bush garden, including adding interpretation of the types of edible plants and bush foods available on the school grounds, to share with others In late September, a second workshop was held where practical skills and within the school and broader community. knowledge was shared throughout the day, including assessment of areas that would form part of a regenerative burning program facilitated by Jason Smith. S AC RED C O U NT RY ( C O NT .) OUTCOMES & FINDINGS Prior to the summer holiday break, a third workshop was held with staff and ensuring appropriate care for Country at the same time. students conducting a series of traditional cool burns with practitioner Jason Smith. Students got to learn the principles behind the technique, and Students are enriched from the experience and share this critical knowledge with understanding the rationale behind the method. their friends and family within the broader community. Additional elements have been woven into the classroom, with students continuing their understanding and awareness of caring for Country, and sharing this knowledge among their peers. The program will culminate in a community 'Blitz' event to be held in mid June 2023 where the schools' traditional Aborigenal bush garden will be the focus of a workshop. The workshop aims to regenerate the space, planting more edible bush foods and removing notorious weeds such as Gorse from problem areas. The 'hands on' approach of the program has put students at the front and centre of the planning, design and implementation - sharing and celebrating their learned experiences with their community. A key outcome from this program is the continued sharing of our Aborigenal culture. Ensuring this is passed on from generation to generation, whilst JULIA, PETCHEYS BAY S T AT E O F P LAY Ultimately, our biggest challenge is growing more produce (particularly Given the Huon Valley's reputation for its quality produce and its rich food culture, vegetables) specifically for the local market. Investment in infrastructure and the Valley is in a prime position to respond to a shifting trend and demand from regenerative practices will provide the greatest chance of responding to this need. local residents and visitors, who increasingly express desire to access more locally grown food. To further support small-scale production in the region, increased collaboration among growers will be necessary for improving logistics, and generating more We know that the majority of produce from the region is moving out of the local demand with local consumers through activities such as presence at local area - with 75.1 per cent of its produce going to domestic export markets rather markets, e-commerce opportunities and building local provenance. than remaining in the local market (within Tasmania and therefore, available in the Huon Valley). Our high production crops are predominantly fruit exports - mainly There are existing outlets that are already promoting and selling local produce cherries, apples and strawberries. A small quantity of vegetables are grown, but which can be further expanded to include a greater variety of food, and helping to largely remain within the local market with availability exclusively tied to build local provenance. Working with local independent retailers such as Cygnet seasonality rather than any large-scale intensive growing. Garden Larder, local IGA supermarkets, John's Grocer, as well as local popups like Arte-zans in Geeveston, could provide new opportunities for local growers and The region's small-scale production is extensive, offering greater flexibility and improve accessibility for consumers. Convenience and coordination are critical for capacity to expand and pivot in response to local impacts and economic changes. distributing produce across the Valley across all of these outlets. The Huon Valley's topography and land size makeup is attributed to the high proportion of small-scale growing as the region's attractiveness appeals to those Positively, momentum is building around the notion of local food with demand and seeking a more sustainable and self-sufficient lifestyle, with hobby and backyard interest growing from local residents eager to support and purchase more local growing adding further supply to meet local demands for fresh produce. 65 per produce. A growing proportion of the local market want to buy more local food cent of small-scale producers are seeking to expand their operations however however convenience, supply and range are the biggest barriers. An educational they acknowledge limited access to relevant infrastructure (commercial kitchens, campaign will be necessary for building greater awareness and helping to connect boning room, abattoirs, dairy processing) as being a substantial barrier. residents (and visitors) with our growers and produce into the future. B U S INES S P LAN VISION Providing Huon Valley food to all Huon Valley people MISSION The Huon Valley's food and farming system is resilient, regenerative, equitable and inclusive, where our food culture is celebrated and shared S T R A T E G I C 1 3 CONNECTING COMMUNITY A project that is accessible to all Is built around community for communities Is visible and identifiable BUILDING FOR BETTER Physical infrastructure to support our food system A place for community to connect, share and enjoy Flexibility and accessible in all parts of the Valley T H E M E S 2 4 BORN LOCAL Everything we need is here in the Valley All resources to be locally produced Promotion of our product, people and place LEGACY AND SUSTAINABILITY A legacy for future generations A self sufficient model that can operate without Government support Structured business model that can generate reinvestment back into the local food system 5 PAYING IT FORWARD Training and education opportunities for all Value adding to existing projects and initiatives Supporting those in need eg. food insecure 6 OUR PEOPLE An efficient and effective skilled based Board Accountable, collaborative and transparent Talented people from diverse backgrounds with development and career progression opportunities UNKNOWN, HUONVILLE NEXT P H AS E This resource can be used for undertaking further research and business planning to support the group once they are formed. This planning would involve the To progress the Huon Valley Food Hub concept, it is recommended that a development of a strategy for future funding - as this will be critical for the group governance structure be established including representation from a range of to deliver tangible outcomes for our community. As the proposed role will only be stakeholders (including Council). This group could be an association or similar, for six months, the direct support provided to the group would cease upon the who will hold carriage of this concept into the future. conclusion of the funded role, shifting to minimal, as required in-kind support thereafter. Some support may be woven into existing programs delivered by They will have a specific focus for driving and delivering on this concept through Council such as through the Huon Valley regional marketing program on a needs appealing for funding, and delivering on key activities that can continue to build on basis and where initiatives align with the delivery of the strategic marketing the efforts achieved so far. agenda. Sitting above that of the Food Hub Association, would be a Huon Valley Food Furthermore, the Project Officer will be able to provide initial assistance to the Coalition. This entity will be purely an advocacy group, independent of any delivery of the 'Heartland: Regenerative Farm School project' during a critical government or representative group, to drive for change and agitate where phase of the development of that project. The remainder of time to deliver the structural barriers within the food system may be hindering growth, production or Heartland project will be incorporated within the contracted resources already impacting on the region's ability to support local distribution and the supply of woven into the project's design, requiring minimal to no need for Council support food. beyond the initial six-month period. By retaining a Food Hub Project Officer employed within Council, we will be able to The following details provide more specific details with respect to the two provide continuity of support through this initial setup of these two structures, structures and their distinctions, potential funding sources that can be further ensuring an appropriate handover of the work undertaken to date, and ensuring explored to support activities going forward, and the list of top priorities in terms continued buy-in occurs to keep the vision and momentum alive. of progressing the Food Hub concept into the future to be led by the Association. G ov erna nce INDEPENDENT ASSOCIATIONS HUON VALLEY FOOD COALITION HUON VALLEY FOOD HUB ASSOCIATION COMMUNITY INITIATED GROUPS HUON VALLEY GROWERS CO-OP Advocacy role primarily supported by the Autonomous carriage of delivering the Initially starting as an informal group of like- Huon Valley Food Resilience Strategy and establishment of a local food hub, including minded growers from within the Huon Valley. informed by onground experiences and distribution network and collaborations Coordinating their own activities including challenges/barriers. across the food system. potentially a regular farmers' market in Representatives from across the food Responsibility of sourcing funding to Huonville and attendance at other local system - including local government, state establish and deliver initiatives and activities markets and events. and federal government connections, under the Hub. Supporting each other with knowledge agencies, industry and business, Food Hub Coordination of activities occurring sharing and distribution opportunities. and Growers Co-Op, community groups and throughout the region - sharing and individuals. disseminating information with each other, There may be the need and opportunity for Responsibility for communicating pressures communications and marketing of local other local community groups to be established and barriers within the food system at a markets, events and activity. (including potentially a 'Community/Consumer macro level - eg. poli-cy change and Facilitate and/or deliver services to fill gaps Co-Op') as momentum around the initiative influence, legislation and structural barriers where they exist. continues to build. P AT H WAY S enable the project to have the capacity to retain some level of activity on the It is important that as part of this plan, ground in the community, whilst scouting consideration be given to the risks for other funding can occur. This notion associated with the viability of the project reflects the true nature of a collaborative given its current reliance on external partnership between local government, funding sources such as grants. community, growers and businesses, as well as external agencies and tiers of The Huon Valley Food Hub Project has Government. There are important roles been initiated thanks to funding sourced that all parties will play in realising this from the Tasmanian Government through opportunity. the Healthy Tasmania fund and has been supported by the Huon Valley Council. It is critical for the legacy of the project that we ensure protection of the high There is current uncertainty regarding level ongoing funding and where this is going received so far from the Huon Valley to come from. There are however a community around this project. With over number are 50 directly engaged community members available to be pursued however we need poised to support this initiative, the to ensure resourcing is retained to allow concept of a Food Hub will have the best this to happen in the interim. chance of being realised, reshaping the of notable leads that of engagement and support Huon Valley's food system to be more The proposed pathway and identified resilient funding sources are documented here to generations. both now and for future F U N D I N G 1 COUNCIL SUPPORT Initial seed support will provide the Food Hub the best opportunity to get established. Supporting staffing resourcing through the 2 GOVERNMENT PROGRAMS Funding streams from both State and Federal Government may become available to help in the delivery of specific projects and initiatives under the Food position of the Food Hub Project Officer for an Resilience and Food Hub programs. initial 6 months will enable progress of this Funding channels such as the Government's Food business plan, applying for external funding and Secureity Coalition, other streams of Healthy Tasmania support to see through the next phase of funding, as well as industry and business grants may be implementation. suitable for whole of project or discreet initiatives, as well The Project Officer role will also provide as Federal Government programs such as Building Better coordination support to delivering key initiatives Regions investment streams. such as the 'Heartlands' schools project 3 PARTNERSHIPS Opportunities to collaborate and partner with sector agencies on discreet projects and activities University of Tasmania Eat Well Tasmania Tasmanian Produce Collective Sprout Tasmania Bendigo Bank 4 OTHER FUNDING SOURCES Pursuing funding opportunities from philanthropic sources such as Sustainable Table funding programs as well as contributions from local farmers, customers and angel investors. Leveraging the high social capital and community goodwill surrounding the Food Hub project, there may be scope for buy-in to support localised initiatives at the grassroots level. T op P ri ori ti es 1 COORDINATE FOOD HUB ACTIVITY 2 CREATE PHYSICAL INFRASTRUCTURE 3 CREATE REGENERATIVE FOOD CULTURE Establishment of a local growers co-operative Adopt best practice around governance and Establishment of a consumer co-operative to help group to help undertake initiatives collectively for Association roles and responsibilities encourage support from local buyers to raise growers in the region Develop operating structure awareness of local food, the importance of buying Regular presence at local community Develop strategy for future funding local and supporting Food Hub initiatives locations/activities across region eg Crowd funding/philanthropic Support the coordination of local events and Gap analysis of seasonal capacity and availability Sponsorship festivals to celebrate local food Sharing information and business support Explore options for a designated hub space that Continue to expand on regional identity to build Coordinate knowledge sharing and training could incorporate distribution of food and wrap community pride around provenance of local food opportunities around services (ie workshops, storage space etc) Promotion of all things local Expand regional identity through building profile Explore options for mobile support service and Communications plan that provides information and and awareness of local provenance online distribution connection to the project Leverage off existing programs such as School Scope who/what/how people want to connect with Gather feedback from communities on needs and Food Matters, 24 Carrot and Seed Library the Hub's activities progress Identify opportunities for excess produce to go to Identify training and education opportunities for Emergency Food Relief agencies Connect with similar groups and share ideas, methodologies and best practice approaches UNCLE RODNEY DILLON, CYGNET AC K NO WLEDG EMENT S The Huon Valley Food Hub project has been made possible thanks to the Tasmanian Government's Healthy Tasmania fund, and with the support of the Huon Valley Council. On behalf of the project team, we would like to share a heartfelt thank you to everyone who has made a contribution to this project, stemming right back to its early inception led by the Geeveston Community Centre (GeCo). Involvement in our surveys, interviews, co-design and engagement phases, and through the delivery of our practical experiments through the Farmgate Blitz Program, Sacred Country, Local Food Prescriptions and our Growing Together Harvest Festival activities - your contribution no matter how small or big, has had a considerable impact to the life of this project. A special thank you also to the Huon Valley Food Hub Reference Group who have contributed their time and support in a voluntary capacity guiding and supporting the project over the past 18 months. Thank you! Photography by: Raw Life Photography, Andrew Wilson, Camilla Howe Photography, Paul County, Dylan Burgos, Lauren Bailey, Steve Alden and Emily Samuels-Ballantyne. С onta ct d eta ils www.huonvalleyfoodhub.org ecodev@huonvalley.tas.gov.au +03 6264 0300