Sprout Tasmania along with partners Harvest Launceston and Primal Living welcomed more than 120 eager and passionate delegates to the annual Cross-Pollinate conference held on the 4-5 November in Launceston.
The conference included inspiring and interactive days of innovative conversations, presentations activities and networking and included ‘Feed Dating’ with experts in marketing and business planning, food production and soil health and a session on "Where does my meat come from?” This featured a panel from Mt Gnomon, Black Ridge, Field and Forest Farms, Vermey Butcher and Tassal.
Tasmanian food and production was uniquely explored through the theme “People, Place and Provenance” with Grant Hilliard giving a fantastic keynote presentation about his journey in recasting the role butchers play in connecting sustainable farmers with their markets.
Delegates enjoyed networking drinks and a gourmet dinner prepared by Luke Burgess (formally of award winning Garagistes Hobart) featuring local Tasmanian produce from local farms at Josef Chromy, giving everyone the chance to meet and connect with producers. A fun day was had visiting the farms of producers in the Tamar Valley, allowing for a great opportunity to hear their stories, to meet producers’ on-farm, to share ideas on everything from soil health to marketing, finishing with an on-farm lunch.
Cross Pollinate was a wonderful occasion for producers, businesses, researchers, government non-for-profits and consumers to gather together to further collaborate and share ideas in relation to the roles within the Tasmanian food community, identifying opportunities for connecting Tasmanian producers to businesses and the community; and developing Tasmanian food tourism, culture and innovation.
Through the stories of Tasmanian primary producers, new government and non-government initiatives and with discussions surrounding opportunities for producers and consumers in Tasmania, through tourism and our niche markets, the conference really proved to be yet again, a wonderful opportunity for Tasmanians to understand and appreciate the ethos behind Sprout and Fork to Fork. See you next year!