Strengthening Tasmania’s Local Food Supply Chain
The Local Foods on Local Plates Project aimed to increase the use of Tasmanian-grown food within the state’s hospitality sector by addressing barriers that prevent local producers and venues from working together effectively.
By strengthening procurement pathways and supply chain connections, the project supports farmers, hospitality businesses, and communities to benefit from a more resilient local food system.
Project Overview
Tasmania produces exceptional food, yet local producers often face challenges supplying restaurants and hospitality venues at scale. At the same time, venues can struggle to source consistent quantities of locally produced ingredients.
The Local Foods on Local Plates Project examined these challenges and identified practical solutions to help:
- Farmers access new markets
- Hospitality venues source local produce more easily
- Strengthen regional supply chains
- Keep food dollars circulating within local communities
Through research, consultation, and collaboration across the food system, the project worked to ensure more Tasmanian-grown food reaches Tasmanian plates.
Funding and Delivery
The project was delivered through collaboration between industry partners committed to strengthening Tasmania’s local food system.
Sprout Tasmania worked alongside the Hospitality Tasmania and sustainable food procurement specialist Leah Galvin to contribute sector knowledge, producer insights, and community connections.
By bringing together producers, hospitality representatives, and food system experts, the initiative ensured outcomes reflected real-world needs across the supply chain.
Outcomes
The project generated insights, case studies, and practical recommendations to support stronger connections between local producers and hospitality businesses.
Key outcomes included:
- Identification of supply chain barriers for small producers
- Improved understanding of hospitality procurement needs
- Practical strategies to increase local sourcing
- Stronger relationships between farmers and venues
- Evidence to inform future policy and industry initiatives
Why It Matters
Increasing the use of locally produced food in hospitality settings delivers benefits across the entire community:
- Supports farm viability and regional employment
- Reduces food miles and environmental impact
- Improves freshness and quality of food
- Strengthens Tasmania’s food security
- Builds a more resilient regional economy
The Local Foods on Local Plates Project demonstrates how coordinated action can strengthen Tasmania’s local food system while supporting sustainable farming businesses.
Project Resources
Explore the reports and resources developed through the Local Foods on Local Plates Project:
