The Dirt — Tasmanian Farming News July 2025
Welcome to the July 2025 edition of our monthly newsletter, The Dirt. Get the latest Tasmanian farming news from our community and beyond!
TEAM UPDATE
Welcome to the July 2025 edition of our monthly newsletter, The Dirt. The second of our winter editions.
Hello friends,
We are over the hump! With Cross Pollinate now officially behind us for the year we have been taking the time over this last week to wrap up loose ends, touch base with those that have reached out and pull together our reflections on another years event.
Jen has finalised the Investigative Service Kill Processing Project and report. This is an incredibly comprehensive review of the current service kill situation in the state and provides the foundation to build on as we continue to work and advocate for the change that is needed in this part of our food system.
The work here continues as Dom and I are currently preparing for Jen to head off on a three month road trip! Jen will be away from mid July so please reach out to Dom, Kate or myself if you need to contact Sprout. Our details are all available via the contact page on our website.
And as always – Thanks for opening our monthly newsletter!
Calum Jacobsen
Admin & Comms
IN Our Paddock
THAT’S A WRAP – Cross Pollinate 2025
Farming Through the Seasons: A Year in the Life of Small-Scale Farms
We are absolutely thrilled to have pulled together yet another fabulous edition of Cross Pollinate.
Farming Through the Seasons took us on a journey through the demands and joys of life on a small farm. We were treated to stories from all over—some familiar, some entirely new—all rich with insight, honesty, and connection.
We absolutely loved having Ollie curate this event with us. His passion, insights, and broad experience brought a dynamic and engaging energy to the stage at the Moonah Arts Centre. Drawing on his network of equally passionate farmers, foodies, and researchers, he opened the door to great conversations, fresh ideas, and some hard-earned lessons.
Now that we’ve had a few days to reflect, we’re reminded of how valuable Cross Pollinate is to both our community and our core mission. Every year, it brings together old friends and complete strangers—and we’re always thrilled to welcome new faces. If you’re one of them, we’re so glad to have you here. Welcome to the Sprout family!
To everyone who continues to show up—thank you. Your support is what keeps our wheels turning. When you come to our events, share our stories, and join the conversation, you’re helping shape the future of this community.
The recorded audio from all the presentations will be uploaded to The Hub very soon. You’ll need to be a member to access them, but membership also gives you access to a huge range of additional resources, tools, and connections as well as directly supporting the work that we do here at Sprout.
So whether you were in the room or missed out this time, you’ll still have the chance to revisit the stories and soak up the inspiration.
And don’t worry if you couldn’t make it—Growing Good is already on the horizon, and we will all have another chance to come together over good grub and great stories before you know it.
Huge thanks go to:
- Everyone who came along and made the day what it was.
- Those generous community members who donated tickets so others could attend.
- Felicity for facilitating our 2 panel discussions with incredible warmth and honesty.
- Jim, Marie and Gus for catering the day
- Huon Douglas for capturing the day on camera
- Hamish and the Moonah Arts Centre for hosting us
- All the speakers that came together to share their stories
And of course, this year’s incredible event sponsors, the Tas Farm Innovation Hub, and our general sponsors Blundstone and Cherries Tasmania.
The Release – Service Kill Processing: An Investigative Report
This project has been ongoing for the last 18 months and we are so pleased to share this investigative report. We’ve gathered insights from producers, butchers, transporters, and abattoir operators alike. We discussed the system challenges and ideas for change with many stakeholders and industry representatives. It has been a real pleasure to work with everyone who was involved in this project, and we are so grateful for everyone’s contributions.
This report highlights the incredible fragility of our meat processing service-kill system here in Tasmania, and points to steps that need to be undertaken in order to see change.
If you have diversity in any system, you inherently have better resilience. It couldn’t be more true in this instance.
Sprout is calling for support for all scales of livestock farmers who want to access service-kills, by enabling and supporting micro and small to medium abattoir facilities across the state.
This support looks like:
Scale appropriate regulations for abattoirs based on size and throughput.
Planning requirements that are in line with different scales of abattoirs, this may mean creating a definition for micro abattoirs.
Training delivered locally by a Tasmanian based RTO, for all required certificates in the meat processing sector, that is accessible to any scale of abattoir business, not just the large scale processing plants.
Collaboration from state and local governments with industry to support a clear and transparent approval process for any abattoir applications.
Greater educational support from State Government for any scale of abattoir (not just from a regulatory compliance perspective) in the areas of animal welfare, best practice processing, food safety, traceability, waste processing.
Tasmania can lead the nation in building a more certain, fit for purpose, and resilient local meat industry.
This needs to be tackled collaboratively.
If you’re involved in the industry we highly recommend getting yourself a copy of the report and having a read. Find an action that you think you can help push and create some noise. Together we can be the change!
Vegetable, Berry and Micro-green producers – we want to hear from you!!
We hosted our 2nd online discussion with many vegetable and berry growers a few weeks ago, looking at the way other states have started to regulate these new FSANZ Primary Production Processing standards (Chapter 4).
We want to know how you think the new standards should be regulated and implemented in Tasmania.
Jen is preparing to put together her submission paper to the Product Integrity Branch, and would LOVE to have as much feedback as possible about what industry believes is the best way forward.
Sprout Producer Program Field Day’s Wrap
Field days 5 & 6 (14/15th of June)
Dominique Bowen-Butchart
Producer Liaison Officer
Sprout Producer Program, field days five and six found us touring the beautiful Meander Valley, with its rolling hills and frost tipped vistas. I could barely contain the frequent desire to stop and capture pictures of a glistening landscape, dappled with icy droplets and refractive light. But I had an important group of farmers to meet, and needed to keep to time. First up on the agenda was Woodlands Farm, home of the Schmidt family and their integrated cattle, veg and hemp farm. Tim welcomed us to his shearing shed where coffees and connections were served. The crew delighted in the history of the hemp industry in Tasmania and learnt of the virtues of this multipurpose crop encompassing soil rejuvenation properties and mulch byproduct.
Next stop on the list, was Golden Valley Harvest, the first of our producer farms for the weekend and multigenerational home of Portia and Rhys and their pastured egg farm. As the weather turned chilly, we huddled up in the brooding shed with a fresh batch of chicks collected from the airport only the night before. Sourcing chicks for commercial production in Tassie is tricky, there are minimal orders and airfreight to navigate as we don’t have commercial hatcheries in the state. After a good deal of fawning over clusters of fluffball peepers, we tightened our scarves and went for a tour of the egg room. Although no larger than a four-by-four container, as we have heard many times before at Sprout, the path to egg room certification was no mean feat for Portia and Rhys, but they got there eventually with shell grit and persistence. The sun reemerged as we trotted over the lush pastures to meet the laying hens and admire Rhys’ custom built, fully automated and wind sensor equipped chicken caravan. These lucky 300 hens are literally free to range across eight acres of lush pasture whilst being guarded by the watchful eye of diligent Maremma pup, Kelly Bear.
After a lunch in front of the farmhouse fire, we were treated to a visit by farm ecologist Robin Tait and Ardent Seed’s Rob Dent. This dynamic duo generously shared their expertise in soil health principles, multi-species plant interactions, seed selection and preparations with the crew. As always, we could have spent the rest of the day soaking up Robin and Rob’s knowledge.
As the sun set on our Saturday, we took a moment to return our attention to our previous field weekend and reflect on our time spent learning cool burn techniques with Palawa healer, Jason Andrew Smith. The workshop with Jason supported our producers to untangle some of the fear of fire in our bushlands. Through working together with our hands on the soil and learning the gentle application of good fire on country, we formed deeper connections with eachother and gained confidence in the stewardship of the natural landscapes that sit alongside our production systems.
Sunday greeted field day six of Sprout Producer Program with a crisp bluebird day as we wound our way out to Bracknell and Hop Valley Herb farm. Mon and Cara greeted us with a selection of their nourishing teas and a toasty fire. We admired the beauty of Kooparoona Niara, the Great Western Tiers as we listened to their journeys through the medicinal herb fields to their own little piece of paradise hugged by the river. Mon and Cara have seen a full year around the sun on their property now, drawing on the tender love and care of past stewards to quickly establish a productive apothecary patch for Mon’s naturopathy practice and local retail. With proof of concept gained, they are planning the development of their much larger river field, the perfect opportunity to discuss various methods of preparing new ground for spring planting. Before lunch, we were treated to a rapid introduction into the world of biodynamic preparations and the cycles of practice Mon and Cara’s production sequences are guided. Then off to our last stop, and Leah’s oasis – The Great Green, nestled in the heart of Westbury.
Now if you need an example of how one human and a quarter acre block can feed twenty families every week, here it is. Leah turned her parents’ sheep paddock into a prolific community supporting and community supported agriculture (CSA) veggie box enterprise. Our producers were in awe as they perused row after row of autumn and winter veg. I am constantly inspired by this group of producers, they have faced many changes along the way, and worked their backsides off to develop a diverse array of complex and unique food production systems. As always, Im already looking forward to our next, and final field weekend and the learning and development our crew has in store.
WELCOMING THE SPROUT PRODUCERS OF 2025
Curious about who is undertaking this years Sprout Producer Program? Read their brief or click through to read their full bio on our website.
The Great Green
The Great Green is a small-scale, family-run nursery and market garden in Westbury, founded by Leah, a local market gardener passionate about permaculture and community resilience. Leah grows seasonal vegetables, herbs, and edible plants using no-till, chemical-free methods. Through a Community Supported Agriculture program, she supplies fresh, nutritious produce weekly while nurturing soil health, biodiversity, and strong local connections.
Golden Valley Harvest
Nestled beneath lartitickitheker (Quamby Bluff), Golden Valley Harvest is a small, regenerative farm run by Portia and Rhys. They currently tend to 500 pasture-raised hens in solar-powered mobile coops, prioritising animal welfare, soil health, and biodiversity. Passionate about responsible land stewardship, they provide nourishing, ethical eggs to their local community while building a resilient, sustainable future on their 42-hectare property.
Woodsong Farm
At Woodsong Farm, Jess grows vibrant microgreens and edible flowers using organic, solar-powered methods. Rooted in permaculture, the farm is expanding into regenerative beef and biodiversity-focused systems. Jess’s mission is to reconnect people with local, nutrient-dense food while restoring land health—proving that small-scale farming can nourish both community and ecosystem alike.
Small Producer Survey 2025
We are gearing up for the next Small Producer Survey to be run later this year. Our Small Producer Survey aims to grab a broad snapshot of our sector to better inform our work and the areas of support need from the broader industry. It helps us map trends and identify new opportunities within our sector.
We are currenlty in the preliminary stages of drafting the survey and would love any input from our community and industry partners. Have you got something you would love some data on? Maybe a great survey questions or area of interest you think should be looked into more closely. This is the time to share your ideas so that we can include them in our plans!
Please head to the link below and leave as much or as little information as needed! If you’re interested in seeing our previous surveys go HERE
Your Community
agriCULTURED 2025
Launceston is set to host agriCULTURED 2025 from 31 July to 3 August, with a four-day celebration of food, farming, culture, and innovation that brings together producers, chefs, scientists, and storytellers.
This year’s program explores how we grow, eat, and connect through a series of unique experiences across northern Tasmania. Kicking off with The Community Feast, you’ll join OzHarvest and the Material Institute for a zero-waste cook-up that turns rescued and local produce into something delicious — and shared.
On Friday 1 August, the popular Conversations in the City returns to Peppers Silo Hotel, where ABC’s Simon Marnie leads panel discussions on climate, food systems, and the future of agriculture, with a lunch prepared by Grain of the Silos. That evening, you can head to The Science Behind Your Plate, a four-course dinner where researchers and chefs team up to tell the story behind every bite.
Saturday 2 August brings The Journey, a full-day agritourism experience through farms and vineyards, plus the launch of FermentHQ, and an evening of fire, fermentation and feasting at Timbre Kitchen.
Plus — catch a screening of Wilding, dive into creative workshops, and explore how art and agriculture intersect across the region.
agriCULTURED is a chance to connect with the people shaping Tasmania’s food future — and share a meal (or two) while you’re at it.
🎟️ Some events are free, others ticketed and likely to sell out fast.
💧 Irrigation Short Course for Berry Growers
Tuesday 5 August – Longford
New to irrigation? Want to build confidence and capability in your berry operation?
The TAS Farm Innovation Hub and Pinion Advisory are running a free one-day short course designed specifically for staff working in the berry industry.
This hands-on, practical course is the perfect introduction to irrigation fundamentals—with theory and field-based learning tailored to the real-world needs of berry growers.
What participants will walk away with:
- A solid understanding of the plant–water relationship
- Familiarity with irrigation system types
- Basic maintenance and troubleshooting skills
- How to balance irrigation and fertigation for best results
Whether you’re new to berry growing or looking to optimise your current strategies, this course is a great way to strengthen irrigation know-how on your farm.
🗓 Tuesday 5 August 2025
📍 Longford, Tasmania
🎟 Free – registrations essential
📅 Registrations close Friday 25 July
Don’t miss this opportunity to build a stronger, more confident irrigation team!
Intro to Lean Principles & Tools — Upcoming Workshop
Feeling time-poor? Know your business could run more smoothly, but not sure where to start?
This introductory webinar on Lean principles is designed specifically for farm businesses looking to do more with less. Lean is a practical, proven method to reduce waste, streamline operations, and free up time—without compromising on quality or care.
Led by Simon Drum, agribusiness advisor at PSVC Advisory with over 20 years’ experience, this session will walk you through:
- What Lean is and why it works for farms
- Real-world examples from the berry and veg industries
- Simple tools to help you spot inefficiencies and take action
- Where to go next for deeper learning and support
You’ll walk away with a clear framework and practical tools to help you take the first steps toward improving your systems and reclaiming your time.
📍 Online
🗓 Monday 7th July
🕧 12:30 – 1:30pm AEST
🎟 Free – registrations essential
🌳 National Tree Day 2025 – Get Involved!
National Tree Day is Australia’s largest community tree-planting and nature care event, organized by Planet Ark. Since its inception in 1996, over 28 million trees have been planted by more than 5 million volunteers nationwide.
In Tasmania, communities come together to plant native trees and shrubs, enhancing local biodiversity and creating habitats for wildlife. Whether you’re in Hobart, Launceston, or a regional town, there’s likely an event near you.
🌱 How to Participate
- Schools Tree Day: Friday, 25 July 2025
- National Tree Day: Sunday, 27 July 2025
Find a local event or register your own HERE
🌿 Local Highlights
- Kingborough Council: Hosting a tree-planting event on Sunday, 27 July 2025. Location details to be announced. Find out more HERE
- Handmark Gallery, Hobart: Presenting the annual National Tree Day Exhibition from 25 July to 11 August 2025, with 10% of sales supporting the Cancer Research Fund.
Get involved in making a positive impact on our environment and community. Every tree planted contributes to a greener, healthier Tasmania.
That’s it for our Tasmanian Farming News this month. As ever, do get in touch if you have any questions or issues. We’re always here to help.
Thanks as always,
The Sprout Team.