Calum Jacobsen

International educator JM Fortier leads workshops and discussions to strengthen Tasmania’s small-scale farming community.

Join world-renowned grower JM Fortier for a day of inspiration, profitability insights, and hands-on learning.

Ignite your connection to Country — learn traditional cool burning, ecology, and stewardship through shared fire.

Sprout Tasmania has received responses to our call for all parties to fund critical work securing small-scale farming, local processing, and resilient food systems.

Sprout Tasmania urges all parties to fund critical work securing small-scale farming, local processing, and resilient food systems.

Report reveals critical reforms needed to save Tasmania’s small-scale meat processing and secure local food.

Download the Land Access Toolkit Resources booklet here

Over two in-person workshops, you’ll get hands-on with the skills that really matter — with support from some of the best in the business.

The Great Green is a no-till market garden and nursery in Westbury, growing seasonal veg and edible plants for local families.

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.

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.

On 10 acres in southern Lutruwita, La Luna is a no-till organic market garden growing nutrient-dense food for community and family. Farmer Harry, an ex-chef, runs the farm with partner Jess and their son Luca. Now in their second season, they’re restoring land, growing food with care, and building a simple life rooted in connection and regeneration.