State of origin team’s best in ground effort

MEAT lovers are increasingly curious about the traceability of the chops and steak on their plate.

Promoting locally produced food at Vermey's Butcher, Sandy Bay are (L-R) Bec Lynd - beef producer at Big River Highland Beef, Plenty, Alice Percy - CEO of 'Sprout Tasmania', Joss Fenton of Sustainable Business Advice, Marcus Vermey of Vermey's Butcher, Sandy Bay with a piece of locally grown porterhouse.

MEAT lovers are increasingly curious about the traceability of their chops and steak in the hunt for local produce, says Sandy Bay butcher Marcus Vermey.

Mr Vermey said it was difficult for consumers to know where the meat on their plate came from, putting pressure on butchers and stores to maintain strong relationships with suppliers, in order to guarantee the origin of produce.

“Meat has traceability and knowing your supplier reinforces the provenance of the product,” Mr Vermey said.

Sprout Tasmania chief executive Alice Percy said Tasmanians wanted to buy and eat locally farmed meats, but rarely knew the origin of what they were buying.

Sprout is a not-for-profit organisation­ that helps local producers and farmers connect with consumers, and runs the Sprout Producers Program, which supports small or start-up producers to get their ideas into the ground, growing and to market.

Big River Highland Beef producer Bec Lynd, from Plenty, is a Sprout producer who sells her high-quality beef directly­ from the farm so consumers can be confident about the origin of meats.

Sprout Tasmania is gearing up to host its third Cross Pollinate conference. This year’s conference will be held in Launceston on November 4 and 5, examining “People, Place and Provenance” in Tasmanian food production.

Dr Percy said the aim of the conference was to build Tasmanian food opportunities from the ground up.

“The conference will help identify opportunities for connecting Tasmanian producers to businesses and community, developing Tasmanian food tourism, culture and innovation,” Dr Percy said.

“Sprout recently crowdfunded $27,000 for the Fork to Fork project — an online market to connect Tasmanian producers with consumers. This was an idea generated at last year’s cross-pollinate conference.”

“Sprout is also seeking applications for next year’s Sprout Producers Program, an accreditation program for farmers and growers that provides mentoring, field days and educational units; successful applicants will be announced at the conference dinner.”

Joss Fenton, a 2015 sponsor, said he decided to sponsor a producer because supporting Tasmanian businesses created sustainable wealth.

Primal Living owner Jo Smith, of Bruny Island, said it was important that everyone considered “how my meat is grown”. “Educating and empowering consumers to learn more about their purchase of meat has many benefits. It will strengthen the local food system because consumers will seek out local farmers and producers who are raising animals ethically and sustainably,” she said.

Sprout Tasmania will partner with Harvest Launceston Community Farmers Market and Primal Living to deliver the conference.

For more information go to: www.crosspollinate.org.au and www.sprout.org.au

For more rural stories, pick up a copy of Tasmanian Country, out every Friday.