April | grown, gathered, given

April produce tally pic

HUGE April of produce. HUGE.

I’ve been adding up and between the produce we receive from farmers, backyard growers, Golden Grain Bakery and the many Woolworths Supermarkets Fresh Food Rescue program supermarkets we work with we have had a whopping 2560 + kilos of produce.  That comes in at an approximate $19K market value.

And that is not including the GIANT PUMPKIN, because we have no idea what that weighed!

Can I just say WOWSERS?  WOWSERS!

All the produce has been shared between Mission in Burnie, the Burnie Community House, The Salvos in Burnie, Eastern Shore Community House, Wyndarra in Smithton, Grove House, Warrawee Women’s Shelter, OOSH Burnie and up to 20 Primary Schools between Forth and Wynyard. The giant pumpkin went to the Central Coast Community House (AND I have asked them to save the seeds!).

Whatever will May bring?

PS: it’s that time of year again where we wait to see if we will receive funding to continue growing Produce to the People. Fingers crossed for us? And feel free to lobby on our behalf!

Innovation in the Food Industry @ UTAS Cradle Coast Campus

A bit of lobbying on our part has seen UTAS offer this Unit at the Cradle Coast Campus and we are super excited about it, and it is 100% tuition fee free!

The Australian Innovation Research Centre (AIRC) – a research centre in the Tasmanian School of Business & Economics at the University of Tasmania – is a leader in the field of innovation. The AIRC’s research informs its teaching with the Centre delivering units in the areas of organisational innovation, food innovation, commercialisation, and enterprisevia undergraduate, postgraduate and professional development programs.

Innovation in the Food Industry | Whether you’re producing, processing, packaging, purveying or presenting food, Innovation in the Food Industry will give you the tools and knowledge base to integrate innovation into your business strategy.

Topics covered include an understanding of creativity; application of innovation to the food industry at a business level; effects on commercialisation and entrepreneurship; food security and challenges to the food industry; regionalisation versus globalisation; innovation systems.

Local, national and international case studies will be drawn upon to illustrate this theory, as well as case studies of innovative food businesses and entrepreneurs. Additionally, guest speakers will be invited to provide their unique insight and knowledge into the industry.

DETAILS | This unit is web-dependent with a three day compulsory face to face component.

Dates: Online component commences – 11 August Face to face teaching dates – 23 & 24 August and 12 September

Venue: UTAS Cradle Coast campus – Building D – Room D201 Time: 9am to 5pm

Donwload the flyer for more information and please spread the word!

AIRC Flyer_BLD604_Cradle Coast_Web