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Special Offer for FAN Members from Wild Bunch Media

FAN’s Gold sponsor, Wild Bunch Media, have put together an exclusive video, photography and social media offer for FAN members.

Despite experts projecting that by 2017 video will account for 69% of consumer traffic, many brands still don’t use video. Research has also showing that consumers prefer video marketing over other mediums.

Wild Bunch Media specialises in Food, Drink and Agribusiness videos. They are offering to create a video that showcases your business’ story and a series of short clips designed for social channels.

They have also teamed up with two other FAN sponsors, Katja Anton Photography and Social Tap, to add the options of some photos and a social media boost.

Check out this incredible value offer to see how your business can benefit. Limited time and places on this offer so get in touch with Sam (contact details below) soon!

Link to offer:


Sam Robinson
Video, Photography and Digital
Mob:+61 (0)422 067456
Tel: 07 5641 2291


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Provenance: The story behind our food & drink. By Rose Wright.

The 21st century is bringing profound changes to the way we communicate, do business, shop and even plan our next meal.  Digital communication provides a platform for each of us to connect and communicate across the globe.   More and more people are choosing to buy products online from virtual stores.  This phenomenal growth in e commerce means that many consumers are abandoning going to the shops to buy everyday items and retreating to their device of choice to shop and have it home delivered. This consumer behaviour is causing some to predict that there will be fundamental changes to the way our towns, villages and shopping malls will operate in the future.

Yet, by complete contrast, consumers are bucking this trend when it comes to the food they eat.  At a time when global growth of online retail is burgeoning, more and more people are keen to discover the provenance of the food they share with family and friends. They want to know who produced it, where it was grown, caught or raised and how it travelled from its place of origin to their plate. In short they are keen to understand the provenance of their food and are using this information to inform their shopping and dining choices.

Provenance is a term rarely used as little as two years ago.   Indeed I would have to take the time to explain the concept before starting a conversation about food and food systems.  Somehow in a very short period of time the use of the word provenance has slipped into our everyday language.

So what is provenance and why do we care about it?

From a consumer perspective, provenance is about understanding the origins of an item, whether it is food, drink or an artwork for that matter.  For a product to have provenance, you will need to understand its history, the story of where and how it came to be, and the journey it has taken to reach you.

When it comes to food and drink, provenance has a particularly important role to play.  At a time when global consumption means that ingredients are shipped as commodities from one part of the world to another for processing and packaging, before they are shipped back to your local supermarket or shop, it’s important to understand the journey of what you consume and feed your family.

We are very fortunate in Australia.  We have arguably the strictest food and farming regulations in the world, all with the aim of making our food and drink the cleanest and safest available.  In global terms it means our food is highly sought after in other countries.  People with less secure food systems seek out Australian produce and value added goods because our reputation is strong.

From a local or domestic perspective, perhaps we as consumers have been a little complacent, not realising just how lucky we are to have such amazing food available to us in abundance everyday.  But as more and more of Australia’s best  produce is exported, so too we are seeing more and more food products being imported from other countries with systems that do not offer the same level of food safety as our own.

New labelling laws will soon start to show more information about where ingredients are sourced, but this will only be part of the picture.  I don’t think its wise to remain complacent about the provenance of food.  You only need to recall the imported berry scare here in Australia and the melamine in foreign baby milk products to understand why you should care about provenance if your care about the health and wellbeing of your family and friends!

Many of our small to medium family farms, small independent food processors and value adders go to extraordinary lengths to provide absolute transparency about their products.  Many of our larger Australian manufacturers also increasingly provide this information too.   At the end of the day it is up to the consumer to ask the question and demand an accurate answer. What is the provenance of the foods they are buying?  It is our own responsibility to understand seasonality and what grows in our regions.

At a time when the average Australian farm receives on around 10% of the price people pay in the shops for fresh food, we as consumers need to absolutely care about food provenance.  If we don’t we are in real danger of losing our Australian producers and in turn access to Australian produce.

Consumers have the power to change our food system.  By supporting producers, shops, restaurants, café’s and markets that provide transparent information about provenance this can happen.  It’s quite simple really, just by asking simple questions of waiters and shop keepers about provenance of the ingredients or meals you buy and holding them to account if they can’t answer your question, or thanking them and supporting them when they can is all it takes to change the system.  Business will respond to consumers.  If you care about having access to clean, healthy, safe and fresh Australian food for your family, now and in the future, make the effort to ask the question about provenance next time you spend your money.

Where does this food or product come from?

Who was the farmer or fisher?

How did they grow, raise or catch it?

Where they paid fairly?

As a consumer of food and drink each of us has the ability to help promote provenance, by the choices we make everyday.  Make the effort to support our regional producers and manufacturers. If you get the opportunity, talk to the producer, visit their farm with your family or do a tour of their factory on open days.  Take the time to learn about seasonality. Try to make one day per week ‘eat local day’.  Become part of the provenance revolution that is supporting our local food heroes so they can keep producing good food for Australian families to enjoy for generations to come.

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Media Release: Backing Local Farmers

RURAL BANK AND Woombye and District Community Bank® BACKING LOCAL FARMERS

As the only Australian-owned and operated dedicated agribusiness bank in the country, Rural Bank is backing farmers and the farming community in conjunction with the Woombye and District Community Bank® branch of Bendigo Bank.

A wholly-owned member of the Bendigo Bank family, Rural Bank is operated entirely from Australian shores providing a range of tools that work for the financial demands of all farmers.

Rural Bank’s partnership with local Bendigo Bank and Community Bank® branches ensures ease of access to specialist farm finance solutions and expertise in the community and on the farm, as well as contributing to the local community via the Community Bank® model.

Rural Bank Relationship Manager, Ian Herd said Rural Bank’s close association with Woombye and District Community Bank® provides a local platform from which to help agribusinesses in the region succeed.

“Woombye and District’s Community Bank® branch shares our understanding of the unique needs and demands of farming customers and communities in the Sunshine Coast and Wide Bay region,” Ian Herd said.

“We are backing farmers to help them harness seasonal opportunities and contribute to overall growth in the area.”

“When you choose Rural Bank, you can be confident that you are supporting the local community and country Australia while being backed by the security of a successful, well-managed financial institution,” Ian said.

Ian has more than 25 years of banking experience, including extensive expertise with a diverse range of farming enterprises.

Woombye and District Community Bank® Branch Manager, Hayley Saunders said the branch enjoyed having the opportunity to support the local farming sector.

“As a member of the community of Woombye and surrounding districts, we understand the seasonal challenges and opportunities that local farmers are presented with,” Hayley Saunders said.

“Whether it is for capital improvements, seasonal input purchases or expanding land holdings, Rural Bank’s financial tools provide the flexibility to make quick decisions based on individual needs at any particular time.

“And when you bank with Woombye and District Community Bank® branch you’ll be helping your community to prosper, by keeping local money and local business in your community – that’s good news for everybody,” Meagan said.

For more information about Woombye and District Bank’s community projects, visit www.BendigoBank.com.au

To find out more about Rural Bank’s specialist farm finance tools, contact Ian Herd on 0409 229 590 or Hayley Saunders on 0429 361 652 to arrange an on farm visit.

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The Spirit House expansion plans

FAN members The Spirit House are planning an expansion to the existing restaurant with a brand new dining room, including a courtyard and bar.

In an article on the Sunshine Coast Daily the restaurant owners gave some details on the expansion, which sounds like it is sure to impress diners and also be an important next stage for one of the Sunshine Coast’s most popular and renowned restaurants.

We’re excited to check out the changes, which are likely to be completed by Christmas… it might just be a good excuse to visit if it’s been a while!

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Startup Demo Day for Talented Entrepreneurs

2 August 2016 @10am – 12:30pm

Local entrepreneurial startups showcase their innovative food, agribusiness and wellbeing products.


Sunshine Coast Innovation Centre
The Sunshine Coast’s most talented entrepreneurs in the food, agribusiness and wellbeing sectors will display their unique products and launch their businesses at the first of a series of local Startup Demo Days on Tuesday 2 August at the Innovation Centre Sunshine Coast.


Innovation Centre CEO, Mark Paddenburg says the collaborative approach with its partners – Spark Bureau, RDA, Advance Queensland, Food and Network Association (FAN) and Four Ingredients – brings depth to the Startup Demo Day series, enhances our entrepreneurial ecosystem and contributes to regional economic growth.


“Our combined 50-plus members of the Innovation Centre and Spark Bureau are from a diverse range of business sectors and we are excited to launch the Startup Demo Day series – commencing with a focus on food, agriculture and wellbeing. Innovative and successful companies like Gourmet Garden have tapped global markets and Startup Demo Day is aimed at nurturing the next generation of entrepreneurs in this dynamic industry sector.”


Some of the exciting products and services to be officially launched for the first time at the Startup Demo Day include quality pre-prepared meals, dried fruits, skincare products, freshly pressed juices, tonics, pet treats, world’s first clip-together outdoor crockery, new-generation bee hive and a produce sharing platform. Startup Demo Day provides a great opportunity for the community and investors to gain first-hand knowledge of these exciting businesses hot off the shelf.


“In these competitive and challenging times, we need to assist our entrepreneurs to build their profile, attract new customers and connect with potential partners and investors,” Mr Paddenburg said.


Startup Demo Day includes presentations by key stakeholders, demonstrations by nine entrepreneurs and
interactive exhibits including food sampling, market stall lunch and lots of networking. Startup Demo Day
presenters include:

 Russell Gibbons, Huds and Toke www.hudsandtoke.com.au
 Ann Ross, Hive Haven www.hivehaven.com.au
 Michael Buckley, SunLife Superfoods www.sunlifesuperfoods.com.au
 Chris Wands, WandsPro www.wandspro.com
 Helen Andrews, Spare Harvest www.spareharvest.com
 Mathew Walker – Crazy Fresh www.crazyfresh.com.au
 Shelley Devine, Devine Bodies www.devinebodies.com.au
 Kelly Briese, Briese Botanicals www.briesebotanicals.com.au
 Chanelle Louise, Cilk www.cilkrosewater.com


Startup Demo Day is a free event on Tuesday 2nd August, 10 am to 12.30pm, followed by a light lunch.

RSVP essential!

Venue: Innovation Centre Boardroom, Sippy Downs, Queensland.
For more detail: [email protected] Mobile: 0408 799 276

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Innovation & Collaboration, go hand in hand. Why?

By Jacqueline Wilson-Smith, Head of Innovation & Marketing, Gourmet Garden & FAN director

Through my experience as an innovation project leader over the past 20 years both internationally (Hardy’s Wines, Echo Falls, Starbucks, Kraft) and locally, (Gourmet Garden, Nutworks, Wimmers & Buderim Ginger) I have learnt the hard way.  To take a good idea and to transform it into an innovation, the harsh reality is you need to figure out pretty quickly who you need collaborate with.  This means both within your business and most importantly outside of your business too, with partners, customers, distributors and advertisers, just to name a few.

Interestingly, I have also discovered that when I collaborate with people who offer diversity of thought, I not only end up with better, more unique and creative solutions, but also end up finding different and more interesting problems to solve, including uncovering latent needs. I must be a bit of a nerd on this topic as finding latent needs – problems that people don’t even know they have yet – is the kind of thing that really gets me jumping out of bed each morning.

I love the quote from Raymond Belbin, “Nobody’s perfect – but a team can be”. This builds in the premise of collective intelligence. When I team up with complementary people who are wired differently to me, I find collectively we double or triple our intellectual capacity, to not only solve problems, but also to find problems.

Over the past 5 years I have become a practicing advocate of “Design Thinking” and this has become the backbone to the innovation program at Gourmet Garden.

So what is it? Essentially “Design Thinking” emerged out of the design world in the 70’s as a process used by architects, designers & engineers to innovate using “solution-focused” ideas and then testing them. In the 1990’s, the founders of IDEO adapted it for business purposes. In Australia, Professor Sam Buculo at UTS leads a team investigating the value of it to the Australia economy.
Here’s a couple of video clips from Sam Buculo to explain. https://www.youtube.com/watch?v=S26AQtntzNY

I believe that design thinking processes can be used in practical sense for the FAN membership base to fast-track the art of collaborating within the network, help shift mind-sets from being just problem solvers into being problem finders too and to creatively visualize solutions that can be tested with customers through storytelling.

So instead of saying, ok I’ll work out how to sell my locally grown strawberries better, it’s asking why do people want locally grown strawberries anyway? When do they want them and why then? What is the problem you are trying to solve? Imagine what their latent needs could be? Is there a more creative solution that we haven’t thought about?

I believe there is a strong link between diversity of thought and creativity. If you are always looking at your business problems and opportunities either in solo or with the same people, who are similar to you, the chances of coming up with an idea that is unique is pretty bleak, because nobody is there to challenge the ingrained beliefs. Being a part of the FAN network may give you a chance to find people who think differently.

On the 26th July, at the FAN breakfast and ½ day workshop, I look forward to transferring some skills to FAN members that go hand in hand: Innovation & Collaboration.


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Food Network on board with provenance movement

PRESS RELEASE 16 June 2016


Food network on board with provenance movement


Australians are expressing growing concerns with where and how their food is created.


Recent reports show it’s also something the next generation is particularly concerned with.


In April 2016 ABC Rural reported “the stereotype (that young people do not care) is well out of date, with the youth of today asking more questions about their food than ever”.


According to Food and Agribusiness Network (FAN) General Manager Amy Clarke, the organisation has begun the process of examining how to collectively promote the region’s farmers and producers.


“The phrase for this approach is “provenance” and we know it’s important to our next generations,” says Ms Clarke.


“The most famous example of provenance in action is Champagne in France. Decades ago this region took action to protect its name and method by preventing other regions or countries using the word Champagne.


“That has strengthened and ultimately secured the Champagne brand.”


To kick off discussions, FAN is hosting a forum with well-­‐known industry personality Brodee-­‐Myers Cook, editor-­‐in-­‐chief for taste.com.au.


FAN networking events are well subscribed so guests are asked to buy tickets online at https://www.facebook.com/events/295536657450247/


Harnessing Provenance

Tuesday 21 June 2016, 4pm – 7:30pm

The Ginger Factory, 50 Pioneer Road, Yandina



“FAN believes this is an important discussion to be had with industry. Provenance is about connecting consumers with their producers in a fundamental way. The consumer wants to know where their food is from, where and how it has been grown, processed and cooked,” says FAN Chairman, Andrew Eves-­‐Brown.


“Consumers value authenticity and will happily pay a premium if the product has strong provenance. As an industry I think we need to think about how we can communicate this better so that we can grow our sales and build our brands.

This applies at all levels, local, national and export.”


FAN membership base spans the depth of agribusiness industry and they encourage anyone involved from primary producers, through to processors and wholesalers, restaurants and caterers to become part of the network. FAN also represents the non-food part of agriculture so if you are a plant nursery or flower grower you are also welcome to join. www.foodagribusiness.org.au


For further information: Amy Clarke

FAN General Manager

Email: [email protected] M: 0438 272 247

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Harnessing Provenance – What telling the story of your ‘provenance’ can mean for your business

Words by Petra Frieser, Local Harvest and FAN Gold Sponsor.


FAN (Food & Agribusiness Network) has an upcoming networking event, Harnessing Provenance, on the 21st June 2016, which explores the topic of ‘Provenance’.

With keynote speaker Brodee Myers-Cook, Editor-in-chief of www.taste.com.au, FAN members (and anyone else who would like to come along) get the opportunity to discover some of the latest food trends and the importance of harnessing provenance and the role it plays in the lifestyle, aspirations and connections of everyday Australians – your consumers and customers.

Many would wonder, “What is exactly is ‘provenance’ and why is it so important?” So I thought I would get on my soapbox and tell you what it is and why it is so important to you as both a food producer and as a consumer, and why you should get involved in this great workshop.

Quite simply, ‘provenance’ is ‘the origin or source of something’.

With regards to food, essentially this means where your food comes from, or where it is grown, raised or reared.

Provenance also relates to authenticity. In the instance of fruit and vegetables, this can also mean whether or not it is ethically grown, sustainable, environmentally friendly, minimal footprint etc. With livestock, it extends to suggest that the livestock is ethically raised, and there is a regard to animal welfare and humanity.

Telling your story has never been more important.

It is making that reconnection with the producer, making it more than just a product. It is connecting people (the consumer) with the producer, and the passion that goes behind producing quality fresh food.

People are hungry to hear your story (pardon the pun). The consumer wants to know where there food is from, they want to know that it is ethically raised/produced, sustainable, filled with nutrition, and so much more. They want to be able to make the choice and choose local if local is an option, and know that they are purchasing a quality product.

Let’s go one step further and then tell them about the passion and love that goes into the creation of this product – I haven’t met one producer who is not passionate about what they do – it is why they do it. The consumer needs to know this – everyone loves a great story!

This is also the case for any industry – not just food related industries – but where food is concerned, it is the story that restaurateurs can convey on their menus, stores can relate on their promotional material and regions can share to their visitors.

Your story of provenance needs to be strong, to connect them with what you do as a producer or business to deliver the quality product that you do. What it entails to bring that product to your plate and the passion it takes to get it there.

Generally the consumer does not think much about the process everyday produce has to go through to its final destination at the dinner table. But there is a shift in thinking. With the recent events in the milk industry, it has demonstrated just how the collective mindset can be moved to support local if they are informed.

Therefore, the most important thing that you can do for your business is to define your story, know what it is and convey it to your consumers, so that they can easily identify where your product comes from and the passion behind it that has delivered it to their plate.

Consumers want to support local, they value authenticity and will happily pay a premium if the product has strong provenance. They just need to know how.

Brodee Myers-Cook takes a look at these connections and discusses what food means to Australians today, and the shifts in food trends and how you can leverage this information to help design the story of your provenance.

Understand the current food triggers of the consumer, the rise of the ‘food’tographer’, the meaning of buzzwords such as ‘foodology’ and what it can mean for your food business.

This is a going to be a great networking event and will be the beginning of a series of networking events and workshops on the topic and I urge all of you to participate and see what telling the story of your provenance can mean for your business. If you are not a food industry – come along anyway – everyone has a story. Learn how to leverage your story to result in more sales.

Harnessing Provenance
Tuesday 21st June 2016 – 4pm
The Ginger Factory – 50 Pioneer Road, Yandina, QLD

Members: $15
Non Members $40

Click to Book Tickets

Some great stories of provenance to read so you can think about what your story is:

Tamworth Flyers


Naturaleza Farm


Southern Cross Smallgoods


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Dairy farmers to rally at Parliament House for better deal

Queensland dairy farmers and their supporters will rally outside Queensland parliament house today to call on retailers to put an end to the $1 milk price war and to set a sustainable price for fresh milk that provides a sustainable return to dairy farming families right across the nation.

Queensland Dairyfarmers’ Organisation (QDO) President Brian Tessmann states “The best way for Queenslanders to support local Queensland dairy farmers is to buy branded milk and dairy products as it adds value to the product and ensures our farmers are paid the fair price at the farm gate they deserve.”

Find out more on the rally here!

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Social media workshop captivates FAN

FAN social media presentation

SOCIAL marketing guru Michelle Mason, of Social Tap, provided an enthralling presentation to the Food and Agribusiness Network.

The presentation, which involved food and agriculture business members from the Sunshine Coast (including Noosa), Moreton Bay and Gympie regions, was held at The Ginger Factory in Yandina

Top tips for social media success from the evening included do not overcomplicate it, find five things relevant to your audience and “behind-the-scenes” snapshots are excellent for generating a community of interest around your business.


Read Sunshine Coast Daily’s full story on how digital marketing can work for you