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Food-e-News, March 2009

  1. Sustaining our environment
  2. Olive levy now in force
  3. Seafood on a mission
  4. Second round of SAIIF funding
  5. Inaugural Awards for Kangaroo Island
  6. Functions at The Farm
  7. Holco centralising operations
  8. Planning for your workforce
  9. Hot foot it to HOFEX
  10. Moving ahead on the web
  11. SA featuring at Fine Food Sydney

Sustaining our environment

Environmental management and sustainability were the focus of a recent workshop run by the SA Food Centre for food businesses. Eleven businesses attended the 3.5 day awareness and improvement program including Bickford's, Alaska Foods, Mitani, Golden North, Lifestyle Bakery, CIBO and Mexican Express. The workshop aimed to show not only how to protect the environment but how to save on production costs, aid in marketing and foster best practice for manufacturing. As part of the program businesses also met with the Environmental Protection Authority, Department of Trade and Economic Development (DTED), SA Water, food technologists from the SA Food Centre plus a tour of the facilities was included. The workshop leads businesses towards the Resource Efficiency Assistance Program (REAP) through Zero Waste SA.

Want to know more?

Linda Kwok
SA Food Centre
p: +61 8 8348 2482
e: kwok.linda@saugov.sa.gov.au

Olive levy now in force

South Australia’s olive producers will begin contributing $4 per tonne this harvest as part of a voluntary fund that will assist the development of industry. The state wide olive industry levy will support projects in marketing, branding, promotion, production and bio-security activities. All olive growers who process olive fruit into oil, table olives or other olive products will be required to contribute. In 2009 the initial contribution will be $4 dollars per tonne or a minimum of $1 per 250 kg. Over the next three years, the contribution will rise by $1 per tonne each year to a maximum of $6 per tonne. Established under the Primary Industry Funding Schemes Act 1998, the Olive Industry Fund will be collected by PIRSA and managed by Olives SA. PIRSA Horticulture will continue to work alongside Olives SA to ensure its successful implementation.

For more information

Peter Willmott
PIRSA Horticulture
p +61 8 8389 8812
e willmott.peter@saugov.sa.gov.au
w www.pir.sa.gov.au/olives

Seafood on a mission

The Council for International Trade and Commerce SA (CITCSA) and Wildcatch Fisheries SA are on a seafood mission to Brussels, London, Hong Kong and Macau from 26 April to 9 May 2009. Buyers from more than 150 counties will attend the European Seafood Exposition. Every category of seafood product including fresh, canned, frozen and value added plus storage, processing and handling equipments will be exhibited. The mission also takes in visits to the Sydney and London Fish Markets, HOFEX as well as hotels, restaurants, retail outlets and buyers. Grants of up to $5000 on a matching dollar to dollar basis are available through the State Government’s Market Access Program (MAP) with the round closing 15 March 2009.

CITCSA Seafood Mission flyer (pdf, 215kb)

Interested in attending?

Ken Meek
Mission Coordinator
p +61 418 373 001
e m2@senet.com.au

Second round of SAIIF funding

The second round of the South Australia Innovation and Investment Fund (SAIIF) is open until 29 May 2009. The fund was established by the Australian and South Australian Governments following the closure of Mitsubishi Motors Australia Limited. The $30 million fund will assist industry development by providing grants to innovate job creation projects to strengthen the state’s manufacturing and technology base. Funding will be provided for up to 50 per cent of the eligible capital costs of the investment proposals, primarily being for plant and equipment and excluding land, buildings and infrastructure. In the first round Australian Southern Exporters from Port Lincoln received nearly $500k to develop a commercially viable sardine value adding business which is able to process over 1,000 tonnes of sardines for human consumption per annum by 2011 and employing 21 new staff.

For more information

SAIIF
p +61 3 9268 7548
e saiif@innovation.gov.au

Inaugural Awards for Kangaroo Island

The Kangaroo Island Development Board has announced the launch of the first 2009 Kangaroo Island Food and Wine Experience Awards. The Awards will aim to raise the profile of local produce through increasing the use and awareness of local product, while encouraging high levels of customer service and adding value to the tourism experience. Six Awards will be presented within two categories, the first category representing the hospitality industry and judged independently and the second, food and wine producers who have a cellar door or tasting outlet to be judged by consumers. Awards include Best Kangaroo Island Menu, Best Kangaroo Island Wine List, Best Customer Service, Ultimate Dining Experience, Ultimate Kangaroo Island Producers Food or Wine Experience and the Kangaroo Island Producer Ambassador. The judging period will commence in March and conclude in June, with all dining and producer outlets being automatically entered into the awards with an option to withdraw. The successful venues will be recognised at a showcase dinner in August 2009.

For further information

Penny Nemeth
Kangaroo Island Development Board
+61 8 8553 3211
e penny.nemeth@kangarooisland.org

Functions at The Farm

A new function centre in the Barossa Valley has just opened. The newest chapter for the Beer family is The Farm, Barossa Function Centre. Adjacent to the Pheasant Farm, Nuriootpa, The Farm is a state of the art venue for a conference, workshop or special occasion. Seating 160 guests the venue hosts a full commercial kitchen with stunning views over the lake. The Farm, run by sisters Saskia and Elli Beer, daughters of local icon, Maggie Beer are taking a tailored approach to catering and event management by understanding that each client is individual with their own personal style, taste, budget and vision of a perfect event.

Want more details?

Elli Beer
The Farm, Barossa Function Centre
p +61 P 8 8562 3100
e info@barossafunctioncentre.com
w www.barossafunctioncentre.com

Holco centralising operations

South Australian meat wholesaler Holco has consolidated its Turners Butchers division into its upgraded central headquarters at Cavan. Up to 26 staff from the Turners Butchers have moved with the aim of capitalising on the group’s recent growth and to best position it for future expansion. The Cavan facility is a world class operation that offers many processing, packing, food quality and safety advantages. For example, the cold storage capabilities provide unparalleled access to a vast range of stock. By integrating the two businesses on one site they can reduce double handling and improve hygiene standards. There will be greater depth of management for the whole business and consolidation of our sales group to provide greater clarity in our sales direction. Holco supplies fresh meat products to supermarkets, State Government organisations, commercial caterers, hotel groups, major events and restaurants.

For further information

Michael Rankin
Holco
p +61 8 8132 8400
e www.holcofinemeatsuppliers.com.au

Planning for your workforce

A new basic handbook for business owners and operators in the Food, Tourism and Hospitality industries has been released by the Food, Tourism and Hospitality Industry Skills Advisory Council SA (FTH Skills Council). This Council is one of nine established by the Government of South Australia to identify current and emerging skills and workforce development needs within each of the sectors. The Food, Tourism & Hospitality Workforce Planning Guide includes relevant and up to date information on the fundamentals of workforce planning, information on external and internal factors, workforce demand and identifies the need to address critical areas. Based on the very real topic of 'the ageing workforce, skill and labour shortages', Workforce Planning is no longer about preparing for future growth but is now critical for survival.

Workforce Planning Guide for the Food, Tourism & Hospitality Industries (pdf, 2.6mb)

Want a printed copy?

Carol Graham
FTH SKills Council
p +61 8 8362 6012
e info@fthskillscouncil.com.au
w www.fthskillscouncil.com.au

Hot foot it to HOFEX

Food Adelaide and CITCSA as part of the SA Food Centre Market Development program are both hot footing food businesses to Hong Kong as part of HOFEX. The tradeshow is one of the largest in Asia for food and beverage and will be held from 6 to 9 May 2009. Food Adelaide is helping businesses maximise their exposure and test the market at HOFEX through a Showcase of South Australian products. While CITCSA have organized a food mission to Hong Kong and Macau for businesses that are considering export for the first time.

CITCSA HOFEX flyer (pdf, 260kb)

Want to go?

Clare Bagshaw
Food Adelaide
p +61 8 8300 0022
e clareb@business-sa.com

Barry Salter
CITCSA
p +61 8 8300 0110
e barry.salter@citcsa.org.au

Moving ahead on the web

Two prominent South Australian food businesses have recently released their new and interactive, user friendly websites. The La Casa Del Formaggio and Beerenberg sites both include business history, serving suggestions and recipes as well as detailed product information including nutritional information and where to buy their products. In a world first, Beerenberg offer their customers a chance to trace the passage of their purchased product from “soil to shelf”. The Provence PathwayTM shows a map of where the ingredients were grown, the date the product was made and even the name of the cook. Watch out for the new premium look jars on supermarket shelves. While La Casa Del Formaggio adds to their new site by promoting their local factory outlet shop in Glynde with an interactive map and a competition.

Want to visit?

w www.lacasa.com.au
w www.beerenberg.com.au

SA featuring at Fine Food Sydney

Don’t miss out on being at Fine Food Sydney this year. Flavour SA are coordinating a South Australian branded stand at the event from 7 to 10 September 2009 at the main entrance of the Sydney Exhibition Centre. As an international trade exhibition for the retail, food service and hospitality industries it is the largest food tradeshow in Australia. Costs include the space, theming, lighting and images with furniture, freight and refrigeration if required, at additional costs. Can’t afford to go on your own? Then why not consider sharing a stand. Costs start at just $3,500 (plus GST) for Flavour SA members.

Want to attend?

Catherine Barnett
Flavour SA
p +61 8 8431 7131
e contact@flavoursa.com.au