Gippsland Trusted program highlighted at Meet the Makers session

WITH Food & Fibre Gippsland sponsoring last Tuesday’s Meet the Makers session in Meeniyan, the organisation’s Rod Hayes highlighted initiatives to add to the marketability of the area’s high-quality produce.

One of those is the establishment of the ‘Gippsland Trusted’ program, a regional provenance brand and market access initiative that will be officially launched on October 22 to connect consumers with clean, green, and ethical regional produce, and Gippsland producers with new retail, corporate and export opportunities.

“We’ve got great products but often people can’t see any traceability to where a product is from,” he said.

While consumers may be able to buy direct from you, many from Melbourne want to purchase Gippsland products there with confidence in their origins and story.

Mr Hayes stressed the importance of establishing strong buying networks so people can access the Gippsland goods they desire.

South Gippsland Shire Council Coordinator of Economic Development, Ken Fraser spoke of the cooperation with Bass Coast Shire Council to organise the Meet the Makers session, and the event’s importance.

“It’s bringing together our small producers and the businesses that can showcase them,” he said.

Sentinel-Times saw a vibrant gathering with keen interaction between the various exhibitors, before settling in for an informative panel discussion run by Bass Coast Shire Council Coordinator of Business and Industry Development Teresa Mahood.

The panellists share passion and commitment to local produce.

Founder and co-owner of Meeniyan hospitality business Trulli, Francesco Laera was joined by former chef and now Foster North beef farmer Scott Rae, Becky Banks of Korumburra’s Grow Lightly, and Mr Hayes.

While the panellists contributed a mix of ideas, central themes included building local self-sufficiency, with people growing more of their own food, more effectively promoting food from local producers and better supporting local businesses to produce it.

Mr Rae spoke of the potential for a community-based micro abattoir, enabling small-scale livestock farmers to easily process animals close to home, avoiding lengthy transportation and associated costs and reducing animal stress in the process, while boosting profitability.

“It gives producers control of their own product,” Mr Rae said, explaining the potential for him to process a few head of cattle locally each year, packing and branding the meat, providing provenance and proof of where it was grown.

Ms Banks highlighted the need for support infrastructure for local producers, examples including provision of regional cold storage and packing facilities and community kitchens.

She urged community members to grow more fresh produce and buy from local markets and directly, reducing reliance on supermarkets that transport food long distances and don’t give farmers a fair go.

The Gippsland Trusted program will be officially launched at Narkoojee Winery & Restaurant in Glengarry North, the event running from 1-4pm on Thursday October 22.

The session features a launch presentation, introduction to how Gippsland Trusted works and how businesses can get involved, and the chance to taste Gippsland produce.

There’ll be time to meet producers and other members of the food and fibre community.

Attendance is free and registrations must be made through events.humanitix.com/gippsland-trusted-launch