Tasmanian Food and Nutrition Policy - Department of Health · 2010. 5. 10. · 4 Tasmanian Food and Nutrition Policy – 2009 Progress Report Tasmanian Food and Nutrition Policy –

Tasmanian Food and Nutrition Policy

2009 Progress Report

2 Tasmanian Food and Nutrition Policy – 2009 Progress Report

Food and Nutrition Policy Progress Report Steering

Steering committee

Dr Roscoe Taylor Director, Population Health, DHHS

David Bliss Manager, Inmate Services, DoJ

Rob Frew Manager, Policy & Legislation, DoJ

Amanda Russell General Manager, Corporate Services, DIER

Debra Hill General Manager, Food, Manufacturing & ICT, DEDT

Melinda Percival Manager, Community Engagement Group, DEPHA

Chris Lyall Manager (Food Safety), DPIW

Irene Gray Manager State Programs – Curriculum, DoE

Janine Dingley Policy Analyst, DPAC

Eric Johnson Principal Advisor – Food Safety, DHHS

Judy Seal

Project team

Judy Seal

Elaine Marshall

Tracey Tasker Community Dietitian, Community Nutrition Unit,Population Health, DHHS

Suzie Waddingham Community Dietitian, Community Nutrition Unit,Population Health, DHHS

2 Tasmanian Food and Nutrition Policy – 2009 Progress Report 3Tasmanian Food and Nutrition Policy – 2009 Progress Report

Key informants

Dale Anderson Manager, Food Services LGH, DHHS

Prof. Madeleine Ball Head of School of Human Life Sciences, UTas

Simon Barnsley Deputy Secretary, DHHS

Ray Brown Manager, Tasmanian Shellfish Quality

Assurance Program, DHHS

Alan Campbell General Manager, Export and Market Development, Industry Development Division, DEDT

Heather Chong Chief Executive Officer, Qew Orchards

Paul Cowan Manager, Inmate Services, DoJ

Sue Cox Private Lactation Consultant

Annette Davey Health Promotion Coordinator, Oral Health Services Tasmania, DHHS

Tracey Denmen Manager Nutrition, Dietetics & Nutrition Services LGH, DHHS

Rob De Salis Food Services Manager, RHH, DHHS

Denise Devitt Principal Education Officer Science, DoE

Ros Escott Australian Breastfeeding AssociationCounsellor & Private Breastfeeding Consultant

Raquel Esteban State Water Officer, Public & Environmental Health, DHHS

Wes Ford General Manager (Primary Industries), DPIW

Emily Gatenby Manager of Allied Health Services, DiabetesTasmania

Martin Gibson Manager, Social Policy and Research, Tasmanian Council of Social Services

Toni Gray Principal Education Officer – Health and Wellbeing, DoE

Andrew Groves Regional Hotel Services Manager and Contracts, Mersey Community Hospital, DHHS

Kay Gunn Health Promotion Coordinator, Cancer Council Tasmania

Stuart Heggie State Manager, Environmental Health, DHHS

Ian Heyburn Island Fresh Produce

John Hooper Executive Officer, Tasmanian Association of Community Houses


Jason March Senior Policy Officer, Food Safety, DPIW

Prof. David McNeil Professor of Agricultural Science and

Director of Tasmanian Institute of

Agricul tural Research, UTas

Catherine McVitty Senior Nutritionist, Quality Assurance, Woolworths Supermarkets

Susan Nelle Senior Research Fellow, Australian Innovation Research Centre

Sarah O’Keefe Nutrition and Dietetics Manager, North WestArea Health Service

Nenita Orsino Executive Officer, Eat Well Tasmania

Glen Paley Health Promotion Officer, CancerCouncil Tasmania

Anthea Pritchard Director Brand Tasmania Project, DEDTA

Assoc Prof. Tom Ross Microbiologist, Tasmanian Institute of Agricultural Research, Food Safety Centre

Jen Savenake Senior Public Health Nutritionist, DHHS

Judy Seal Principal Advisor – Public HealthNutrition, DHHS

Jean Shaw Manager, Child Health and Parenting ServicesSW, DHHS

Wendy Spencer Director, Tasmanian Climate Change Office,DPAC

Jean Symes Manager – Nutrition and Dietetics, Clinical Nutrition Service RHH, DHHS

Andrew Terhorst Senior Research Officer, CSIRO ICT Centre

Richard Uglow Tas/Vic Compliance Manager, Coles

Acknowledgements

The Tasmanian Government acknowledges the contribution made by the members of the Tasmanian Food and Nutrition Policy Progress Report Steering

Committee, chaired and coordinated by the Department of Health and Human Services and the project team who conducted the many interviews and compiled the report. The Tasmanian Government appreciates the valuable insight and advice provided by key informants and thosewho responded to the public consultation.

Steering committee

Dr Roscoe Taylor Director, Population Health, DHHS

David Bliss Manager, Inmate Services, DoJ

Rob Frew Manager, Policy & Legislation, DoJ

Amanda Russell General Manager, Corporate Services, DIER

Debra Hill General Manager, Food, Manufacturing & ICT, DEDT

Melinda Perciva l Manager, Community Engagement Group, DEPHA

Chris Lyall Manager (Food Safety), DPIW

Irene Gray Manager State Programs – Curriculum, DoE

Janine Dingley Policy Analyst, DPAC


Judy Seal Principal Advisor – Public Health Nutrition, DHHS

Project team

Judy Seal Principal Advisor – Public Health Nutrition, DHHS

Elaine Marshall Policy Officer, Population Health, DHHS

Tracey Tasker Community Dietitian, Community Nutrition Unit,Population Health, DHHS

Suzie Waddingham Community Dietitian, Community Nutrition Unit,Population Health, DHHS

Manager, Community Nutrition Unit, DHHSJulie Williams & Community Nutrition Unit staff


us and is integral to many of our social and cultural

to our economy, it is also the source of much

The Tasmanian Food and Nutrition Policy adopted

in 2004 represents a major commitment to achieve

our natural environment; and, promoting food as


Asastateweneedtoensurehighstandardsoffood

safetyinordertopreventfood-borneillnessand

tomaintainourreputationasaqualityfoodproducer.

Whilewehaveachievedsomesignificantprogressin

the area of food safety regulation and in the reduction

offood-borneinfections,thereisstillmuchworkto

bedonetoassistthefoodindustrytocomplywith

foodsafetylegislation.

The increasing rate of chronic lifestyle-related disease

thatcanbelargelypreventedbyhealthyeatingandactive

livingisplacingahugefinancialburdenonthestate’s

resources.Estimatesfrominterstatepredictthatoverthe

next15yearshospitaladmissionswilldouble,mostlydue

to the effects of chronic lifestyle-related disease, creating

asignificantfinancialburdenforgovernments.While

projectionsofthisnaturehavenotbeencalculatedfor

Tasmania,itislikelythesituationwillbeworse.Tasmania

is experiencing the effects of population ageing to a

greater degree and has a higher proportion of people

oflowsocio-economicstatusthanotherstatesand

territories.Botholderpeopleandthoseoflower

socio-economicstatusexperienceagreaterburdenof

lifestylerelatedchronicdisease.

This report outlines some of the key achievements,

challengesandemergingissuesthathaveariseninthefive

years since the current Tasmanian Food and Nutrition

Policywasadopted.ThereporthighlightsthatTasmania

hastheskills,networksanddeterminationtoriseto

thechallengeswefaceintheareaoffoodandnutrition.

Byworkingcollaborativelyacrosslevelsofgovernment

andwithourpartnersintheprivateandcommunity

sectors,thereismuchthatcanbeachieved.Bytaking

a food systems approach, as articulated in the Tasmanian

FoodandNutritionPolicy,wecanmaximisetheuse

of our resources and achieve consistent and

complementaryobjectivesacrossportfolios.

Tasmania is the only jurisdiction in Australia to have

achievedawhole-of-systemfoodandnutritionpolicy,

providingtheopportunitytoleadthenationinbecoming:

a state which produces quality, healthy, safe and affordable

food, while sustaining the natural environment and

strengthening the local economy: a community empowered to

make food choices that enhance health and wellbeing.

Hon Lara Giddings, MPDeputy Premier

Minister for Health Services

Foreword

Foodisafundamentalpartofallourlives.Itsustains

us and is integral to many of our social and cultural

experiences.Whilstfoodcontributessignificantly

to our economy, it is also the source of much

preventablechronicdiseaseandfood-borneillness.

The Tasmanian Food and Nutrition Policy adopted

in 2004 represents a major commitment to achieve

consistentandcomplementarypolicyacrosswhole-of-

governmentand,inpartnershipwiththecommunityand

privatesectors.

Achievingcomplementaryobjectivesacrossabroad

rangeofportfoliopresentsinteresting,butworthwhile,

challengessuchas:developingfoodproductionsystems

andmethodsthatareproductive,sustainableandprotect

our natural environment; and, promoting food as

avaluableexportcommoditywhilstensuringTasmanians

haveaccesstoahealthyandaffordablelocalfoodsupply.

Thereisnodoubtthatclimatechangeandtheglobal

financialcrisiswilladdtothechallengeforfoodproducers

andthecurrenteconomicsituationwillplaceanincreasing

burdenonthecapacityofhouseholdstomeettheirbasic

requirementsforfoodandnutrition.



Contents

Executive summary 8

Introduction 10

Awarenessandrecognitionofthepolicy 12

Emerging issues 13

Achievementsandchallengesbyfocusarea 16

FocusArea1:Environment 16

FocusArea2:Foodsafety 20

FocusArea3:Promotinghealthyeating 24

FocusArea4:Breastfeeding 29

FocusArea5:Foodsecurity 32

FocusArea6:Primaryproduction 36

FocusArea7:Distribution,retailandwholesale 41

FocusArea8:Foodservice 43

FocusArea9:Labelling 47

FocusArea10:Mediamarketingandadvertising 51

FocusArea11:Technology 53

FocusArea12:Workforcedevelopment 56

Conclusions and recommendations 60

Appendices 64

Appendix1:Outcomeindicatortables 64

Appendix2:Acronyms 71


Executive summary

The Tasmanian Food and Nutrition Policy 2009 Progress

Nutrition Policy 2004

The purpose of the report

policy progress, gather information to inform ongoing

implementation, reconnect stakeholders and refocus

efforts to achieve consistency and complementarity in

each focus area and outlines emerging issues impacting

2014

In compiling this report, over 40

of commitment to food and nutrition issues in Tasmania

is ongoing commitment to coordination, promotion

increased commitment and action across

government, community and private sectors

to promote food production practices consistent

initiatives to improve food security

safety programs

to the state of chronic lifestyle-related disease

development of the food industry Score Card

government on the value of primary industries

-

safety legislation

identify creative solutions to reducing-

-

illness events


Executive summary

enhancing efforts to prevent chronic lifestyle-related •

diseasebycreatingacommunityinwhichhealthy

food choices are easy choices

strengthening the capacity for effective monitoring •

andsurveillanceof:

the impact of food production practices on -

environmentalsustainability

nutritional status and food intake, including -

breastfeedingandfoodsecurity.

Emerging issues which will present additional challenges and opportunities for food and nutrition in Tasmania include:

theglobalfinancialcrisis•

climate change•

sustainablewaterresourcemanagement•

globalisationoffoodsupplyandimplicationsfor •

food safety

rising prevalence of lifestyle–related chronic disease •

andtheageingpopulation.

The following issues were identified which will benefit from increased communication, collaboration and policy integration across the whole of government:

increased consideration of food safety in food •

production to ensure economic pressure does not

compromise food quality

consideration of nutrition issues in the primary •

productionandfooddistributionsectorstoensure

minimally processed, nutritious foods are readily

availableandlocallyaffordable,particularlyinlower

income areas

increased support for food service outlets to offer •

an increased range of healthy food choices –

focussinginitiallyonfoodserviceoutletswithin

government institutions to reinforce

the governments commitment to promoting

healthy eating

reduced impact of mixed messages to the •

community through the development of formal

mechanisms to restrict advertising and marketing of

unhealthy food products

improvedindustrialrelationspolicyandworkplace•

practicereformstosupportworkingmotherswith

babiestocontinuebreastfeeding.

Recommendations are made to improve and strengthen:

policycoordinationandawareness•

foodproductivitywhileaddressingclimatechange•

andoptimisingwaterresourcemanagement

foodsafetyinthecontextofaglobalfoodsupply•

efforts to address the rising prevalence of lifestyle–•

relatedchronicdiseaseandtheageingpopulation.

The Tasmanian Food and Nutrition Policy 2009 Progress

Reportisanoverviewofprogresstowardsachievingthe

goalsandsub-goalsoutlinedintheTasmanianFoodand

Nutrition Policy 2004.

The purpose of the report istoprovidefeedbackon

policy progress, gather information to inform ongoing

implementation, reconnect stakeholders and refocus

efforts to achieve consistency and complementarity in

foodandnutritionpolicyacrossthewholeofgovernment

toensurethemosteffectiveuseofresources.

Thereportidentifieskeyachievementsandchallengesfor

each focus area and outlines emerging issues impacting

onfoodandnutritioninTasmania.Basedonthese

findings,itidentifiesprioritiesforongoingimplementation.

Afullreviewofthepolicyisscheduledfor2014.

In compiling this report, over 40keyinformantswith

expertiseinoneormoreofthepolicy’stwelvefocus

areaswereinterviewed.Commentswerealsoreceived

fromstakeholdersinresponsetopublicconsultation.

Everyeffortwasmadetocaptureasmanyofthe

achievementsandchallengesaspossible.

Thekeyinformantinterviewsdemonstratedahighlevel

of commitment to food and nutrition issues in Tasmania

andaconsistentviewofthevalueofawhole-of-system

approachtofoodandnutrition.However,keyinformants

didexpressthatthepolicyisonlyvaluableifthere

is ongoing commitment to coordination, promotion

andimplementation.

Key achievements identified include:

increased commitment and action across •

government, community and private sectors

to promote food production practices consistent

withenvironmentalsustainability

agreementtoestablishaTasmanianFoodSecurity•

Councilwith$1milliontobeheldintrusttosupport

initiatives to improve food security

introductionoflegislativeframeworksforfood •

safety programs

increasedawarenessandrecognitionofthe•

importanceofhealthyeatingandthefinancialburden

to the state of chronic lifestyle-related disease

development of the food industry Score Card •

toprovidereliableinformationtoindustryand

government on the value of primary industries

fromproductiontoconsumption.

Key challenges identified include:

theongoingneedtobalancefoodproductivity•

withenvironmentalsustainabilitywhilemanaging

theimpactofclimatechangeandwaterresources

distribution

buildingthecapacityofthefoodsafetyworkforceto:•

assistTasmanianbusinessestocomplywithfood -

safety legislation

identify creative solutions to reducing -

foodwastage

maintainpreparednesstorespondtofood-borne -

illness events


Introduction

70 per cent of the food produced in Tasmania sold

in 2006-07

is experiencing an emerging epidemic of lifestyle-related

2005

annually, costing an estimated

2008, 534

7,446 210 31

During this period, the consumption of contaminated

food caused 17 of the 534 229 people,

As a major food producer, Tasmania has the opportunity

production that supports healthy eating as the dominant

1994 11

the Department of Health and Human Services (DHHS)

in 2002

on 29 2004

Tasmania as a state which produces quality, healthy, safe and

affordable food, while sustaining the natural environment and



to inform progress on further implementation, reconnect

stakeholders and refocus efforts to achieve the most

The progress report outlines achievements and challenges

12

40

12

to capture as many of the achievements and challenges

is planned for


Introduction

Theobjectivesoftheprogressreportare:

to determine the current and future relevance of the •

policyvisionandpurposethroughtheidentification

of the key achievements, key challenges, emerging

issues and opportunities

to identify priorities for ongoing policy •

implementation

to promote the importance of food and nutrition •

to the economy, the environment, health and social

well-beingofthecommunitytokeyleadersand

decision makers

toraisetheawarenessaboutfoodandnutrition•

issueswithinTasmaniatokeyleadersanddecision

makers, through the Tasmanian Food and

NutritionPolicy.

A Steering Committee made up of representatives from

acrossgovernmentwasconvenedtooverseeandguide

theprogressreport.Thecommitteeplayedakeyrole

identifying additional key informants, advising on the key

strategicissuesandreviewingthedraftreportbefore

seekingendorsementfromtheTasmanianGovernment.

Keyinformantswereidentifiedthroughtheirinvolvement

in the focus area, delegation from the relevant Head of

Agency,nominationbytheSteeringCommittee

or their previous involvement in the Tasmanian Food

andNutritionPolicy.Keyinformantinterviewswere

conducted to gather information on progress of the

implementationofthepolicy.

Keyinformantscommentedon:

the ongoing relevance of the vision statement •

thecurrencyoftheendorsedpolicyframework •

and principles

progresstowardsachievingthestatedpurpose •

of the policy

the achievements, challenges and emerging issues •

intheirrelevantfocusareas.

Thecommittee,keyinformantsandidentifiedkey

stakeholderswereemailedacopyofthedraftprogress

reportforcomment.Apublicnoticewaspublished

inthethreenewspapersstatewideinearlyMay2009

whichprovidedtheopportunityforthepublicto

providewrittenfeedbackontheprogressreport.

Foodisamajorcontributortotheeconomywithover

70 per cent of the food produced in Tasmania sold

overseasorinterstate.Thegrossvalueoffoodsales

in 2006-07was$3.8billionincludingoverseasexports,net

interstatetradeanddomesticsales.

However,muchofthiseconomicbenefit,ifnotall,

isovershadowedbyourexpenditureresultingfrom

unhealthyeatingandfood-borneillness.

Tasmania,likeelsewhereinAustraliaandoverseas,

is experiencing an emerging epidemic of lifestyle-related

chronicdiseasewhichiscloselyrelatedtodietand

ispredictedtoplacesubstantialstrainonthehealth

system.Leadingcausesofpreventabledeathincluding

obesity,heartdisease,stroke,Type2diabetesandcancer

accountforapproximatelytwo-thirdsofthe$85.0billion

expendedonhealtheachyearinAustralia.

Significantillnessinourcommunityalsoresultsfrom

diseaseorconditionsthatarecommonlytransmittedby

food.In2005itwasestimatedthatinAustralia

therewere5.4millioncasesoffood-bornedisease

annually, costing an estimated $1.2billionperyear.Inthe

threemonthsJulytoSeptember2008, 534outbreaks

ofgastroenteritiswerereportedinAustraliaaffecting

7,446people,ofwhich210werehospitalisedand31died.

During this period, the consumption of contaminated

food caused 17 of the 534outbreaksaffecting229 people,

ofwhicheightwerehospitalisedandeightdied.

As a major food producer, Tasmania has the opportunity

tobecomealeaderindevelopinganapproachtofood

production that supports healthy eating as the dominant

foodculturewhilemaintaininghighstandardsoffood

safetyandpromotingenvironmentalsustainability.

TheTasmanianFoodandNutritionPolicywas

adoptedbytheStateGovernmentin1994with11

governmentdepartmentsacceptingresponsibilityforthe

implementationplan.Areviewandredevelopmentof

theTasmanianFoodandNutritionPolicywasinitiatedby

the Department of Health and Human Services (DHHS)

in 2002andendorsedbytheTasmanianGovernment

on 29November2004withthevisiontoestablish

Tasmania as a state which produces quality, healthy, safe and

affordable food, while sustaining the natural environment and



Thepurposeofthisfiveyearprogressreportisto

providefeedbackonpolicyprogress,gatherinformation

to inform progress on further implementation, reconnect

stakeholders and refocus efforts to achieve the most

effectiveuseofresources.

The progress report outlines achievements and challenges

identifiedforeachofthe12focusareas.Over

40keyinformantswithexpertiseinoneormoreofthe

policy’s12focusareaswereinterviewed.Comments

werereceivedfromstakeholdersinresponsetopublic

consultationonthedraftreport.Everyeffortwasmade

to capture as many of the achievements and challenges

aspossible.Acomprehensivereviewofthepolicy

is planned for 2014.


of the policy

40

initiative to ensure the policy attained the status it

representative from their department or organisation

communication, coordination and policy integration

increased consideration of food safety in food

production to ensure economic pressure does

not compromise food quality

consideration of nutritional goals as a driver in

the primary production sector in addition to

employment, productivity, food safety and a focus

to ensure minimally processed, nutritious foods are

increased support for food service outlets,

to promote healthy food choices in order to

reinforce the governments commitment to

promoting healthy eating

the development of sponsorship guidelines that

restrict advertising and marketing of unhealthy food

community, for example, avoiding sponsorship of


Emerging issuesAwarenessandrecognition of the policy

Theprogressreportidentifiedarangeofemergingissues

thatmayimpactsignificantlyonthefocusareasofthe

TasmanianFoodandNutritionPolicy.Theseinclude:

theglobalfinancialcrisis•

climate change•

sustainablewaterresourcemanagement•

globalisationoffoodsupplyandimplicationsforfood•

safety

rising prevalence of lifestyle-related chronic disease •

andtheageingpopulation.

While these emerging issues present challenges for food

and nutrition in Tasmania they also present interesting

opportunitiesforinnovationandcollaborativeaction

acrossgovernment.Theyhighlighttheimportanceof

acomprehensivefoodandnutritionpolicy.

Global financial crisis

From a primary production perspective, the current

economic situation has the potential to impact on the

costoffoodproductionandtransportation.

Agriculturalproductioncontributessignificantlytothe

Tasmanianeconomy.Tasmaniaisamajorexporteroffood

staplessuchasbeef,dairyandvegetableswithafocuson

production of high-end gourmet food such as oysters,

salmonandcheese.Inatimeoffinancialconstraint,

gourmetfoodproductsareoftenthefirstitemeliminated

fromhouseholdswhichmayimpactonsalesofTasmania’s

gourmetfoodproducts.

Theglobalfinancialcrisisisparticularlychallengingfor

Tasmanianfoodproducersandfoodserviceoutlets.Any

downturninthesebusinesseshasthepotentialtoimpact

onemploymentinthefoodindustry.Reducedviability

of smaller food producers and food service outlets could

leadtoareductionofcompetitioninthemarketwith

resultingincreasesinfoodprices.

The rising cost of living and rising food prices have the

potentialtoimpactonfoodsecuritywithTasmanian

householdslessabletoacquiresufficientfoodtomeet

theirnutritionalneeds.

Increasingpressureonnewmotherstoreturntothe

workforceearlierthananticipatedtomeetdemandsof

householdbudgetshasthepotentialtoimpactontheir

abilitytocontinuebreastfeeding.Currentconsideration

ofpaidparentalleavemayhelptoalleviatethispressure.

Apotentialopportunityfromtheglobalfinancialcrisisis

thatpeoplemightreducespendingon‘sometimes’foods

that are poor in nutritional quality such as confectionery,

friedfoods,sugarydrinks.Alternatively,thesefoodsare

often less costly and may displace other more nutritious

foodsthattendtobemoreexpensive.

Interviewswereconductedwith40keyinformants.From

theinterviews,three-quartersofkeyinformantswere

awareoftheTasmanianFoodandNutritionPolicy.Of

thosewhowerenotawareofthepolicy,somestatedthat

theywerenewtoTasmania.Awarenesswasgenerally

higheramongthosefromthehealthsector.

Themajorityofinformantsstatedthattheirwork

aimedtocontributetowardsachievingthevisionofthe

TasmanianFoodandNutritionPolicyinsomeway

andjustunderhalfindicatedthepolicywasadriverfor

theirwork.

Nearlyallofthekeyinformantsbelieveditwasvaluable

forTasmaniatohaveapolicythatcoversthewholefood

systemfromproductiontoconsumption.However,many

keyinformantsexpressedtheneedforthepolicytobe

activelypromotedandactioned.

Themajorityofkeyinformantsinterviewedexpressed

thattheywouldbepreparedtoparticipateinan

ongoingcommitteeor‘thinktank’tooverseethepolicy

implementationandreview.Establishingsomeform

ofcoordinationmechanismwasseenasanimportant

initiative to ensure the policy attained the status it

deserves.Thosewhoindicatedtheywerenotprepared

toparticipatewerehappytonominateanalternative

representative from their department or organisation

toparticipateinthereviewcommittee.

Keyinformantsidentifiedthatinthemainfoodand

nutritionpolicyinTasmaniawasconsistentand

complementaryacrossalllevelsofgovernment.However,

anumberofissueswereidentifiedwhereincreased

communication, coordination and policy integration

couldleadtoimprovedoutcomes.Examplesincluded:

increased consideration of food safety in food •

production to ensure economic pressure does

not compromise food quality

consideration of nutritional goals as a driver in •

the primary production sector in addition to

employment, productivity, food safety and a focus

on‘valueadding’and‘exportmarketing’asaway

to ensure minimally processed, nutritious foods are

readilyavailableandlocallyaffordable,particularlyin

lowerincomeareas

increased support for food service outlets, •

particularlythosewithingovernmentinstitutions,

to promote healthy food choices in order to

reinforce the governments commitment to

promoting healthy eating

the development of sponsorship guidelines that •

restrict advertising and marketing of unhealthy food

productswhichcanleadtomixedmessagestothe

community, for example, avoiding sponsorship of

sportingeventsbyconfectionerycompanies

ensuringindustrialrelationspolicyandworkplace•

practicesreformsassistmothersreturningtowork

afterhavingababytocontinuebreastfeeding.


Climate change

Mitigation

emissions, reducing emissions in this sector has

Individuals can reduce emissions along the food supply

2013

also help ensure that Tasmanian products meet increasing

Adaptation

Climate change could affect the environment in terms

temperatures and rising sea levels could impact seafood

An increase in temperature could also impact food safety

in Tasmania as higher temperatures can result in a higher

incidence of food safety incidents and gastrointestinal

infections such as Salmonella, Campylobacter and

Cryptosporidium

temperatures resulting from climate change could result

There is an important role for governments in supporting

community adaptation to changing climatic conditions

Government is supporting the Climate Futures for

Tasmania


Sustainable water resource management

Foodproductionreliesonareliableandgoodquality

watersupply.InrecentyearsTasmaniahasexperienced

significantdeficitsinwateravailabilitypredominantlydue

todrought.Thishasbeenmostevidentinthesouth-east,

Midlands,FlindersIslandandsouthernareas.Therehave

beenrecordlowflowsobservedinmanyrivers.Inorder

toprotectenvironmentalflows,restrictionsandbanson

takingwaterforirrigationhasbeenrequiredonnearly

allthemajorriversandtheirtributariesintheseregions.

Thedryconditionshavealsoresultedinextremelylow

inflowstomajorstoragelakesanddamsineastern,

centralandnorthernareas.Lowflowsinthewater

suppliestotownsandlocaldomesticsuppliesinsome

areaswerealsodirectlyaffected,leadingtowater

qualityproblems.

CompletionoftheMeanderDaminNovember2007

meantthatforthefirsttimeinmanyyearswaterwas

availableformostoftheirrigationseasoninthe

MeanderValleydistrict.

In the south and much of the east, autumn and early

winterrainfallsin2008wereatlevelswellbelowaverage.

Thispromptedworktoestablishemergencywatersupply

schemesintwocatchmentsincaselowwateravailability

continued into the 2008–09season.IntheCoalRiver

Valley,thelowesteverwaterlevelsintheCraigbourne

Damledtotheconstructionofapipelinetotakewater

northfromtheHobarttownwatersupplyinfrastructure

atRichmond.IntheClydeValley,continuedlowwater

levelsatLakesCrescentandSorellledtoworkstopump

watertotheClydefromtheadjacentShannonRiverfor

essentialpurposesandlimitedirrigation.

The drought conditions experienced throughout Tasmania

in recent times have highlighted the need for Tasmania to

managewatersupplyandqualityinasustainableway,and

employemergingtechnologytomaintainandgrowthe

state’sreputationasafoodproducer.Tasmaniahas

12percentofAustralia’swatersupply.Ifmanaged

effectively,thestatecanbecomeanareaofchoicefor

growersresultinginincreasedproductivityintheprimary

productionsector.

TherearearangeofinitiativesinTasmaniawhichplace

thestateinagoodpositiontomanagewaterresources

inasustainableandefficientway.Examplesinclude:

irrigation development under the Tasmanian •

irrigation development strategy

the • CSIROSustainableYieldsProjectwhichwill

provide critical information on current and likely

futurewateravailability,estimatingtheimpacts

of catchment development and forestry land use,

changinggroundwaterextraction,climatevariability

andclimatechangeonwaterresourcesata

regional level

CSIRO• ’swatersensorwebprojectwhichwill

developtechnologytoallowdifferentkindsof

sensorsystemstobecombined,effectivelycreating

one large instrument that promises to revolutionise

hydrological monitoring and forecasting

reformsofthereticulatedwatersupplysystem•

inTasmaniawiththeaimofimprovingtheStates

capacitytomonitorwaterqualityintothefuture

ongoing investigation into agricultural practices to reduce

waterrun-off.

Climate change

Mitigation

Themostimportantroleofagricultureistoprovidefood.

Asagricultureisamajorcontributortogreenhousegas

emissions, reducing emissions in this sector has

thepotentialtosignificantlyreducetheemissions

fromfoodproduction.

ReducingTasmania’sdirectemissionsfromlivestockand

theuseoffertiliserswillrequirechangesintechnology

andfarmingpractices.Theenergythatisusedin

downstreamprocessing,packagingandtransportmay

alsoresultingreenhousegasemissions.

Individuals can reduce emissions along the food supply

chainbyreducingtheirconsumptionofcertaintypes

offoods,reducingfoodwasteandsupportingfarmersand

businessesthatdemonstratealowercarbonfootprint.

TheAustralianGovernment’sproposedCarbonPollution

ReductionSchemewillbetheprimarypolicymechanism

toreachtheemissionsreductiontarget.Adecisionwill

bemadeby2013astowhetheragriculturewillbe

includedunderthescheme.Stategovernmentscan

workwithprimaryproducerstohelpthemreduce

theiremissionsandpreparefortheCarbonPollution

ReductionScheme.TheTasmanianGovernmentcan

also help ensure that Tasmanian products meet increasing

communityandmarketdemandsforfoodproductswith

alowercarbonfootprint.

Adaptation

Climate change could affect the environment in terms

offoodproductionandtheintroductionofnewpest

andweedspecies.Forexample,warmersummersmay

resultinincreasedprevalenceofblue-greenalgaewhich

willaffectwaterqualityandsupply.Productionoffood

cropsnotpreviouslygrowninTasmaniamayalsotake

placewhichmayimpactadverselyonexistingcrops.

Aswell,somecropsmaynotwithstandfuturechanges

inclimateresultinginalossofdiversity.Warmersea

temperatures and rising sea levels could impact seafood

productionandtheareasinTasmanianwaterswhere

shellfishcanbefarmed.

An increase in temperature could also impact food safety

in Tasmania as higher temperatures can result in a higher

incidence of food safety incidents and gastrointestinal

infections such as Salmonella, Campylobacter and Cryptosporidium.Researchsuggeststhatincreased

temperatures resulting from climate change could result

inincreaseddiarrhoealdiseasesandhospitalisation.

There is an important role for governments in supporting

community adaptation to changing climatic conditions

throughtheprovisionofinformation.TheTasmanian

Government is supporting the Climate Futures for

Tasmaniaprojectwhichismodellingclimatechangeon

averyfinescale.


potential to promote productivity in the Tasmanian food

producers and processors in Tasmania also gain from

minimise risks to food safety and to the reputation

The melamine in infant formula incident from China in

2008 highlights the potential effects that food safety

standards in other countries can have on consumer

the frequency of product handling and length of time

at controlled temperatures, and thus increases food

Increased international trade in food and animal feed

potential to increase the spread of pathogens and transfer

For example, a particularly virulent strain of Salmonella has

surveillance efforts are required to manage the risk of

70 per cent of the meat


Chronic diseases such as heart disease, heart failure,

stroke, type 2diabetes,respiratorydisease,kidneydisease

and some forms of cancer account for the majority of the

toptencausesofdeathinTasmania.Itisprojectedthat

chronichealthconditionsrelatedtoobesitywillcausethe

currentgenerationofchildrentobethefirstinhistoryto

haveashorterlifeexpectancythantheirparents.

The rate of avoidable mortality(deathsbeforetheageof

75thatcouldbeprevented)ishigherinTasmaniathatthe

national average and than in all other states and territories

otherthantheNorthernTerritory.Overtheperiod

1997–2001theage-standardisedavoidablemortality

ratefromallcausesinTasmaniawas192.0 per 100,000

populationcomparedwith176.6forAustralia.

The prevalence of chronic diet-related health conditions

and the associated need for health services increases

significantlywitholderagegroups,particularlyafterthe

age of 65years.Tasmaniaisaffectedbypopulationageing

toagreaterdegreethanotherstatesandterritorieswith

theaverageagebeingolderthanAustraliaasawhole,

withthegapwidening.ThemedianageofTasmanians

isprojectedtobe49.8yearsby2051, an increase

of 11.4years.

Itisinevitablethatpopulationageingofthisdegreewill

haveasignificantimpactonhospitalisationrates.Based

on data from 2001 to 2005, the rate of hospitalisation

doublesfromage40–59 years to age 60–79,witha

further increase (>50 per cent) for persons aged 80 years

andover.

InDecember2008, the Australian Government and the

State and Territory Governments entered into a National

Partnership Agreement on Preventive Health under

theCouncilofAustralianGovernmentsreformagenda.

The agreement recognises the Australian Government

and the states and territories have mutual interest in

improving outcomes in the area of preventive health

andneedtoworktogethertoachievethoseoutcomes.

Promoting good nutrition through a range of initiatives

isacentralplatformofthisagreement.Thisagreement

bindsTasmaniatoreportonaseriesofperformance

benchmarksincludingratesofthepopulationwhoare

ofahealthyweightandconsumptionlevelsoffruitand

vegetables.Performanceagainstthebenchmarkswillbe

assessed in June 2013 andDecember2014withreward

payments made to those states and territories that make

progresstowardsmeetingtheperformancetargets.This

isthefirsttimeinAustraliathathealthfundinghasbeen

tied to performance in preventive health and highlights

the importance of good nutrition in improving health and

socialoutcomesforAustralia.

Globalisationofthefoodsupplyisexpectedtodeliver

benefitsfortheStateallowinglessexpensivehealthy

foodstobeavailableforTasmanianconsumers.

Competitionwithoverseasproducersalsohasthe

potential to promote productivity in the Tasmanian food

sectorresultinginlower-pricedlocallysourcedfood.Food

producers and processors in Tasmania also gain from

globalisationthroughaccesstomarketsfortheirproducts.

Thishasprovidedsignificanteconomicbenefitsto

theState.

However,globalisationofthefoodsupplyalsobringswith

itchallengeswhichneedtobeeffectivelymanagedto

minimise risks to food safety and to the reputation

ofoverseasproducts.

The melamine in infant formula incident from China in

2008 highlights the potential effects that food safety

standards in other countries can have on consumer

confidenceinthesafetyofimportedproducts.Melamine

wasusedinChinatomakemilkpowderappearhigher

inprotein.Contaminatedmilkpowderwasallegedly

linkedtokidneyproblemsfoundinChineseinfantsthat

resultedinanumberofinfantdeaths.

Globalisationofthefoodsupplycanresultinconsumers

beingmanystepsremovedfromthesourceoffood

production.Thishasthepotentialtoincreaseboth

the frequency of product handling and length of time

betweenproductionandconsumption.Thisisparticularly

problematicforfoodsthatarerequiredtobeheld

at controlled temperatures, and thus increases food

safetyrisks.

Increased international trade in food and animal feed

combinedwithincreasesininternationaltravelhasthe

potential to increase the spread of pathogens and transfer

ofnewdiseasesandhighlightstheneed

forstringentfoodsafetystandardsandprocedures.

For example, a particularly virulent strain of Salmonella has

beenidentifiedwithintheeggindustryoverseaswhich

hasnotyetbeenidentifiedinAustralia.Well-managed

surveillance efforts are required to manage the risk of

suchpathogensenteringtheTasmanianfoodsupply.

Increasingsizeoffoodproductionfacilitiesby

concentratingfoodproductionintofewersites

significantlyincreasesthepotentialconsequencesof

food-borneinfections.Forexample,anoutbreakof

food-borneillnessresultingfromaninfectionoriginating

inameatsupplierwhoprovides70 per cent of the meat

nationwidewillhaveafargreaterimpactthananoutbreak

offood-borneillnessinasmallersupplier.

Globalisation of food supply and food safety implications

Rising prevalence of lifestyle–related chronic disease and the ageing population


Achievements and challenges

provides exciting opportunities for food production

to promote food production in the state coupled

Discussions have commenced at a community,

Increased investment and commitment to irrigation

220 million to invest in irrigation over the next four

management initiatives including the development

and the CSIRO

the Tasmanian Information and Communication

Goal

Sub-goals

Key achievements


Achievements and challenges byfocusarea

There are provisions under the Environmental

Management and Pollution Control Act 1994 to

intervene in

high–risk activities that have the potential to

pollutewaterways.

Therehasbeenanincreaseintheadoptionof•

environmentallysustainablefoodproduction

practices including improvements in environmentally

sustainableagriculturalpracticesandrecognitionthat

thebroadermarineenvironmentisanimportant

source of food requiring appropriate monitoring and

management.

The • Climate Futures for TasmaniaProjecthasbeen

establishedwhichaimstoprovidemoredetailed

information to facilitate modelling the effects of

climatechangethroughcollaborativeresearch.

In addition to government funded initiatives to •

enhance the food production environment, the

private food industry retail sector, through one

of the major food retailers, has invested funds to

support farmers in the midlands of Tasmania to

change on–farm practices in order to adapt to the

changingclimateandfarmingconditions.

The emergence of community programs that focus •

on local food production (including community

gardens,schoolvegetablegardensandhome

gardens) indicate that there is an increase in

awarenessatalocallevelabouttheskillsrequired

forgrowingvegetables.Thereisalsoanincreased

awarenessofthebenefitsofproducingfruitand

vegetableslocallyintermsofavailabilityand

environmentalsustainability.

The implementation of the • Australian Sustainable

Schools Initiative in 55 Tasmania schools is promising

asitencouragespeopletogrowtheirownfoodina

sustainableway.Itislikelytheprogramwillexpand

tootherschoolsinthefuture.

Creatingmoreadaptivefarmpracticestodealwith•

climateuncertaintyisakeychallenge.Forexample

mixed farming practices and mixed crops may impact

onfarmproductivity.

As dry land gets more intensively farmed there is •

increasedriskof:

grubandgrasshopperattacks -

increasedexposureofbareearthasaresultof -

overgrassingbynativeanimals

increasedwaterrun-offfromrain. -

There are competing interests in land use •

management.Particularlyinrelationto

environmentalsustainabilityandproductivityinthe

agriculturalsector.

Primary producers are under continual pressure •

toincreaseproductivitytoremainviableinthe

short-term.However,withthispressurecomes

thechallengetobalancetheintensityoffood

productionwithlongertermsustainabilityofthe

farmingenvironment.

Developing effective, evidence-informed policy in •

anenvironmentofrapidchangecanbeachallenge.

Thereisanexpectationgovernmentwillrespondto

complex and urgent issues in a timely and responsive

manner.AttimestheTasmanianGovernmentwillbe

calledupontorespondbeforetheevidenceofthe

mosteffectivewayforwardhasbeenfullyassessed.

TheTasmanianGovernment’sinnovationstrategy•

provides exciting opportunities for food production

inTasmania.Priorityareasofthestrategyinclude

theopportunitiesthatclimatechangewillbring

to promote food production in the state coupled

withimprovementsinirrigationandinfrastructure

whichhavethepotentialforTasmaniatodevelopa

reputationasthefoodbowlofAustralia.

Therehasbeenanincreaseindiscussionabout•

howtoreducecarbonemissionsbyproducingfood

withminimalprocessingandthinkingabouttypes

ofmeatweconsume.Agricultureisamongstoneof

thelargestcarbonemittingindustriesinthestate.

Discussions have commenced at a community,

industryandgovernmentleveltoworkouthow

Tasmaniacanminimiseitscarbonemissions.

Increased investment and commitment to irrigation •

hasbeenachievedfromboththeTasmanianand

FederalGovernmentswithfundingtothevalueof

$220 million to invest in irrigation over the next four

years,whileconsideringtheneedtoprotectstreams

andwetlandareas.

Acommitmenthasbeenmadetoseveralwater•

management initiatives including the development

ofstatedrinkingwaterguidelines,waterand

seweragereform,watercatchmentmanagement

and the CSIROwatersensorwebproject(through

the Tasmanian Information and Communication

TechnologiesCentre).

TheTasmanianGovernmentnowroutinelymonitors•

waterqualitybytestingriversandwatercourses.

Theresultsarepubliclyavailableandensurethat

waterqualitymeasuresareconsistentwiththe

objectivesoftheStatePolicyonWaterQuality

Management1997.Themainobjectiveofthepolicy

istomaintainorenhancewaterquality.Where

testinghasindicatedunacceptablecontaminationof

watercourses,investigationsareinstigated.

FocusArea1:Environment

ProtectionofournaturalresourceswhilemaintainingviableprimaryindustriesandproductionhasbeenamajorpriorityinTasmaniaformanyyears.Itiswidelyrecognisedthattheenvironmentneedstobeprotectedfromdamageanddepletionofresourcesthrougheffectiveconservationandsoundlandmanagementpractices.However,Tasmania’sfuturewilldependonhowwebalancetheuse,developmentandconservationofthestate’snaturalresources.

Goal TopromotepracticesacrosstheTasmanianfoodsystemconsistentwithenvironmentalsustainability.

Sub-goalsEnsurethesafetyofTasmanianfoodandwatersupplies.1.

PreservetheintegrityoftheTasmanianenvironment.2.

PromotesustainabilityoftheTasmanianfoodproductionsystem. 3.

Key achievements

Key challenges


Goal

Sub-goals

national and state level in relation to addressing high-

has resulted in a more coordinated and consistent

food– 2002,

Ministerial Council decided to introduce standards

-

-

off-site catering operations serving food to the -

-

Key achievements


Separate standards requiring the adoption of these •

mandatory food safety management systems across

theidentifiedhigh-risksectorsareatvariousstages

ofdevelopmentandimplementationandinclude:

the Food Safety Standard for Food Service to -

VulnerablePersons(3.3.1)whichiscurrentlyin

theimplementationphaseandwillbeeffectivein

Tasmania from June 2009

the Food Safety Standard for Food Safety -

Programs for Catering Activities (3.3.2)whichis

under development

ThreeStandardsalreadyineffectare:

the Primary Production and Processing ( - PPP)

Standard for Meat (4.2.3)

the Primary Production and Processing - Standard

for Dairy Products (4.2.4),implementedbythe

TasmanianDairyIndustryAuthorityandapplicable

to dairy producers, processors and transporters

including a requirement to have an audited food

safety program

the Primary Production and Processing Standard -

for Seafood (4.2.1).Thisisanoutcomes-based

standard that sets the minimum standard for

seafoodfoodsafetynationally.WithinTasmania,

DPIPWEhastakenaleadrole.Anumberof

the seafood industry sectors and the Tasmanian

Governmentareworkingtogetherondeveloping

food safety plans and systems to provide industry

participantswithameansofclearlydemonstrating

compliancewiththePrimaryProductionand

ProcessingStandardforSeafood.

Theintroductionofthenewstandardshasresulted•

in improved food handling techniques across

high–riskfoodbusinessesincludingchildcarecentres,

nursinghomesandhospitals.Thisachievementis

acombinationoftheupgradeofthefoodsafety

standards,moreconnectionwithvulnerable/high-risk

groupsandanincreaseintheskillsandknowledgeof

foodsafetymanagement.

DHHS• is actively supporting the care sector in

Tasmania to implement food safety programs and

once the implementation phase is completed,

compliancelevelsacrossgovernmentownedand

governmentfundedcarefacilitieswillbedetermined

byexaminationofauditreports.

Manylargefoodbusinesseshaveimplemented•

quality assurance programs to ensure high standards

offoodsafetyaremet.Forexample,onemajor

retailer demands that all their suppliers (exceeding

2,000) adhere to extensive and rigorous testing in

relationtofoodsafety.

Tasmanianowhasconsiderableinputintonational•

policyandregulationforfoodsafetywhichdid

nothappenbeforethepolicy’simplementation

in 2004.Tasmanianowhasrepresentationon

the Food Regulation Standing Committee and

theImplementationSubCommitteethrough

DPIPWE and DHHS.TheFoodRegulationStanding

Committeeisresponsibleforprovidingadvice

totheAustraliaNewZealandFoodRegulation

Ministerial Council and the role of Implementation

Sub–Committee is to oversee a consistent

approachacrossallstatesandterritorieswiththe

implementation and enforcement of food standards

andregulations.

At a state level, the Tasmanian Food Safety Forum •

agreed in 2007 to develop a Memorandum of

UnderstandingbetweenDHHS, DPIW, Local

Government Association of Tasmania and

theTasmanianDairyIndustryAuthority. The

memorandumclearlydefineseachparty’sroles

andresponsibilitiesinrelationtofoodsafety

management.Italsoidentifiestheresponsibilityof

each agency in an actual or potential food safety

incidentwhereaco-ordinatedorcooperative

response is required in order to avoid duplication

ofeffort.Thememorandumwassignedbyall

organisations in July 2009.

ManufacturingControlsforRawEggProductswere•

developed in 2008inresponsetoanumberof

food-borneillnessoutbreaksrelatedtoraweggs.A

manualwasdevelopedbyDHHS Population Health

withtheaimofminimisingtherisksoffood–borne

FocusArea2:Foodsafety

Foodsafetyiscriticalacrossthewholefoodsystemincludingproduction,transport,processing,storage,handlingandretail.Consumptionofunsafefoodscanresultinarangeofproblemsfromgastroenteritisthroughtopotentiallylife-threateningadversereactions.Aswellastheadversehealtheffectsofunsafefoodtotheconsumer,food-borneillnessimposessignificantcostsonthefoodindustryandgovernment.FoodproductionandmanufacturearevitaltotheTasmanianeconomyandfoodsafetyiscriticalwhenitcomestomaintainingaccesstointernationalmarketsandprotectingTasmanianexportsandreputationasasupplierofsafefood.Sustainingthisreputationplacesextraresponsibilitiesonthefoodindustrytomaintainhighstandardsoffoodsafetyandqualitycontrol.

Goal ToensurethesafetyoffoodanddrinkingwaterforallTasmanians

Sub-goalsImprovefoodsafetypracticesinTasmania.1.

StrengthencollaborationandcooperationbetweenTasmanianGovernmentAgencieswith 2.

aroleinfood.Improvemonitoringof,andresearchinto,thesafetyoffoodanddrinkingwater.3.

Strengthenthecapacityofstateandlocalgovernmentstoaddressfoodandwatersafetyissues.4.

Improvementofthelegislativeframeworkatbotha•

national and state level in relation to addressing high-

riskfoodsafetypracticesisakeyachievement.This

has resulted in a more coordinated and consistent

approachtofoodsafetybetweenallAustralianstates

andterritories.

FoodSafetyProgramshavebeenrecognisedas•

themosteffectivewaytoreducetheburdenof

food–borneillnessinAustralia.InDecember2002,

theAustralianandNewZealandFoodRegulation

Ministerial Council decided to introduce standards

requiringeachbusinessoperatingwithinfour

identifiedhigh-risksectorstoestablishappropriate

foodsafetymanagementsystemsauditedbyan

approvedauditor.Thesesectorswere:

foodservice,wherebypotentiallyhazardousfood -

isservedtovulnerablepopulations

producing,harvesting,processinganddistributing -

rawoystersandotherbivalves

off-site catering operations serving food to the -

generalpublic

producingmanufacturedandfermentedmeat. -

Key achievements


in this state are stretched particularly amongst the

2009

Key challenges

2008 for implementation of Food

Persons (

June 2009

egg products and ensuring effective cooperation

Salmonella and

Campylobacter infection is an ongoing challenge

Campylobacterrr

the current situation also presents an important

opportunity to form effective partnerships among

state government, food companies and the Food

Safety Centre in the delivery of research outcomes

DHHS in 2008

Salmonella Typhimurium is an example of

Changing lifestyles resulting in reduced time for

meal preparation also creates challenges for food

and cold foods can potentially increase the risk

of food prepared outside of the home, changing

agricultural practices, changes in micro-organisms

the increasingly long food supply chains due to the

Encouraging and facilitating an increase in third

party food safety auditor capacity in Tasmania to


illnessbyimplementingappropriatecontrolsatthe

pointofmanufacture.Itdetailsaprocessofsafely

manufacturingraweggproductsandimposesa

conditiononfoodmanufacturerswhowantto

continuetouseraweggsinfoodproductsthat

theyhavetofollowafoodsafetyprogram.Several

hundredcopieshavenowbeendistributedtofood

businessesacrossTasmania.

Tasmaniaischallengedwithprovidingsafedrinking•

watertoahighlydispersedpopulation,andin

themaindoesthiswellforthemajorityofthe

populationhowevercurrentlevelsofinfrastructure,

resourcesandskillstoaddresswaterqualityissues

in this state are stretched particularly amongst the

smallercouncilwatersuppliers.Thesewerageand

waterreforminstigatedbythestategovernment,

willintroduceinstitutionalchangeintheprovision

ofwaterandsewerageeffectiveonthe1July2009.

Alltheresources,skillsandknowledgeofthewater

industrywillbepooledintothreelargeregional

watercorporationswhichwillhavethecapacity

toimprovewaterqualityandhenceachievebetter

publichealthoutcomesbeyondthatbeing

currentlyachieved.

Key challenges

Tasmaniawasunabletomeetthenationaleffective•

dateofOctober2008 for implementation of Food

SafetyStandardforFoodServicetoVulnerable

Persons (3.3.1)soimplementationwasdelayeduntil

June 2009.Theimplementationofthenewstandard

isachallengeanditalsoexposesdifficultiesinterms

oftheworkforcecapacitytoimplementandmonitor

thischange.Thisisparticularlychallenginggiventhe

workforceshortageinthefoodsafetysectorandthe

ageingworkforceinthefoodauditingprofession.

Determiningthecauseofoutbreaksrelatedtoraw•

egg products and ensuring effective cooperation

betweengovernmentdepartmentshasbeena

challengefromaresourceandpoliticalperspective.

Fortunately,thecauseofseveraloutbreakswas

discoveredandasaresult,specifictargetedfood

safetyinterventionshavebeenimplementedthrough

theManufacturingControlsforRawEgg

Products2008.

Food-borneillnessresultingfrom• Salmonella and

Campylobacter infection is an ongoing challenge

requiringfurtherwork.However,thereappearsto

beadecliningtrendinthenumberofpeopleinfected

byCampylobacter.

ThewithdrawaloffederalfundingfortheTasmanian•

InstituteofAgriculturalResearch’sFoodSafety

Centrepresentsasignificantchallengetosupport

strategicandappliedresearchinTasmania.While

alternativefundingwillhelpre-establishcapacity,

the current situation also presents an important

opportunity to form effective partnerships among

state government, food companies and the Food

Safety Centre in the delivery of research outcomes

andtraining.TheFoodSafetyCentre’ssupportto

DHHS in 2008invalidatingeggrecipesthatinhibit

growthofSalmonella Typhimurium is an example of

theeffectivepartnershipsthatarepossible.

Changing lifestyles resulting in reduced time for •

meal preparation also creates challenges for food

safety.Increasedconsumptionofraw,lightlycooked

and cold foods can potentially increase the risk

ofcontractingafood-borneillness.Consumption

of food prepared outside of the home, changing

agricultural practices, changes in micro-organisms

andtheemergenceofnewpathogensarealso

viewedaschallengestothesafetyoffoodin

modernsociety.

Tasmania’sabilitytomaintainpreparednessandhave•

thecapacitytodealwithanynewandemerging

pathogensisacontinualchallengeparticularlywith

the increasingly long food supply chains due to the

globalnatureofthefoodmarket.

Encouraging and facilitating an increase in third •

party food safety auditor capacity in Tasmania to

ensurebusinessesarecomplyingwithlegislation

willberequired.

BetweenJuneandDecember2005,fiveoutbreaksofSalmonella Typhimurium phage type

135 (STm135)wereidentifiedinTasmania,leadingto125laboratory-confirmedcases.

Publichealthinvestigationsincludedcaseandfoodhandlerinterviews,cohortstudies,

environmentalhealthinvestigationsoffoodbusinesses,microbiologicaltesting,trace-

back,andinspectionsanddragswabbingofaneggfarm.Theseinvestigationsenabled

identificationoffoodscontainingraweggorfoodscontaminatedthroughinadequate

foodhandlingorstorageproceduresaspossiblevehiclesforinfection.Aparticularpoultry

farmwasreportedasthecommonsourceofeggs.Interventionstargetingthegeneral

publicandfoodhandlerstopromotebetterhandlingofeggproducts,andadvicetoegg

producersregardingharmminimisationstrategieswereimplemented.

Despitetheseseriesofpublichealthinterventions,twomoreegg-associatedoutbreaks

occurred in Tasmania in March 2007 and January 2008 leading to a further 66 cases of

STm135.Therewasverystrongepidemiologicalevidenceindicatingthepointsource

ofinfectioninbothoutbreaks.Theevidencesuggestedthatahazardintheformof

Salmonellawasintroducedintothefoodpreparationenvironmentimplicatedineach

outbreakoneggs(orpossiblyincrackedeggs)andtheorganismwasthenabletomultiply

infoodsand/orspreadthroughcross-contamination,thusbecomingapublichealthriskand

leadingtoanoutbreakofSTm135.

TheseoutbreaksofSalmonella Typhimurium 135 in Tasmania emphasise the need for a

through-chainapproachinmanagingfoodsafetyrisks.Itisclearthatvigilancemustbe

exercisedatallpointsinthefoodsupplychaintoremoveasfaraspossibleon-farmrisks

and to ensure that appropriate interventions are in place to remove remaining risk prior to

saleforhumanconsumption.

The Department of Health and Human Services (DHHS) Population Health Unit created

theManufacturingControlsforRawEggProductsmanualin2008.Thisaimstominimise

therisksoffood-borneillnessbyimplementingappropriatecontrolsatthepointof

manufacture.Severalhundredcopieshavebeendistributedtofoodbusinesseswithin

Tasmaniaandtodate,therehavebeennofurtheregg-associatedoutbreaksofSalmonella

Typhimurium.TheTasmanianInstituteofAgriculturalResearch’sFoodSafetyCentre

providedvaluablesupporttoDHHSinvalidatingeggrecipesthatinhibitgrowthof

SalmonellaTyphimurium.

Case Study Egg-associatedoutbreaks

offood-borneillnessinTasmania


Goal To promote healthy eating for Tasmanians and reduce the impact of diet-related disease

Sub-goalsMake healthy eating and prevention of diet-related disease a priority goal for the

NHMRC Dietary Guidelines for Australians

the importance of promoting healthy eating has

resulted from increased recognition of the social and

including type 2

The 2008 National Partnership Agreement on

consumption and increases in the proportion of the

Funding under the Australian Better Health Initiative

DHHS to consolidate employment of

2004

a longer term vision to program development

In 2008, the Department of Education (DoE)

Key achievements


understandfactorsthatcontributetotheir

wellbeingaswellastothewellbeingofthe

broaderthecommunity.

Significantprogressinpromotionofhealthyeatingto•

childrenhasbeenachievedthroughacollaborative

partnershipbetweenDoE and DHHS.Twosignificant

programs include Cool CAP and Move Well Eat Well

(seeCaseStudy: Collaborativepartnershipsbetween

health and education sectors in promoting healthy

eatingintheschoolenvironment).Additionally,the

twodepartmentshaveworkedcollaborativelyto

look for opportunities to integrate the promotion

of healthy eating into the Launching into Learning

programthatfocusesonearlychildhoodyears.

EatWellTasmaniaIncwasincorporatedin• 2008.

Establishedin1995, the Eat Well Tasmania program

hasbeenauspicedbyseveralpartnerorganisations

includingtheTasmanianChamberofCommerce

and Industry, the Cancer Council Tasmania and the

TasmanianFarmersandGrazier’sAssociation.Asan

incorporatedbody,EatWellTasmaniaisnowwell-

positionedtobuildcapacityforpromotinghealthy

eating through attracting funding, advocacy and the

developmentofpartnerships.In2007–08financial

year alone Eat Well Tasmania attracted grant funding

to support healthy eating initiatives to the value

of $250000.

Acultureofcollaborativepartnershipsinnutrition•

promotion has evolved across the community sector

involvinganincreasingnumberoforganisations

including,butnotlimitedto,EatWellTasmania,the

Cancer Council Tasmania, Child Health Association,

TasmanianSchoolCanteenAssociation,Sustainable

Living Tasmania and the Tasmania Association of

CommunityHouseswithvaryinglevelsofinput

from the DHHSCommunityNutritionUnit.This

collaborativeapproachimprovestheconsistency

of nutrition messages in the community, increases

the reach of healthy eating messages, minimises

duplicationandpromotesefficiencyintheuseof

resources.Examplesofprogramsinclude:

Eat Well Tasmania Kids Coalition -

Eating with Friends - :firstestablishedin2000and

nowauspicedbytheTasmanianAssociationof

CommunityHouseswhichaimstoaddressthe

issues of social isolation and poor nutrition among

olderpeoplebyworkingwithcommunitiesand

volunteer groups to provide regular group meals

to older, isolated Tasmanians

Tasmanian Community Garden Network: -

coordinatedbytheEat Well Tasmania to support

communitiestoestablishandsustaincommunity

food gardens and promotes sharing of skills

and resources

Wicked Vegies: - an innovative program of the

Cancer Council Tasmania that encourages and

promotesconsumptionoffruitandvegetables

inschools.Theprogramincreasesstudents’

knowledgeofthebenefitsofeatingvegetables

and fruits, skills in food preparation and raises

awarenessoflocallygrown,seasonalfruit

andvegetables.

Family food PATCH: - acollaborativeprojectof

theChildHealthAssociationofTasmaniawith

significantinputfromDHHSwhichhasreceived

national recognition as a promising intervention

forobesityprevention.Theprogramfocuses

on training peer educators from communities

throughoutTasmania.Thetrainingaimsto

improvenutritionandphysicalactivityknowledge

and skills of parents of children aged 0–12.

Theincreaseinfarmer’smarketsisanachievement•

astheyallowpeopletoaccessfresh,local,sometimes

organic, cheap produce and also support local

farmers.Themarketscanalsocounttowards

mitigatingclimatechangewithvastlyreduced

transportofthefoodwhenlocalfarmssell

localproduce.

TheCommunityNutritionUnitwithin• DHHS has

strengtheneditscapacitybuildingapproachthrough

nutritiontrainingforhealthandcommunityworkers.

FocusArea3:Promotinghealthyeating

Goodnutritionisvitalforthehealthandwellbeingofthecommunityandplaysamajorroleinthepreventionofmanychroniclifestyle-relateddiseases.Healthyeatingisessentialforthegrowthanddevelopmentofchildrenintohealthyadults.

Goal To promote healthy eating for Tasmanians and reduce the impact of diet-related disease

Sub-goalsMake healthy eating and prevention of diet-related disease a priority goal for the 1.

Tasmanianpopulation.Promoteeatingpatternsconsistentwiththe2. NHMRC Dietary Guidelines for Australians andtheAustralianGuidetoHealthyEating.IncreasetheproportionofTasmanianswhoareahealthyweight.3.

Promotehealthygrowthanddevelopmentofinfantsandchildren(includingprenataldevelopment).4.

Maximiseeffectivenessofnutritionpromotion.5.

StrengthennutritionmonitoringandsurveillanceandnutritionresearchinTasmania.6.

Heightenedawarenessandunderstandingof•

the importance of promoting healthy eating has

resulted from increased recognition of the social and

economicburdenofchronicdiet-relateddisease,

including type 2diabetes,heartdisease,stroke,some

cancersandobesity.

The • 2008 National Partnership Agreement on

PreventiveHealthsetsoutclearobjectivesfor

promotinghealthyeatingwithbenchmarkslinkedto

rewardpaymentsforincreasesinfruitandvegetable

consumption and increases in the proportion of the

populationofahealthyweight.

Funding under the Australian Better Health Initiative •

hasenabledDHHS to consolidate employment of

staffintheCommunityNutritionUnit.Priorto2004

overhalftheCommunityNutritionUnitstaffwere

employedonshort-termprojectswithtime-limited

fundingcreatinguncertaintyaboutsustainability

andlonger-termcommitmenttocommunity-based

projects.Increasedfundingsecurityhasleadtoa

firmercommitmenttothecommunityand

a longer term vision to program development

andimplementation.

In • 2008, the Department of Education (DoE)

movedfromtheEssentialLearningsframeworkto

theTasmanianCurriculum.Organisedintoseven

areas,theTasmanianCurriculumhasaspecificfocus

areaonhealthandwellbeingenablingstudentsto

Key achievements


Prior to 2004, the unit offered training on an ad-hoc

- DHHS

Child Health and Parenting Service to provide

ongoing professional development updates

incorporation of nutrition education into- TAFE

a service improvement program, focussing-

on improved food service and nutrition care

instigated through the Home and Community

Practice, the University of Tasmania and other non-

government organisations to ensure there is no

Researchers in CSIRO

CSIRO

The Department of Primary Industries, Parks, Water

and the Environment (DPIPWE) is involved in a

Healthy Parks Healthy People- program encouraging

Seed to Plate- aims to train teachers in

undertaken through the Royal Tasmanian

Botanical Gardens, DEPHA and the Moonah

DPAC)

has recently made a commitment to the healthy@

work

DHHS has also

initiated the Work Well Live Well program and is

currently considering renaming this healthy@work tok

Key challenges

diverting attention from nutrition issues that are-

(although there is increasing evidence of a link


Prior to 2004, the unit offered training on an ad-hoc

andinformalbasis.InrecentyearstheCommunity

NutritionUnitstaffhasreceivedformalqualifications

intrainingandhavewherepossibleconsolidatedand

formalisedtrainingprograms.Examplesinclude:

aMemorandumofUnderstandingwiththe - DHHS

Child Health and Parenting Service to provide

ongoing professional development updates

incorporation of nutrition education into - TAFE

Tasmania’schildcaretraining

a service improvement program, focussing -

on improved food service and nutrition care

instigated through the Home and Community

CareProgram.

DiabetesTasmaniahasincreasedtheircollaborative•

workwiththeTasmanianDivisionsofGeneral

Practice, the University of Tasmania and other non-

government organisations to ensure there is no

crossoverofservicesandworktogethertoservicea

largerproportionofthepopulation.

Researchers in• CSIRO’sPreventativeHealthFlagship

areworkingonthetailoreddietinformationproject

whichaimstoprovideoverweightindividualsand

theirfamilieswithdietaryandhealthinformation

relevanttothem.TheCSIROisworkingonusing

mobilephoneandwebtechnologytodeliverthis

informationinaneffectiveandengagingway.

The Department of Primary Industries, Parks, Water •

and the Environment (DPIPWE) is involved in a

numberofinitiativesthatpromotehealthyeatingand

encourageTasmanianstohaveahealthylifestyle.

Theseinclude:

Healthy Parks Healthy People - program encouraging

Tasmanianstobeactive

Seed to Plate - which aims to train teachers in

runningkitchengardenprograms.Thisisbeing

undertaken through the Royal Tasmanian

Botanical Gardens, DEPHA and the Moonah

communityasMoonahPrimarySchoolisbeing

usedasapilotschoolfortheprogram.

TheDepartmentofPremierandCabinet(• DPAC)

has recently made a commitment to the healthy@

workprogramwhichincludesthepromotionof

healthyeatingintheworkplace.DHHS has also

initiated the Work Well Live Well program and is

currently considering renaming this healthy@work to

harmonisewithawhole-of-governmentapproachto

worksitehealthpromotion.

Key challenges

Whilethecurrentmediafocusonobesity,especially•

childhoodobesity,hasbeenhelpfulinraising

awarenessoftheimportanceofhealthyeatingithas

alsocreatedanumberofchallengesby:

diverting attention from nutrition issues that are -

notdirectlyassociatedwithobesityprevention

suchasnutrientdeficiencies,healthygrowth

anddevelopmentofchildrenandbreastfeeding

(although there is increasing evidence of a link

betweenbreastfeedingandobesityprevention)

AnactivepartnershipbetweentheDepartmentofEducation(DoE) and Department

of Health and Human Services (DHHS)hasledtotwosignificantstrategicinitiativesto

improve healthy eating in the school environment to assist in the prevention of a range of

chronicconditionssuchasobesity,diabetes,heartdiseaseanddentaldecay.

Move Well Eat Wellisastate-wideinitiativefundedundertheAustralianBetterHealth

Initiative (ABHI)andmanagedjointlybyDoE and DHHS.Move Well Eat Well promotes

ahealthierTasmaniainwhichchildrencanenjoyhealthyeatingandphysicalactivity

everyday.Schoolsaresupportedtomeetkeycriteriawhichreinforcehealthyeatingand

promotephysicalactivity.TheMove Well Eat WellAwardisavailabletoschoolsfrom

the commencement of 2009whentheymeetaseriesofcriteriaacrosssevencategories

includingactivepromotionofwaterasapreferreddrink,increasingfruitandvegetables

consumption,limiting‘occasional’foods,beingactive,reducingsedentaryactivityandusing

activetransport.Already 76schoolshavesignalledinterestedinbecomingaMove Well Eat

Wellschool.

Cool CAPistheTasmanianSchoolCanteenAccreditationprogramrunbytheTasmanian

SchoolCanteenAssociationandjointlyfundedbyDoE and DHHS. The joint funding

arrangementcommitsbothdepartmentstoachievingoutcomesforschoolcanteens

so that healthy and safe foods are on offer to students and that canteens are managed

effectively.In-kindsupportintheformofnutritionexpertise(DHHS) and ease of access

andknowledgeofeffectivecommunicationmethodswithschools(DoE) greatly enhances

theeffectivenessoftheprogram.Over50percentofschoolswithcanteensarenow

involvedwiththeprogramanditisanticipatedthatthelinkbetweenCool CAP and the

Move Well Eat Well programwillfurtherenhanceparticipation.

This case study illustrates effective partnerships across government that have led to an

efficientandsustainableuseofresources.

Case Study Collaborativepartnershipsbetweenhealthand education sectors in promoting healthy

eatingintheschoolenvironment.


inadvertently leading to increased dietary -

practices that are not conducive to good health

Tasmania, as a small jurisdiction does not currently

and expertise, to accurately monitor the nutritional

lack of comprehensive nutrition monitoring and

surveillance at a local level means that policy and

active in promoting the need for a comprehensive

nutritional value (energy-dense nutrient-poor

addition, the extensive marketing and advertising

of energy-dense nutrient-poor foods, including

sponsorship of sporting events can counteract the

Attempts to achieve legislative change at national

level, for example, in relation to restrictions in the

marketing and advertising of food to children have

alone may have limited impact, they demonstrate a

Encouraging the community and non-government

DoE has led to a focus on the early years (Launching

into Learning), literacy and numeracy and post year


All Tasmanian hospitals have achieved accreditation •

throughtheBabyFriendlyHealthInitiative.This

globalprojectdevelopedbytheWorldHealth

Organization and UNICEF, accredits hospitals that

supportbreastfeedingbyfollowingtheguidelinesset

outintheinitiative.

The Australian Breastfeeding Association has •

establishedanaccreditationsystemforBreastfeeding

Friendly Workplaces.SeveralworkplacesinTasmanian

havebecomeaccreditedanditisanticipatedmore

willfollow.

The Tasmanian Breastfeeding Coalition has •

continuedtogrowinmembershipandstrengthen

itscommitment.Thecoalitionisanetworkof

organisationswhichworkcollaborativelytoimprove

breastfeedingratesinTasmaniaandisthefirstofits

kindinAustralia.

Since • 2004, the Child Health and Parenting Service in

DHHS has improved and strengthened the capacity

tomonitorbreastfeedingdatathroughroutine

servicedelivery.However,asnotallbabiesundergo

routinecheckswiththeChildHealthandParenting

Service,andtherehavebeensomechangestodata

collection procedures, there are some limitations

associatedwithinterpretationofthisdatasource.

Theestablishmentofanewnationalhelpline •

(1800 mum2mum, 1800 686 2 686)coordinatedby

the Australian Breastfeeding Association

has improved support for mothers discharged

fromhospital.

Key challenges

ThecurrentfocusonobesityinAustraliahas•

potentiallyovershadowedbreastfeedingasapriority

nutritionissue.Thisisconcerninggiventhatresearch

FocusArea4:Breastfeeding

Breastfeedingoffersmanybenefitswithdirectphysicalandpsychologicalbenefitsforthemotherandchildandeconomicbenefitsforthefamilyandsociety.Inrecognitionofthevalueoffamilyandcommunitysupport,aguidelinetoencourageandsupportbreastfeedingisincludedintheDietaryGuidelinesforAustralianAdults.

Goal

TopromoteandsupportbreastfeedinginTasmania.

Sub-Goal

Increasecommunityandenvironmentalsupportforbreastfeeding.1.

Increasethepercentageofinfantsbreastfedatdischargefrommaternityservices.2.

Increasethepercentageofinfantsexclusivelyandpartiallybreastfedatsixmonthsofage.3.

Key achievements

drawingattentiontothosewhoarealready -

overweightorobeseratherthanfocussingon

preventionwhichcanbeparticularlyproblematic

amongoverweightchildrenwhomaybearthe

bruntofbullyingandstigmatisation

inadvertently leading to increased dietary -

practices that are not conducive to good health

suchasfaddieting.

Tasmania, as a small jurisdiction does not currently •

havesufficientcapacity,intermsofinfrastructure

and expertise, to accurately monitor the nutritional

statusandeatinghabitsofthepopulation.This

lack of comprehensive nutrition monitoring and

surveillance at a local level means that policy and

practiceareofteninformedbynationaldataandin

someinstancesoutdateddata.Italsocompromises

effectiveevaluationofpolicyandprograms.Inan

attempttoresolvethissituationTasmaniahasbeen

active in promoting the need for a comprehensive

nationalmonitoringandsurveillancesystem.

Whiletherehasbeenincreasedinvestmentin•

communitynutritioneducation,thisisnotsufficiently

reinforcedbypracticesinfoodservice,foodretail

andfoodadvertisingandmarketing.Theready

availabilityandaffordabilityoffoodoflimited

nutritional value (energy-dense nutrient-poor

food)createsbarrierstomakinghealthychoices.In

addition, the extensive marketing and advertising

of energy-dense nutrient-poor foods, including

sponsorship of sporting events can counteract the

bestofeffortsincommunitynutritioneducation.

Attempts to achieve legislative change at national •

level, for example, in relation to restrictions in the

marketing and advertising of food to children have

metwithpoliticalresistance.Whilesuchinitiatives

alone may have limited impact, they demonstrate a

significantcommitmentfromgovernmentaboutthe

importanceofhealthyeating.Whilethesechanges

havebeendifficulttoachievenationallyitmaybe

possibletomakesomechangesatastatelevelinthe

future.

Encouraging the community and non-government •

sectortobeactiveinnutritionpromotionhasled

toexcitingpartnershipsandincreasedmobilisation

ofgrantfunding.However,insomeinstancesthis

hasplacedsignificantmanagementstrainonsmall

communityorganisations,governedbyvolunteer

boardswithlimitedmanagementexperiencewho

suddenlyfindthemselveswithincreasedbudgetsand

stafftomanage.Waystobettersupportcommunity

organisationssotheyareabletomoreeffectively

managegrantfundingarerequired.

Achallengehasemergedwithfarmersmarkets•

withtheinfluxofcommercialdistributorswhoare

sellingproducethatisnotlocallyproduced.Thisis

inconsistentwiththebasicprinciplesofafarmers

market.

Therestructureoftheeducationframeworkwithin•

DoE has led to a focus on the early years (Launching

into Learning), literacy and numeracy and post year

tenretention.Thishasdirectedattentionawayfrom

thehealthandwellbeingcurriculum.


is needed to achieve the priority status that

the school curriculum, health related undergraduate

degree courses and supplied to primary health

care providers (such as general practitioner training

programs) is necessary to create a culture of

International Code of Marketing of Breast-milk

WHO WHO

code, the agreement only applies to manufacturers

and importers of infant formulas (not retailers)

and does not include other milk products, foods,

not all infant formula companies in Australia are

WHO

Since 2004

Implementation of a national approach to paid

These groups are traditionally harder to reach and

evaluated to make sure they are effective among

to emphasise the importance of action to improve

The recent issue of melamine in milk products


isshowingtheimportantrolebreastfeedinghasin

lesseningthelikelihoodofobesityinlaterlife.

Increasedawarenessofthebenefitsofbreastfeeding•

is needed to achieve the priority status that

breastfeedingdeserves.Breastfeedingmakesan

importantcontributiontowardsimprovinginfant

health,reducingtheburdenofdiseaselaterinlife

andhasapositiveimpactontheenvironment.In

addition,thereisnowevidenceclearlydemonstrating

thatbreastfeedingisamorecosteffectiveand

efficientmethodofinfantfeedingthaninfant

formulafeeding.

Ensuringbreastfeedingeducationisintegratedinto•

the school curriculum, health related undergraduate

degree courses and supplied to primary health

care providers (such as general practitioner training

programs) is necessary to create a culture of

breastfeedingasthebestoptionofinfantfeeding.

Thereiscurrentlylimitedbreastfeedingresearch•

capacityinTasmania.Thiscouldbeaddressedby

establishingcollaborativelinksbetweenuniversities

andresearchinstitutes.

TheMarketinginAustraliaofInfantFormulas:•

ManufacturersandImportersAgreementisbased

ontheprinciplesoftheWorldHealthOrganization’s

International Code of Marketing of Breast-milk

Substitutes(WHOcode).However,unliketheWHO

code, the agreement only applies to manufacturers

and importers of infant formulas (not retailers)

and does not include other milk products, foods,

beveragesorfeedingbottlesandteats.Inaddition,

not all infant formula companies in Australia are

signatoriestotheagreement.Therearemany

examplesofadvertisingofinfantformulathatconflict

withtheWHOcode.

Whileactivepromotionofbreastfeedingisneeded,•

careneedstobetakentoensurethosewhoare

unableorchoosenottobreastfeedarenotmadeto

feelinadequateorstigmatised.

Since • 2004,therehasbeenatrendtowardsearlier

hospitaldischargeofmothersandbabieswiththe

majoritybeingsenthomebeforebreastfeeding

hasbeenestablished.Combinedwithinsufficient

numbersofmidwivesforhomevisitingtogiveearly

supportforparentsafterdischarge,thisisabarrier

tosuccessfulbreastfeeding.

Implementation of a national approach to paid •

maternityleaveacrossallworkplaceswould

encouragemorewomentostayhomeafter

childbirthandbreastfeedlonger.However,the

currenteconomiccrisismayresultinwomen

returningtoworkearlier,puttingevenmore

pressureonbreastfeeding.

Ratesofbreastfeedingaresignificantlylowerin•

lowincomegroupsandamongyoungmothers.

These groups are traditionally harder to reach and

strategiestopromotebreastfeedingneedtobe

evaluated to make sure they are effective among

thesegroupswithbreastfeedingeducationinboth

primaryandhighschoolapriority.

Thelackofawell-developedsystemformonitoring•

andsurveillanceofbreastfeedingmakesitdifficult

to emphasise the importance of action to improve

breastfeedingrates.

Themajorityofinfantformulaisproducedoverseas.•

The recent issue of melamine in milk products

reinforcesthegreaterrisktowhichformula-fed

infantsinAustraliaareexposed.

TheBabyFriendlyHealthInitiativeisaninternationalprojectthataimstogiveevery

babythebeststartinlifebycreatingahealthcareenvironmentwherebreastfeedingis

thenormandpracticesknowntopromotethehealthandwell-beingofallbabiesand

theirmothersarefollowed.TheBabyFriendlyHealthInitiativeTenStepstoSuccessful

Breastfeedingaretheglobalstandardbywhichhealthservicesareassessedandaccredited.

A‘BabyFriendly’healthserviceisonewheremothers’informedchoiceoffeedingis

supported,respectedandencouraged.Tasmania’sfirsthospitaltobecomeBabyFriendly

HealthInitiativeaccreditedwasCalvaryHobartHospitalin2003,theyhavebeenre-

accreditedtwiceandareabouttoundergotheirthirdaccreditationprocess.Asof2009,

allTasmanianhospitalsholdtheBabyFriendlyHealthInitiativeaccreditation.

Case Study BabyFriendlyHealthInitiative–

Protecting, promoting and supporting breastfeedinginAustralia


The Tasmanian Food and Nutrition Policy has

recognised that food security is an issue that needs

report, A Social Inclusion Strategy for Tasmania, the

Food Security Council in a Food Security Fund

to support initiatives directed at improving food

In 2008

Services, the Tasmanian Association of Community

cancers, Hepatitis C, HIV/AIDS, alcohol or other drug dependencies or eating disorders are nutritionally

Goal To ensure all Tasmanians have adequate access to nutritious and safe food to meet their nutritional needs

Sub-goals

Key achievements


The Tasmanian Food and Nutrition Policy has •

recognised that food security is an issue that needs

addressinginTasmaniabyincludingitasafocusarea.

InresponsetotheSocialInclusionCommissioner’s•

report, A Social Inclusion Strategy for Tasmania, the

Premierhasannounced$1millionovertwoyears

tobeheldintrustbyanewlyestablishedTasmanian

Food Security Council in a Food Security Fund

to support initiatives directed at improving food

securityforTasmanians.

In • 2008,afoodsecurityplanningmeetingwasheld

betweenDHHS,theTasmanianCouncilofSocial

Services, the Tasmanian Association of Community

HousesandEatWellTasmania.Thismeeting

FocusArea5:Foodsecurity

Foodsecurityreferstotheabilityofindividuals,householdsandcommunitiestoacquirefoodthatissufficient,reliable,nutritious,safe,acceptableandsustainable.TheAustralianpopulationisgenerallyconsideredtobefoodsecure.However,thereisevidenceoffoodinsecurityamongsectionsofthepopulation.Groupsthataremorevulnerabletofoodinsecurityincludepeopleonlowincomes,peoplewhoareunemployed,peoplewhoarehomeless,youngpeople,peoplepayingrent,AboriginalandTorresStraitIslandergroups,refugeesandothermigrantsarealsovulnerabletofoodinsecurity.Othergroupswithspecialisednutritionalrequirementsarealsoatriskofinadequateintake.Peoplewhoarefrailoraged,peoplewithmentalorphysicaldisabilities,chronicwastingillnessessuchascancers, Hepatitis C, HIV/AIDS, alcohol or other drug dependencies or eating disorders are nutritionally vulnerable.

TasmaniahasahigherlevelofsocioeconomicdisadvantagecomparedtootherstatesinAustralia.Hence,itislikelythatfoodinsecuritywillbeexperiencedbyproportionatelymorepeoplein TasmaniathanelsewhereinAustralia.

Goal To ensure all Tasmanians have adequate access to nutritious and safe food to meet their nutritional needs

Sub-goalsIncreaseawarenessofthefactorsthatinfluencefoodsecurityinTasmania.1.

Reducesocial,culturalandeconomicbarrierstofoodsecurity.2.

Reducegeographicalandphysicalbarrierstofoodsecurity.3.

EnsurethenutritionalneedsofTasmanianswithspecialnutritionalrequirementsaremet.4.

achievedanincreasedawarenessaboutfoodsecurity

amongst the organisations, helped to galvanise

thinkingaboutfoodsecurityandwasaconstructive

initialsteptowardscreatingpartnershipsamongst

the organisations and to maximise the impact of

individualactiontoaddressfoodsecurity.

The Tasmanian Council of Social Services interest •

in food security resulted from research done in

2008showingmanyTasmaniansstruggletoput

nutritiousfoodontable.Thereport, Just scraping by?

Conversations with Tasmanians living on low incomes,

wasreleasedin2009.

The Tasmanian Association of Community •

Housesidentifiedlocalneedsthoughcommunity

consultationandroundtablediscussionswithlocal

communityservicesandagencieswhichhasled

to the development of initiatives such as school

breakfastprograms,communitygardensand

communitykitchens.

Population Health has prioritised resources to •

investigateandaddressfoodsecurity.

Thegrowthofcommunityprogramsand•

partnerships focussed on local food production,

nutrition education and socialisation is an

achievement, although the impact on food security

hasnotbeenassessed.Examplesofcommunity

programsinclude:

thegrowthofcommunitygardensandsimilar -

networksinlowersocioeconomicareassuch

as the Grow and LearnprojectinBridgewater

encouragelocalandaccessiblefruitandvegetable

production through the community garden and

supportingpeopletostarttheirownfoodgarden

at home

theSmithFamilyhaspartneredwith -

disadvantaged communities around the state to

fund programs that address local need (Grow and

Learn is one of these programs)

the - Eating with Friendsprogramisnowauspiced

bytheTasmanianAssociationofCommunity

Housesandinvolvesbringingpeopletogetherto

share meals and increase social contact amongst

theelderlypopulationinTasmania.Thishas

beensuccessfulindecreasingsocialisolation.

Environmental Health DHHS is supporting

community houses to ensure food safety and

address food safety legislation changes

avarietyofschoolbreakfastprogramshave -

madeacontributiontofoodsecurityinprimary

schoolchildrenbyprovidingahealthybreakfast.

However,notallprogramsaresustainable(due

to short term funding) or provide the long-term

solution to food insecurity

the - family food PATCH program is another

collaborativeprojectwhichhasbeensuccessful

improving the nutrition and physical activity

knowledgeandskillsofparentsofchildrenaged

0–12yearsbytrainingpeereducatorsfrom

communities throughout Tasmania

Eat Well Tasmania links parties interested in -

nutrition promotion and supports local health

promotionprogramsincludingfoodsecurity.

Othercommunitysupportprogramswhichaddress•

foodsecurityinclude:

communityandneighbourhoodhouseswhich -

assistpeopletomanagetheirfinancesbetter

includingfoodbudgetsandaccesstoaffordable

and healthy food

Key achievements


emergency relief programs such as the Food -

Bank at Deloraine Community house, although

community houses mainly refer to other

emergency relief agencies like the Salvation Army

The Tasmanian Government passed the Civil Liability

Amendment Act 2008 Civil Liability

Act 2002 in order to provide greater legal protection

to persons in the community that assist ‘person in

The legal protection afforded to food donors

Organisations such as SecondBite have expressed a

as Anglicare and the Tasmanian Association of

Community Houses and the Tasmanian Council

of Social Services has released a report titled Just

scraping by? Conversations with Tasmanians living on

low incomes.

In an effort to provide opportunities for exercise,

Tasmania, the Royal Tasmanian Botanical Gardens

provided Grow Your Own classes, aimed at introducing

to funding issues the Royal Tasmanian Botanical

TAFE using the

There is a lack of coordination of local data on

The economic impact of poor nutrition and food

insecurity in terms of direct health outcomes and

An Anglicare survey conducted in 2005 indicated up

Around one third of Tasmanians rely on a

Access to transport is recognised as a key

Tasmania has a de-centralised population and it is

a challenge for those in rural and isolated areas to

Tasmania currently has limited infrastructure

Key challenges


emergency relief programs such as the Food -

Bank at Deloraine Community house, although

community houses mainly refer to other

emergency relief agencies like the Salvation Army

andAnglicare.

The Tasmanian Government passed the • Civil Liability

Amendment Act 2008whichamendstheCivil Liability

Act 2002 in order to provide greater legal protection

to persons in the community that assist ‘person in

distress’.Thisincludesfooddonorsprovidedthatthe

foodcomplieswithnormalfoodsafetystorageand

handlingrequirements.

The legal protection afforded to food donors •

shouldincreasetheproportionoffoodthatcanbe

donatedandtherebyreduceoverallfoodwastage.

Organisations such as SecondBite have expressed a

stronginterestinestablishingfoodbanksinTasmania

nowthatthislegislationisinplace.

Advocacyinthisareaisbeingledbyagenciessuch•

as Anglicare and the Tasmanian Association of

Community Houses and the Tasmanian Council

of Social Services has released a report titled Just

scraping by? Conversations with Tasmanians living on

low incomes.

In an effort to provide opportunities for exercise, •

socialisationandeducationfornewmigrantsto

Tasmania, the Royal Tasmanian Botanical Gardens

provided Grow Your Own classes, aimed at introducing

migrantstolocalgardeningmethods,localvegetable

andfruitvarieties,theircultivationanduse.Due

to funding issues the Royal Tasmanian Botanical

Gardenscannolongerruntheprogram,butpart

oftheprogramisnowbeingrunbyTAFE using the

MigrantCommunityGardenontheEasternShore.

There is a lack of coordination of local data on •

theextentoffoodsecurityinTasmania.Thereis

noclearpictureofhowmanypeopleareaffected

byfoodinsecurityandhowitaffectsthem,orthe

beststrategiestoaddresstheissues. Itisdifficult

toestablishtheextentoftheproblemormonitor

trendsovertimeonfoodsecurity.

Theglobalfinancialcrisismeansmorepeoplewill•

struggletoputfoodonthetable,notjustpeoplein

poverty.Therisingcostofliving,unemploymentand

foodpriceswillputincreasingpressureontheability

ofanincreasingnumberofTasmanianstoprovide

safe,nutritiousfood.

The economic impact of poor nutrition and food •

insecurity in terms of direct health outcomes and

productivitymaynotbetopofmindforpolicy

makers.Foodinsecuritycontributestopoorhealth.

An Anglicare survey conducted in 2005 indicated up

to40percentofTasmanianswithhealthcarecards

maysuffersomedegreeoffoodinsecurity.

Around one third of Tasmanians rely on a •

governmentbenefitastheirmainsourceof

income.Nationalresearchindicatesthatpeopleon

governmentbenefitsarestrugglingtogetby.The

gapbetweentherichandthepoorappearsto

bewidening.

Access to transport is recognised as a key •

determinantoffoodsecurity.Transportaffects

people’sabilitytotraveltoshopsandaccessfood,

particularlyinthelowersocioeconomicareas.

Tasmania has a de-centralised population and it is

a challenge for those in rural and isolated areas to

accessaffordableandnutritiousfood.ThePremier

hasindicatedtransportisaprioritybut

Tasmania currently has limited infrastructure

forpublictransport.

Increasingfoodtransportcostsiscontributingto•

increasingthepriceoffoodforTasmanians.

Key challenges

The Eating with FriendsprogramisnowauspicedbytheTasmanianAssociationof

CommunityHousingandinvolvesbringingpeopletogethertosharemealsandincrease

socialcontactamongsttheelderlypopulationinTasmania.Thishasbeensuccessfulin

decreasingsocialisolation.Sinceitsinceptionin2000, Eating with Friendshasbecomea

communitydriveninitiativewithapproximately25 Eating with Friends groups operating

throughoutTasmania.Thereareanumberoforganisationsinvolvedinrunningthe

groupsincludingcommunitygroups,schools,churches,neighbourhoodhouses,ethnic

communitiesandhealthcentres.Volunteersandworkersfromtheseorganisationsplan

andrunthegroup’sactivities.

ASteeringCommitteehasbeenactivesincetheearlydaysofEating with Friends.The

committeehasencouragedandsupportednewandexistinggroupsbyprovidingadvice,

supportandresources.TheEating with Friends Steering Committee has successfully

gained funding through Home and Community Care (HACC) to employ a co-ordinator

to support existing Eating with Friendsgroupsandtoassistwiththedevelopmentofnew

groups.ThisnewfundingcommencedinJanuary2009.

Interesthasbeenexpressedfrominterstategroups(NewSouthWalesandQueensland)

in the Eating with Friends model.ThecommitteehasassistedaQueenslandgroupwho

haveadaptedtheprogramtoaddressmalnutritionintheirtargetgroup.

Case Study EatingwithFriends


Food security is often neglected as a social

issue and partnerships across sectors are not

and different organisations is required to properly

seafood industry are export oriented for clear

and local communities to make locally produced

The effective duopoly of supermarkets limits

(for example cost per 100

may make it easier for people to choose healthier

There are opportunities to promote community

Continued time limited funding to address the food

food does not get to the root cause of food

National organisations like Second Bite could provide

a more coordinated approach to emergency relief

major retailers can donate food that is safe in order

The impact of climate change on food production


FocusArea6:Primaryproduction

PrimaryproductionisamajorcontributortotheeconomicwealthofTasmania.ThediversityandqualityofTasmanianproducehasalsobecomeintegraltothetourismindustry.PrimaryproductioninTasmaniacontinuestogrowwithproducersaccessingnationalandinternationalmarkets.Thishasincreasedtheexpectationforhighstandardsinfoodsafetyandquality.Withinprimaryproduction,considerationneedstobegivento:

contributiontothestate’seconomicwealth–includingemployment•

quality food production•

foodstandardsandregulations(forexample,organicandbiodynamicproduce)•

research and development•

FoodandnutritionpolicyinTasmanianeedstomaximiseeconomicbenefitstothecommunitythroughemploymentandmarketcontributionwhilealsomeetingconsumerdemandforminimallyprocessedandqualitylocalproduce.

GoalToensureTasmaniahasaprimaryproducesectorthatiseconomicallyviableandproducessafe and quality food

Sub-GoalsSupportprimaryindustriesintheproductionofsafefood.1.

Promotequalityfoodproductionbyprimaryindustries.2.

StrengthenorganicfoodproductioninTasmania.3.

Strengthenresearchanddevelopmentintheprimaryproductionsector.4.

Therehasbeenincreasedrecognitionofthevalue•

toTasmaniaofprimaryproductionandhowmuchit

contributestoTasmania’sgrossstateproduct.The

food industry Score Cardhasbeendevelopedtoa

stagewhereitprovidescomprehensiveinformation

on the value of the food industry to Tasmania and

tracks value along the food chain – from the farm

gateorbeach,toourcustomeroverseas,interstate

andlocallyinTasmania.

Productivityandproductimprovementsincluding:•

scabresistantpotatoes(improvespotato -

productivity)

developmentofcherriesthatgrowwithreduced -

splitting

enhancedproductivityplansforwineproduction -

inTasmania.

Key achievements

Theworktodatearoundfoodsecurityismainly•

doneataconsumerlevel.Morefocusisrequiredon

foodsupplychainsinthestate.

Food security is often neglected as a social •

issue and partnerships across sectors are not

established.Buildingpartnershipsacrossallsectors

and different organisations is required to properly

addressthisissue.

Foodchainissueswhichresultinexportingfood•

outofthestatethenimportingbacktoTasmania

andcostsinvolvedwiththosetransactionsmayadd

tothecostoffood.Increasinglocalproductionand

distributionoffoodmaysupportfoodsecurity.

Businessdevelopmenttendstofocusonexports.•

Thereisachallengebalancingsustainableindustry

andbeingabletoprovidelocalfoodsecurity.For

example,substantialsectorsoftheTasmanian

seafood industry are export oriented for clear

marketreasons.Fortheseproducerstoshiftto

supplyinglocalmarketswouldrequiresignificant

directgovernmentintervention–whichtheseafood

industrydoesnotsupport.

Tasmaniaisamajorvegetableandfruitsupplier •

forAustralia.Thereareopportunitiestoexplore

howtofosterconnectionsbetweenfoodproducers

and local communities to make locally produced

foodavailable.

The effective duopoly of supermarkets limits •

competitionandpricediscounting,whichcanmean

foodismoreexpensive.

Unitpricingoffoodswillmakeiteasiertoallow•

peopletochoosefoodsbasedoncostperunit

(for example cost per 100grams).Foodlabelling

may make it easier for people to choose healthier

optionsbutthereisariskthattoomuchinformation

couldmakeitharderforpeopletounderstand.

Communityeducationisrequiredwiththe

introductionofunitpricing,withoutitthiscouldbe

moreconfusingforconsumers.

Tasmanianshaveahistoryofhomeproducegardens.•

Watermetering(chargingforwateruse),whereit

exists,maybeadisincentiveforpeopletogrowtheir

ownvegetables.

There are opportunities to promote community •

gardensespeciallyinpublichousingcommunities.

Continued time limited funding to address the food •

securityissuepreventssustainableaction

andoutcomes.

Emergencyfoodrelieffillsavitalneedbutproviding•

food does not get to the root cause of food

insecurity.Thatis,emergencyreliefaddressesthe

symptomsoffoodinsecurity(iehunger),butnotthe

rootcause(iepoverty).

National organisations like • Second Bite could provide

a more coordinated approach to emergency relief

butmayalsoreducetheimpactofcommunity

buildingthatstemsfromlocalfoodsuppliers

donatingfood.

Currently,majorfoodretailershavefoodwastage•

asitiscurrentlydisposedifnotusedorsold.A

challengeistofindaneffectivemethodbywhich

major retailers can donate food that is safe in order

toreducefoodwaste.Atleastonelargeretailchain

hasatargettoreducefoodwastetozerointhe

generalwastestreamby2015.

Lackoffoodknowledgeandbasiccookingskillscan•

limitpeople’sabilitytoimprovefoodsecurity.

Thereisincreasingrecognitionofthelinkbetween•

nutritionandwellbeing.Tasmaniansaregenerally

awareofbetterfoodandbetterhealthoutcomes.

However,formanyTasmanianswhoarefood

insecureitisdifficulttomeetthehealthyeating

recommendations.

The impact of climate change on food production •

withincreasingcostofpower(carbontrading)and

water(drought),andtheflowoneffectstofood

securityhavenotbeenwellconsidered.


catchment has demonstrated the nature of run-

evaluation of phosphorous levels is undertaken, many

information)

Expansion of the Tasmanian Institute of Agricultural

improve food production capacity in the diary and

Expansion of the salmon industry and promotion

of the nutritional value of high omega-three fatty

income generation and employment opportunities,

for example, in 2006-2007 the Tasmanian seafood

income and provided employment for over 7,000

production of safe food at the farm level and

formed in 2003 and continues to assist the

The organic industry (through the Organic Coalition

of Tasmania) and DPIPWW

DPIPWE, DEDTA and the Organic Coalition

of Tasmania are collectively encouraging large scale

conventional farmers to investigate the option of

The Tasmanian Government through DPIPWE has

had a representative on the Standards Australia

Committee currently drafting a domestic standard

for organic production and processing, and there has


AmajorresearchprojectintotheMontaguwater•

catchment has demonstrated the nature of run-

offintoriversystems.Thishasledtoagreater

understandingofhowtomanagerun-offand

excessphosphorous.Akeyfindingoftheproject

demonstratedthatifapaddock-by-paddock

evaluation of phosphorous levels is undertaken, many

donotrequirefertiliser.

Completionofaprojectlookingatherbicidebinding•

inTasmaniansoilswhichwillinformherbicide

applicationmodelssotheyarebettersuitedto

Tasmaniansoilsandsystems.Thiswillresultinmore

accurateapplicationofherbicidesandpesticidesand

reducedlikelihoodofrun-off.

Developmentofcontrolledtrafficsystemsinthe•

vegetableindustrywillsignificantlyreducetheeffects

ofsoilcompactionincropgrowthzones.Thisis

achievedbypermanentlyseparatingwheeltraffic

lanesfromthesoilinwhichthecropsgrow(see

CaseStudy:Controlledtrafficfarmingforfurther

information)

Expansion of the Tasmanian Institute of Agricultural •

Research–$6million($1.5moverfouryears)to

improve food production capacity in the diary and

vegetableindustry.

Expansion of the salmon industry and promotion •

of the nutritional value of high omega-three fatty

acidfish.

PrimaryproductioninTasmaniaprovidedsignificant•

income generation and employment opportunities,

for example, in 2006-2007 the Tasmanian seafood

industryalonegenerated$475,429millionin

income and provided employment for over 7,000

Tasmanians.

Primaryproductionstandardsforseafoodwere•

developedandimplementedin2006.Thishas

enhancedtheindustry’sabilitytodemonstratethe

production of safe food at the farm level and

atharvest.

TheMinisterialOrganicsAdvisoryGroupwas•

formed in 2003 and continues to assist the

developmentoftheorganicindustryinTasmania.

The organic industry (through the Organic Coalition •

of Tasmania) and DPIPWWhavebeenworking

collaborativelyonskillingindustryinsupplychain

issues.DPIPWE, DEDTA and the Organic Coalition

of Tasmania are collectively encouraging large scale

conventional farmers to investigate the option of

organicconversion.

The Tasmanian Government through • DPIPWE has

had a representative on the Standards Australia

Committee currently drafting a domestic standard

for organic production and processing, and there has

beenconsiderableconsultationwithindustryduring

allphasesofthisprocess.Adomesticstandard

(whichwillbevoluntary)willprovideaclearer

pathwayforallindustryandfarmingsectorson

whatisrequiredasabasisfortheirorganic

productionneeds.

ControlledTrafficFarmingisafarmingsystemthatpermanentlyseparateswheeltraffic

lanesfromthesoilinwhichthecropgrows.Itisbasedonthesimplelogicthatcropsgrow

betterinsoftsoilandwheelsworkbetteronroads.

ControlledTrafficFarmingworksequallywellforcropsplantedonraisedbedsoronthe

flat.Itisasystemwherecompactioncanbemanagedforbenefit.

ControlledTrafficFarmingisbeingtakenupinthegrainandsugarindustriesduetothe

manybenefitsoffered.Theseinclude:

reducedenergyrequirementsfortillageandtraffic,thereforereducedfueluseand•

reduced capital investment in tractors

improvedsoilstructureforcropgrowth•

improvedsoilbiology•

improvedinfiltrationandwaterholdingcapacity,thereforemoreefficientstorageand•

useofrainandirrigationwaterandreducedrunoffanderosion

higher,moreuniformyield.•

Furtherinformationaboutcontrolledtrafficfarmingcanbeaccessedfrom

www.dpiw.tas.gov.au

Case Study Controlledtrafficfarming


motion of

consumer loyalty to Tasmanian produce to support

Ensuring outcomes from primary production

research are disseminated in a practical and timely

Inconsistency in food technology standards

special arrangements for additional testing in order

The organic food industry faces supply challenges

supply greater quantities of organic fruit

quality of organic food versus conventional produce

upsurge in eat local

Tougher requirements and controls in relation to the

development of the primary production standards


Thebusinessareasofdistribution,retailand•

wholesalehavemadeprogressoverthelastfew

yearsinrelationtofoodsafety.Therehavebeen

significantchangesasaresultofthefoodsafety

program rolled out during 2000.

At an individual level, organisations have •

reported changes in management, structure

andlogisticsincluding:

reducedrelianceonpallets–nowusingrollcages -

fortransportationofproductsfromwarehouses

tostoreswhichhasimprovedefficienciesasit

reduces product handling

freshproduceandtheuseofreturnable -

crates–growerspackdirectlyintocratesso

thatfoodcanbeshiftedstraighttothestore.This

reduces handling, increases quality, freshness and

improves stock rotation

increasednumberofstoresandstoreexpansion -

increased storage capacity -

improvements in refrigerated transport -

preservation of the cool chain (see Focus Area -

2 – Food safety)

broadimprovementsindesignandlayoutof -

supermarkets(betterstorageandtemperature

control) to help prolong shelf life

FocusArea7:Distribution,retail andwholesale

Distribution,retailandwholesalesectorsinTasmaniaworktobalancethecommercialrealitiesofthefoodsupply,standardsofexcellenceforsafetyandqualityandtheprovisionofhealthy,affordable,highqualityfoodforallTasmanians.

Advances in technologies and regulations in the areas of food safety and quality, food storage and transportationaswellasmarketdrivers(suchaswherepeoplepurchasetheirfoodaswellasnationalandinternationalexport)significantlyinfluencedistribution,retailandwholesale.

GoalToensureTasmaniahasfooddistribution,wholesaleandretailsystemsthatareeconomicallyviable, safeandhealthy.

Sub-GoalsEnsurethatfoodavailableforconsumptioninTasmaniaissafe.1.

ImprovequalityoffoodinallTasmanianfoodretailoutlets.2.

Fostercommitmentfromfoodretailersregardingthesaleofhealthy,safeandqualityfood.3.

Key achievements

Thebroadchallengesforprimaryproductioninclude•

ensuringsustainablewaterresourcesforfood

production,foodbranding,marketing,packagingand

labellingaswellasinternationalcompetitionincluding

subsidisedfarmingpracticesintheEuropeanUnion

and United States of America and promotion of

primaryproduction.

Consumersaremoreinfluencedbypricethan•

theoriginoffood.Thereisachallengetoincrease

consumer loyalty to Tasmanian produce to support

localindustry.

Ensuring outcomes from primary production •

research are disseminated in a practical and timely

waytoenableproducerstointegrateresearch

findingsintopractice.

Inconsistency in food technology standards •

internationallycanlimitmarketaccess.Forexample

theEuropeanUnionspecifiesamethodologyfor

determiningbiotoxininshellfishthatisnotutilised,

orconsideredbestpractice,inAustraliaandNew

Zealand.ThishasnecessitatesTasmanianmaking

special arrangements for additional testing in order

toaccessEuropeanmarkets.

The organic food industry faces supply challenges •

asmanyenterprisesaresmallandunabletomeet

thedemandsoflargeretailers.However,afew

operationsinTasmaniaarenowlargeenoughto

supply greater quantities of organic fruit

andvegetables.

Theevidentiarybaseconcerningthenutritional•

quality of organic food versus conventional produce

requiresfurtherresearch.

Minimisingthecarbonfootprintassociatedwith•

foodproduction,transportanddistributionpresents

achallenge.WithinTasmaniatherehasbeenan

upsurge in eat localcampaigns.Thiscreatesatension

whenfoodexportmarketsareamajoreconomic

driverforthestate.

Thechallengesrelatedtobio-securitycanimpacton•

thelocalandexportmarket.Tasmaniawillneedto

monitorbio-securityissues.

Tougher requirements and controls in relation to the •

development of the primary production standards

haveattimesbeenmetwithresistancefrom

someproducers.

Key challenges


introduction of quality assurance programs – -

quality assurance programs – in particular the -

generation of residue reports and product

Retailers have provided support for, and promotion

Media and marketing – a range of initiatives such

as the Coles 7 a Day

this process to conceal the value and quality aspects

Increased commercial acceptance of Tasmanian

producers of the need to differentiate their product

One major retail chain has introduced marketing

quality and value for money in purchasing fresh,

Key challenges

Banana shortage due to the natural disasters-

-

presented huge challenges including getting

operational issues at point of sale, retaining costs,

Seasonal challenges in relation to fresh produce due

get the product to the store and the consumer as

discipline, price competitiveness and the greater

A central point (for example a central market or

produce may help to overcome the challenges of

and delivery of fresh food and the investment in


introduction of quality assurance programs – -

whileparticipationisvoluntary,standardshave

beensetwhichincreasesawareness

quality assurance programs – in particular the -

generation of residue reports and product

specificationdetails

Retailers have provided support for, and promotion •

of,TasmanianfoodsthrougheventssuchasAgfest.

Media and marketing – a range of initiatives such •

as the Coles 7 a Dayprogram.Whiletheprogram

maynothavebeenassuccessfulasfirsthoped,the

partnershipandbetweenretail/industryandhealth

wasseenassuccessful.

Unitpricing–whilethisisstillinthepilotphaseand•

willhelpconsumers,therearealsochallengesaround

theavailablespaceonshelvesandthetendencyfor

this process to conceal the value and quality aspects

ofdifferentpricepoints.

Increased commercial acceptance of Tasmanian •

productbothdomesticallyandinternationally.

Theinfluentialroleplayedbyleadingchefswho•

useTasmanianproduceandacceptancebylocal

producers of the need to differentiate their product

basedonenvironmentalcredentialssuchaslow

pesticideandchemicaluse.

One major retail chain has introduced marketing •

measurestoimproveconsumersatisfactionwith

quality and value for money in purchasing fresh,

seasonalproduce.

Key challenges

Environmentalchallenges:•

Banana shortage due to the natural disasters -

suchasthecycloneinnorthernQueensland.This

resultedinasignificantpriceincreasehowever

storesstillmanagedtoobtainandsupplybananas.

Changesintheuseofplasticbags.Thishas -

presented huge challenges including getting

customerstoremembertobringtheirownbags,

operational issues at point of sale, retaining costs,

beingcompetitiveandservingcustomers.

Seasonal challenges in relation to fresh produce due •

tothelevelofquality,forexample,problemswith

stonefruitandpearsdamagedbyhail.

Astandardchallengewithindistributionistryingto•

get the product to the store and the consumer as

quicklyaspossible.

Otherstandardchallengesincludeaccountability,•

discipline, price competitiveness and the greater

numberofcompetitorswithinthenichearea.

Thedevelopmentandmanagementofdistribution•

networkstoassistwithmovementandstorageof

stock.ThischallengeisuniquetoTasmaniaasthere

isnocentralmarket(ascomparedtoMelbourneand

Sydney)andthekeygrowingareaswithinTasmania

aregeographicallyseparated.

A central point (for example a central market or •

co-optypearrangement)inTasmaniawhichactsto

consolidatetheproductionanddistributionoffresh

produce may help to overcome the challenges of

freshproduceleavingtheislandandthenreturning.

Thecostsandefficienciesassociatedwithtransport•

and delivery of fresh food and the investment in

infrastructureneededtodothisinatimelyway

arechallenges.Somedistributorsarelookingat

outsourcingthisworktofreightcompaniesrather

thaninvestingintheirowntransportfleet.The

challengeswillbeinmaintainingthestronglinks

betweendistributioncentresandtheoutlets/stores

andtheefficiencyofdeliveries.

FocusArea8:Foodservice

The majority of food eaten in Tasmania is purchased from supermarkets and grocery stores (see Focus Area7:Distribution,retailandwholesale).However,thereisanincreasingtrendtowardsfoodbeingpreparedoutsidethehomeenvironment.Forthepurposesofthispolicy,thefoodservicesectorincludesthoseresponsibleforpreparingandservingfoodsandbeveragesinrestaurants,cafesand take-awayoutlets,schoolandworksitecanteens,childcareservices,sportingvenues,communitycentresandothercommunity-basedservices.Thefoodservicesectoralsoincludesthoseresponsibleforpreparingandservingfoodandbeveragesininstitutionssuchashospitals,nursinghomes,residentialcareservices,correctionalservicesandthoseresponsiblefordeliveredmeals.Foodpreparedbythefoodservicesectorcanformasignificantpartofanindividual’sdietaryintake.Itiscrucial,therefore, thatfoodofhighnutritionalquality,andwhichissafe,isprovidedforconsumption.

GoalToensuretheTasmanianfoodservicesectoriseconomicallyviableandprovideshealthyandsafefood.

Sub-GoalsIncreasetheavailabilityandpromotionofsafeandhealthyfoodfromthefoodservicesector.1.

Promotepracticesconsistentwithfoodlegislationandbestpracticeinfoodsafetyamongthefood 2.

servicesector.Increaseconsumerdemandforsafeandhealthyfoodfromthefoodservicesector.3.

Ensure food provided in institutions* and from delivered meals organisations is safe and meets 4.

the nutritional needs of the client group (*hospitals, nursing homes, residential care services andprisons).

Note: see also Food safety section•

AspartoftheAustralianHotelsAssociationawards•

thereisanannualawardtofoodoutletsthatoffer

healthychildren’smenus–Cool Fuel for Kids.

Tasmania has attracted commercial acceptance of its •

foodproductsbothdomesticallyandinternationally.

LeadingchefsnowuseTasmanianproduceandlocal

producers recognise the need to differentiate their

productbasedonenvironmentalcredentials.

Savour Tasmania• , an initiative of the Department of

Economic Development, Tourism and the Arts to

showcasethehighestqualityTasmanianproductsby

engaginghigh-endinternationalandnationalchefs.

The Tasmanian Government has provided funding to •

EatWellTasmaniaInc.underthehealthy@work program

to develop practical solutions for healthier vending

machinesinTasmanianworkplaces.Theproject,known

as Healthy Options for Vending – Employer Resource or the

Key achievements


HOVER

healthy food and drink choices are provided and

promoted.

In 2008, a comprehensive assessment of food

services in DHHS

DHHS

achieving quality patient outcomes and the pressures

on food service managers to continually identify

to this meeting the RHH

production and delivery equipment that should lift

RHH

Meeting the nutritional needs of client groups has

(RHH and North West Regional Hospital [NWRH])

and in some cafeterias (Launceston General Hospital

[LGH]

RHH

Protected meal times commenced at the RHH and

NWRH

RHH and

NWRH

RHH and NWRH have introduced nutrition

screening on admission resulting in earlier access to

are not optimally nourished (through the dietetic

Feel Better RHH is a health promotion initiative (lead

the RHH

choices for staff.ff

The introduction of a Food and Nutrition Policy at

the RHH

and procedures since 2004

RHH plans to include nutrition requirements into

All major hospitals (LGH, NWRH, RHH) have

undergone a third party Class 1 Audit for assessment

implemented at the LGH and RHH

Annual revenue from food service activities has

increased at the LGH

Correctional services have made vast improvements

completed Hazard Analysis and Critical Control


HOVER project,willensurethatwhereworkplaces

havevendingmachines,arangeofclearlyidentified

healthy food and drink choices are provided and

promoted. Atrainingpackagewillbedevelopedon

healthyvendingmachinesthatcanbeintegratedinto

the‘NetworkofPracticetraining’providedbythe

healthy@workprogramforworksites.

In 2008, a comprehensive assessment of food •

services in DHHSwasundertakeninthecontext

ofconsiderationofanewRoyalHobartHospital

(RHH).Thisincludeda state-widemeetingthatwas

attendedbyabout30peoplefromvariousdisciplines

includingenvironmentalhealthofficers,foodservice

managers,contractmanagersanddietitians.The

purposeofthemeetingwastobettercoordinate

foodservicesprovidedbyDHHS.Themeetingraised

awarenessoftheimportanceofgoodnutritionin

achieving quality patient outcomes and the pressures

on food service managers to continually identify

efficienciesinfoodservicemanagement.Subsequent

to this meeting the RHHhasinvestedinnewfood

production and delivery equipment that should lift

foodqualityproducedforbothusewithintheRHH

andofbulkfoodproducedforexternalusers.

Meeting the nutritional needs of client groups has •

beenimprovedthroughdevelopmentsinhospital

menusincluding:dailyhealthyoptionsonthemenus

(RHH and North West Regional Hospital [NWRH])

and in some cafeterias (Launceston General Hospital

[LGH]);theintroductionoflowsodiumdiets(RHH);

afingerfoodmenu;and,specialprovisionsforCystic

Fibrosispatients(RHH).

Protected meal times• commenced at the RHH and

NWRH toimprovetheintakeofpatientmealsby

providingsupporttopatientsatmealtimes.This

projectisrunningontwowardsattheRHH and

onewardattheNWRHbutcouldnotbesustained

hospital-wide.

RHH• and NWRH have introduced nutrition

screening on admission resulting in earlier access to

high-energydietsandsupplementsforpatientswho

are not optimally nourished (through the dietetic

assistant).

Feel Better RHH• is a health promotion initiative (lead

byhospitalmanagement)hasbeenimplementedat

the RHHwhichaimstoimproveaccesstohealthy

choices for staff.

The introduction of a Food and Nutrition Policy at •

the RHH.Thishospitalalsohavestandardisedrecipes

and procedures since 2004.

RHH• plans to include nutrition requirements into

foodcontracts.

All major hospitals (• LGH, NWRH, RHH) have

undergone a third party Class 1 Audit for assessment

ofthesuitabilityandimplementationoftheirfood

safetyprograms.Regularfoodsafetytrainingforstaff

andcompliancewithfoodsafetyauditshavebeen

implemented at the LGH and RHH.

Annual revenue from food service activities has •

increased at the LGH.

Correctional services have made vast improvements •

toqualityassuranceandqualitymanagementwith

regardtofoodserviceandsafety.Ateamofstaff

completed Hazard Analysis and Critical Control

Points (HACCP) training, the implementation of ISO

9001:2000 (an international standard for food safety

production and quality management) and quality

assurancesystems.

A requirement from the Tasmanian Government •

that food suppliers must start reaching levels to

meetqualityassurancesystemshasbeenachievedin

correctionalservices.

The Community Nutrition Unit in the Department •

of Health and Human Services has secured ongoing

funding from the Home and Community Care

program to provide a nutrition service to

Home and Community Care service providers

throughoutTasmania.Thisserviceincludesworking

withproviderstoimprovefoodserviceswithin

theirfacilitiestobettermeetthenutritional

needsofclients.

Key challenges

Findingwaystoengagehigh-endchefsandthe•

hospitality and tourism training sector to take a lead

role in designing meals that not only look and taste

goodbutarealsohealthyisanongoingchallenge.

The • Healthy Options Tasmaniaprogramwasan

attempt to advertise and promote food outlets

withhealthyandsafefoodpractices,linkedwithEat

WellTasmaniaandrunthroughlocalgovernments.

Theprogramhasbeendiscontinuedasdespitethe

manypartnersinvolved,therewerelimitedfundsto

supportprogramimplementation.Inaddition,the

programwasmorereadilyadoptedinhighersocio-

economicareas.Asignificantlong-termfinancial

commitmentwouldberequiredtomakeadifference

inthissector.

Foodserviceoutlets,suchastakeawayoutlets,•

havenorepresentativeorpeakbodysuchasthe

Restaurant and Catering Association Tasmania,

makingitdifficulttoengagethesector.Interstate

and overseas research suggest many food outlets feel

thatcustomerswantlesshealthyoptions,therefore

theysawnoincentivetochangetheirpractice

(some studies targeting consumers contradicts this

perceptionwithconsumerswantinghealthyoptions,

somerecentstudieswithworkplacessupports

thisnotion).

If governments are to encourage food service outlets •

to offer healthier food choices it is important for

thosefoodserviceoutletsmanagedorfundedby

governmentstoleadthewayinrolemodelling

thispractice.

Afragmentationofresponsibilityforfoodservices•

andnutritionalcarewithinthehospitalsystemhas

ledtoanumberoftensionsrelatedtopriorities

highlighting the importance of an overarching policy

or a higher level management structure to reach a

sharedvisionforfoodservicesintheclinicalsetting.

Examplesinclude:

competingprioritiesbetweenefficienciesin -

food production costs, food safety and meeting

nutritional needs of patients


-

DHHS

some stakeholders see this as a major challenge

others are less convinced of the importance of

In 2008

service management, the capacity to develop a

DHHS

Dietetic services in district hospitals are essentially

Fragmentation in the management and coordination

of delivered meals services (such as Meals on

Wheelss

and reheating of the product and in some instances

There is a perception among food service managers

Community services to support patients discharged

patients requiring a special diet, for example due to


Thegrocerycontractsforfoodserviceswithin -

DHHSdonotcontainnutritionalstandards.While

some stakeholders see this as a major challenge

others are less convinced of the importance of

theinclusionofnutritionalstandards.

In • 2008therewasanattempttobringtogetherkey

stakeholdertoworktowardsdevelopingastate-

widefoodservicemodelforthehospitalsystem

inTasmania.Duetochangesinthehealthservices

structure,withtheimplementationofregionalfood

service management, the capacity to develop a

state-wideconsistentmodelforfoodserviceswithin

DHHSisnowlimited.

Dietetic services in district hospitals are essentially •

unavailablemeaningthereislimitedknowledge

associatedwiththecurrentstatusofthequalityof

foodserviceandnutritionalcareindistricthospitals.

Fragmentation in the management and coordination •

of delivered meals services (such as Meals on

Wheels)presentsproblemsinfoodsafety,quality

managementandmeetingpatientneeds.For

example,mealsareproducedbyoneorganisation,

deliveredbyanother,andnutritionalcare,where

available,isprovidedthroughaseparatemechanism

again.Clientsalsohaveinvolvementinthestorage

and reheating of the product and in some instances

mayhavelimitedknowledgeorawarenessofsafe

foodhandling.

There is a perception among food service managers •

inthehospitalsystemthatthereislimitedavailability

offreshandqualityfruitandvegetables.Thismay

relatetopressurestoprovidefoodwithina

limitedbudget.

Community services to support patients discharged •

fromhospitalonprescribednutritionalsupplements

arelimited.Thiscanleadtopatientscontinuingon

supplementsbeyondthetimerequiredorhaving

difficultyaccessingfurthersupplementswhenthey

arerequired.

Therehavebeenanincreasingnumberofhospital•

patients requiring a special diet, for example due to

allergies,whichpresentsachallengeforfoodservice

managerswhoareunderpressuretoimprove

efficienciesinfoodservicemanagement.

FocusArea9:Labelling

Appropriatelabellingoffoodsprovidesconsumerswiththeinformationtheyneedtomakeinformeddecisionsaboutthefoodtheypurchaseandeat.Withaccuratelabelling,consumerawarenessshouldbeincreasedintheareasofnutritionalvalueoffoods,technologiesusedforfoodproductionandpreservation,andsafetyoffood.Labellingmayalsoassistinraisingconsumerawarenessregardingcountryoforiginofproducts,andmayencourageTasmanianstopurchasemorelocalproduce.Labellinglawsarerevisedconstantlytoimproveinformationforconsumers.Somerecentchangesinclude mandatory nutrition information panels (NIPs),improveddatemarking(includingbestbeforeandusebyinformation),improveddeclarationsaboutarangeofpotentialallergenssuchasnuts,andlabellingrelatingtotheuseofgenetechnologyandfoodirradiation.

GoalToensurefoodlabellinginTasmaniacomplieswithnationalrequirementsandassistsconsumerstomakeinformedfoodchoices.

Sub-GoalsPromoteaconsistentnationalapproachtolabellingfornutrientcontentclaims.1.

Improveindustryconsistencyandaccuracyinprovisionofhealthandnutrientclaims.2.

Enhancetheabilityofconsumerstomakeinformedfoodchoicesbasedonlabellinginformation.3.

Since the implementation of the Tasmanian Food •

andNutritionPolicyin2004,labellingprovisions

havebeenimprovedintermsofproviding

more allergen information and country of origin

information.Thisisusefulforconsumerstoidentify

allergiesinfood,wherefoodhascomefrom,and

potentiallyencouragesconsumptionoflocalfood.

In addition, some retail outlets have implemented

‘freefrom’labellingonprivatelabelproductsto

assistconsumerswithspecificdietaryneedssuchas

gluten-free.

The2008FoodStandardsAustraliaNewZealand•

(FSANZ) consumer survey indicates that consumer

useandunderstandingoflabelshasincreased.

A nationally consistent approach to front-of-pack •

labellingisprogressingwithstatesandterritories

workingcollaboratively.Formalmechanismsto

progressthisworkhavebeendevelopedand

therearealsoinformalnetworkspromotingbetter

communicationbetweenstatesandterritories.

Therehasbeenincreasingrecognitionthatfood•

regulationandfoodlabellinghavearoletoplay

inthebroaderpublichealtharena.Inthepast,

Key achievements


disease and a national focus on preventative health

Regulation Standing Committee has developed

High-level recognition that nutrition needs

consideration in developing food regulations has led

The development of Ministerial Policy Guidelines

vitamins and minerals and health claims indicates

committees (Council of Australian Governments,

Council, Australian Health Ministers Conference, and

As part of the National Partnership Agreement to

Deliver a Seamless National Economy, the Council of

Australian Governments has agreed to reform food

regulation legislation and governance arrangements

-

improve national consistency in monitoring and-

industry, regulators and consumers is increasing

deregulation agenda and a focus on promoting

the complexity of nutrition information continues-

to increase

-

make informed food choices

Key challenges


interpretationof‘publichealth’hasfocusedon

immediatethreatstopublichealthsuchasfood

safety.Withincreasingratesofobesity,chronic

disease and a national focus on preventative health

ithasbeenrecognisedthatfoodregulationand

labellingmayalsohavearoletoplaysupporting

broaderhealthstrategies.TheAustralianNew

ZealandFoodRegulationMinisterialCouncilFood

Regulation Standing Committee has developed

anoverarchingstrategicstatementwhichrecognises

publichealthnutrition,foodsafetyand

industrysupport.

High-level recognition that nutrition needs •

consideration in developing food regulations has led

totheformationofapositionwithinDHHStofocus

onnutritionrelatedfoodregulation.Thisposition

hasincreasedthecapacityofTasmaniatocontribute

tonationalfoodlabellinglawandpolicyandkeep

abreastofnationaldevelopments.

The development of Ministerial Policy Guidelines •

relatedtonutritionsuchasfortificationwithvitamins

andminerals,additionofsubstancesotherthan

vitamins and minerals and health claims indicates

thatnutritionissuesarebeingconsideredinfood

labellingandconsumersaremoreinterestedinthis

informationonlabels.

Workiscurrentlyunderwayaroundpolicy •

forlabellingofspecialpurposefoodsincluding

infantformula.

Foodlabellinghasacomplexrangeofreporting•

arrangementswithdifferentinter-governmental

committees (Council of Australian Governments,

AustralianNewZealandFoodRegulationMinisterial

Council, Australian Health Ministers Conference, and

theirsub-committeesandworkinggroups)allhave

inputintolabelling.

As part of the National Partnership Agreement to •

Deliver a Seamless National Economy, the Council of

Australian Governments has agreed to reform food

regulation legislation and governance arrangements

andsettingormodifyingfoodstandardsto:

undertakeacomprehensivereviewoffood -

labellinglawandpolicytoreduceregulatory

burdenwhileprotectingpublichealthandsafety

improve national consistency in monitoring and -

enforcementoffoodstandards.

Thechallengeofbalancingthedifferentneedsof

industry, regulators and consumers is increasing

inthecurrenteconomicclimate.Thereisanational

deregulation agenda and a focus on promoting

preventativehealth.Someexamplesofsuch

challengesinclude:

the complexity of nutrition information continues -

to increase

whilereducingthered-tapeassociatedwith -

regulation,oneofthechallengeswillbetoensure

appropriatelabellingtoenableconsumersto

make informed food choices

inconjunctionwithsimplifyinglabellingoffoods -

is the challenge for consumers to translate the

understandingoflabelsintoactionandthe

potentialtolinkintobetterhealthprograms

underlyingtensionsbetweenpublichealth -

initiatives and the need for industry to have

sustainableandprofitablebusiness

ensuringthatlabellingisnotonlytechnically -

correctbutitisnotmisleadingtoconsumersin

termsofnutritionalquality.

Thereisalackofenforcementcapacityforlabelling•

issues that do not have an immediate threat to

publichealthandsafety.Thishasbeencompounded

bythelimitedconsiderationofenforcementinthe

developmentofnewstandards.(seealsoFocusArea

12:Workforcedevelopment)

Thefoodsupplysystemisbecomingmorecomplex•

and manufacturers are focusing on value-added

productswhichmakelabellingmorecomplex.

Internationaldevelopmentinlabellingsuch•

informationaboutagriculturalsystems,place

offarmingandsustainabilityratingsarelikelyto

stimulateinterestinAustraliaandifmadelaw,will

impactonfoodexporters.Theselabellingprovisions

are designed to provide greater consumer choice

andconfidenceinfoodtheypurchase.

The European Union for example is considering

placeoffarminglegislation.However,additionalfood

labellingrequirementsmayalsobe‘pushedback’

ontoproducersbymajorretailersinresponseto

consumersdemands.

In recent times, food manufacturers and retailers •

haveincreasedtheleveloffront-of-packlabellingto

assistconsumerstomakeinformedfoodchoices.

Recent evidence from the UK has revealed that co-

existenceofdifferentfront-of-packlabelformatsin

themarketplacecancauseconsumerconfusion.The

challengewillbetogainagreementonastandard

formatforfront-of-packlabellingwhilstminimising

theregulatoryburdenonindustry.

Key challenges


advertisingIndustry, government and non-government sectors use media coverage, marketing and advertising to

marketing, the food industry, health and consumer groups and tourism may create opportunities to

GoalTo promote media, marketing and advertising practices that promote healthy food choices, food safety

Sub-GoalsSupport and encourage increased media coverage, marketing and advertising of food safety, good

WHO International Code of the


FocusArea10:Media,marketingand advertisingIndustry, government and non-government sectors use media coverage, marketing and advertising to promotefoodproductsandtodisseminateinformationaboutfoodandnutrition.Mediacoverage,marketingandadvertisingareamongmanyfactorsthatplayanimportantroleininfluencingfoodconsumptionandpurchasingpatterns.Otherimportantinfluencesonfoodchoiceincludefamilyeatingpatterns,priceandavailability.AdvertisingoflocallyproducedfoodslinkscloselywithtourisminTasmaniaaspartofthecleanenvironmentmarketingapproach.ActivepromotionofaffordableandaccessibleTasmanianfood,includingfreshproduce,hasthepotentialtosignificantlyinfluencethelocalmarketthroughincreasingconsumerdemand.Fosteringcollaborativelinksbetweenmedia,advertising,marketing, the food industry, health and consumer groups and tourism may create opportunities to increasepromotionofhealthyfoodsandhealthyeatingmessages.

GoalTo promote media, marketing and advertising practices that promote healthy food choices, food safety andgoodnutritionandwhichpromotelocallyproducedfoods.

Sub-GoalsSupport and encourage increased media coverage, marketing and advertising of food safety, good 1.

nutritionandofhealthyfoodchoices,especiallythoseofTasmanianorigin.Increasecommunityawarenessof,anddemandfor,healthyfoodchoices,especiallythoseof2.

Tasmanianorigin.Promotemarketingandadvertisingpracticesconsistentwiththe3. WHO International Code of the MarketingofBreastMilkSubstitutesinTasmania.

Eat Well Tasmania engage a range of players •

(paddock to plate) at a local level to promote

fruitandvegetables.Someofthepromotionthat

hasoccurredincludeslocalleveldistributionof

pamphletsabouthealthyeatingforchildren,building

partnerships across sectors, shifting unhealthy

fundraising to healthy fundraising, supporting

the Wicked Vegiesprogramandbuildingpositive

relationshipswiththemedia.

Thereisheightenedawarenessinthemediaofthe•

linksbetweenhealthyeatingandimprovedhealth.

Themediaisaccessingmorecrediblesourcesfor

foodandnutritionstories.

Thefocusonobesityandweightlossincreased•

supportforactionfromarangeofsourcesbuthas

also shifted the focus from healthy eating, physical

activity and other underlying determinants of health

and there is an increased risk of disordered eating in

thecommunity.

Thevegetablemarketingcampaignisapositive•

stepforwardinstartingtotrytobrandvegetables

asbeingTasmanian(althoughalotoffruitand

vegetablesthatTasmaniaproduceshasnotbeen

brandedasbeingTasmaniansopeoplearenotaware

ofitsorigin).

Therehasbeenanincreaseinmediapromotion•

opportunitieswiththeEatWellTasmaniaawardat

theTasteofTasmaniaforthestallwith

healthiestmenu.

In general, the reputation of the quality of Tasmanian •

food is increasing locally, interstate and overseas

incertainmarkets.Thatreputationforqualityis

linkedtoanunderlyingbeliefthatthefoodissafe,

producedinasustainablewayandtherearegood

environmentalpracticeswithproductionofthefood

withinstate.

Theprofileofthe• Parents Jury (advocating for parents

and grandparents to improve the nutrition and

physical activity environments of their children) has

increased through promotion at various conferences

andseminarsaroundthestate.Mediatraininghas

beenreceivedbysomemembers.

TheCancerCouncilTasmania’sprofilehas•

strengthenedwithmoremediacoverage.Thisnon-

government organisation is also using other events

like Relay for Life to promote the healthy eating

messagebyofferinglocallygrownfruitforexamples

toparticipants.

Increasingawarenessofthefoodindustryin•

promoting healthy food messages and actually

offeringhealthyfoods.Forexample,attheTaste

ofTasmaniafestivalcaterersarecompetitiveabout

offering healthy option meals at a good cost using

localproduce.

Majorretailershavebecomeincreasinglyactive•

inmarketinghealthyfoodchoiceswhichprovides

opportunitiesforcollaborativepartnerships.

Key achievements


Television advertising and marketing practices,

(including sponsorship of sporting events) for

unhealthy food and drink products directed at

choices is unlikely to ever reach the level of funding

directed at advertising and marketing of unhealthy

on marketing and advertising of unhealthy food

at national level for social marketing campaigns such

as Measure Up is simplistic in nature and does

not help people address underlying determinants

Organization International Code of the Marketing

Marketing in Australia of Infant Formulas agreement

Inadequate investment in large social marketing

social marketing campaigns at national level that do

There is increasing consumer interest in the

challenge for the food industry is to provide

cost of food production in a form that is

processors (companies that have managers and

to national) and this makes it more challenging to

claims and marketing of these claims out of context

Key challenges


Television advertising and marketing practices, •

(including sponsorship of sporting events) for

unhealthy food and drink products directed at

childrencompetewithattemptstopromotehealthy

foodchoices.Thebudgetforpromotinghealthyfood

choices is unlikely to ever reach the level of funding

directed at advertising and marketing of unhealthy

foodchoices.Considerationoflegislativerestrictions

on marketing and advertising of unhealthy food

anddrinkproductstochildrenneedstobe

consideredseriously.

Advertisingthatpromotesadesireforwomentobe•

slimconflictswithahealthybodyimage.Thisisan

areathatneedstobeaddressed.Significantfunding

at national level for social marketing campaigns such

as Measure Up is simplistic in nature and does

not help people address underlying determinants

oftheirhealth.

TherearemanybreachesoftheWorldHealth•

Organization International Code of the Marketing

ofBreastMilkSubstituteswhichfalloutsideofthe

Marketing in Australia of Infant Formulas agreement

(seefocusarea4–Breastfeeding).

Inadequate investment in large social marketing •

campaignswithoutthesupportingcommunitybased

interventionshasbeenshowntobeineffectiveat

changingbehaviour.Itisexpectedtherewillbemore

social marketing campaigns at national level that do

nothavecommunitybasedinterventionsattached.

There is increasing consumer interest in the •

environmentalcostoffoodproduction.The

challenge for the food industry is to provide

consumerswithinformationontheenvironmental

cost of food production in a form that is

understandableandcomparable.

TherearelimitednumbersofTasmanianfood•

processors (companies that have managers and

decisionsmakerswhoareTasmanianasopposed

to national) and this makes it more challenging to

getnationalcompaniestothinkaboutdevelopinga

Tasmanianbrand.

Thereisachallengebalancingnutrition,healthand•

relatedclaimswhichareusedbyfoodindustryto

marketproductsandwhichconsumerswanttouse

toassesstherelativebenefitsofthefood.Thereare

tensionsbetweenconsumerunderstandingofthese

claims and marketing of these claims out of context

whichcanconflictwithhealthyeatingmessages.This

isconfusingforthepublic.

FocusArea11:Technology

Theincreasingneedtomeetmarketdemandintermsofavailability,quality,safetyandnutritionalvaluehasseentheapplicationofmanyformsoffoodtechnology.Thisincludes(butisnotlimitedto):

gene technology•

reformulationoffoods(fortification)•

reconstituted foods or food type dietary supplements•

processing technologies – irradiation, dehydration, cook/chill•

Regulation of food technology is undertaken at a national level through Food Standards Australia NewZealand.However,useoffoodtechnologiesinTasmaniarequiresacomprehensiveassessment ofthesubsequentrisksandbenefits.

GoalTomonitorand,whereappropriate,adoptevidence-baseddevelopmentsinfoodtechnology.

Sub-GoalsEnsure food type dietary supplements (1. FTDS)meetappropriatesafetyandnutritionoutcomes.PositionTasmaniatotakeadvantageofbeneficialapplicationsofgenetechnologyin 2.

foodproduction.EnhanceTasmania’scapacitytobenefitfromnewandemergingfoodtechnologies.3.

The Tasmanian Government has continued its •

moratoriaongeneticallymodifiedfoodproduction.

Thisprocesshasinvolvedgoodcommunicationwith

stakeholders and sound management of the impacts

tobusinessandindustry.

CSIRO• Information and Communication

Technologies (ICT)Centrewasestablishedin2006.

The CSIRO ICTCentreisworkingcloselywiththe

Tasmanian Institute of Agricultural Research and

businessestodevelopsensornetworktechnologies

fortheagriculturesector.

The Tasmanian Institute of Agricultural Research has •

beenresponsibleforanumberofdevelopmentsin

food technology in Tasmania including

aprogramlookingatbacteriophagesasa -

biologicalcontrolmechanismforfoodsafety

(bacteriophagesarevirusesthatattackbacteria).

Thisworkhasbeenextendedtoinclude

investigation of methods to control Salmonellaby

usingbacteriophages.

investinginvaluechainresearch.Valuechain -

researchaimstoassistlocalagribusiness

to increase their competitiveness in

internationalmarkets.

Key challenges

Key achievements


-

Development of the National Functional Food

Centre at Wollongong University has provided

DHHS

support from the Tasmanian Ministerial Thyroid

Advisory Committee has to promote the need

Key challenges

Some sectors of the food industry are resistant to

production technology into practical application for

international markets presents challenges in terms of

technological support to supply a safe, high quality

There is a challenge for the research sector to

consumers are seeking food free from genetically

emissions due to food production (for example

to stimulate innovation to minimise

The need to contain food prices may impact on


facilitatingeffectivecommunicationbetween -

businessesandindustryandthescienceand

researchsector.

Development of the National Functional Food •

Centre at Wollongong University has provided

supportforfoodindustrydevelopment.

Inresponsetogrowingawarenessofincreasing•

iodinedeficiencyinTasmania,otherpartsofSouth

EasternAustraliaandinNewZealand,DHHS,with

support from the Tasmanian Ministerial Thyroid

Advisory Committee has to promote the need

formandatoryfortificationofthefoodsupplywith

iodineatabi-nationallevel.Mandatoryfortification

ofbreadwithiodineusingiodisedsalttoreplace

regularsaltwasagreedtobytheAustraliaNew

ZealandFoodMinisterialCouncilinOctober2008

andwillberequiredinAustraliafromOctober2009.

Key challenges

Some sectors of the food industry are resistant to •

technologicalchange.Theongoingchallengeisto

translatetheresultsofresearchfindingsinfood

production technology into practical application for

theenduser.

Tasmaniahasanumberofpremiumproduct•

producers.Demandfortheirproductinnationaland

international markets presents challenges in terms of

technological support to supply a safe, high quality

productthathasareasonableshelflife.

There is a challenge for the research sector to •

maintainthebalancebetweenthedemandfora

particularformoftechnology,and,researcher’s

areasofinterest.

Geneticallymodifiedfoodsstillappearinthe•

Tasmanianfoodsupply.Thiscanbechallenging

fromalabellingperspectiveparticularlygivensome

consumers are seeking food free from genetically

modifiedorganisms.

Itisacommonbeliefthatproductsfreefromgenetic•

modificationarebestfortheenvironment.However,

insomeinstancesgeneticallymodifiedproductscan

deliverenvironmentalbenefitssuchasgenetically

modifiedcottonwhichusesfewerpesticidesandcan

growindryclimates.Thechallengeistomaintainan

evenbalancebetweenuseofgeneticallymodified

organismsandenvironmentalsustainability.

Greaterunderstandingoftheoriginsofallcarbon•

emissions due to food production (for example

transport,fertiliserandpower)isrequiredinorder

to stimulate innovation to minimise

carbonemissions.

The need to contain food prices may impact on •

foodsafetyandtheuptakeonnewtechnologies.

Case Study CSIRO ICT Centre and watersensortechnology

TheTasmanianInformationandCommunicationTechnologiesCentrewasestablished

inSeptember2006andisjointlyfundedbytheAustralianFederalGovernment

throughtheIntelligentIslandProgram(administeredbytheTasmanianDepartment

of Economic Development, Tourism and the Arts) and the CSIRO.Thecentreaimsto

promoteemploymentgrowthandwealthcreationthroughouttheTasmanianeconomy

anditconductsinnovativeappliedresearchintheareasofsensornetworksanddata

management.

Anexampleofthisresearchisthewatersensorwebproject(partoftheWaterfor

a Healthy Country Flagship, CSIRO)whichiscombiningthelatestinformationand

communicationtechnologiestoimproveonfarmwateruseefficienciesandthesustainable

managementofAustralia’swaterresources.Thetechnologyisbeingtestedforirrigationof

dairypasturesinNorthernTasmaniabutitwillalsohavepotentialapplicationsfordryland

farmersandwatermanagementauthorities.

The CSIRO watersensorwebprojectaimstoimprove‘nearreal-timesituationawareness’

ofwaterresourcesbygettingadaptivesensorsystemsandpredictivemodelstowork

together.Thisinvolvesobservingthecurrentstateofthewaterresourcesusingsensors,

interpretingtheinformationobtainedfromthesensors,andthenusingtheinformation

tomodelandpredictfutureoutcomesandmakestrategicdecisionsrelatingtothewater

resources.

Ataglance,thewatersensorwebproject–

Isbasedonreal-timesituationawarenessasusedinthemilitary,whereaccesstomore•

accurateanddetailedsensordatausuallyleadstobettertacticaldecisions.

Willprovideacheap,flexibleandeasilydeployableplatformthatcanrelaydata•

wirelesslytoacomputernetworkorbasestation.

Will provide information on the soil properties of different areas of a paddock and •

henceallowformorepreciseirrigation(forexample,areaswithdrier,betterdraining

soilswouldreceivemorewaterandareaswithwettersoils,less).

Other applications –

Entirecatchmentmonitoring,forexampleSouthEskRiverCatchment.•

Moreaccurateforecastofstreamflows,mitigatedfloodriskandsustainableallocation•

ofwaterresourcesbywatermanagementauthorities.

Drylandfarming,whereadensesensorwebcombinedwithotherinformation•

sourcescouldhelpidentifyoptimumtimestosowcrops.

Theopennessandflexibilityofthetechnologyinvolvedwillallowfarmerstousethesame

technologyfordifferentpurposese.g.thesensorscouldbeusedfordrylandfarmingone

yearandforirrigatedcroppingthefollowingyear.


Since 2004

strengthened in government and non-government

-

the DHHS is an important progression that has

of the community

-

deemed at risk of malnutrition

increased recognition of the importance of -

nutrition in the Oral Health Services sector has

for an Oral Health Promotion

-

Tasmania and GP

chronic diseases

health promotion positions have increased in-

the DHHS and non-government organisation

DPIPWE-

development program for sectors of the meat

industry through TAFE Tasmania

To ensure that effective food and nutrition strategies are implemented in Tasmania, it is important to

Goal

Sub-goals

Key achievements


Since • 2004thenutrition/dieteticsworkforcehas

strengthened in government and non-government

organisations:

theincreasedworkforcecapacityandexpansion -

state-wideoftheCommunityNutritionUnitin

the DHHS is an important progression that has

allowedmoreefficientuseofstafftime

andtheabilitytoreachawidercross-section

of the community

withinthepublichospitalsystem,clinicaldietitians -

nowhavethecapacitytofocusonacute-type

casesasthediet-aidisresponsibleforscreening

newadmissionsandworkingcloselywithpatients

deemed at risk of malnutrition

increased recognition of the importance of -

nutrition in the Oral Health Services sector has

alsobeenanachievementasdentaltherapists

nowreceivenutritiontrainingandaposition

for an Oral Health Promotion

Coordinatorhasbeenestablished

theestablishmentofdieteticspositionsinthe -

chronicdiseasesector(forexampleDiabetes

Tasmania and GPNorth)hasbeenasignificant

achievementwiththerecognitionofthe

rolenutritionplaysinitscontributionto

chronic diseases

health promotion positions have increased in -

the DHHS and non-government organisation

sectorsince2004.

Thefoodsafetyworkforcehasalsoreceived•

increasedtrainingandopportunities:

DPIPWE - hasbeeninvolvedinasuccessfulskills

development program for sectors of the meat

industry through TAFE Tasmania

FocusArea12:Workforcedevelopment

To ensure that effective food and nutrition strategies are implemented in Tasmania, it is important to haveaskilledandknowledgeableworkforceacrossmanysectorsincludingeducationandtraining,health,research,regulatorybodiesandthefoodindustrysector.

Goal Tostrengthenthecapacity,knowledgeandskillsoftheTasmanianfoodandnutritionworkforce.

Sub-goalsStrengthenthefoodandnutritionworkforce(bothspecialistandgeneralist)withinthe 1.

healthsector.Increasethecapacityofthefoodservicesectortocontributetofoodandnutritionpromotion.2.

IncreaseopportunitiesforfoodandnutritioneducationandtraininginTasmania.3.

in2006,EnvironmentalHealthOfficersand -

industrypersonnelattendedworkshops

conductedbyDPIW and Meat and Livestock

Australia to reinforce Meat and Livestock

Australia’sguidelineswithafocusontheriskand

controls of Listeria monocytogenes.

DHHS - provided professional development

programs for local government and assistance

toindustrytoenablecompliancewiththenew

foodsafetystandards(forinformationonthenew

standards see Focus Area 2 – Food safety)

DHHSdevelopedtheFoodUnitNewsletter -

in 2008 for the Local Government Association

of Tasmania (LGAT) to keep them informed of

food safety regulation, policy updates and general

important information on food safety

formal food safety audit courses for Environmental -

HealthOfficersandLGAThavebeenconducted

DHHS - also provided informal training courses/

seminars for LGAT

Theincreaseinthenumberandtypeofcourses•

availableforstudyinthefoodandnutritionstreamin

theTasmanianeducationsector:

in 2008, the University of Tasmania introduced -

a Bachelor of Health Science (Environmental

Health)degreethatprovidestertiaryqualifications

forEnvironmentalHealthOfficers.Qualifications

werepreviouslyobtainedthroughanadvanced

diploma at TAFE,howeverthishadahighattrition

rate.Itisnowhopedthatstudentsarebetter

matchedwiththecourseduetothescience

pre-requisites

the University of Tasmania made a commitment -

to increase opportunities for students to study

foodrelatedtopics.In2004,afirstyearfood

studiesunitwasofferedwhichhasbeentaken

byabroadrangeofstudentsandasecond

yearunitonfoodsciencesandpracticeswas

createdandisnowbeingtakenbyacohortin

alternativeyears.Therehasalsobeenanincrease

in students undertaking the Health Promotion

unitandthefollow-onunitPublic, Community

and Environmental Health.Theseunitswouldbe

availableforappropriatehealthprofessionalsfor

individualenrolment.Anincreaseinresearchskills

asaresultofstudentsgraduatingwithhonours

orMasterswithanutritionemphasisisanother

achievement since 2004

the Horticulture Division of the Southern -

PolytechniccampushasimplementedCertificate

IandCertificateIVcoursesinOrganic

Production.AnOrganicLearningGroupchaired

byPolytechnicstaffandcomprisingindustry,

government and private groups in the organic

sectorhasbeendevelopedtoinvestigate

innovative delivery of organic information to

allstakeholders.

theTasmanianGovernmentidentifiedthe -

needforthedevelopmentofatopflightfarm

management course through the University

ofTasmaniainthePremier’sState of the State

Address2009.

Key achievements


Despite the increased role of the diet-aid in the

Sourcing additional courses for the implementation

of Organic Production courses through the

Horticulture Division in the Northern Tasmanian

Polytechnic campus using current resourcing

In support of continuing fresh food production

there exists a need for polytechnic level farm

to technical skills machinery maintenance, crop

retain people in food production, particularly given

another challenge and the time taken to make

of the health system, for example, training people

to the need for improved communication and

health system to modify the skills of health graduates

Key challenges


Theworkforcecapacityoflocalgovernmentand•

theshortageofEnvironmentalHealthOfficersand

otherworkersintheareaoffoodsafetyisabig

challenge.Theabilitytoattractandretainqualified

EnvironmentalHealthOfficersextendsbeyond

Tasmaniaandisanationwideissue.In2005,asurvey

wasconductedwhichshowed40percentof

allEnvironmentalHealthOfficerswereover

50yearsofage.

SubsequenttothisisthechallengeofEnvironmental•

HealthOfficersworkingintheareaoflabelling

enforcementasitisnotseenasapriority.

Despite the increased role of the diet-aid in the •

hospitalsystems,alackofdedicatedstafftowork

withfoodservicepeopletoallowclinicaldietitiansto

focusonclinicalloadsisanotherworkforcechallenge.

Whilsttherehasbeenanincreaseinposition•

fordietitians/nutritioniststhisincreasehasbeen

piecemealandopportunisticratherthanplanned.

Giventheincreasingimportancebeingplacedon

nutritioninthepreventionofoverweightandobesity

itislikelythatfurtherexpertisewillberequired.

Astheincreaseindemandforaskilledworkforce

innutritionwillbenationalitislikelyitwillbecome

increasinglydifficulttoattractskilledstaffto

Tasmaniaunlesssalariesarecompetitive.

Ruralareasincludingthenorth-westofTasmania•

haveashortageofdietitians.Achallengesliesin

ensuringtherearesufficientlywelltrainedhealth

practitionerswhocanactivelypromotenutritionin

thehealthcaresetting.

Sourcing additional courses for the implementation •

of Organic Production courses through the

Horticulture Division in the Northern Tasmanian

Polytechnic campus using current resourcing

availableisachallenge.

In support of continuing fresh food production •

there exists a need for polytechnic level farm

managertrainingthatincludesbusinessmanagement,

landmanagementandsustainabilityinaddition

to technical skills machinery maintenance, crop

productionandanimalhusbandrytoattractand

retain people in food production, particularly given

theageingpopulationandglobalfoodsecurityissues.

Communicationandrelationshipsbetweenthe•

educationsectorandworkplaceinstitutionsis

another challenge and the time taken to make

progress/changeswithincoursesorcreatingnew

coursesisanissue.

Limitedjobopportunitiesforgraduatesfromhealth•

baseduniversitydegreessuchasBachelorofHealth

Scienceisabigchallengeforthehealthworkforcein

Tasmania.Thisresultsinstudentsmovinginterstate

toworkandtoexpandtheirqualifications.Acareer

pathwayforpeoplegraduatingwithaBachelorof

HealthScienceisneeded.Theeducationsectoris

willingtoincorporatespecificunitsandbeflexible

withthecoursedesigntomeettherequirements

of the health system, for example, training people

forworkingwithchronicdisease.Thisrelatesback

to the need for improved communication and

collaborationbetweentheeducationsectorand

health system to modify the skills of health graduates

forworkforcerequirementsandcreateappropriate

jobopportunitiesforthesegraduates.

Case Study Bachelor of Health Science

(Environmental Health)

TheBachelorofHealthScience(EnvironmentalHealth)wasintroducedbytheUniversity

ofTasmaniain2008withsupportandinputfromtheDepartmentofHealthandHuman

Services.

The Bachelor of Health Science (Environmental Health) is a professionally accredited

3.5yearprogramthatisdesignedtoproducegraduateswhowillworkasEnvironmental

HealthOfficers(EHOs)inStateandLocalGovernment.Graduateswillbeeligiblefor

membershiptoEnvironmentalHealthAustraliaandberecognisedasEnvironmental

HealthOfficers,employablebyalllevelsofgovernmentandinthedefenceforces.In

TasmaniathequalificationwillberecognisedbytheDirectorofPublicHealthassufficient

tobecomean‘AuthorisedOfficer’underthePublic Health Act 1997 and Food Act 2003.

EHOsareresponsibleforimplementingpublichealthlegislation,monitoringand

maintainingmanyenvironmentalhealthstandardsanddealingwithabroadrangeofissues

includingfoodsafety,airandwaterquality,waterandsolidwastemanagement,health

promotion,epidemiology,communicablediseasespreventionandcontrol,noisepollution

andtheuseofhazardoussubstances.Graduateswillalsobeinvolvedinenvironmental

health risk assessment and risk management, local government health planning and advising

stateandlocalgovernmentsonlegislativepolicy.

Key challenges


Conclusions and recommendations

production to consumption including food safety

food and nutrition sector providing the policy is

The vision of the Tasmanian Food and Nutrition

a state which produces quality, healthy, safe

and affordable food, while sustaining the natural

environment and strengthening the local economy;

a community empowered to make food choices that

enhance health and wellbeing.

surprising as DHHS currently has the lead role in

reluctance at this taking the form of a government

innovative approaches that inspire innovation and

-

Climate change-

-

-

food safety

Rising prevalence of lifestyle-related chronic-

Key achievements since the adoption of the policy in

increased commitment and action across-

government, community and private sectors to

promote food production practices consistent

-

support initiatives to improve food security

-

safety programs

-

of chronic lifestyle-related disease to the

Tasmanian economy

development of the - food industry Score Card

Conclusions


Conclusions and recommendations

Apolicythatspansthewholefoodsystem,from•

production to consumption including food safety

andnutrition,ishighlyvaluedbykeyplayersinthe

food and nutrition sector providing the policy is

appropriatelysupportedandleadstopositiveaction.

The vision of the Tasmanian Food and Nutrition •

PolicyisforTasmaniatobe:

a state which produces quality, healthy, safe

and affordable food, while sustaining the natural

environment and strengthening the local economy;

a community empowered to make food choices that

enhance health and wellbeing.

Thisvisionisactivelysupportedbykeyplayersand•

muchworkacrossgovernment,thecommunity

andprivatesectoriscurrentlybeingdonetoachieve

thisvision.

AwarenessandrecognitionoftheTasmanianFood•

andNutritionPolicyisvariedamongsectors,with

somekeyinformantsindicatingitwasamajordriver

fortheirworkwhilstotherswereunawareofthe

policy.Therewasatendencyforawarenessofthe

policytobehigherinthehealthsector.Thisisnot

surprising as DHHS currently has the lead role in

coordinatingpolicyimplementation.

Theissuescontainedwithinthepolicyarebroadand•

spanmanygovernmentportfolios.Informantsfelt

thatheightenedawarenessofthepolicyandgreater

engagementwithpolicyimplementationcould

beachievedwithaclearcoordinationmechanism

acrossgovernment.Keyinformantsexpressedsome

reluctance at this taking the form of a government

committee.Therewasgreatersupportforof

innovative approaches that inspire innovation and

promotecreativepartnershipssuchasa‘think-tank’.

Fivekeyemergingissueswereidentifiedthatimpact•

onpolicyimplementationincluding:

Theglobalfinancialcrisis -

Climate change -

Sustainablewaterresourcemanagement -

Globalisationoffoodsupplyandimplicationsfor -

food safety

Rising prevalence of lifestyle-related chronic -

diseaseandtheageingpopulation.

Key achievements since the adoption of the policy in •

2004include:

increased commitment and action across -

government, community and private sectors to

promote food production practices consistent

withenvironmentalsustainability

agreementtoestablishaTasmanianFoodSecurity -

Councilwith$1milliontobeheldintrustto

support initiatives to improve food security

achievementoflegislativeframeworksforfood -

safety programs

increasedawarenessandrecognitionofthe -

importanceofhealthyeatingandtheburden

of chronic lifestyle-related disease to the

Tasmanian economy

development of the - food industry Score Card

toprovideindustryandgovernmentreliable

informationaboutthevalueofprimaryindustries

fromproductiontoconsumption.

Keychallengesinclude:•

theongoingneedtobalancefoodproductivity -

withenvironmentalsustainabilitywhilemanaging

theimpactofclimatechangeanddistributionof

waterresources

buildingthecapacityofthefoodsafety -

workforceto:

assistTasmanianbusinessesin -

complyingwithfoodsafetylegislation

identify creative solutions to reducing -

foodwaste

maintain preparedness to respond to -

food-borneillnessevents.

enhancing efforts to prevent chronic lifestyle- -

relateddiseasebycreatingacommunityinwhich

healthy food choices are easy choices

Strengthening the capacity for effective -

monitoring and surveillance to inform action

particularlyinrelationto:

impacts of food production practices on -

environmentalsustainability

nutritional status and food intake, including -

breastfeedingandfoodsecurity.

Thefollowingopportunitieswereidentifiedthat•

wouldbenefitfromincreasedcommunication,

collaborationandpolicyintegration:

increased consideration of food safety in food -

production to ensure economic pressure does not

compromise food quality

consideration of nutritional goals as a driver in the -

primaryproductionandfooddistributionsectors

to ensure minimally processed, nutritious foods

arereadilyavailableandaffordablelocally

increased support for food service outlets to -

movetowardsofferinganincreasedrangeof

healthy food choices – focusing initially on food

serviceoutletswithingovernmentinstitutions

toreinforcetheTasmanianGovernment’s

commitment to promoting healthy eating

reduced impact of mixed messages to the -

community through the development of formal

mechanisms to restrict advertising and marketing

of unhealthy food products

improvedindustrialrelationspolicyandworkplace -

practicereformstosupportworkingmothers

withbabiestocontinuebreastfeeding

considerationoffoodaccessandavailability, -

particularlyinlowerincomeareasintransportand

urbandesignpolicy.

Recommendations

Policy coordination and awareness1.

Commit to ongoing implementation of the policy as 1.1

themajorityofgoalsandsub-goalsremainrelevant.

Increase promotion of the policy across government, 1.2

the community and private sector to increase

awarenessof,andcommitmentto,policy

implementation.

Consider creative approaches to policy coordination 1.3

suchastheestablishmentofafoodandnutrition

Conclusions


to share information across sectors and to explore

2014

Food productivity, climate change and water resource 2.management

and retail systems to look for opportunities for

Food safety and a global food supply3.

Civil Liability

Amendment Act 2008 to identify creative solutions to

Rising prevalence of lifestyle-related chronic disease and 4.the ageing population

Reinforce nutrition related health education messages

considering the potential to restrict advertising

and marketing of unhealthy foods, developing

guidelines for food-related sponsorship and

creating incentives for food services outlets,

government-funded institutions (school canteens,

child-care centres, nursing homes, hospitals,

to increase their focus on providing healthy

food choices

encouraging the catering and hospitality sector

to incorporate a greater emphasis on population

nutrition into the training of chefs and caterers

effectively manage nutrition education programs

in the hospitality and food service sector and those


‘virtualthinktank’acrossgovernment,academic,

private,non-governmentandcommunitysectors.

Thepurposeofsucha‘virtualthinktank’wouldbe

to share information across sectors and to explore

creativepartnershipswiththeaimofdeveloping

win-winsituations,minimisingconflictingpoliciesand

maximisinguseofresources.

Committoafullreviewofthepolicyin1.4 2014.

Food productivity, climate change and water resource 2. management

Increasetheinformationandevidencebaseto2.1

supportdecisionmakingabouttheimpactoffood

productionontheenvironmentandwaterresource

usagetoensurethelongtermsustainabilityofthe

foodproductionenvironment.

Undertakeananalysisofthewholefoodproduction2.2

chainincludingfoodtransport,distribution,packaging

and retail systems to look for opportunities for

increasedproductivity.

Increasepublicawarenessthatcertifiedorganic2.3

labellingprovidesaqualityassurancethatgoodsare

producedinaccordancewithorganicstandards.

Food safety and a global food supply3.

Buildontheopportunitiescreatedbythe3.1 Civil Liability

Amendment Act 2008 to identify creative solutions to

reducingfoodwasteandimprovingfoodsecurity.

Provideadvice,andwhererequiredassistance,to3.2

foodbusinessestoenablethemtocomplywithfood

safetyregulations.

Rising prevalence of lifestyle-related chronic disease and 4. the ageing population

Reinforce nutrition related health education messages 4.1

inthecommunityby:

considering the potential to restrict advertising •

and marketing of unhealthy foods, developing

guidelines for food-related sponsorship and

improvingfoodlabellingforconsumers

creating incentives for food services outlets, •

particularlythosewithingovernmentand

government-funded institutions (school canteens,

child-care centres, nursing homes, hospitals,

prisons,workplacecafeteriasandcateringfacilities)

to increase their focus on providing healthy

food choices

encouraging the catering and hospitality sector •

to incorporate a greater emphasis on population

nutrition into the training of chefs and caterers

andintothedesignofhighprofileeventsinvolving

high-endchefs.

Strengthenthecommunitysector’scapacityto4.2

effectively manage nutrition education programs

throughfundingsecurityandimprovedgovernance.

Explorethepotentialforavibrantpartnershipto4.3

increaseconsumptionofvegetablesinTasmania

betweenvegetablegrowers,thoseinvolvedin

vegetablemarketingandpromotion,thoseworking

in the hospitality and food service sector and those

involvedinpromotionofhealthyeating.

Developacomprehensivebreastfeedingstrategy.4.4

Suchastrategyshouldinclude:increasingthe

profileoftheimportanceofbreastfeedingthrough,

strengthening the Marketing in Australia of Infant

Formula Agreement,highlightingthecost-benefits

(including the environmental and long term health

benefits)ofbreastfeeding,developingstrategiesto

reachhighriskgroups,incorporatingbreastfeeding

into the school curriculum as a natural and normal

waytofeedaninfant,and,developingamonitoring

andsurveillancesystemforbreastfeedinginitiation

anddurationrates.Considerationshouldbegiven

totheinclusionofbreastfeedingasastatepriority

throughTasmanianTogether.

Develop improved monitoring systems to track 4.5

trends over time of population eating patterns

andnutritionalstatus(including,butnotlimitedto,

healthyweight,fruitandvegetableconsumption

andbreastfeeding)enablingTasmaniantoreport

onindicatorsasspecifiedinNational

PartnershipAgreements.


Appendices

Outcomes Outcome Indicators (lead agency responsible for reporting)

Baseline data Most recent data

Reduced chemical and pesticide

Reduced soil erosion of

Maintained clean-green image

Extent of use of commercial food and non-food GM crops in the open environment.(DPIWE)–also TT indicator

Existing moratorium NIL (DPIW cited in 2008TT Progress Report)

Extent of organic agricultural production in Tasmania. (DPIWE)–also TT indicator

Organic index No updated data supplied

Quarantine Services(DPIWE)–also TT indicator

(DPIW cited in TT Progress report 2008)

Number of new pests established(DPIWE)–also TT indicator

2001 (DPIW cited in 2008 TTProgress report)

International opinion of image

Levels of exposure of non-target or-ganisms and areas to environmentally toxic chemicals. (DPIWE)–also TT indicator

Concentrations of pollutants into waterways. (DPIWE)

Breaches of Australian Drinking Water Guidelines.(DHHS)–also TT indicator

(DHHS, cited in TT Progress report 2008)


AppendicesAppendix1:Outcomeindicatortables



Reducedincidenceoffood-bornecontaminants(pestsandchemical).

Reduced chemical and pesticide residuesintheenvironment.

Reducedimpactofwasteand pollutionontheenvironment.

Reduced soil erosion of agriculturalland.

Maintained clean-green image intheinternationalcommunity.

Extent of use of commercial food and non-food GM crops in the open environment. (DPIWE)–also TT indicator

Existing moratorium NIL (DPIW cited in 2008 TT Progress Report)

Extent of organic agricultural production in Tasmania. (DPIWE)–also TT indicator

Organic index 109.67–2000-2001

No updated data supplied

Quarantine confiscations by State Quarantine Services (DPIWE)–also TT indicator

1673kg:2001 1652kg:2008 (DPIW cited in TT Progress report 2008)

Number of new pests established (DPIWE)–also TT indicator

Weeds:758approxInvertebratepests:450approxPlantpathogens:1000approx2001

Weeds:4Invertebratepests:1Plantpathogens:1(DPIW cited in 2008 TT Progress report)

International opinion of image Tobeestablished

Levels of exposure of non-target or-ganisms and areas to environmentally toxic chemicals. (DPIWE)–also TT indicator

Tobeestablished

Concentrations of pollutants into waterways. (DPIWE)

Tobeestablished

Breaches of Australian Drinking Water Guidelines. (DHHS)–also TT indicator

38:1998–199937:1999–2000

23:2007 (DHHS, cited in TT Progress report 2008)

Focus Area 1: Environment



Reducedincidenceoffood-borneillnesses in the Tasmanian community.

Improvedconsumerknowledge, skillsandpracticeoffoodsafety.

Improved food safety practices inindustry.

Improvedcompliancewithfood standardsbythosewho preparefood.

Rates of Campylobacter infection. (DHHS)

134.2per100000population peryear:2001

146 cases per 100 000 persons:200799 cases per 100 000 persons:2008(source DHHS)

Rates of Salmonella. (DHHS) Around 30 per 100 000 populationperyear:2001

46 cases per 100 000 persons:2007(source DHHS)

Rates of Hepatitis A. (DHHS) Below10per100000 populationperyear:1990s.

0.6casesper100000 persons:2007(source DHHS)

Rates of Listeria monocytogenes. (DHHS)

Below1per100000 population per year

0.4casesper100000 persons:2007(source DHHS)

Rates of shellfish biotoxin illnesses. (DHHS)


Nil cases per 100 000 population:2009 (source DHHS)

Percentage of population receiving drinking water which does not meet bacteriological compliance.

Nodataavailable 2.7%:2006 (Source:ABSCensus)

Rate of physical contaminants in foods and drinking water.(DHHS)


Nodataavailableasat2008 (still intend to collect this data in the future)

Focus Area 2: Food Safety




Reduced rates of diet-related diseases (including cardiovascular disease, type

cancer)

Increased proportion of population

Age standardised mortality rates from ischaemic heart disease.(DHHS)

1998/99

report 2008)

2004/05

Indicators Tasmania Report 2008)

Age standardised incidence rates from lung, colorectal, prostate and breast cancer in males and females (DHHS)

(2002) 2008 (DHHS)

Type 2 diabetes in over 25 year olds. (DHHS) also TT indicator (National Health Survey – self reported) 2004/05

(National Health Survey - self reported)

Rates of overweight and obesity.(DHHS)

1995 (National Nutrition Survey –

2001 (National Health Survey - self reported) 2004/05

(National Health Survey – self reported)

Proportion of adult Tasmanians (25 years and over) with blood cholesterol levels greater than or equal to 5.5 mmol/L. (DHHS)

(National Health Survey – self report) 2004 (National Health Survey – self report)

Focus Area 3: Promoting Healthy Eating




Reduced rates of diet-related diseases (including cardiovascular disease, type 2diabetes,impairedglucosetolerance,colorectal,bowel,breastandlungcancer)

Reducedratesofobesityand overweight.

Increased proportion of population withinthehealthyweightrange

Increasedbreastfeedinginitiation anddurationrates.

Reducedincidenceofdentalcaries.

Age standardised mortality rates from ischaemic heart disease. (DHHS)

Per100000population:M:217.6 F:120.0 1998/99 (ABSMortalityDatabasecitedinHIT report 2008)

Per100000population:M:152.8F:86.32004/05 (ABSMortalityDatabasecitedinHealth Indicators Tasmania Report 2008)

Age standardised incidence rates from lung, colorectal, prostate and breast cancer in males and females.(DHHS)

Per100000population: Colorectal:M:65.1 F:51.3Lung M:68.0F:25.8Prostate M:147.5Breast F:94.9 (2002)

Per100000population: Colorectal:M:75.4 F:56.6Lung: M:57.1 F:27.1Prostate: M:147.9Breast: F:113.12008 (DHHS)

Type 2 diabetes in over 25 year olds. (DHHS) also TT indicator

2.3%:2001(National Health Survey – self reported)

8.7%:2000 (AusDiab–objectivelymeasured)

2.8%2004/05 (National Health Survey - self reported)

Rates of overweight and obesity. (DHHS)

67%ofmales19+54%offemales19+1995 (National Nutrition Survey –objectivemeasures)Note:objectivemeasuredatashouldnotbecomparedtoself-reportdata

45.1%adults18+ 2001 (National Health Survey - self reported)

48.9%adults18+2004/05 (National Health Survey – self reported)

Proportion of adult Tasmanians (25 years and over) with blood cholesterol levels greater than or equal to 5.5 mmol/L. (DHHS)

6.2%adults18+:2001 (National Health Survey – self report)

53%:2000(AusDiabobjectivemeasures)

6.6%adults18+2004 (National Health Survey – self report)

Focus Area 3: Promoting Healthy Eating

Outcome Indicators (lead agency responsible for reporting)


Proportion of adult Tasmanians (25 years and over) with high blood pressure according to the WHO defi-nition of high blood pressure. (DHHS)

12.6%2001 (National Health Survey – self report)

30%:2000(?source)

13.1%2004 (National Health Survey – self report)

Percentage of children with no decayed, missing, or filled permanent teeth. (DHHS)

75.9%ofchildrenbetween 5–15yearswithnodecayed,missingorfilled(DMFT)perma-nentteeth:1998

56.9%2002 (The Child Dental Health Survey, Australia)

Number of fillings and missing or decayed death in the population.(DHHS)–also TT indicator

Tobeestablished. 1.52DMFT/child (basedonage-standardiseddatafromThe

Child Dental Health Survey, Australia, 2002)

Proportion of Tasmanians who achieve the NHMRC recommended guidelines for vegetable consumption. (DHHS)–also TT indicator

19%ofpeopleaged19andoverconsuming5servesofvegetablesormoreperday:1995NNS

20.4%(>15yrold)2004/05 (National Health Survey cited in Health Indicators Tasmania report 2008)

Proportion of Tasmanians who achieve the NHMRC recommended guidelines for fruit consumption. (DHHS)–also TT indicator

42%ofpeopleaged19andoverconsuming 2 serves of fruit or moreperday:1995NNS

53.4%(>15yrold)2004/05 (National Health Survey cited in Health Indicators Tasmania Report 2008)

Mean percentage contribution of saturated fat to energy intake. (DHHS)

[1995:14%oftotalenergyintake.]

(Notavailable)




Increased community support for,

Increased percentage of infants

Increased percentage of infants

Rates of breastfeeding at discharge from hospital (DHHS) discharge from hospital

1995

discharge from hospital2005

)

Rates of breastfeeding (full or partial) at 6 months of age. (DHHS)

Breastfeeding status is recorded at the time of

1995(National Health Survey data)

2006 (Child Health and Parenting Service, DHHS cited on Tasmanian Breastfeeding

Proportion of maternity services accredited with the Baby Friendly Hospital Initiative (DHHS) Hospital Initiative

2008 (Child Health and Parenting Service, DHHS)

Focus Area 4: Breast Feeding


Focus Area 5: Food Security

Focus Area 6: Primary Production

Increasedcontributionof primary produce to the Tasmanian economy and employment through the exportmarket.

IncreasedavailabilityoflocalfoodswithinTasmania.Sustainableandprofitable agricultural, aquaculture and fishingindustries.

Increased quality and safety ofTasmanianfoods.

Primary production (farm gate or beach) value. (DPIWE)

$1.2billionperyear-total$983.6millionperyear–food2004/05 (Tasmanian Food Industry Scorecard)

Increaseby$200-$250millionby2008.

$1440millionperyear–total;$1247millionperyear–food:2006/07 (Tasmanian Food Industry Scorecard)

Employment in the primary production sector. (DPIWE)

Increaseby1000jobsandafurther1000jobsinthevalueadding sector

Accuratedatadifficulttoaccess.Some data suggests that overall employment in the primary pro-ductionsectorhasdecreased.

Output of the value-adding sector. (DPIWE)

Increaseby$250million $2091million:2004 (DPIW cited in TT progress report 2008)

$2103million:2005 (DPIW cited in TT progress report 2008)



Increased community support for, andacceptanceof,breastfeeding.

Increased percentage of infants breastfedatdischargefromhospital.

Increased percentage of infants exclusivelyandpartiallybreastfed atsixmonthsofage.

Rates of breastfeeding at discharge from hospital (DHHS)Notedatalimitations:Priorto2005collectedas,breastfeedingyes/no;and2005+collected asintendingtobreastfeedyes/no/unsure

78%ofinfantsbreastfedatdischarge from hospital

1995 (CouncilofObstetric&Paediatric MortalityandMorbiditydata)

81.0%ofinfantsbreastfedatdischarge from hospital2005 (CouncilofObstetric&PaediatricMortalityandMorbidity,AnnualReportcitedon TasmanianBreastfeedingcoalitionwebsite)

Rates of breastfeeding (full or partial) at 6 months of age. (DHHS)Notedatalimitations:

Theresultsarepotentiallybiasedasonlytwo•thirdstothreequartersofbabiesattendasixmonthvisitwithCHAPS;non-breastfeedingmothersmaybelesslikelytoattend routinechecks.

Breastfeeding status is recorded at the time of •visitwhichmaynotexactlycoincidewithsixmonthsofage.Thereforevariationexistsintheageatwhichbreastfeedingstatusisrecorded.

Datacollectionispaperbasedwiththepotential•fortranslationerrorsandrecordloss.

Methodologytoobtaindatawasdifferentin•1995and2006.

43.9%ofinfantsfullyorpartiallybreastfedat6monthsofage1995(National Health Survey data)

52.0%ofinfantsfullyorpartiallybreastfedat6monthsofage2006 (Child Health and Parenting Service, DHHS cited on Tasmanian Breastfeeding coalitionwebsite)

Proportion of maternity services accredited with the Baby Friendly Hospital Initiative (DHHS)

Datanotavailable 100%ofmaternityservices accreditedwiththeBabyFriendlyHospital Initiative2008 (Child Health and Parenting Service, DHHS)

Focus Area 4: Breast Feeding



Increasedavailabilityand accessibilitytohealthyand qualityTasmanianfood.

Improved service delivery to those people experiencing physiological, cultural, social, geographical and economic barrierstoaccessinghealthy andsafefood.

Reduced incidence of diet-relateddisease.

Proportion of adults who report that they frequently worry about whether the food they can afford to buy for their household will be enough. (DHHS)

10%1998 (Tasmanian Health Survey)

5%2005 (Anglicare – The Tasmanian Community Survey:FinancialHardship)

Proportion of adults who report that they have run out of food in the past 12 months and couldn’t afford to buy more. (DHHS)

5%1995 (National Nutrition Survey)

Nodataavailable




Focus Area 12: Workforce Development



Increased opportunities for food and

Increased rates of full–time equivalent dietitians in the workforce (DHHS) 100 000 pop in 2000

(By FTE - Dietitians Association of Australia

11 per 100 000 population in

(By head count - Dietitians Association

(By head count - Dietitians Association


ABA Australian Breastfeeding Association

ABHI Australian Better Health Initiative

ABS Australian Bureau of Statistics

AHA Australian Hotels Association

AHMAC AustralianHealthMinisters’AdvisoryCouncil

AHMC AustralianHealthMinisters’Conference

AHPA Australian Health Promotion Association

AIEH Australian Institute of Environmental Health

AIHW Australian Institute of Health and Welfare

APD Accredited Practicing Dietitian

APMAIF Advisory Panel on the Marketing in Australia of

Infant Formula

AQIS AustralianQuarantineandInspectionServices

ARA Australian Retailers Association

BFHI BabyFriendlyHospitalInitiative

CERF CommonwealthEnvironmentalResearchFacilities

CHAPS Child Health and Parenting Service

CNU Community Nutrition Unit

COAG Council of Australian Governments

CSIRO CommonwealthScientificandIndustrialResearch

Organisation

CTF ControlledTrafficFarming

DAA Dietitians Association of Australia

DEDT Department of Economic Development

and Tourism

DEDTA Department of Economic Development

and Tourism and the Arts

DEPHA Department of Environment, Parks, Heritage and

the Arts

DHHS Department of Health and Human Services

DIER Department of Infrastructure, Energy and

Resources

DoJ Department of Justice

DoE Department of Education

DoHA Department of Health and Ageing

DPAC DepartmentofPremierandCabinet

DPIW Department of Primary Industries and Water

DPIPWE Department of Primary Industries, Parks, Water

andtheEnvironment.

EHO EnvironmentalHealthOfficer

ELs Essential Learnings

EWA Eat Well Australia

EWT Eat Well Tasmania

EWF Eating With Friends

FICT Food Industry Council Tasmania

FMC Food Ministerial Council

FRSC Food Regulation Standing Committee

FSANZ FoodStandardsAustraliaNewZealand

FTDS Food Type Dietary Supplements

FUN FoodUnitNewsletter

GMO GeneticallyModifiedOrganisms

GPs General Practitioners

HACCP Hazards Analysis at Critical Control Points

HOT Healthy Options Tasmania

IGA Independent Grocers of Australia

LGAT Local Government Association of Tasmania

LGH Launceston General Hospital

MAIF Marketing in Australia of Infant Formula

MLA Meat and Livestock Australia

MOU Memorandum of Understanding

MWEW Move Well Eat Well

NGOs Non-Government Organisations

NHMRC National Health and Medical Research Council

NIPs Nutritional Information Panels

NNS National Nutrition Survey

NWRH North West Regional Hospital

PHA PublicHealthAssociation

PPP Primary Production and Processing

QA QualityAssurance

RCAT Restaurant and Catering Association Tasmania

RDI Recommended Dietary Intake

RHH RoyalHobartHospital

STm 135 Salmonella Typhimurium phage type 135

TACH Tasmanian Association of Community Houses

TASCOSS Tasmanian Council of Social Services

TBC Tasmanian Breastfeeding Coalition

TDGP Tasmanian Divisions of General Practice

TDIA Tasmanian Dairy Industry Authority

TIAR Tasmanian Institute of Agricultural Research

TFGA Tasmanian Farmers and Graziers Association

TFIC Tasmanian Fishing Industry Council

TFNP Tasmanian Food and Nutrition Policy

TSCA Tasmanian School Canteens Association

TSQAP TasmanianShellfishQualityAssuranceProgram

UTas University of Tasmania

WHO World Health Organization

Appendix2:Acronyms

Focus Area 12: Workforce Development



IncreasednumberofdietitiansandthenumberofprofessionalswithskillsinfoodsafetyinTasmania.

Increasednutritionknowledgeofhealthandcommunityworkersincludingteachers.

Increasednumberoffoodserviceandfoodindustryworkerswithskillsinnutritionandfoodsafety.

Increased opportunities for food and nutritiontraininginTasmania.

Increased rates of full–time equivalent dietitians in the workforce (DHHS)

3.6per100000populationin2000;nationalaverage6.8per100 000 pop in 2000(By FTE - Dietitians Association of Australia membershipdata)

6.5per100000inTasmania; 11 per 100 000 population in Australia:2006(By head count - Dietitians Association ofAustraliamembershipdata)

9.6per100000populationinTasmania;12.9per100000 populationinAustralia:2009(By head count - Dietitians Association ofAustraliamembershipdata)

Otherindicatorstobedeveloped.

2009 Progress Repor t

T 6233 5202

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Documents

Tasmanian Food and Nutrition Policy - Department of Health · 2010. 5. 10. · 4 Tasmanian Food and Nutrition Policy – 2009 Progress Report Tasmanian Food and Nutrition Policy –