A genetics company based in Somerset, a butcher based in Wynyard, a plasterer from Hobart and several independently owned family cafe/restaurants located in Burnie, St Helens, Bicheno and Coles Bay have banded together thanks to introductions from the company accountant they all share, Adam Gillett of Gillett & Associates.
In recent years a number of ‘Paddock to Plate’ initiatives have emerged from the Australian food scene with consumers becoming more interested in where the food they are eating is coming from, in part due to some highly publicised product recalls and in part due to a growing demand for more sustainable, less tampered with produce and meat from local sources. This story is a great example of the initiative in action in Tasmania.
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