Annual Impact Report 2025/26
Tasmanians are connected and eating well E AT W E L LTA S . O R G . A U
2025/26 at a glance A snapshot of Eat Well Tasmania’s reach, connection and activity during the reporting year.
12.7k 9.3k Instagram Followers
Facebook Followers
305,970 social media views
3.5k
400+
Industry + household database. 31% open rate.
Tasmanian Food Map listings and growing!
94,939 people reached through social media
32
32
480
18+
Organisations directly engaged
Stakeholder meetings held
Printed healthy eating resources distributed
Community and sector events attended
Food is more than what we eat. It is health, connection, culture, community and resilience.
Who are we? Eat Well Tasmania is a statewide not-for-profit organisation working to improve the nutritional wellbeing of Tasmanians and strengthen Tasmania’s food system. We connect the people, organisations and ideas that help Tasmanians eat well; from producers, retailers and hospitality businesses to community organisations, researchers, government, health services and the people who grow, cook, share and enjoy Tasmanian food. Our work sits at the intersection of health, food, agriculture, community and sustainability. During 2025–26, Eat Well Tasmania strengthened its role as Tasmania’s statewide healthy eating organisation and food system connector. Alongside our established public-facing campaigns and food literacy work, we invested in the relationships, systems and partnerships that allow change to happen at a broader level; connecting government, producers, hospitality, community organisations, researchers, educators and health stakeholders. By the end of the year, EWT had moved beyond delivering individual campaigns towards a more integrated statewide approach to healthy eating, seasonal food promotion and food system collaboration. This included strengthening organisational governance and evaluation capability, commencing development of our 2026–2031 Strategic Plan, reviewing our program portfolio, confirming What’s in Season as our flagship seasonal food platform, commencing redevelopment of our website and Producer Directory, and developing new mechanisms for statewide connection. Our work connects:
Health
Food
Agriculture
Community
Sustainabiltiy
Our team:
1.6
8
FTE
Strategic Volunteers
Statewide
From the Board The 2025-26 year has been one of growth, transition and renewed purpose for Eat Well Tasmania. Across Tasmania, we are seeing more clearly than ever the vital role food plays in our health, our communities and our economy. At the same time challenges such as rising living costs, food insecurity, sustainability and population health continue to affect many Tasmanians. These issues are deeply connected, and they reinforce the importance of organisations like Eat Well Tasmania in bringing people together to create accessible, practical and positive change. Throughout the year, Eat Well Tasmania has continued to deliver trusted healthy eating and seasonal food initiatives while strengthening partnerships across government, community organisations, agriculture, food production, research and the broader food system. These relationships are at the heart of our work and are essential to creating healthier communities and a stronger food future for Tasmania. For the Board, this has also been a year of strengthening the foundations that will support the organisation into the future. We have focused on governance, financial sustainability, organisational systems and strategic planning, while considering how Eat Well Tasmania can play an even greater role in supporting food resilience, preventive health and thriving local food systems. Importantly, none of this work happens alone. Our achievements are only possible because of the many organisations, businesses, producers, community groups, government agencies and individuals who share our belief that good food has the power to improve lives. We are grateful for the partnerships and collaborations that help turn this shared vision into meaningful action. On behalf of the Board, we would like to sincerely thank the Tasmanian Government, particularly the Department of Health, for its ongoing support, along with our funding and project partners for their continued confidence in Eat Well Tasmania and our work. I also want to acknowledge our dedicated staff and contractors, whose passion, resilience and commitment have guided the organisation through a significant period of change. Our thanks extend to my fellow Directors for their generosity, expertise and unwavering support throughout the year. As we look ahead, we are excited by the opportunities before us. With strong partnerships, a clear sense of purpose and a growing recognition of the importance of healthy, sustainable food systems, Eat Well Tasmania is well placed to continue making a positive difference across our state. Together, we can help build a future where all Tasmanians have access to good food, good health and strong, connected communities.
Jamie McLoughlin Chair
Andrea Porte Deputy Chair
From the Treasurer | Bo Xu The 2025–26 financial year has been a significant year of transition and renewal for Eat Well Tasmania. While the organisation has continued to deliver valuable work across healthy eating, food literacy, seasonal food, community connection and Tasmania’s broader food system, the year has also brought into sharp focus the financial challenges associated with sustaining this work over the longer term. A number of government-funded projects concluded during the year, while the level and certainty of government funding available to the organisation has reduced. As a result, EWT faces a more challenging funding environment than in previous years. This is an important issue for the Board, as the organisation’s ability to continue delivering statewide impact depends on having a financially sustainable foundation from which to operate. In response, strengthening financial management and oversight has been a major priority throughout the year. The organisation has undertaken substantial work to improve budgeting, financial reporting, reconciliation processes, internal controls and Board oversight. Dedicated Finance, Audit & Risk oversight has been established, providing greater visibility of EWT’s financial position and enabling the Board to make more informed and timely decisions. These changes represent an important step in ensuring that EWT’s resources are managed carefully and that expenditure remains aligned with organisational priorities and available funding. The Board is particularly encouraged by the contribution of EWT’s new operating team. Since the leadership transition, the team has worked exceptionally hard to understand the organisation’s financial position, strengthen its systems and processes, review existing programs and identify opportunities to operate more efficiently and sustainably. This work has required considerable effort alongside the continued delivery of EWT’s core activities, and I acknowledge the commitment of the team in undertaking it. At the same time, the Board recognises that improved financial management alone does not resolve the underlying challenge. EWT must continue to broaden and strengthen its sources of income. During the year, work commenced on opportunities including new partnerships, membership, project development and other potential income streams. These initiatives are encouraging and align with EWT’s broader strategic direction, but they are necessarily at an early stage and cannot yet be relied upon as guaranteed sources of future income. The financial outlook therefore remains an important consideration for the Board as we enter 2026–27. We are approaching this challenge with discipline, transparency and a clear focus on sustainability. The objective is not simply to manage the organisation through a period of financial pressure, but to build the foundations for a more resilient EWT that can continue to deliver meaningful statewide impact. The organisation enters the new financial year with stronger financial systems, clearer governance, a new strategic direction and a committed operating team. These foundations provide a positive platform from which to pursue sustainable funding, strengthen partnerships and ensure that EWT’s resources are directed towards the areas where the organisation can make the greatest difference. I thank the Board, our staff, funding partners, our volunteers and supporters for their commitment during what has been a challenging but important year. The audited financial statements that follow provide the detailed financial position of Eat Well Tasmania for the year ended 30 June 2026.
Bo Xu Treasurer
From the State Manager | Kate Crawford I joined Eat Well Tasmania as State Manager in November 2025 with a very clear sense that this organisation occupies a unique place in Tasmania. Shortly afterwards, Sarah Thomas joined our team in February 2026. We are not simply a healthy eating organisation, nor are we an agricultural, food relief, sustainability or industry body. We connect across all of these spaces. That became increasingly evident throughout 2025–26. Tasmania produces extraordinary food, yet many Tasmanians are finding healthy food increasingly difficult to afford and access. At the same time, producers and food businesses face their own pressures, communities are looking for practical ways to build resilience, and governments are considering increasingly complex questions about health, food security, waste and our future food system. Eat Well Tasmania has spent this year listening, connecting and asking where we can make the greatest contribution. That listening translated into action. We strengthened relationships across government, community, research, industry and the food sector, while creating new opportunities for collaboration and ensuring EWT’s voice was increasingly present in policy and food-system conversations. Our public-facing work continued to encourage Tasmanians to eat seasonally, enjoy more fruit and vegetables, waste less food and build confidence around everyday food. Behind that work, we strengthened relationships across government, community, industry, research and the food sector and increasingly contributed to policy, consultation and systems-level conversations. We also began looking beyond individual programs towards the infrastructure Tasmania needs to understand and strengthen its food system over the long term. There were also important practical outcomes. We commenced updating our statewide Producer Directory, developed the Everyday Food Toolkit in response to cost-of-living pressures, reviewed our existing program portfolio, began developing Food for Thought – Connect & Chat in response to stakeholder demand for greater cross-sector connection, and established new partnerships connecting Tasmanian producers with hospitality and tourism. At the same time, we invested heavily in EWT itself, strengthening governance, financial management, evaluation, planning and operational systems so that the organisation is equipped to deliver sustainably into the future.
Continued... What has struck me most is the willingness of people to work together. From producers and community organisations to researchers, government, councils, businesses and individuals, there is enormous knowledge and commitment already present across Tasmania. Our opportunity is not to duplicate that work, but to connect it. That is the role I see for Eat Well Tasmania. We can translate evidence into practical information. We can connect community experience with decision-makers. We can champion the people producing our food. We can help Tasmanians understand what is in season, how to use it and why it matters. And we can create spaces where different parts of our food system can work together. I am incredibly grateful to Sarah, our Board, contractors, partners, funders and the many people across Tasmania who generously shared their time, expertise and ideas with us throughout the year. There is much more to do, but we finish the year with stronger foundations and an exciting opportunity ahead: to help create a Tasmania where eating well and supporting a resilient local food system are part of everyday life.
Kate Crawford State Manager & Public Officer
THE JOURNEY OF FOOD
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EAT WELL VALUE FOOD WASTE LESS
Our Year July–September 2025 | Maintaining momentum EWT continued seasonal food promotion, healthy eating communications, community engagement and partnership activity while navigating reduced project funding and organisational transition. The focus was on maintaining community connection, protecting EWT’s established statewide presence and ensuring trusted healthy eating messages remained visible.
October–December 2025 | Transition and connection Following leadership and staffing changes, the Board supported organisational continuity and the recruitment of a new State Manager. Kate Crawford commenced as State Manager in November 2025, with an immediate focus on listening, relationship building and understanding EWT’s future role. EWT lodged its 2026–27 Budget Priority Submission, participated in the National Food Policy Forum in Launceston and commenced meetings with Foodbank Tasmania, TasCOSS, LiFE, School Food Matters, Loaves and Fishes, Sprout Tasmania and the University of Tasmania.
January–March 2026 | Rebuilding the foundations Additional Department of Health project investment provided an opportunity to rebuild organisational capability and review EWT’s program portfolio. Work commenced on governance and policy reform, financial systems, strategic planning and evaluation. EWT strengthened its involvement with the Food Secure Tasmania Network and progressed work across food resilience and place-based approaches. Board reporting noted positive feedback about EWT’s leadership and its transparent, inclusive and collaborative approach to network engagement.
April–June 2026 | From programs to systems EWT commenced development of its 2026–2031 Strategic Plan, confirmed What’s in Season as its flagship seasonal food platform and began redevelopment of the EWT website and statewide Producer Directory. The Everyday Food Toolkit and Better Together Guide strengthened EWT’s practical community offering, while policy engagement expanded across preventive health, food resilience and produce safety. Planning also commenced for Food for Thought – Connect & Chat, responding directly to stakeholder demand for a regular statewide foodsystem connection point. By 30 June, EWT had moved from organisational stabilisation to a stronger position of statewide coordination, strategic leadership and systems influence.
What we do Seasonal food Connecting Tasmanians with the food grown and produced in our state. Through What's in Season, we celebrate local and seasonal produce, share practical recipes and inspiration, and strengthen connections between consumers and Tasmanian producers. More fruit + veg Making fruit and vegetables an enjoyable and achievable part of everyday life. Veg It Up and Get Fruity encourage Tasmanians to explore, prepare and enjoy more fruit and vegetables through simple, practical ideas. Food literacy Building knowledge, skills and confidence around food. We help Tasmanians make informed food choices, plan and prepare meals, develop cooking skills and enjoy healthy, affordable and seasonal food. Food and community connection Recognising that food is about more than nutrition. Through initiatives such as Plate with a Mate and Better Together, we celebrate the role food plays in bringing people together, strengthening social connections and supporting community wellbeing. Reducing food waste Encouraging Tasmanians to value the food they buy, grow and prepare. Through Too Good to Waste and practical food education, we share achievable ways to reduce household food waste, make the most of ingredients and connect food waste prevention with local and seasonal eating. Stronger food systems Working across Tasmania's food ecosystem to bring people, organisations and ideas together. We connect community, industry, producers, researchers and government; contribute to policy and consultation; and champion collaboration, evidence and practical action to support a healthier, more resilient Tasmanian food system.
Enjoy Tasmanian seasonal food everyday
Buy from the people who grow, make and produce food in Tassie
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Enjoy more fresh, Tassie fruit d- de seasonal an licious! What’s growing Make the mosnot w? of Tassie’s seasons
Bringing people together, one meal at a time.
Our flagship platform for seasonal Tasmanian food During 2025–26, Eat Well Tasmania undertook its first comprehensive review of its program portfolio, assessing the purpose, reach, relevance, existing resources, partnerships and future potential of nine established initiatives. The review confirmed What's in Season as EWT's flagship platform for celebrating and promoting seasonal Tasmanian food, providing a strong foundation for connecting consumers with local produce, producers, recipes and practical food inspiration. It also identified opportunities to bring greater alignment across EWT's existing programs, including Veg It Up, Get Fruity, Too Good to Waste, Don't Bin Your Bread, Eat Local Tas, Eat It All, Plate with a Mate and Better Together. Rather than delivering individual campaigns in isolation, this renewed approach will bring complementary initiatives together under a more coordinated framework, strengthening public messaging, making better use of existing resources and creating opportunities for collaboration. The result is a clearer direction for EWT's future program delivery: one that champions Tasmanian produce, encourages healthy eating, reduces food waste and connects communities with local and seasonal food throughout the year.
Listening. Testing. Improving. During the year EWT audited and cleaned its eNews subscriber database, introduced audience segmentation and adjusted content based on engagement.
Febraury 2026
April 2026
1,731
17.1%
1.8%
Recipients
Open Rate
Click Rate
1,698 27.4% 4.4% Recipients
June 2026
Open Rate
Click Rate
1,685 31.7% 5.8% Recipients
Open Rate
Click Rate
Between February and June, our eNews open rate increased by 85%, while our clickthrough rate more than tripled.
Practical tools for communities Everyday Food Toolkit Increasing cost-of-living pressure emerged consistently through EWT’s stakeholder engagement during 2025–26. Our response was the Everyday Food Toolkit; a practical collection of evidence-informed resources designed to help Tasmanians maximise their food budgets, reduce food waste, build food confidence and make healthy food more achievable. Rather than assuming every household has the same resources, the Toolkit recognises the realities that can shape food choices; including cost, time, transport, cooking facilities, knowledge and food availability. Resources support households with planning, shopping, storage, freezing, bulk cooking, affordable meals, reducing waste, growing food, using what you have and food safety.
Better Together The Better Together Guide provides organisations and communities with practical tools to bring people together around food. During 2025–26, EWT strengthened the reach of the resource by distributing it alongside the Everyday Food Toolkit through Neighbourhood Houses Tasmania and other community networks. The approach recognises that food literacy is about more than knowing what to eat. It is also about confidence, skills, connection and the opportunity to prepare and share food with others. Healthy eating information is only useful when people can actually access and use it.
480 Printed healthy eating resources distributed
Connecting Tasmania’s food system Our impact isn’t only what we deliver. It’s what we connect. Tasmania does not lack passionate people working across food. What is often missing is the connection between them. Throughout 2025–26, Eat Well Tasmania increasingly became an organisation people approached to make introductions, broker relationships, convene conversations and connect activity across sectors.
32
32
8+
18+
Organisations directly engaged
Stakeholder meetings held
Strategic partnerships commenced
Community and sector events attended
Our network spanned producers, government, public health, community, hospitality, tourism, research, education, food relief, local government, waste and circular economy, and consumers.
Food for Thought – Connect & Chat Stakeholders consistently identified a need for an accessible cross-sector place to connect, share information and identify opportunities to collaborate. Food for Thought was developed directly in response to that feedback, demonstrating EWT’s commitment to listening and adapting its work to identified sector need.
Impact Story | Harvesting Connections: taking EWT into the community In March 2026, Eat Well Tasmania joined Harvesting Connections, hosted by Sustainable Living Tasmania, connecting with a large community audience interested in sustainable living, growing food and reducing waste. An estimated 1,200–1,500 people attended the event. EWT used seasonal produce, locally sourced apples and practical resources including What’s in Season, Veg It Up, Get Fruity and Don’t Bin Your Bread to start conversations about healthy eating, local food and making the most of what we grow. Around half of the educational resources taken to the event were distributed, with strong interest in EWT’s website and ongoing engagement. Importantly, the conversations also provided direct insight into what people wanted from EWT. Participants expressed interest in practical seasonal information that brings together what to grow and when, everyday recipes, preserving and freezing, whole-of-food use and reducing waste. The event also generated valuable connections with local government, researchers, sustainability organisations and community food initiatives, strengthening EWT’s role as a connector between food, health, sustainability and community sectors. IMPACT SNAPSHOT 1,200–1,500 estimated event attendance Around 50% of resources distributed Strong interest in seasonal food and practical food-use information New connections across government, research, waste, sustainability and community food The insights gathered through Harvesting Connections are helping EWT better understand how its resources and communication can respond to community needs.
Impact Story | Growing connections through Tasmania’s community gardens In April 2026, Eat Well Tasmania participated in the 2026 Tassie Community Growing Conference, bringing together people working at the intersection of community gardening, food access, sustainability and local resilience. The event created an important opportunity for EWT to connect directly with community garden leaders and volunteers and better understand the challenges they face. One practical issue emerged clearly: community garden volunteers often have limited time and capacity to promote their activities. In response, EWT offered its statewide communications channels as a way to help amplify community garden events and stories. Interest in this support was strong. The day also created connections with Community Gardens Australia, University of Tasmania researchers, community crop swaps, school kitchen garden programs and community gardens operating through Neighbourhood Houses across Tasmania. These relationships opened opportunities for continued collaboration, including invitations for EWT to participate in future community garden activity and opportunities to share local initiatives through EWT’s networks. IMPACT SNAPSHOT Connections established across community gardens, research, schools and food-security networks EWT offered its statewide communications reach to help amplify local community garden activity Future speaking, event and collaboration opportunities identified Greater visibility for EWT within Tasmania’s community food sector The engagement demonstrated the value of EWT not necessarily delivering every local initiative itself, but connecting, amplifying and strengthening the work already happening in communities across Tasmania.
Impact Story | From connection to action Connecting Tasmanian producers with hospitality Sometimes EWT’s impact is not a program; it is making the right connection. During 2025–26, EWT facilitated a new relationship between R&R Smith and Citadines Waterfront Hobart. The partnership created an opportunity for locally grown seasonal Tasmanian apples to be connected with a hospitality audience. For the producer, it created a potential new route to market. For the hotel, it strengthened opportunities to showcase local Tasmanian food. For visitors, it created another way to experience seasonal Tasmanian produce. For EWT, it demonstrated what our connector role can achieve.
Impact Story | Better Together: taking food literacy to a national audience In May 2026, Eat Well Tasmania took Better Together to the Preventive Health Conference, a national event bringing together more than 400 public health professionals, researchers, practitioners and policymakers. EWT delivered an interactive workshop demonstrating how Better Together can support practical, community-led food literacy. Interest exceeded expectations, with approximately 20–25 additional participants attending beyond the number of resources prepared for the session. Participants explored how the model could be used in community groups, Men’s Sheds, childcare, schools, aged care and other community settings. Feedback also identified opportunities to extend its impact through community champions, translated resources, video support, literacy and numeracy programs and culturally appropriate adaptations. The conference generated new relationships across community health and food networks and interest in broader collaboration, while positioning EWT and Better Together within a national preventive-health conversation. IMPACT SNAPSHOT 400+ conference delegates 20–25 additional participants attended the EWT workshop beyond anticipated numbers New opportunities identified for community-led delivery, translation and broader adaptation New connections across health and community sectors The experience reinforced EWT’s role in translating preventive-health objectives into practical tools that communities can use and adapt themselves. Policy, advocacy & systems change BUILDING ON THIS IMPACT Following the Preventive Health Conference, EWT continued developing opportunities to take Better Together into community settings. All Tasmanian Neighbourhood Houses received the Better Together resource in May 2026, creating a foundation for deeper engagement with the statewide network.
Bringing food into the bigger conversation Healthy eating does not happen in isolation. The affordability, availability and accessibility of healthy food are shaped by policies and systems spanning health, agriculture, planning, waste, communities and the economy.
20
14
4
4
Tasmanian Parliamentarians engaged
Direct meetings with MPs
Government consutlations contributed to
Formal submissions lodged
EWT contributed to significant policy conversations including Tasmania’s 20-Year Preventive Health Strategy, the Building Food Resilience Strategy and Primary Produce Safety, Horticulture Produce Regulations, alongside broader work relating to food security, resilience, healthy eating and food-system development. This built on EWT’s 2026–27 Budget Priority Submission, lodged in late 2025 and circulated to relevant Members of Parliament as part of a deliberate effort to build broader understanding of EWT’s role and Tasmania’s food-system needs. Our role is not to speak for Tasmania’s food system. It is to connect its voices, evidence and experience with the decisions that shape it.
Budget Priority SUBMISSION: food Strengthening Tasmania’s seasonal h. system and improving community healt
2026/27
Supplementary Subm ission to the exposure draf t
PROPOSAL
Tasmanian ram Establishing a e Evidence Prog Food Resilienc
The Health Revoluti on:
20-Year Preventive Health Strategy Febr uary 2026
www .eatw elltas .org.a
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Influencing Systems Change Beyond our public-facing programs, Eat Well Tasmania works across Tasmania's food system to connect stakeholders, contribute to policy discussions, identify opportunities for collaboration and advocate for healthier, more resilient and sustainable food systems. During 2025–26, this work continued to strengthen EWT's role as a trusted, independent voice connecting community, industry, research and government. Food resilience Advancing the development of a proposed Food Resilience Evidence Program to strengthen Tasmania's understanding of food affordability, accessibility, availability and resilience. The proposed program seeks to establish a consistent statewide evidence base through a State of Food Resilience in Tasmania report every four years, annual regional data snapshots and Healthy Food Basket analysis across Tasmania's 29 local government areas. This evidence would support more informed policy, investment and place-based responses to food-system challenges, helping identify both immediate pressures and opportunities for long-term systems change. Food waste and circular systems Exploring opportunities to connect household food waste prevention with broader circular economy and food-system initiatives. Building on EWT's established education programs, this work considers how practical behaviour change, local food connections and cross-sector collaboration can contribute to reducing avoidable food waste across Tasmania. Preventive health Contributing to discussions about Tasmania's long-term preventive health priorities and the essential role of healthy eating, food environments and local food systems in supporting community wellbeing. EWT continues to champion the importance of prevention, recognising that access to healthy, affordable food is influenced by the systems and environments in which people live. Food security Participating in state and national conversations about food security, food affordability and equitable access to nutritious food. EWT advocates for approaches that consider both immediate food needs and the underlying systemic factors that influence food insecurity, including affordability, availability, geographic access and local food-system resilience. Food Secure Tasmania During 2025–26, Eat Well Tasmania played a coordinating role within the Food Secure Tasmania Network, supporting renewed stakeholder engagement, stronger governance discussions and opportunities for collaboration. Feedback acknowledged EWT's transparent, inclusive and collaborative approach to bringing stakeholders together and supporting shared decision-making. This involvement reinforced the importance of clear governance, coordinated effort and collective accountability in progressing Tasmania's food security and resilience priorities. It also highlighted the need to align existing networks and initiatives with Tasmania's broader strategic commitments, ensuring that collective effort translates into meaningful action and outcomes for communities.
Par tnership in practice Partnerships in Practice We don't need to deliver everything ourselves. Often, our greatest impact comes from connecting the people, organisations and opportunities that can make things happen. Partnerships are central to how Eat Well Tasmania works. By bringing together producers, communities, industry, researchers and organisations with shared interests, we help create opportunities that extend beyond the reach of any one organisation. Throughout 2025–26, EWT continued to build relationships that connect local food with healthy eating, community wellbeing, education and economic opportunity. Connecting producers with hospitality R&R Smith + Citadines Waterfront Hobart: EWT facilitated a connection between a Tasmanian apple producer and a waterfront hospitality venue, creating an opportunity to showcase locally grown produce to visitors and strengthen links between primary production and Tasmania's hospitality sector. Connecting resources with communities Neighbourhood Houses Tasmania: Working with Neighbourhood Houses Tasmania to support the reach of EWT's Everyday Food Toolkit and Better Together resources, connecting practical food education and social wellbeing initiatives with community-based organisations across Tasmania. Connecting research, education and community food growing University of Tasmania + Community Gardens Australia: Strengthening relationships across research, education and community food-growing networks to explore opportunities for shared knowledge, food literacy, local food production and community participation. Connecting seasonal food with healthy ageing COTA Tasmania + Healthy Ageing Team + Great Lake Hotel + Chef Kirsten Bacon + R&R Smith: Bringing together partners to develop a regional seasonal food experience celebrating healthy ageing, Tasmanian produce and the social connections created through sharing food, as well as eating well in Tasmania represented within the Seniors Month Guide published by COTA Tasmania. Connecting tourism with local food Hospitality and tourism sector partnerships: Exploring opportunities to strengthen connections between Tasmania's tourism and hospitality industries and local food producers, helping visitors discover and enjoy fresh, seasonal Tasmanian food while supporting local businesses and regional communities. Our role is to connect, collaborate and create opportunities; helping good ideas, shared knowledge and strong partnerships translate into meaningful outcomes for Tasmania.
Our reach Our improved communications approach focused not simply on producing more content, but on understanding what our audiences engage with. Audience segmentation, database cleansing, content refinement and evaluation contributed to substantial improvements in eNews engagement during the reporting period.
305,970
94,939
1,224
Social media views
people reached
new followers
63
18+
4
Social media posts (ST1)
Community and sector events attended
Newsletters / eNews Communications
The Tasmanian Food Map Connecting Tasmania's food, people and places. Tasmania produces an extraordinary diversity of food, yet finding clear, reliable and accessible information about who grows it, where it comes from and how to access it is not always easy. Through stakeholder engagement, Eat Well Tasmania identified a significant opportunity to improve how Tasmanian food producers are represented, discovered and connected with consumers, businesses and communities. EWT's existing Producer Directory provided an important foundation, but outdated information and limitations in its functionality had reduced its usefulness and reach. During 2025–26, EWT commenced the redevelopment of its Producer Directory as part of a broader website and digital infrastructure renewal. The ambition extends well beyond a new website. The Tasmanian Food Map is being developed as a trusted, accessible statewide resource connecting people with the producers, products and places that make up Tasmania's food system. Designed to serve multiple audiences, the platform aims to: Champion Tasmanian producers by improving their visibility and helping people discover locally grown and produced food. Connect consumers with local food through clearer information about producers, seasonal availability and where to buy. Support hospitality and tourism by helping businesses and visitors discover Tasmanian producers, farm-gate experiences and local food opportunities. Strengthen community food connections by providing a practical resource for educators, councils, community organisations and local initiatives. Build a stronger evidence base by improving understanding of Tasmania's foodproducing landscape and identifying opportunities for future collaboration and foodsystem planning. Importantly, the redevelopment is also designed to strengthen EWT's internal capacity to maintain and update producer information, reducing reliance on external technical support, improving efficiency and supporting the long-term sustainability of the resource. One platform. Multiple connections. By bringing information together in one accessible place, the Tasmanian Food Map has the potential to reduce duplication, strengthen local food connections and provide a shared resource that can grow alongside Tasmania's food system. One platform. Multiple users. Statewide benefit.
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Strengthening Eat Well Tasmania Strong impact needs strong foundations A significant part of 2025–26 happened behind the scenes. Following organisational transition, the Board and team deliberately invested in the governance, financial management, systems and planning needed to support sustainable statewide delivery. During the year EWT: Established dedicated Finance, Audit & Risk and Strategy & Governance oversight. Strengthened organisational risk and compliance frameworks. Undertook a significant policy development program. Improved financial management, budgeting and reconciliation systems. Strengthened Board reporting and performance frameworks. Commenced development of the 2026–2031 Strategic Plan. Reviewed IT, communications and organisational systems. Strengthened evaluation and performance measurement; and Commenced development of a new membership framework, creating opportunities for individuals and organisations to connect with and support EWT. By March 2026, the Board had identified and progressed 13 priority organisational policies, covering key areas including financial management, risk management, work health and safety, delegations, conflicts of interest, complaints, whistleblower protections and staff and contractor conduct. This investment in EWT's foundations may not always be visible externally, but it is critical to ensuring the organisation is well governed, accountable and sustainable; and has the systems and capacity required to manage future partnerships, funding and statewide investment. The work commenced in 2025–26 provides a stronger platform for EWT's next phase, including implementation of the 2026–2031 Strategic Plan, continued growth in partnerships and membership, and a more diversified and sustainable funding base.
Investment in impact Investment that builds more than individual projects Core funding played a critical role throughout 2025–26. As individual project funding concluded, core investment enabled EWT to retain organisational knowledge, relationships and coordination capacity; allowing the organisation to remain connected and ready for future delivery rather than losing capability between funding cycles. During the second half of the year, core funding and the What’s in Season variation were deliberately integrated. Core investment strengthened EWT’s governance, partnerships, systems and strategic capability, while project funding translated that capability into visible program delivery, communications, evaluation and statewide engagement. Together, this investment enabled EWT to move from a collection of individual campaigns toward a more coordinated statewide approach to healthy eating, seasonal food and food-system collaboration.
What we learned. Where we are going. Reflecting on our impact. Building on 30 years. Shaping what comes next. 2025–26 marked an important year of transition, reflection and renewal for Eat Well Tasmania. Through our programs, partnerships, community engagement and involvement across Tasmania's food system, we continued to deepen our understanding of the opportunities and challenges influencing how Tasmanians access, prepare and enjoy healthy, local and seasonal food. What we learned reinforced the importance of both practical action and long-term systems change. Tasmanians need accessible, reliable and practical information that makes healthy eating achievable in everyday life. Consumers want stronger connections with Tasmanian food, greater visibility of local producers and clearer information about what is in season and where to find it. Communities, organisations and industry need opportunities to connect, share knowledge and work collaboratively across traditional sector boundaries. Tasmania also needs stronger, more consistent evidence to understand food affordability, access, resilience and the emerging pressures affecting our food system. Importantly, these challenges and opportunities are interconnected. No single organisation or sector can address them alone.
Our next five years Building on 30 years. Connected for the future. Our Strategic Plan 2026–2031 sets the direction for Eat Well Tasmania's next five years, strengthening our role as Tasmania's statewide connector for healthy, local food. Working alongside producers, organisations, government and communities, we will continue to champion collaboration, advocacy and campaigns that enable access to healthy, local food for all Tasmanians. Our Purpose Eat Well Tasmania is the statewide connector for healthy, local food. Our Vision Tasmanians are connected and eating well. Our Values CONNECTED | We choose collaboration, bringing people together through respect, compassion and shared purpose to create lasting change. TRUSTED | We build trust through integrity, transparency, accountability and delivering high-quality work. RELEVANT | We think beyond today, embracing learning, innovation and systems thinking for future generations. IMPACTFUL | We focus our effort where it creates sustainable benefits for Tasmanians, communities and the food system, using our voice to influence positive change. Our Strategic Goals GOVERNANCE | A trusted, sustainable and future-ready organisation with the governance, leadership and capability to deliver lasting impact. COLLABORATION | A connected food sector working together to achieve greater impact for the health and wellbeing of Tasmanians. COMMUNITIES | Tasmanians are informed and empowered to access, enjoy and value healthy, local food. SYSTEMS CHANGE | An equitable, resilient and future-focused Tasmanian food system that enables everyone to eat well. From Strategy to Action Over the next five years, we will focus on strengthening financial sustainability and organisational capability, building strategic partnerships and regional networks, delivering evidence-informed campaigns, and using research, storytelling and advocacy to influence positive change. Our ambition for 2031: To be recognised as Tasmania's trusted statewide connector for healthy, local food; bringing organisations together, empowering communities and helping shape a healthier, more resilient food system.
Our People, Par tners & Suppor ters Our Patron Her Excellency the Honourable Barbara Baker AC, Governor of Tasmania We are honoured by Her Excellency's patronage and sincerely thank her for supporting Eat Well Tasmania as we celebrate 30 years of connecting Tasmanians with healthy, local food. Our Board (as at 30 June 2026) Jamie McLoughlin | Chair Andrea Porte | Deputy Chair Bo Xu | Treasurer Kate O'Shannessey | Director Alison Oakes | Director Sammy Stanton | Director Thea Webb | Director Michaela Lamprey | Director We thank our volunteer Directors, past and present, for their leadership, commitment and contribution during a year of significant transition and renewal. Our Team Kate Crawford | State Manager & Public Officer Sarah Thomas | Strategic Projects and Partnerships Officer We also acknowledge former staff, including Carl, Libby, Jade, Peta and Denae, and the many team members, volunteers and consultants whose contributions have helped shape EWT over the years. Our Funders Principal Funder | Tasmanian Government, Department of Health Project Funders City of Hobart • TasNetworks Our Partners & Collaborators Neighbourhood Houses Tasmania • University of Tasmania • Community Gardens Australia • COTA Tasmania • R&R Smith • Citadines Waterfront Hobart • Food Secure Tasmania Network Thank You Our work is shared work. We sincerely thank the producers, businesses, community organisations, researchers, government agencies, councils, volunteers and individuals who supported and collaborated with Eat Well Tasmania throughout 2025–26. Together, we are strengthening connections, championing healthy, local food and building a more resilient Tasmanian food system.
Audited Financial Statements For the year ended 30 June 2026
Tasmanians are connected and eating well E AT W E L LTA S . O R G . A U