Fresh State of Affairs Issue #59

59 OCTOBER 2021 Issue

of affairs

Dishing Up the Market's Latest News

New Agriculture Visa a Welcome Relief

Market Purchase with Industry Investment

Melba Fresh’s Lifeline to the Hospitality Industry

ISSUE 59 — OCTOBER 2021

Contents 06

04 – New Faces at Fresh State Fresh State has welcomed some new faces to the team!

06 – Fresh State Coffee Cart We are excited to be bringing a new caffeine-fuelled buggy to the market as a new member perk.

08 – Market Purchase with Industry Investment — Participation In each Fresh State of Affairs we will provide an update on the plans behind the Market Purchase with Industry Investment.

Published By:

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10 – New Laws Around 16 – New Agriculture Visa Casual Employment and a Provides Critical Lifeline to Tough Regime on Wage the Industry Theft Introduced by Victoria 17 – UN Food Systems FC Business Solutions Director Summit: Food for Thought Corina Vucic explains the new casual employment laws to make sure you’re doing what’s right by Australian Law.

14 – Melba Fresh Providing Essential Link to Hospitality in COVID Uncertainty in the hospitality industry is a concern, but when businesses help each other, it’s a win-win for the fresh produce industry.

CEO: Jason Cooper jason@freshstate.com.au Editor/Advertising: Chloe Agius chloe@freshstate.com.au

W: freshstate.com.au P: (03) 9408 6627 2

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Photography: Chloe Agius

Calling on the international community, the UN is looking into how countries can achieve sustainability in horticultural industries. The Summit provides opportunities to learn, as well as the chance to voice opinions on the current state of the industry.

18 – Our Responsibilities to Reduce Food Waste Sustainable practices have become an increasingly important aspect of the fresh produce industry. We've got a few ways to help reduce our impact

Design & Print:

Distribution: Fresh State of Affairs is produced by Fresh State Ltd. and is a free publication.

ISSUE 59 — OCTOBER 2021

President’s Message

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20 – Does What You Eat Affect Your Sleep?

Have you ever considered how the types of food you’ve eaten could affect your nightly slumber? I’m sure you know that caffeine can inhibit a good night’s rest, but there are many other foods to consider avoiding before bedtime to ensure a peaceful, uninterrupted sleep.

22 – Mushroom and Leek Tart Recipe Sunday baking doesn’t get much better than this! Mushroom and Leek are front and centre on our new tart and believe us when we say that this one won’t last long once it’s out of the oven.

23 – Calendar of Events

This year, our community and our industry has again shown its resilience. As we have been plunged into even more lockdowns, Fresh State has continued to work hard to deliver essential information that impacts market businesses and work with the authority to ensure the safety of our members and the wider Market community.

Recently there has been some good news for all market users as after months of lobbying, it is great that we were finally able to set up a vaccination hub here in the market to protect everyone not only within the market but in the wider community of Victoria and Australia. Getting everyone vaccinated ensures the prosperity and health of the market and is a great display of the close relationships the Melbourne Market community share in caring for one another.

In this issue, we have provided an update on the Market purchase with Industry Investment project. We are excited to announce a new sponsorship opportunity for our members on the Fresh State Coffee Cart. We have also welcomed some new faces into the Fresh State team, so be sure to keep a look out for them in the market and feel free to say hello.

As always, we appreciate input from our members, so if there are any topics that you would like included in future magazines, please let the Fresh State team know.

Shane Schnitzler President Fresh State Ltd.

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ISSUE 59 — OCTOBER 2021

New Faces at Fresh State You may have seen a few fresh faces in the Fresh State office, at the Fresh State Gas Station or walking on the market floor recently. We’d like to officially introduce you some of our new team members!

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ISSUE 59 — OCTOBER 2021

Marketing and Communications Assistant Chloe has joined Fresh State as a Marketing and Communications Assistant Intern. Here's a bit about her: I'm in my final semester of a Masters of Publishing and Communications at the University of Melbourne. Being here is giving me the opportunity to put what I've learned into practice. During my time here, I'll be the one on the other end of your emails or the one behind the camera! I grew up all around the country but spent most of my time in regional towns and farming communities in Victoria, Tasmania and New South Wales. When I'm not here helping in the office, I work on the other end of the supply chain in the hospitality industry.

Fresh State Gas Station Attendant Rodney has joined us as the new Gas Station Attendant. Rodney is from Shepperton, and has a background in retail management. He is looking forward to the fast-paced market environment, and after many years in sales roles, a few less KPI’s, and hopefully a little less stress!

I hope you will all welcome Rodney, and be sure to introduce yourselves to him over the coming weeks if you haven't already.

Fresh State Accounts Monique has joined Fresh State Accounts. Here's a bit about her: Born and raised in the Western suburbs of Avondale Heights, I started my career at 17 where I spent 25 years working in Corporate Accounting in Melbourne at Ernst and Young.

The Last 8 years I have been running my own bookkeeping business and managing a beautiful golf club in the Macedon Ranges, where I would manage the Office, Members, Bar, Kitchen, Restaurant and Functions.

The Melbourne Market bought back fond memories for me of when I would go shopping with Mum and my sister to the Footscray Markets every Friday back in the 70’s. I love how Vibrant and Inclusive the Melbourne Market is and how each morning, everyone says Good Morning to you on the walk in. It’s a great way to start the day!

We are excited to have a few new faces on the team, and we hope you will give them a warm welcome.

Be sure to say hello to any of our new team members if you see them around the market!

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ISSUE 59 — OCTOBER 2021

Fresh State Coffee Cart Fresh State’s latest member’s perk is here!

Introducing the Fresh State Coffee Cart!

You may have already seen it at the back of the Fresh State office, but after months of making sure it not only looks great but produces delicious coffee too, the Fresh State Coffee Cart is ready to take a spin out on the market floor.

The Cart will be available for members to use at market events, including fundraisers, BBQ’s or any celebration. You will also now see it at all Fresh State events. When using the Cart, Fresh State will also provide all the coffee beans, milk, cups; you name it!

As this Cart will be showcased all around the market, we have a special opportunity for the market community to sponsor the Coffee Cart and get your business logo displayed on the side of the vehicle for all eyes to see!

If you’re interested in either using the Fresh State Coffee Cart or becoming a Coffee Cart sponsor, please get in touch with Chloe at chloe@freshstate. com.au or contact the Fresh State office.

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Your logo will go here:

ISSUE 59 — OCTOBER 2021

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ISSUE 59 — OCTOBER 2021

Market Purchase with Industry Investment Participation

In each Fresh State of Affairs, we will provide an update on the plans behind the Market Purchase with Industry Investment. These updates will be in the order of the following areas:

¡ Not compulsory

¡ Opportunities and Benefits

¡ Investor base expected to include industry-based

¡ Participation ¡ Implementation

If you missed reading about the Opportunities and Benefits, check out the July issue of the magazine.

Participation ¡ Participation is to be industry wide – wholesalers,

growers, and retailers.

¡ Collective investment in the broader site (core

trading facilities, stores and warehouse areas including expansions land)

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¡ Investment in the broader site means the situation

for stall holders remains stable.

investors (e.g. growers, retailers and wholesalers) supported by large- scale investors (industry led as well as potentially some institutional backing).

There will be the opportunity for trading of units allowing participants to exit and new participants to invest over time.

¡ Investor’s objectives are aligned to achieving long-

term return on investment through a prosperous, thriving industry.

ISSUE 59 — OCTOBER 2021

CREATE A TRANSACTION AND GOVERNANCE FRAMEWORK THAT ENCOURAGES INVESTMENT BY THE WIDEST POSSIBLE RANGE OF INDUSTRY PARTICIPANTS

GREATER UNITY BETWEEN THE NATIONAL CENTRAL MARKETS

ESTABLISH A SIMPLE (UNCOMPLICATED) AND EQUITABLE OWNERSHIP MODEL

ACTIVELY PROMOTE THE MELBOURNE WHOLESALE MARKET TO ATTRACT NEW ENTRANTS

FUTURE PROOF THE MELBOURNE WHOLESALE MARKET THROUGH ACCESS TO LAND FOR EXPANSION

DELIVER AN OUTCOME THAT ALLOWS THE INDUSTRY TO: • SELF REGULATE • MANAGE CHANGE • MANAGE GROWTH AND INDUSTRY DEVELOPMENT AND REPUTATION • PROMOTE ENGAGEMENT WITH FUTURE GENERATIONS AND SUCCESSION

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ISSUE 59 — OCTOBER 2021

New Laws Around Casual Employment and a Tough Regime on Wage Theft Introduced in Victoria

BY CORINA VUCIC, DIRECTOR OF FC BUSINESS SOLUTIONS

There have been two significant changes to legislation around employment in the last four months and it’s important, as employers, that you are across them.

Casual Employment Re-defined Following a legal case that threw the rules around casual employment into question, the Federal Government has moved to provide greater clarity around casual employment and introduced reform in this area, effective 27th March 2021. ¡ There is now a statutory definition of a

“casual employee”.

¡ There’s an expansion of existing casual

conversion rights. This includes an obligation for employers to offer permanent employment1 in certain circumstances.

¡ All casual employees now need to be given a

Casual Employment Information Statement2 before, or as soon as practicable after, the employee starts.

¡ Casual loading of the base hourly rate (currently

25%) continues to apply.

Definition of a Casual Employee A person is a casual employee if they accept a job offer from an employer, knowing that there is no firm advance commitment to ongoing work with an agreed pattern of work.

Once employed as a casual, an employee will continue to be a casual employee until: ¡ They become a permanent employee through:

— casual conversion, or — being offered and accepting full-time or part-time employment, or ¡ They stop being employed by the employer.

More information on the new rules around Casual Employment can be found on the Fair Work website at 1.

2.

Wage Theft – the Victorian Rules While employment law is normally the domain of the Federal Government, the Victorian Government is sufficiently concerned about “wage theft” to implement their own legislation in this area.

On 1st July 2021, it became a crime for an employer in Victoria to: ¡ Deliberately underpay employees. ¡ Dishonestly withhold wages, superannuation or

other employee entitlements.

¡ Falsify employee entitlement records to gain a

financial advantage.

¡ Avoid keeping employee entitlement records to

gain a financial advantage.

These crimes are punishable by a fine of up to $218,088 or up to 10 years’ jail for individuals, and a fine of up to $1,090,440 for companies.

If you are exercising due diligence in paying wages and entitlements, but make an honest mistake, that will not be considered as wage theft.

Victoria’s Wage Inspectorate will be tasked with investigating complaints. You can find out more about this new legislation at

Reminder: Increase in the Base Rate of Pay From the 1st of July 2021, an increase in the base rate of pay of 2.5% was introduced. New rates of pay for the various Awards have been updated and are available on the Fair Work website.

It’s important to regularly review the terms and conditions of your employees, to make sure that they are being adequately paid for the hours they work. The consequences of getting it wrong can be distracting and costly.

https://www.fairwork.gov.au/employee-entitlements/types-of-employees/casual-part-time-and-full-time/casual-employees/becoming-a-permanent-employee https://www.fairwork.gov.au/employee-entitlements/national-employment-standards/casual-employment-information-statement

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ISSUE 59 — OCTOBER 2021

Free HR Services

Contact us today for assistance with your HR needs.

Help Desk

Payroll Audits

Policies

Bullying & Harassment Training www.fcbs.com.au | (03) 9533 0028

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ISSUE 59 — OCTOBER 2021

IF YOU WANT TO TALK ABOUT THIS KIND OF PRODUCE, COME AND SEE US ANYTIME

Workplace health and safety regulations are serious business, and inappropriate drug and alcohol use is a risk to everyone at the Melbourne Market.

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We help businesses create drug-free environments.

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Visit tdda.com or call on 0410 158 474 to learn more.

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ISSUE 59 — OCTOBER 2021

FILL UP YOUR FORKS AT THE FRESH STATE GAS STATION A ND SUPPORT YOUR INDUSTRY

Contact Fresh State Gas on (03) 94014615 and organise your own Gas FOB today

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ISSUE 59 — OCTOBER 2021

Melba Fresh Providing Essential Link to Hospitality in COVID Time and again, lockdown and restrictions in Victoria and elsewhere have had a vastly negative impact on the hospitality industry.

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ISSUE 59 — OCTOBER 2021

After what was already a tough year in 2020, and through the uncertainty of the future, the hospitality industry continues to find ways to stay afloat while navigating the ‘new COVID normal’.

Many restaurants have had to go into survival mode, while thinking of creative ways to distribute meals to customers in order to see a future for the industry post-lockdown.

The Melbourne Market’s own Melba Fresh has seen the opportunity to help provide solutions for restaurants who have been struggling, by working with celebrity chef Shane Delia to distribute meals through his new business Providoor, a food delivery service bringing chef-prepared meals from some of Melbourne’s top restaurants. Delia needed a partner to help him get to market and Melba Fresh owner, Lou Ponte was that person he was looking for.

Mr Ponte said as Melba is a fourth-generation fruit and vegetable wholesale business, they were proud to play a part in creating a solution for struggling restaurants.

“At the time we identified the community was struggling to have access to food. So, we set up Melba & Me and for the first time supplied directly to the public,” Mr Ponte said.

“Shane’s been a friend for a long time and we had a fleet of 12-13 trucks so when he asked if we would support him setting up Maha Go to

initially just deliver from his restaurant, we were more than happy to.

“He in turn supported us by advertising through his website. Then he went on to set up Providoor.”

Lou Ponte set up Melba & Me to bring the best quality produce direct to the consumer’s door.

“Melba & Me is a family run business, born out of the desire to deliver the best quality fresh produce and groceries to your home or workplace. With no shopping queue & the added convenience of having the highest quality produce delivered to your door free of charge, Melba & Me offers a seamless service.”

It could be said that a positive coming out of the pandemic, is the push for many businesses to support each other and work together on a solution to continue doing business in a ‘Covid normal’ way.

Both Providoor and Melba & Me plan to expand their business model beyond Victoria.

Melba Fresh, Store 66 and 68 at the Melbourne Market, are fresh produce wholesalers established for four generations. Having evolved as a leader in wholesale fresh produce, today Melba Fresh offers a total fresh produce solution through three divisions.

Melba Fresh represents some of Australia's premier growers and provides to greengrocers, independent supermarkets, providores, and exports a vast range of fresh produce and value-added lines.

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ISSUE 59 — OCTOBER 2021

New Agriculture Visa Provides Critical Lifeline to the Industry After almost eight years of growing concern over no industry-specific visa for agriculture, the Australian Government has finally responded to calls to help our industry’s critical labour shortage.

The Australian government has promised a new visa to ensure Australia’s agricultural industry can remain afloat in the wake of labour shortages and quarantine restrictions affecting the supply chain. This comes from a reduction in workforce from Working Holiday Makers visas, leading to an estimated shortage of 30,000 people, as well as a shortage of Australians willing to take up agricultural work.

Brett Collins, General Manager at Perfection Fresh Australia employs over 600 people nationally. He has recognised the need for a national approach to addressing labour shortage, as the business is always in need of more workers but is stumped by the requirements of workers to quarantine as well as face border restrictions barring workers from moving across state lines for work in other farms.

“I believe a national approach dedicated to bringing international workers to our farms will streamline Perfection’s operations. It’s great to finally have a dedicated visa with the potential for ongoing employment and a less casualised work-force” Mr Collins said.

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The visa is designed to provide workers to farming, fisheries, forestry and meat processing for both skilled and un-skilled jobs. The plan currently is to target the UK and ASEAN nations for the visa, as these are places where the majority of the workforce usually comes from.

Negotiations will be underway immediately, with plans to have the visa in effect from late September.

This visa will hopefully lead to much-needed change and boost within the agricultural economy and help the industry to reach its goal of $100 billion by 2030.

Victoria has extended its agreement with Tasmania to create a quarantine pathway for workers from the Pacific Islands to ensure our growers are supported into the coming harvest periods.

ISSUE 59 — OCTOBER 2021

UN Food Systems Summit—

Food for Thought This year has been declared the International Year of Fruits and Vegetables by the UN General Assembly, as a push for recognition for the Sustainable Development Goals (SDGs) which outline 17 goals as a call to action to promote prosperity while protecting the planet. Within these goals, at least 10 of these are applicable to our industry. These include no hunger, no poverty, climate action, responsible consumption and production and good health and wellbeing.

As part of reaching these goals, the UN has launched the UN Food Systems Summit, a conference designed for countries to share what they are doing to help meet the SDGs by 2030. The Summit is a call to reflect on the way the world produces, consumes and thinks about food. The Summit brings together policymakers, farmers, industry, academia and community groups from around the world to discuss challenges and share potential solutions and innovations in food production.

The pre-summit dialogues were held in July, and focussed on some interesting topics, with panels titled: ¡ Growing greener- food production and a

healthy environment

¡ Future proofing our food systems –

boosting resilience

¡ Eating for our health and the environment –

balancing nutrition and sustainability

¡ Australian Food Systems – addressing

shared challenges

¡ Agricultural innovation – building better

food systems

Some of the most pressing issues discussed included food wastage and how to reduce this in the production process, nutrition and changing diets, and sustainable futures. Some panellists demanded urgent regulatory action regarding Australian diets and nutrition, calling for a system that reduces unhealthy eating options. This came out of the critical issue of food loss and waste. The loss of food is the loss of nutrition, and nutrition is essential to a healthy population. There were also discussion about constructing a sustainable value chain that is equitable, low impact, resilient and competitive, as an essential way forward for a sustainable future in Australian food systems. Notably, there are imbalances in equity issues in agriculture, with power, resource constraints and consumer drivers leaving room for imbalances throughout the chain.

Calls for a more collaborative approach to developing sustainable systems were strong, and set the scene for what the future of our industry could hold.

Australia is conducting research across all agricultural industries seeking innovation to create sustainable practices to address issues of climate and sustainability. If you’re interested to see what research is being done, you can view it at growag.com.

The pre-summit dialogues are viewable on the Australian Department of Agriculture, Water and the Environment website if you’re interested in watching back these panels.

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ISSUE 59 — OCTOBER 2021

Our Responsibilities to Reduce Food Waste Sustainable practices have become an increasingly important aspect of the fresh produce industry.

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ISSUE 59 — OCTOBER 2021

Australia has been facing catastrophic events due to climate change, including bushfires, floods, cyclones and droughts. Sustainable practices in our industry are important in helping to reduce our impact and foster a promising future.

Food waste is one of the biggest areas of concern globally and in Australia within the fresh produce and agriculture industry, with one third of all food produced going to waste – 1.3 billion tons of food. According to Mark Barthel, between a fifth and a quarter of food is lost or wasted in primary production. Nearly a fifth is wasted in processing and manufacturing, and then between 3% in

distribution and then 7% in wholesale and retail.

51% is wasted in the consumption end including in households, restaurants and institutions.

So, what can you do to help reduce food waste?

Around the market, there are collection points for the donation of food. FareShare has a collection point on the northern end of the market at the back of store 6. FareShare is a charity which rescues food that would otherwise be wasted and cooks it into free, nutritious meals for frontline charities and community groups who help people in need. So, what exactly do they accept?

FareShare’s Melbourne kitchen is grateful for all fresh produce, and can particularly use the following items in retail, wholesale or bulk packaging: Asian greens

Asparagus

Capsicum (any variety) Garlic

Ginger

Peas / Snow peas Squash

Swedes

Carrots Leeks

Bean (any variety) Cauliflower

Sweet potato (any variety)

Donating to FareShare will help reduce the amount of food waste within the Melbourne Market, improve the lives of people in hardship and create a more sustainable market.

There are some other small changes you can make, even at home, to reduce your food waste. Here are just a few tips: 1.

Celeriac

Mushrooms (any variety)

Potatoes (preferably washed)

Brussel Sprouts

Broccoli

Celery

Corn

Onions (any variety)

Pumpkin (any variety) Tomatoes (any variety)

Cabbage Eggplant Parsnips

Silverbeet

Spinach

Turnips

Zucchini

save you money, but it will benefit the future. Reducing food waste in turn will help to reduce the need for land, water and other resources needed to grow food, as well as reduce greenhouse gas emissions. Sustainable practices are the way forward in our industry and is a crucial step in creating a better future.

Don’t buy too much. It’s better to take a few trips to the grocery store and only buy what you need.

2. Be creative with end-of-life food. For example,

put leftover or wilted greens into a soup, smoothie or baked dishes. Or even collect food scraps/old veggies to use in a stock.

3. Re-organise your fridge moving older produce to

the front so it can be used first

4. Make sure to store food correctly. This includes

keeping the fridge below 5°C, store cooked food above uncooked/raw food, and store food in sealed containers.

5. Try out a preservation recipe! Pickling is a great

way to preserve veggies, and most fruits can be made into jams or sauces.

Reducing food waste benefits not only your pocket, as more conscious efforts to use the food you buy will

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ISSUE 59 — OCTOBER 2021

Does What You Eat Affect Your Sleep?

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ISSUE 59 — OCTOBER 2021

A Better Choice For Freshness Have you ever considered how the types of food you’ve eaten could affect your nightly slumber?

I’m sure you know that caffeine can inhibit a good night’s rest, but there are many other foods to consider avoiding before bedtime to ensure a peaceful, uninterrupted sleep.

and sugars is linked to interrupted sleep. Having an adequate diet filled with wholefoods and fresh fruit and vegetables, helps to support the brain in producing neurotransmitters which are the key to a good night’s rest.

What does your general diet look like? Studies show that a diet low in fibre and high in saturated fats

Eating regular, small meals throughout the day helps the body’s circadian rhythm. If you start skipping meals or change the time of day that you eat, this can put your body out of whack, ultimately affecting your sleep and when your body thinks it is time to rest.

What Foods Should You Avoid Before Bed?

What Foods Help You Sleep Better?

Caffeine – This includes coffee, black tea, energy drinks and chocolate. These awaken your brain, causing you to not feel so tired. While this may be good at the start of the day, it’s not ideal when it’s time to sleep. It’s best to avoid caffeine 4-6 hours before bed, and if you feel caffeine really affects you, avoid it from midday onwards.

Herbal teas – Caffeine free teas like rooibos, chamomile and lavender are the perfect night-time brews to help your body unwind and relax.

Lifestyle and Diet

Fatty foods – Think fried food and unhealthy desserts. These types of food are hard for your body to process, especially when you’re trying to fall asleep. You’ll find yourself uncomfortable throughout the night, and your body will find it very tricky having a good night’s sleep.

Sugar – A little bit of sugar won’t do too much harm but having an entire bag of lollies before bed will. Consuming too much sugar will give your body a rush of energy, which is not what your body needs right before bed.

Milk – Dairy contains tryptophan which is a substance that promotes sleep. Having a warm glass of milk with a dash of honey can be a delicious treat before bed.

Nuts – Nuts contain melatonin which is the hormone that regulates sleep. If you want a little snack before bed, reach for some healthy nuts!

Walnuts are the best when it comes to helping you sleep.

Focusing on your diet can have a huge impact on your sleep patterns. Try having some of the foods that help you sleep better this week to see if you feel more refreshed and ready for the day ahead!

Alcohol – Do you find having a drink or two before bed makes you drowsy? While this might be the case, alcohol actually inhibits your brain from having a deep sleep, which is vital for waking up and feeling refreshed the next morning.

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ISSUE 59 — OCTOBER 2021

Ingredients ¡ 1 sheet puff pastry

Mushroom and Leek Tart

¡ 3 tbsp unsalted butter ¡ 2 garlic cloves, minced ¡ 2 sprigs fresh thyme,

leaves picked

¡ 2 leeks, halved lengthwise and

sliced into thin half-moons

¡ 400g button mushrooms,

sliced into 1-inch pieces

Sunday baking doesn’t get much better than this!

Mushroom and Leek are front and centre on our new tart and believe us when we say that this one won’t last long once it’s out of the oven.

Method

¡ Salt & pepper, to taste

1.

¡ 90g cheese of your

2. Place the puff pastry sheet onto the lined tray. Using a knife, very

choice, grated

Preheat oven to 210°C, and line a tray with baking paper. lightly score the pastry, leaving a 1cm border around the outer edge.

3. Melt the butter in a large pan over a medium heat. When bubbling,

cook the garlic and thyme for 1 min before adding the leeks. Cook until the leeks begin to soften.

4. Add the mushrooms to the pan and cook until they’re soft. Once

done, carefully drain the mushroom mixture in a strainer.

5. Spoon the mushroom mixture onto the pastry, within the border.

Season with salt and pepper.

6. Bake the tart in the oven for 15 mins. Next, remove the tart from the

oven and sprinkle over the cheese of your choice. Place tart back in the oven for around 5 mins, or until the cheese has melted and the pastry is golden brown.

7. Once finished, remove the tart from the oven and allow to cool for

5 mins before slicing. Enjoy while it is still warm!

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ISSUE 59 — OCTOBER 2021

Calendar of Events Fresh State’s Annual General Meeting October (Date TBC)

Daylight Savings Begins Sunday, 3rd October

Melbourne Cup Public Holiday Tuesday, 2nd November

New event dates and times will be communicated in the near future. Thank you to all who have supported our events over the past years. We hope you are staying healthy and safe, if you have any questions about events, please email chloe@freshstate.com.au.

Disclaimer Fresh State Ltd makes this magazine available on the understanding the users exercise their own skill and care with respect to its use. Before relying on, or altering any business practices, users should carefully evaluate the accuracy, completeness and relevance of the information for their purpose and should obtain appropriate professional advice relevant to their particular circumstances. This magazine contains views and recommendations that do not necessarily reflect the views of Fresh State Ltd. Fresh State does not in any circumstances accept responsibility for the accuracy or suitability or otherwise of any information published in Fresh State of Affairs. Fresh State Ltd specifically disclaims all and any liability for loss or damage of any nature whatsoever and however arising, whether due to accuracy, error or omission or any other cause.

In addition, by using the information in this magazine, each user waives and releases Fresh State, its staff and agents from any and all claims relating to the use of this document. In no event shall Fresh State Ltd be liable for any consequential damages resulting from using the information in Fresh State of Affairs. © Fresh State Ltd 2021 This work is copyright. Apart from any use as permitted under the Copyright Act 1968, no part may be reproduced by any process without prior permission from Fresh State Ltd. Requests and inquiries concerning reproduction and rights should be addressed to: The Editor Fresh State of Affairs Magazine Store 36, Melbourne Market 35 Produce Drive, Epping, VIC 3076

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