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Preventative health report calls for junk food tax

A new report by the University of Queensland and Deakin University has highlighted the need for preventative health, recommending a 10% junk food tax, salt limits in bread, margarine and cereals, increase alcohol tax, a ban on alcohol ads and an increased drinking age of 21.

The Assessing Cost Effectiveness of Prevention (ACE-Prevention) project is the result of five years of research, funded by the National Health and Medical Research Council. It is the most comprehensive evaluation of health prevention measures ever conducted world-wide, involving input from 130 top health experts.

Led by Professor Theo Vos from the University of Queensland and Professor Rob Carter from Deakin University, the research team assessed 123 illness prevention measures to identify those which will prevent the most illness and premature deaths and those that are best value for money.

Speaking at the launch in Melbourne, Todd Harper, CEO of Australia’s first health promotion organisation, VicHealth, said: “Public health currently receives only 2 per cent of the health budget. Governments must place greater importance on proven prevention strategies to avoid the massive rise in preventable illnesses in the next few decades.”

The Obesity Policy Coalition supported the report’s recommendation of a junk food tax, but only if it was implemented with subsidies to reduce the cost of healthy foods.

“It’s not enough just to increase the price of junk foods; you need to cut the price of healthy foods to make them more affordable. At the moment it is cheaper to buy two litres of soft drink than to buy a bottle of water. We need to create financial incentives for people to make healthier choices. We need to make the healthy options the cheap, affordable options,” said Senior Policy Adviser for the Obesity Policy Coalition Jane Martin.

“A phased approach to taxation could start with a tax on foods that contribute most to overweight and obesity, such as sugary soft drinks. This could have a significant impact on the weight and health of children and enable evaluation of the impact of taxing unhealthy foods in Australia,” said Martin.

“This approach could also require that the taxes collected are spent on reducing the cost of fresh fruit and vegetables and other healthy foods for children and families in need.”

Several countries have implemented taxes on junk food or particular items such as soft drink. In the US, 33 states levy taxes on soft drinks; Taiwan is introducing a tax on junk food; and Denmark taxes some high fat and sugar foods.

Martin said that a similar assessment of the cost-effectiveness of junk food advertising on children and young people also found that this was a very valuable intervention.

“Banning junk food advertising, improving labelling and creating price incentives for people to eat better are effective ways to ensure healthy choices are the easy choices,” she said.

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Fonterra opens largest NZ cool store

Fonterra’s new Crawford Street Cool Store – the biggest in New Zealand- will be the central point for all butter and cheese made in Waikato.

The Cool Store, which officially opened last week, is expected to supply more than 235,000 metric tonnes of butter and cheese per year.

Fonterra Managing Director Trade and Operations Gary Romano said the new cool store aimed to increase cooperation and partnership between farmer shareholders and global customers.

“Butter and cheese which was stored in third party stores around the region are now streamlined into one logistics operation,” said Mr Romano. “This allows us to improve efficiencies in the areas of product storage, transportation and handlings and marks a strong vote of confidence in Waikato dairying, which represents about a third of Fonterra’s milk supply.”

The Cool Store has been built alongside a 48,000MT dry store, which opened in 2005, and together they form a hub for Fonterra’s products from the Waikato and Bay of Plenty regions.

The hub is integrated with the KiwiRail network which removes 65,000 truck movements per year from local roads and reduces Fonterra’s carbon footprint for transport said Mr Romano.

Another hub is planned in Mosgiel near Dunedin with a 45,000MT dry store and 17,000MT cool store.
 

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Hershey’s slammed for poor human rights practices

US chocolate giant Hershey’s has been slammed by environmental and human rights organisations for its poor supply chain practices.

Global Exchange, Green America, the International Labor Rights Forum and Oasis USA have criticised the chocolate company for sourcing the majority of its cocoa from West Africa, a region described in a report published by the four organisations as, “plagued by forced labour, human trafficking, and abusive child labour.”

The report, Time to Raise the Bar: The Real Corporate Social Responsibility for the Hershey Company, was published online this Monday. It notes: "The largest global chocolate companies are increasingly purchasing cocoa that is certified to meet certain labour, social and environmental standards. Hershey stands out as a laggard in terms of its supply chain responsibility practices."

Hershey’s chocolates make up 42.5 percent of the US chocolate market, however “lags” behind its competitors Cadbury/Kraft, Mars and Nestle when it comes to its cocoa supply chain practices, according to the report.

Green America Fair Trade Coordinator Elizabeth O’Connell said: "Hershey has been hiding too long behind its image as America’s chocolate company and a responsible corporate citizen. It’s time for Hershey to raise the bar and ensure that abusive child labour and forced labour are not in their cocoa."
 

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Centre for direct manufacturing opens in Victoria

The Victorian Direct Manufacturing Centre has opened in Melbourne by a consortium led by CSIRO with the aim to increase productivity and sustainability of local manufacturing businesses.

The Centre’s Director Dr Mahnaz Jahedi at CSIRO said direct manufacturing was a “revolutionary concept.”

The idea involves the manufacturing of components directly from powder, ribbon or wire without conventional processes such as casting, machining, welding and drilling.

"It offers dramatic savings in labour, time, materials, energy and other costs, and significant reductions in adverse environmental impacts,” said Mr Jahedi.

The consortium has been established with support of the Victorian Government and includes 10 Victorian companies, Swinburne University of Technology, Deakin University and CSIRO as research providers.

Two leading overseas technology providers, Linde Gas and Cold Gas Technology GmbH (CGT), will also participate indirectly in the consortium, linking the Centre with other global developments in direct manufacturing. CSIRO is the lead agency acting on behalf of the consortium.

Engineering company Frontline Australasia Pty Ltd has been appointed as the lead industry partner and Frontline’s CEO, Kevin Hooper, will be the Chairman of the Centre’s Board.

The Victorian Department of Innovation, Industry and Regional Development has provided a $3 million grant to the Centre under the Victoria’s Science Agenda (VSA) Investment Fund. The amount will be matched with 50 per cent cash and 50 per cent in contributions by industry partners. CSIRO and the universities will also contribute over the two-and-a-half year term of the grant to bring the total contributions to around $10 million.

"This represents a significant investment by government, industry and research providers to help revitalise the manufacturing sector and deliver economic and environmental benefits to Victoria," said Mr Jahedi.

The 10 Victorian manufacturing companies involved in the consortium are:

• Frontline Australasia Pty Ltd,
• A W Bell Pty Ltd,
• BOC Ltd,
• Camplex Pty Ltd,
• Derwent Industries Pty Ltd,
• Force Industries Pty Ltd,
• Kirk Engineering Services Pty Ltd,
• Laserlife Littlejohn,
• Marand Precision Engineering Pty Ltd, and
• United Surface Technologies Pty Ltd.

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Long live the red wine extract, Resveratrol

Resveratrol, an antimicrobial substance found in the skin of red grapes, has been stirring up interest among scientists and pharmaceutical companies, ever since the 2002 study, conducted by Dr David Sinclair at Harvard, discovered that mice fed Resveratrol lived 31% longer than a control group of mice on a diet not containing the supplement.

Since then, the so-called ‘miracle molecule’ has been the subject of intense scrutiny and testing, leading to exciting discoveries about its potential health benefits for conditions including diabetes and obesity, as well as its anti-ageing properties.

There are enormous benefits of a health supplement that can be delivered over a sustained period of time. So the scientists at Biotivia Bioceuticals, a leading manufacturer and distributor of Resveratrol products, have developed a time-release supplement.

The exciting advancement follows inquiries from doctors, health professionals and scientists who were asking for a time-release version of the supplement that they could use in clinical trials and for patients. Medical experts prescribing the compound wanted a supplement they could give to patients suffering from a wide range of age-related and lifestyle conditions.

Design of the new product, called Transmax TR, took two years of testing and development, which culminated in the unique time-release form of the supplement. The successful conclusion of the work means Transmax, the most potent form of the anti-ageing supplement Resveratrol, has been specially developed to release a sustained dosage over a 12-hour period. Transmax is the world’s first Trans-Resveratrol supplement that has 1000 times the potency of red wine. Its 100% natural compound contains no genetically modified ingredients, fillers or other chemicals and additives. Among its benefits are reduced appetite and cravings, better sleep, lower blood sugar and more energy.

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New processing technology to help retain food flavour

A collaborative agreement between CSIRO and two German organisations is providing Australian food companies with access to a new processing technology which uses low-energy electron beams to decontaminate foods.

The agreement – with the internationally respected Fraunhofer Institute for Electron Beam and Plasma Technology and service company, EVONTA-Service GmbH – aims to further scientific research into ‘low-energy electron beam processing.’

The new processing technology uses electrons to decontaminate the surfaces of foods such as powders and fresh produce.

CSIRO scientist Dr Kai Knoerzer said the technology would help retain the flavour, odour and nutrients of foods – properties often damaged by traditional decontamination methods such as heat treatment and chemical applications.

Mr Knoerzer said CSIRO would be leading the development of the application of low-energy electron beam processing in the Australian food industry.

"Through CSIRO, industry can access this technology, which presents some very exciting opportunities. The collaboration is an important one for scientific research in Australia and we look forward to commercial outcomes for more food companies."

The first food producer to have benefited from the collaboration is Stahmann Farms, Australia’s largest grower, processor and exporter of pecan nuts and a major processor of macadamias.

Stahmann Farms’ product manager Paul Deeth said the company approached CSIRO for help to meet strict new food safety guidelines in Europe, the US and Asia.

"We had worked with CSIRO before and we felt they were the only people who could help us to get our product to market safer and fresher by utilising their expertise in innovative processing," said Mr Deeth.

The Fraunhofer Institute is part of the Fraunhofer Association, which has research centres across Germany and offices in Europe, the US, Asia and the Middle East.

Fraunhofer is responsible for inventions such as a fat-free sausages and MP3 technology.

EVONTA-Service GmbH owns electron beam facilities and works extensively in the conventional and organic seed dressing industry in Germany and other parts of Europe.

The Queensland Department of Employment, Economic Development and Innovation assisted Stahmann Farms and CSIRO with a grant from its Smart Futures Fund to conduct the research.

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Organic event to secure jobs in Victoria with $25,000

A national event promoting the benefits of organic food and beverages to consumers will also help secure jobs in Victoria’s rapidly growing organics sector, the Victorian Government announced yesterday.

The Victorian Government has put away $25,000 in support of National Organics Week, beginning 1 October.

The $25,000 will be made available through the Support for Organics Program, part of our Government’s $205 million Future Farming Strategy.

Parliamentary Secretary for Regional and Rural Development Jaala Pulford said the state’s organic businesses made up a quarter of all Australian operations.

“Victoria is home to more than 650 certified organic businesses. Our State makes up 69 per cent of the national organic dairy industry value – $11.6 million – and we produce 3100 tonnes of organic vegetables from 2350 hectares of certified land.

“Organics is a fast-growing market in a food and beverage sector that employs one in five regional Victorians, so it is crucial we continue supporting jobs and farmers.

Ms Pulford said the Victorian Government were also supporting three other projects, including $50,000 towards a program linking farmers directly to consumers, and $48,000 towards the Organics Revitalised at Queen Victoria Market, a project aimed at educating people about organics through programs and activities.

Ms Pulford said $30,000 would be provided to the Organic Food & Farming – Application of Sustainability Conference in Bairnsdale on 8 and 9 November  to demonstrate to farmers and the broader community the benefits and practicalities of going organic.
 

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UK bee industry abuzz with mite resistant breed

A British beekeeper may have discovered a strain of honey bee immune to a parasite that has been gradually wiping out populations of the vital insect worldwide.

Scientists have been trying to find a way to fight the pesticide-resistant Varroa mite.

But now a retired heating engineer who has spent 18 years searching for a mite-resistant breed may have made a breakthrough.

Ron Hoskins, 79, from Swindon in southern England, says he has managed to isolate and breed a strain of bees which "groom" one another, removing the mites.

Since making his discovery, which he said happened by chance, he has been artificially inseminating queen bees in the hope they will establish themselves.

"The Varroa mite has been causing havoc with colonies in countries all over the world, apart from Australia. It has spread at an alarming rate and is very destructive," Hoskins told Reuters.

"If this problem is left unchecked it could be a disaster for the food chain waiting to happen," he added.
He said recent research had found that more than two thirds of all Britain’s honeybees have been lost to the parasite. He is now looking for funding to further his research and has had an invitation from Australian officials and counterparts eager to keep the parasite at bay.

Bees, like other insects and birds, are crucial for pollinating crops and plant species which, just as importantly, absorb carbon dioxide and produce oxygen.

Habitat Loss

ADAS, a British environmental consultancy, says bees are responsible for pollinating British crops worth up to 200 million pounds ($308.4 million) a year. Apples, pears, plums and raspberries are all heavily reliant on their deftness.

Globally, the value to agricultural markets is estimated to be up to 130 billion pounds, experts say.
But the humble worker bee population has come under enormous strain from habitat loss, bad weather and disease in the last few decades.

In Britain alone, known colonies were found to have been cut by half between 1985 and 2005, according to the British Beekeepers’ Association (BBKA).

The Varroa mite has been one of the prime culprits for the bee’s demise. Arriving from the Far East the parasite wormed its way through colonies in Europe, before becoming endemic in the UK in 1992.

The BBKA said Hoskins’ work was a potentially exciting discovery, though cautioned that it was still early days.

"Ron is a very experienced beekeeper. His research is small scale, but it is promising," a spokeswoman said.

"Any research like this is welcome, remembering that one in three mouthfuls of what everybody eats is down to bee pollinations."

Stefano Ambrogi is a UK reporter with Reuters.

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AFGC supports café allergy guide

The Australian Food and Grocery Council (AFGC) has announced its support for the release of a new food allergen guide aimed to help restaurants and cafes provide safe foods for people with allergies.

The Allergy Guide Safer Meal Service, produced by Anaphylaxis Australia with support of the Coelic Society and health experts, contains practical steps to ensure meals prepared in eateries are safe by understanding what food allergens are present and helping customers make safe choices.

AFGC Chief Executive Kate Carnell said food safety and preventing food allergies was paramount for Australia’s food industry.

“Over the past five years, food manufacturers have undertaken significant changes to better manage and understand what allergenic foods are present in manufactured products. Now it’s time for restaurants and cafés to help pass on this important information to consumers and keep allergic customers safe,” Ms Carnell said.

AFGC has developed a national standardised Product Information Form (PIF), which complements the guide by ensuring that caterers are able to access comprehensive information about the ingredients and the foods they use in their kitchens and that they serve to their customers.

“The PIF provides Australian food manufacturing businesses with considerable savings in time and resources to provide the same information to all their customers, and reduces the risks of typographical and clerical errors in completing the form,” Ms Carnell said.

To find out more about the Allergy Guide, visit www.allergyfacts.com.au

Industry’s new PIF Version 3.0 can be also downloaded free from AFGC’s website: www.afgc.org.au/tools-guides-/product-info-form.html
 

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Packaging materials withstand high pressure thermal processing

The commercialisation of foods processed by high pressure thermal sterilisation (HPTS) could soon be possible, with new research by CSIRO showing that some commercially available packaging materials are able to withstand the vigorous conditions of the technology.

Lead researcher and author Dr Michelle Bull at CSIRO’s division of Food and Nutritional Sciences said the technology had the potential to improve the quality of processed foods.

“Thermal processing has been the mainstay of food processing for food safety for around 90 years," Dr Bull said. "Over the past decade in particular, with increasing consumer demands for better tasting and more nutritious foods, much of the developments in food processing for food safety have centred on minimising thermal processing.

“Due to the reduced thermal exposure of the food, HPT processing has the potential to deliver quality benefits to a range of processed foods compared with conventionally thermal processed products.”

Commercially available processed foods such as fruit juices, fruit jams, sliced small goods, avocado based dips and seafood have been delivered by high pressure processing at ambient or near ambient temperatures.

HPTS involves applying high pressures to foods at elevated temperatures. Temperatures up to 130 °C are used in combination with pressures between 400–800 MPa to render foods commercially sterile.

Ms Bull and her team analysed the effects of HPTS on 11 commercially available packaging materials consisting of vapour-deposited silicon and aluminium oxide, orientated nylon/polyamide, aluminium foil, or PVDC-methyl acrylate based films.

Barrier properties such as seal integrity, oxygen and water vapour transmission rates of each film were analysed.

The results showed that all packaging materials experienced cosmetic deformation on the outer surfaces after exposure to HPTS. Only the barrier properties of the packaging materials consisting of aluminium foil or PVDC-methyl acrylate films were not significantly affected.

However, the authors of the research concluded that the development of even small delamination spots on the latter two films could deem them unsuitable packaging options for foods processed by HPTS.

Dr Bull said more research was needed before the commercialisation of foods processed by HPTS would be possible.

“Limitations identified to date are mainly related to the development of non-uniform temperature distributions caused by heat losses at extended pressure hold times; this feature of the technology has major implications for delivering safe foods, and is being addressed by CSIRO Food and Nutritional Sciences using a combined microbiological and engineering approach.”

The CSIRO research was published in the scientific journal, Innovative Food Science and Emerging Technologies.

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Pacific’s Bluetongue Brewery features water recovery plant

Pacific Beverages’ has installed a water recovery plant at its new NSW Bluetongue Brewery for increased sustainability.

The water recovery plant recycles the brewery’s water and provides renewable energy for the brewery, reducing its dependence on fossil fuels.

The system was installed by a partnership of CST Wastewater Solutions and Global Water Engineering (GWE).

The $120 million Bluetongue Brewery on NSW’s Central Coast will eventually have an annual capacity of 150 million litres, producing premium beers.

Pacific Beverages claims the brewery will follow strict environmental standards and boast world-class water and energy savings. It is designed in a modular format to allow for growth.

The brewery targets a reduction in water usage to 2.2L for every litre of beer produced using water recovery techniques.  Methane from this process will also power a third boiler which will reduce energy consumption by about 15 per cent.

Bluetongue Brewery’s water recovery is subjected to GWE’s anaerobic treatment which reduces the brewery’s carbon footprint by avoiding the release of carbon dioxide into the atmosphere.

The wastewater passes through several pre-treatment steps before entering a GWE ANUBIX-B anaerobic methane reactor in which the wastewater’s organic content (COD) is digested by bacteria in a closed reactor, degrading the compounds and converting them into biogas and cleaned effluent.

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Food taxes not the cure for obesity says the AFGC

A tax on high fat, sugar and salt foods won’t change overweight and obesity levels in Australia, the Australian Food and Grocery Council (AFGC) said last week. 

AFGC Chief Executive Kate Carnell said a 10 per tax on “unhealthy foods” recommended in the Assessing Cost-Effectiveness in Prevention (ACE Prevention) report, collaborated by 130 health experts over five years, was not an effective method for addressing Australia’s obesity problems.

“Taxes on food are simply taxes,” said Ms Carnell. “While there is no tax on fresh food, Australia has had a GST on processed foods for the past decade yet obesity levels have continued to climb.”

“Having a tax on food is clearly not the answer to effectively tackle Australia’s obesity problem – food taxes are regressive as they penalise people who can least afford it.”

Ms Carnell said the key to addressing obesity was to have a preventative health approach involving governments, industry, the community and individuals taking more responsibility for their personal health and of their families.

The ACE Prevention report also called for mandatory limits on salt in bread, margarine and cereals.  However, Ms Carnell said that the food industry was already voluntarily reducing salt in foods in partnership with Government through the Food and Health Dialogue.
 

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Salt-tolerant rice offers hope to farmers and global food supply

Farmers may soon be able to increase their production of rice, thanks to a new method developed by the Australian Centre for Plant Functional Genomics (ACPFG) that increases the crop’s tolerance to salt.

Researchers at ACPFG used genetic modification (GM) technology o trap salt in the root of the rice plants, reducing the amount of toxic salt building up in the shoots and damaging the plants.

The research, published in the scientific journal, PLoS ONE, built on previous work into the salt tolerance of plants led by scientists from ACPFG, a key partner of the Waite Research Institute at the University of Adelaide. The current research was conducted in collaboration with scientists based in universities in Cairo, Copenhagen and Melbourne.

Lead author and research associate with the ACPFG, Dr Darren Plett, said the new GM technique was an "efficient and robust biotechnological approach" to helping rice grow in saline conditions.

He said rice was often grown on land prone to high levels of salinity, a problem for farmers and many people around the world who relied on the crop as their main source of food.

"Lands that accumulate salt have lower crop yields, which can threaten food supply.  This has made salinity tolerance an increasingly important factor in the efforts to secure global food production," said Dr Plett.

The research team expressed a gene to increase the number of salt-transporting proteins in specific cells in the roots of the rice plant. 
 
Dr Plett said the GM technology could also be used to improve the nutrient levels within rice grain.

Work is now underway to transfer the technology to wheat and barley.

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Aussie dairy farmers to turn food waste into energy

Australian dairy farmers could soon be turning effluent into energy, thanks to a new project being developed under the Victorian Government’s Smart SMEs Market Validation Program.

Innovation Minister Gavin Jennings said turning waste into products such as biofuels would benefit the environment, agricultural producers and Victoria’s economy.

“The project will enable a more environmentally friendly and cost effective dairy effluent system to assist dairy farmers in generating renewable energy, irrigation water and bio products,” he said.

“This will help to increase economic efficiencies for dairy farmers, reducing the cost of energy and helping to future-proof their businesses against future energy prices through promoting increased self-sufficiency.”

Victorian company Algae Enterprises will receive around $1.5 million to pilot the new technology under the $28 million Smart SMEs Market Validation Program. The company will conduct the project at the Department of Primary Industries’ Ellinbank facility and work in partnership with Monash University.

Minister Jennings said the technology was not limited to dairy farmers and could be applied to other agricultural industries that rely on livestock.

The Smart SMEs Market Validation Program is a research and development program assisting small to medium businesses develop new technologies.
 

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Kraft to source cocoa from Swiss chocolate company

Swiss chocolate giant, Barry Callebaut, has secured a deal to supply cocoa products and industrial chocolate to Kraft Foods.

The deal, announced last week is a big leap for Kraft, which had previously only outsourced a small part of its production.

Cadbury, which Kraft acquired earlier this year, already has a major supply agreement in place with Barry Callebaut.

The new agreement includes some of the liquid chocolate Barry Callebaut supplied to Cadbury but is expected to double the Swiss firm’s business with Kraft.

Barry Callebaut will increase production capacity in markets including the US, Canada, Cote d’Ivoire and Malaysia, as a part of the deal. The Swiss firm will spend US$65m on the upgrade.

Barry Callebaut CEO Juergen Steinemann said: “This long-term global supply agreement with Kraft Foods ranks amongst the largest strategic deals our company has ever signed. It means that we have succeeded in firmly establishing ourselves as a leading supplier for cocoa and chocolate products to the international food industry.”

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UK supermarkets show new interest in food waste

Vehicles in the UK could soon be powered by food waste with big supermarket chains showing a new interest in food recycling.

Managers from John Lewis and Waitrose have taken a lesson on anaerobic digestion at the UK food recycling plant BiogenGreenfinch.

The managers were shown a demonstration of how a truck can be refuelled with biomethane from food waste processed at the plant.

Fleet Engineer Ray Collington at John Lewis and Waitrose said: “It has been great to see the whole process from the anaerobic digestion of food through to the refuelling of a lorry.”

BiogenGreenfinch Chief Executive Richard Barker said using biomethane as a fuel was “new business” for the company. He said supermarkets would benefit financially as well as environmentally by opting to recycle their food waste.

“It would be a wonderful virtuous circle for our customers, especially as using biomethane as a vehicle fuel can reduce carbon emissions by half and can be thirty per cent cheaper than diesel.”

John Lewis is currently trialling biomethane as a fuel for their vehicles. Waitrose is soon to follow.
 

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QLD sells food safety expertise to South Korea

Selling Queensland’s expertise in producing safe, clean products was the main focus for Queensland Primary Industries, Fisheries and Rural and Regional Minister Tim Mulherin, when he met with the key South Korean government agency responsible for food safety.

Mulherin met with representatives of the Korean Food and Drug Administration (KFDA) to highlight Queensland’s food safety, traceability systems and quality standards.

“The Korean Food and Drug Administration is responsible for the regulation and monitoring of all processed food imports and exports,” Mulherin said.

“The Queensland Government is continuing to develop its strong relationship with this important Government organisation. Queensland’s stringent biosecurity standards ensure the State’s companies meet market access requirements in South Korea and other key export markets.”

According to Mulherin, developing a relationship with KFDA will continue to boost exports.

“The consistently high level of Queensland food exports to South Korea reflects a strong recognition of Queensland’s food safety systems in this important market,” he said.

He also added that two KFDA officials participated in a study tour last month that visited Canberra and Brisbane. The South Korean delegates were given a hands-on experience of Queensland’s science-based food systems and standards.

“Food Safety Queensland and Biosecurity Queensland were able to showcase our State’s food traceability systems,” Mulherin said. “They highlighted our stringent food safety regulations for imports and exports directly to these South Korean Government officials.”

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Yarra Valley Salmon recognised in Australian environmental awards

Yarra Valley Salmon’s environmental practices have been recognised at one of Australia’s most prestigious environmental awards.

The boutique fresh water aquaculture farm has been named a finalist in two categories in the Banksia Environmental Foundation Awards.  Judges recognised the farm’s commitment to the environment and the humane treatment of its fish.

Yarra Valley Salmon is the only fresh water aquaculture farm of its kind in Australia to take a natural approach to rearing, and milking, Atlantic Salmon.

The farm consists of more than 50,000 Atlantic Salmon raised in earthen ponds fed by waterfalls, without the use of chemicals or antibiotics.

It follows the UK Soil Association guidelines for organic aquaculture and is now working towards official organic certification.

General Manager Mark Fox said that following strict guidelines ensured the sustainability of the river and improved the quality of the caviar.

“By keeping the fish stocks low, the water is cleaner, the fish are healthier and happier and the result is much better quality caviar.”

The farm’s practices include minimal water, waste and power usage. 

“All the water which comes into the farm goes back to the river the same way it came in, passing through two settlement ponds, which prevent any fish food waste from re-entering the river.”

A study carried out by the Department of Primary Industries earlier this year found the water quality on the Rubicon River in the Yarra Valley Ranges, where Yarra Valley Salmon is based, had improved from previous studies.

Yarra Valley Salmon was named a finalist in last year’s Delicious Produce Awards, and took out a top award at the Sydney Royal Fine Food Show, which recognises and rewards innovation, diversity and excellence in agricultural production.
 

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Queensland Supply Chain and Logistics Conference charity dinner

The 2010 Queensland Supply Chain and Logistics Conference dinner exceeded all expectations with 43 tables of people in attendance, Gorden Tallis signing autographs and 400 people trying to squish in around the exhibitors for pre-dinner drinks. The annual dinner is a way for the industry to get together, have some fun, raise money for a nominated charity and to honour the annual T&L Industry Development Award winners.

The 2010 nominated Charity was Foodbank, with specific focus on two local charities; Mama Rene’s Foundation and the YMCA School Breakfast Program. The guests had the opportunity to hear from a truly inspiring man, Pastor John Dowell who runs Mama Rene’s Foundation for the homeless in Fortitude Valley. Pastor John and his wife Dianne feed the homeless in Brisbane twice a week and are the most dedicated and humbling people you will ever meet. So much so Costa Logistics donated over 33 trays of fresh fruit to Mama Rene’s on the set-up day of the conference. The produce donated by Costa Logistics included some of Australia’s most well known brands and they are also internationally recognised as market leaders in the respective categories.

During the dinner George Weston Foods made a special announcement that they would donate $20,000 worth of loaves of bread to the YMCA school breakfast program which, added to the Costa Logistics donation, made the evening one of true and honest commitment to helping the homeless in Brisbane.

Not to be outdone the dinner guests raised $10,000 in raffles — all of which were donated by our exhibitors and partners — and the auctions raised well over $15,000. Including the in-kind donations over $40,000 was raised in less than four hours; once-again showing the significance of the Queensland Supply Chain and Logistics Conference charity dinner each year for charities. In the last eight years the event has raised over $500,000 for charities across Australia and Africa. No other conference has this level of commitment to charities and the community.

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San Churro supports Movember with exclusive chocolate lollipops

San Churro has joined forces with Movember to help raise funds for prostate cancer and mental health research.

The Spanish chocolateria will be selling limited edition luxury couverture chocolate moustache lollipops, or ‘Instant Grow Chocolate Mos’ for $4.50, with one dollar from each sale donated to Movember.

Movember is an annual event held across Australia to increase awareness on issues surrounding men’s health and to raise funds for the Prostate Cancer Foundation of Australia and Beyond Blue.

San Churro’s chocolate Mos will be available in three flavours: dark chocolate (60 per cent cocoa), milk chocolate (36 per cent cocoa), and white chocolate (32 per cent cocoa). White chocolate Mos are coloured ginger.

The Instant Grow Chocolate Mos will be available in all 22 San Churro stores nationally from Monday 11 October 2010 until Tuesday 30 November 2010.

For more information on Movember visit: www.movember.com