D. Australian food strategies

Australian Food and Nutrition Policy 1992

1.1In 1992, the Australian Government published its Food and Nutrition Policy, which focused on the link between health and nutrition. The goal of the policy was ‘to improve health and reduce the preventable burden of diet-related early death, illness and disability among Australians’. It was intended that the policy be implemented through strategies supporting the Australian dietary guidelines, involving key sectors in the food system, and fostering community participation.[1] The policy's aims were:

• to improve the knowledge and skills necessary for Australians to choose a healthy diet;
• to support community-based initiatives towards improving the diet of people with special needs;
• to incorporate food and nutrition objectives into a broad range of policy areas and sectors; and
• to regularly monitor the food and nutrition system.[2]
  2. The policy was designed to be implemented through a range of strategies focused on the policy’s aims. It was recommended that a review be undertaken after three years, but this did not eventuate. The result is that Australia does not have a current and comprehensive national nutrition strategy.[3]

National Food Plan 2013

1.3The National Food Plan, released in 2013, was a policy document designed to identify ‘what we can all do to support our food system’. It observed that the Australian Government was ‘providing leadership and articulating the direction of our food-related policies’, but that to succeed, ‘everyone—governments, farmers, fishers, manufacturers, businesses, researchers, consumers and communities—needs to work together’.[4] The Plan established goals to ‘grow our domestic industry and increase the value of our food exports’, while supporting ‘local communities growing, preparing and sharing food’. The plan would ‘work to embed food and agriculture within the national curriculum so that our kids know where food comes from and value the hard-working Australians who produce it’.[5]

1.4The National Food Plan had four themes:

• Growing exports
• Thriving industry
• People
• Sustainable food.[6]
  5. The export growth goals for 2025 were:
• The value of Australia’s agriculture and food-related exports will have increased by 45 per cent (in real terms), contributing to an increase in our gross domestic product.
• Australia will have stronger food trade and investment relationships with countries across the region and the capabilities to promote Australian interests.
• Australia will have a globally recognised food brand that is synonymous with high-quality, innovative, safe and sustainable food, services and technology.[7]
  6. The thriving industry goals for 2025 were:
• Australia’s agricultural productivity will have increased by 30 per cent, helping farmers grow more food using fewer inputs.
• Innovation in Australia’s food manufacturing industry will have increased, building scale and capability through collaborations to make the most of emerging opportunities in the Asian region.
• Australia’s agriculture and fisheries workforce will have built its skills base, increasing the proportion with post-school qualifications.
• Australia’s infrastructure and biosecurity systems will support a growing food industry, moving food cost-effectively and efficiently to markets and supporting new export opportunities.
• Participation by Australian food businesses in the digital economy will have increased, driving productivity gains and innovation and creating connections with global markets.
• Australia will be among the top five most efficiently regulated countries in the world, reducing business costs.[8]
  7. The people goals for 2025 were:
• Australia will have built on its high level of food security by continuing to improve access to safe and nutritious food for those living in remote communities or struggling with disadvantage.
• Australia will be considered to be in the top three countries in the world for food safety, increasing the reputation of Australia’s exports.
• Australians will have the information they need to help them make decisions about food.
• Australian children will have a better understanding of how food is produced.
• Australia will have contributed to global food security by helping farmers in developing countries gain access to new agricultural technologies.[9]
  8. The sustainable food goals for 2025 were:
• Australia will produce food sustainably and will have adopted innovative practices to improve productive and environmental outcomes.
• Australia will have reduced per capita food waste.[10]
  9. The goals of the National Food Plan were designed to mesh with other policy initiatives around trade, productivity, nutrition and sustainability. Accountability was to be through the establishment of an Australian Council on Food, the publication of a State of the Food System Report every five years, and a review of the Plan every five years.[11] The Australian Council on Food would ‘bring together relevant Australian Government ministers, food industry leaders, public health experts and community representatives to advise on strategic priorities for food’. It would also provide ‘opportunities for government, industry and other stakeholders to work together’.[12]
  10. The Plan highlighted potential constraints on production growth, especially the impacts of climate change, but also ‘the availability of key inputs to production, including land, soil, energy, water, wild fish stocks and, potentially, phosphorous’. It noted that ‘our food industry will only be able to grow if it can produce more food with the same or fewer natural resources’. It also highlighted the importance of reducing food waste.[13]
  11. The Plan observed recent developments in the food supply chain that potentially made the food sector less resilient and more vulnerable to shocks. It stated:

Recent trends in the food supply chain include seeking efficiency gains through centralisation and just-in-time management practices. These trends and the reliance of the food sector on power, water, transport, access to diesel fuel and some imported ingredients and packaging materials could reduce the food sector’s resilience to unexpected events and pose challenges for the ongoing stability of our food supply.[14]

1.12The Plan observed that ‘the food industry may struggle to maintain continuity of food supply during a national emergency (such as a severe influenza pandemic)’.[15]

1.13The Plan noted the link between food, nutrition and health, observing that ‘a significant number of Australians have a poor diet’, that ‘inappropriate diet is a major contributor to poor health’, and that ‘better nutrition and dietary choice will be part of the solution’.[16]

1.14In addition, the Plan noted a number of themes raised in the evidence of the Committee’s current inquiry, including:

• Water availability as a constant constraint on Australian agriculture.[17]
• Productivity growth being central to long-term international competitiveness.[18]
• The importance of exports for domestic production and growth.[19]
• The importance of strategic investments in research capacity, infrastructure, biosecurity and the workforce.[20]
• Encouraging innovation in food manufacturing.[21]
• The importance of biotechnology, including genetically modified (GM) food products, to future food security.[22]
• The need to build and maintain a skilled food system workforce.[23]
• The pressure of rising input costs.[24]
• The need for the right infrastructure to create efficient food supply chains.[25]
• The importance of a strong biosecurity system.[26]
• The problem of food insecurity, particularly in remote Indigenous communities.[27]
• The need to use and manage productive natural resources sustainably.[28]
  15. A critique of the plan noted that those aspects focused on production and exports ‘attracted over 90% of the $AU42.8 million total funding allocated to implementing the Plan’, leaving those aspects dealing with health and welfare and sustainability ‘with less than 10% of the funding’. The allocation of funding was indicative of policy directions focussed upon export growth in Asia. The critique observed that the National Food Plan ‘began with the stated intention of being an integrated national food policy, but evolved into an industry-focused plan in which both health and environmental sustainability were sidelined’. The National Food Plan was shelved following the change of government in 2013.[29]

NSW Parliamentary Committee report 2022

1.16In November 2022, the NSW Legislative Assembly Committee on Environment and Planning presented a report on Food Production and Supply in NSW. The report made 8 findings and thirty-six recommendations on a diverse range of issues including:

• Planning and oversight of the food system.
• The role of local government in the food system.
• Managing food insecurity.
• Managing food waste.
• Funding for food relief.
• Food rescue.
• Better food and sustainability awareness and literacy.
• Encouraging urban agriculture and community gardens.
• Supporting Indigenous food production.
• Managing climate change and its impacts.
• Managing the renewable energy transition.
• Plant-based proteins.
• Addressing workforce challenges.[30]
  17. The findings of the report included:
• The COVID-19 pandemic has had a significant impact on the number of people accessing food relief across NSW.
• Aboriginal community representation on local emergency management committees could improve the response to food supply issues during crises, particularly in remote communities.
• Reducing food waste will have a positive impact on reducing emissions. This will help achieve the state's target to achieve net zero emissions by 2050.
• Food rescue models are cost effective and have positive returns for communities and retailers. They also reduce the environmental impact of food waste.
• Community gardens and local agriculture projects are important sources of fresh produce, particularly for regional and remote, culturally and linguistically diverse, and Aboriginal communities.
• Changes to the environment can significantly disrupt supply chains and food production, which contributes to food insecurity.
• Access to enough safe water is critical to food production and food security. Water resources are vulnerable to changes in the environment and must be effectively managed.
• Agritourism is a way for farmers to innovate and diversify their businesses. It is important that planning frameworks support farmers who wish to use their land for agritourism activities.[31]
  18. The recommendations of the report included the development of a comprehensive Food Security Plan for NSW, with a Food System and Security Council responsible for implementing and reporting on the plan. The report also recommended the conduct of regular and comprehensive food security and nutrition surveys.[32]
  19. Several recommendations were targeted at enabling local government to participate effectively in food security planning and activities, including that:
• The NSW Government works with local councils to develop and implement strategies to improve local food systems, and provides appropriate funding as required.
• The Public Health Act 2010 be amended to require local government areas to develop, implement and report on dedicated local food system policies.
• The Department of Planning and Environment begins consulting on introducing planning instruments that enable local governments to consider the community's health and wellbeing when determining development applications.[33]
  20. The report addressed issues around food relief and food waste, particularly ways at reducing food waste and increasing awareness of food waste, and highlighted the nexus between the management of food insecurity and food waste. Related recommendations included that:
• The NSW Government introduces ongoing funding programs for food relief organisations.
• The Department of Planning and Environment develops a food waste strategy with clear targets and concrete actions for all parts of the food system.
• The Department of Planning and Environment extends and expands the Waste Less Recycle More policy and increases funding for the policy.
• The NSW Government partners with industry to conduct research to identify and respond to gaps in the cold chain.
• The NSW Government provides more funding to the food rescue sector to increase the amount of food that is rescued and donated.
• The Department of Planning and Environment increases funding to support local government implementation of food and garden organics waste collection.[34]
  21. The report also supported using tax credits to ‘enable farmers and logistics companies to claim the cost of transporting donated surplus food’.[35]
  22. The report made several recommendations around supporting school and community gardens and facilitating urban agriculture, including that the ‘Department of Education reviews school curricula to increase students' food literacy, including through experiential learning programs’.[36] It also made several recommendations around supporting the development of traditional foods by Indigenous people and the growing of traditional foods in remote communities. This included a recommendation ‘to develop legislation and strategies to protect the intellectual property of Aboriginal and Torres Strait Islander peoples and their knowledge of traditional foods and land management’.[37]
  23. The report observed that ‘the limited amount of productive peri-urban and urban agricultural land in NSW is increasingly threatened by development’, and argued that ‘these sites should be preserved for food production under planning policies’. It recommended that ‘the Department of Planning and Environment conducts a survey of productive peri-urban and urban agricultural land and works with local councils to promote agriculture and food production activities on these sites’.[38]
  24. Other recommendations included that:
• The Department of Planning and Environment reviews planning and regulatory frameworks to promote sustainable practices in the food production and supply chains.
• The Department of Planning and Environment creates land use offices in food production regions to help businesses adapt to and benefit from the renewable energy transition.
• The NSW Government continues to investigate opportunities to promote the growth of the plant-based protein manufacturing industry in NSW.
• The NSW Government consults with experts and stakeholders from industry and regional communities to develop a long-term food workforce strategy.
• The Department of Primary Industries sets up a Help Harvest NSW network to help employers coordinate and promote work opportunities mapped to supply and demand cycles in specific regional areas.[39]
  25. The report noted that ‘existing practices in our food production and supply systems can contribute to environmental damage and greenhouse gas emissions’. It suggested that ‘food producers, processors and suppliers should be supported to adopt more sustainable practices’.[40]

CSIRO 2023—Reshaping Australian Food Systems

1.26In June 2023, the CSIRO released Reshaping Australian Food Systems – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. The report was the product of extensive consultation across the food system, and focused on a range of considerations, opportunities and research needs across five broad themes:

1Enabling equitable access to healthy and sustainable diets.

2Minimising waste and improving circularity.

3Facilitating Australia’s transition to net zero emissions.

4Aligning resilience with socioeconomic and environmental sustainability.

5Increasing value and productivity.[41]

1.27The report observes that ‘food systems encompass the people, places, policies, processes, and businesses involved in the production, processing, packaging, distribution, preparation and consumption of food and beverages and the waste produced throughout these steps’, and that these are ‘inextricably linked with other vital systems, including the health, economic, social, environmental, political and energy systems’.[42] It notes that food systems are facing ‘unprecedented challenges’ including ‘a changing climate and expectations to reduce environmental footprints, increasing demand, disruptions to food supply chains and workforces, rising input costs, and nutrition-related public health issues’. The report states that ‘it is now well recognized internationally that food systems require change to meet these challenges’.[43]

1.28Meeting these system-wide challenges ‘necessitates new change processes that diverge from existing practices and ways of thinking’, requiring ‘deep engagement with different stakeholder groups and industries and strengthening capacities for cross-disciplinary cooperation’. The report noted that while ‘ways to enable food system transformations are still emerging and will continue to evolve over time’, guiding principles were already available, relating to:

• the need for governance systems to couple with science and technological innovation at varying scales;
• coordinated and co-designed actions across different policy and practice domains;
• transparency around the values and objectives that are shaping targeted policy interventions;
• coordinated processes driven from the top-down and bottom-up; and
• research to catalyse, inform and assess collaborative action.[44]
  29. The report observed that ‘preparing food systems for the future means strengthening the interfaces and feedback loops between science, policy and practice’, noting that:

As a complex system operating across multiple scales in a dynamic and uncertain world, progress across the various food systems domains will need to be monitored and iterative adjustments applied, where necessary.[45]

1.30Some of the complexities and potential conflicts presented in the report include:

• Conflict between productivity, profitability, and environmental sustainability goals.
• Conflict between prices and costs, and the externalising of environmental and public health costs in the ‘cheaper food paradigm’.
• Consumers demanding more functional and traceable foods at no additional cost.
• Competition over land use and planning.[46]
  31. The report noted that ‘Australia operates a market economy that prioritises productivity and profitability and struggles to account for environmental and public health externalities’.[47]
  32. The report highlights the need to enable equitable access to healthy and sustainable diets, with a 2030 target of ‘enable equitable access to sufficient, safe, nutritious, and sustainably produced food with a strengthened focus on adapting to diverse cultural and community needs’; and a 2050 goal of all Australians accessing ‘safe, nutritious, acceptable, sufficient, sustainably produced, and affordable food, regardless of location, socio-economic status and cultural background’. This would contribute towards improved nutrition and a reduced burden of disease, while empowering consumers to source foods supporting ‘healthy dietary patterns while also preserving and celebrating diverse food cultures’. Consumers would also have ‘equitable access to information, services, equipment and facilities that support healthy food consumption’.[48] Opportunities for development include:
• Integrating equity and sustainability principles into the Australian Dietary Guidelines.
• Securing access to healthy and safe food for Aboriginal and Torres Strait Islander communities.
• Supporting localised food systems and innovative business models.
• Government and business collaboration to reshape commercial food environments.
• Leveraging institutional procurement to prioritise healthy and sustainable diets.
• Educating and empowering consumers to eat healthier.[49]
  33. Regarding minimising waste and improving circularity, the 2030 target is to halve food waste at the retail and consumer levels, and reduce food, packaging and other losses along production and supply chains, in line with the goals of the 2030 National Food Waste Strategy and 2025 National Packaging Targets. By 2050, the goal is to have ‘circular food systems with zero avoidable food waste’. Unavoidable food and packaging waste would be ‘minimised, redistributed or transformed into value-added products as part of an increasingly thriving circular bioeconomy’.[50] Opportunities for development include:
• Implementing sustainable and recyclable packaging with improved labelling.
• Educating and empowering consumers to reduce food waste.
• Transforming waste into value-added products.[51]
  34. Facilitating Australia’s transition to net zero emissions 2030 target has industries across the food value chain aligning with a 43 per cent emissions reduction gaol, while achieving a 2050 goal of net zero emissions. Food producers and supply chain participants would minimise emissions while remaining productive. Consumers would be informed and able to ‘easily make purchasing decisions that support lower emissions’.[52] Opportunities for development include:
• Reducing emissions through nature-based solutions.
• Strengthening markets for low carbon and nature-positive land use.
• Expanding the availability of climate-neutral foods.
• Reducing emissions through innovative technologies.
• Integrating renewable energy sources throughout the food supply chain.
• Creating diversified lower emission protein products and markets.
• Reducing emissions from food loss and waste.[53]
  35. To align resilience with socioeconomic and environmental sustainability, the reports 2030 target is strengthening food systems resilience through ‘improved capacity to deal with diverse and evolving risks and stressors’:
• Information is more freely shared between participants, and procedures for predicting and responding to threats are tested and become increasingly robust.
• Sustainable land management practices to improve and value biodiversity and ecological environments are widely adopted.
• Supply chains offer greater diversity, supported by improved domestic manufacturing capability.
  36. By 2050, the goal is that ‘Australia’s food systems are safe, resilient to system-wide disturbances, and are contributing to environmental, economic and social sustainability outcomes’. They also ‘have the absorptive capacity to respond to volatilities without severe setbacks’[54]. Opportunities for development include:
• Improving environmental health, biodiversity and sustainability outcomes of agricultural practices, including through:

• Climate-smart agriculture.
• Agroecology.
• Regenerative farming.
• Controlled environment agriculture.

• Diversifying food supply chains to improve system flexibility.
• Strengthening Australia’s sovereign manufacturing capabilities and workforce.
• Bolstering transparency and trust of food supply chains.
• Promoting integrated regional planning for industry development.
• Advancing industry-wide adoption of risk management and sustainability strategies.[55]
  37. The 2030 target for increasing value and productivity is that Australia realises its target to exceed $100 billion in farm gate output. Additional value is to be generated from ‘highly differentiated and value-added food products’ through increased domestic processing and manufacturing capabilities, leveraging ‘national advantages in particular food areas while supporting resilience and sustainability’. The 2050 goal is to have domestically grown and manufactured food products that ‘are healthy, environmentally sustainable, and underpinned by efficient technologies and innovation-driven production changes’. These products are ‘unique in their differentiation and provenance, enabling Australian farmers and processors to capture greater value in domestic and offshore markets’. Australia exports ‘high value food products seen as novel or newly established’.[56]
  38. Opportunities for development include:
• Diversifying exports for long-term economic prosperity.
• Creating additional value-add opportunities for Australia in global value chains.
• Regional leadership through the sharing of technology solutions and expertise.
• Promote healthy landscapes to protect current and future productive capacity.
• Expand Australia’s self-determined Aboriginal and Torres Strait Islander food industry.[57]

Local Government food strategies—Cardinia Shire

1.39Local government has a potentially important role to play in food security, and some local governments are already active in developing food strategies. One such is Cardinia Shire, on the peri-urban edge of Melbourne. The Cardinia Shire Community Food Strategy 2018–26, launched in 2018, sets out that community’s vision for its food future. The vision is for ‘a healthy, delicious, sustainable and fair food system for all Cardinia Shire residents’, while the objective of the strategy is increased access to affordable, nutritious food by 2026.[58] The focus of the strategy is on developing a community food system.[59] Within the overall strategy there are five individual strategies and associated actions:

• Strategy 1: Protecting and using fertile land as a source of fresh food for current and future generations

• Deliver community awareness campaigns
• Support community gardens and urban agriculture projects
• Investigate other mechanisms for farmland protection
• Run community workshops and programs
• Advocate to other levels of government and peak bodies.[60]

• Strategy 2: Growing a vibrant local food economy that supports local farmers and food businesses and increases access to affordable, local and healthy food

• Undertake research into food access and affordability
• Support local fresh food markets
• Increase access points for fresh food
• Promote local fresh produce
• Connect local food producers to each other and the broader community
• Increase healthy fresh food provision and promotion in food retail spaces (cafes, canteens, kiosks).[61]

• Strategy 3: Enhancing food knowledge, skills and culture within schools, workplaces, clubs and the wider community

• Promote community cooking spaces
• Build capacity of schools to take a holistic approach for food and nutrition
• Support the Achievement Program in early learning centres, schools and community centres
• Deliver the Healthy Sporting Clubs program
• Deliver community-based food and nutrition programs
• Celebrate food at local events
• Deliver social marketing campaigns
• Support projects that increase pathways to employment in food.[62]

• Strategy 4: Reducing and diverting food waste and reusing water to grow food

• Advocate for recycled water to be used for food growing
• Establish community compost hubs
• Implement the Waste and Resource Recovery Strategy
• Promote Council’s compost rebate scheme.[63]

• Strategy 5: Building capacity across the community to lead, participate in and support food system work

• Build capacity for collective impact
• Develop and strengthen partnerships
• Mobilise funding
• Deliver annual food forums
• Build capacity of the Cardinia Food Network.[64]
  40. The strategy was informed by a two-year community and stakeholder consultation process, and integrates with other strategies and initiatives, such as the Cardinia Shire Council Plan, the Cardinia Planning Scheme and Cardinia Shire’s Liveability Plan 2017–29.[65] Other initiatives include:

• Koo Wee Rup Community Garden.[66]
• The Community Grocer—running weekly affordable fresh produce markets.[67]
• Monash Health Achievement Program—focused on healthy eating and oral health in early childhood services.[68]
• Cardinia Shire Council’s Waste and Resource Recovery Strategy.[69]
• The Cardinia Food Network—which provides a platform for networking, collaboration, capacity building and mutual support across a diverse range of community members and sectors across the local food system.[70]

Footnotes

[1]Commonwealth Department of Health, Housing and Community Services, Food and Nutrition Policy, AGPS 1992, p. 12.

[2]Commonwealth Department of Health, Housing and Community Services, Food and Nutrition Policy 1992, AGPS 1992, p. 13.

[3]Nichols, T., M. Craike, I. Thevios & R. Calder, 2020. Nutrition policy in Australia: adopting a harm minimisation approach. Policy evidence brief 2020-01. Mitchell Institute, Victoria University. Melbourne, p. 12.

[4]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 14.

[5]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 3.

[6]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 16.

[7]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 8.

[8]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 9.

[9]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 10.

[10]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 11.

[11]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 11.

[12]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 19.

[13]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 23.

[14]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 59.

[15]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 59.

[16]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 24.

[17]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 23.

[18]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 23.

[19]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 26.

[20]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 34.

[21]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 36.

[22]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 38.

[23]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 41.

[24]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 44.

[25]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 45.

[26]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 45.

[27]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, pp. 56–8.

[28]National Food Plan, Our food future, Department of Agriculture, Fisheries and Forestry, Canberra, 2013, p. 74.

[29]Rachel Carey, Martin Caraher, Mark Lawrence and Sharon Friel, ‘Opportunities and challenges in developing a whole-of-government national food and nutrition policy: lessons from Australia’s National Food Plan’, Public Health Nutrition, Volume 19, Issue 1, January 2016, pp. 3–14.

[30]NSW Legislative Assembly Committee on Environment and Planning, Food Production and Supply in NSW, November 2022, pp. vi–x.

[31]NSW Legislative Assembly Committee on Environment and Planning, Food Production and Supply in NSW, November 2022, pp. xi–xv.

[32]NSW Legislative Assembly Committee on Environment and Planning, Food Production and Supply in NSW, November 2022, p. xi.

[33]NSW Legislative Assembly Committee on Environment and Planning, Food Production and Supply in NSW, November 2022, p. xii.

[34]NSW Legislative Assembly Committee on Environment and Planning, Food Production and Supply in NSW, November 2022, pp. xii–xiii.

[35]NSW Legislative Assembly Committee on Environment and Planning, Food Production and Supply in NSW, November 2022, pp. 31–2.

[36]NSW Legislative Assembly Committee on Environment and Planning, Food Production and Supply in NSW, November 2022, p. xiii.

[37]NSW Legislative Assembly Committee on Environment and Planning, Food Production and Supply in NSW, November 2022, p. xiv.

[38]NSW Legislative Assembly Committee on Environment and Planning, Food Production and Supply in NSW, November 2022, p. 52.

[39]NSW Legislative Assembly Committee on Environment and Planning, Food Production and Supply in NSW, November 2022, p. xv.

[40]NSW Legislative Assembly Committee on Environment and Planning, Food Production and Supply in NSW, November 2022, p. 63.

[41]CSIRO Futures (2023) Reshaping Australian Food Systems – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. CSIRO, Canberra, p. v.

[42]CSIRO Futures (2023) Reshaping Australian Food Systems – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. CSIRO, Canberra, p. 1.

[43]CSIRO Futures (2023) Reshaping Australian Food Systems – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. CSIRO, Canberra, p. 1.

[44]Australian Food Systems CSIRO Futures (2023) Reshaping – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. CSIRO, Canberra, p. 45.

[45]Australian Food Systems CSIRO Futures (2023) Reshaping – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. CSIRO, Canberra, p. 45.

[46]CSIRO Futures (2023) Reshaping Australian Food Systems – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. CSIRO, Canberra, p. 4.

[47]CSIRO Futures (2023) Reshaping Australian Food Systems – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. CSIRO, Canberra, p. 4.

[48]CSIRO Futures (2023) Reshaping Australian Food Systems – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. CSIRO, Canberra, p. 10.

[49]CSIRO Futures (2023) Reshaping Australian Food Systems – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. CSIRO, Canberra, pp. 13–15.

[50]CSIRO Futures (2023) Reshaping Australian Food Systems – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. CSIRO, Canberra, p. 16.

[51]CSIRO Futures (2023) Reshaping Australian Food Systems – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. CSIRO, Canberra, pp. 19–20.

[52]CSIRO Futures (2023) Reshaping Australian Food Systems – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. CSIRO, Canberra, p. 22.

[53]CSIRO Futures (2023) Reshaping Australian Food Systems – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. CSIRO, Canberra, pp. 26–8.

[54]CSIRO Futures (2023) Reshaping Australian Food Systems – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. CSIRO, Canberra, p. 30.

[55]CSIRO Futures (2023) Reshaping Australian Food Systems – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. CSIRO, Canberra, pp. 33–5.

[56]CSIRO Futures (2023) Reshaping Australian Food Systems – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. CSIRO, Canberra, p. 38.

[57]CSIRO Futures (2023) Reshaping Australian Food Systems – A Roadmap towards a more sustainable, productive and resilient future for Australia's food, its environment and people. CSIRO, Canberra, pp. 41–2.

[58]Cardinia Shire, Community Food Strategy 2018–26, pp. 4, 6.

[59]Cardinia Shire, Community Food Strategy 2018–26, p. 12.

[60]Cardinia Shire, Community Food Strategy 2018–26, pp. 18–19.

[61]Cardinia Shire, Community Food Strategy 2018–26, pp. 20–1.

[62]Cardinia Shire, Community Food Strategy 2018–26, pp. 22–3.

[63]Cardinia Shire, Community Food Strategy 2018–26, pp. 24–5.

[64]Cardinia Shire, Community Food Strategy 2018–26, pp. 26–7.

[65]Cardinia Shire, Community Food Strategy 2018–26, p. 15.

[66]Cardinia Shire, Community Food Strategy 2018–26, p. 19.

[67]Cardinia Shire, Community Food Strategy 2018–26, p. 21.

[68]Cardinia Shire, Community Food Strategy 2018–26, p. 23.

[69]Cardinia Shire, Community Food Strategy 2018–26, p. 25.

[70]Cardinia Shire, Community Food Strategy 2018–26, p. 27.