As the second round of consultation on the draft Primary Produce Safety (Horticulture Produce) Regulations comes to an end, the Tasmanian Government has announced there will be no impact to backyard producers.
Premier Jeremy Rockliff said the Government has listened and heard the community’s feedback loud and clear.
“I want to be clear: we are not going to make it harder for people to grow, share, donate or sell small amounts of fresh local produce in their communities,” the Premier said.
“As all good consultation does, the draft proposal has prompted legitimate concerns from backyard growers, community food groups, market gardeners and regional communities.
“I am directing that any final regulations must protect community food growing, food relief activities, local markets and small-scale producers from unnecessary fees, excessive paperwork and disproportionate compliance requirements.
“Food safety remains important, but common sense must prevail.”
Minister for Primary Industries and Water, Gavin Pearce, said particularly in our rural and regional communities, backyard growing is a way of life.
“No Tasmanian should need to fill out pages of paperwork, pay fees or navigate a complex regulatory process simply because they are sharing surplus produce, supporting a community food initiative or selling small quantities of fresh food locally,” Minister Pearce said.
“Our Government will not proceed with any model that undermines community food security, discourages local food production or creates barriers for ordinary Tasmanians participating in local food networks.
“The final Regulations will clearly distinguish between large commercial operations and community-scale activity.
“The objective is simple: protect food safety while protecting Tasmania’s local food culture.
“Backyard growers, community food groups and small local producers should not be caught up in red tape designed for large commercial operations.
“If there is one clear takeaway from this, it’s that nobody will be regulated out of growing, sharing or selling local food in their community.”
