Australasian regional food cultures and networks conference

The term 'paddock to plate' has been gaining currency in the Australian psyche in recent years as consumers put more emphasis on wanting to know where their food comes from.

Food origin and how it is produced and by whom, its impact on our lives, environment and culture, and food security are some of the themes that will be discussed at the inaugural Australasian regional food cultures and networks conference, Peppers Resort, Kingscliff, on 29 and 30 November.

Organised by Southern Cross University's School of Tourism and Hospitality Management, the conference brings academics and industry together across a number of areas including food production, distribution, marketing, tourism and hospitality to explore the key issues and opportunities for regional food.

Director of the Higher Degree Research Unit at Southern Cross University, Professor Philip Hayward, said the conference would specifically address local networking issues.

"Local food and low food miles are desirable. But to make local food industries sustainable we have to thoroughly rethink distribution systems, branding and appellation and how producers network with other members of the local supply chain," he said. "This conference brings together a wide range of experts to address these issues and build collaborative industry and academic research enterprises to foster these."

School of Tourism and Hospitality Management Associate Professor Kevin Markwell said he believed regional food could become an engine for tourism.

"We will discuss how food styles and products help create distinctiveness between regions, which then has flow-on effects in terms of attracting tourists to regions to sample distinctive cuisine," he said.

Keynote speakers include Kate Carnell, CEO of the Australian Food and Grocery Council; Robin Shaw of the Winemakers Federation of Australia; Professor Elspeth Probyn, Sydney University; Robert Heazlewood, Brand Tasmania Council; Joanna Savill, Director with The Crave Sydney International Food Festival; and TV food presenter and author Belinda Jeffery.

There is a pre-conference tour on 28 November exploring the region's dairy industry and a post-conference session on 1 December on culinary tourism and agritourism.

For more information, visit www.regionalfoodconference.com.au.