Welcome to the Australian Local Food System Policy Database. This is a collection of policies from New South Wales (NSW) and Victorian local governments that relate to healthy, sustainable, and equitable food systems.
For further information about using the database and how it was created see How to use the database. You can search the database by using the fields below. Domain refers to eight broad categories under which various topics are situated. The domains and topics are based on a framework of recommendations for local government action on creating a healthy, sustainable, and equitable food system (also located on the ‘How to use the database’ page linked above).
To cite the database: Reeve B, Carrad A, Rose N, Charlton K & Aguirre-Bielschowsky I (2021) Australian Local Food System Policy Database. Available at: https://law-food-systems.sydney.edu.au/policy-database (access date).
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Hold Ctrl to select multiple terms. Using ‘any words’ functions as an “OR” search. Using ‘all words’ functions as and “AND” search.
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| Document title | Relevant text in the policy | Domain | Topic | State | Local Government name | Council type |
|---|---|---|---|---|---|---|
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Storing and Heating Breast Milk – Safe Operating Procedure Identify Related Hazards/Risks • Contamination of foodstuffs • Risk of burns Controls for Hazards/Risks • Ensure breast milk is stored and heated using hygienic methods to prevent the spread of bacteria • Baby bottles must never be heated in the microwave. The temperature may become extremely hot, at temperatures high enough to cause burns or steam buildup that could explode–this is especially problematic for baby bottles, and is one of the reasons why baby bottles should never be heated in the microwave (microwaving can also break down the disease-fighting ability of breast milk) Educators are to support mothers of babies up to 12 months old to provide expressed breast milk, or to visit the educator’s home to feed their babies. Storing Breast Milk • Refrigerated for 3-5 days at 4 degrees or lower (4 degree Celsius is the typical temperature of a standard refrigerator), always store breast milk at the back of the refrigerator, not in the door • Stored without refrigeration (if needed) for 6-8 hours if the room temperature is less than 26 degree Celsius Rewarming breast milk • Stand the bottle of breast milk in a container of hot water for no more than 10 minutes • Before feeding the baby, check the temperature of the milk by letting a little drop onto the inside of your wrist – it should feel comfortably warm or even a little bit cool Never microwave breast milk. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Storing Children’s Lunchboxes – Safe Operating Procedure Identify Related Hazards/Risks Contamination of foodstuffs. Controls for Hazards/Risks Ensure food is stored appropriately before use (see Job Steps). Job Steps: • Children’s Lunchboxes • Educators must ensure that all food is labelled. This will prevent food being given to the wrong child • Where possible store children’s lunchboxes in the refrigerator. Where this is not possible, foods that require refrigeration must be removed from the lunchbox, labelled by educators and stored in the refrigerator • Educators must encourage children to remove and recycle or throw out food scraps from their lunchboxes throughout the day (unless requested to do otherwise by the parent) • Where educators will be undertaking excursions and children are to bring their lunchboxes, educators are to encourage parents to pack a “cooler brick” with the lunchbox | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 3 Physical Environment | Food scraps are discarded in an environmentally sustainable way | Food Waste | Food losses and food waste | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG Community Strategic Plan 2018-2028 | Design natural and built landscapes to incentivise population, agricultural and business growth through sustainably and equitably sited residential, rural and employment lands with appropriate infrastructure and environmental offsets | Sustainability and Environment | Sustainable local food production | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG Community Strategic Plan 2018-2028 | Manage public and environmental health risk through the determination of applications and monitoring compliance of air, water, food, skin penetration, sewage and cemeteries activities within the Local Government Area | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG Community Strategic Plan 2018-2028 | Provision of food standards information and education | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | MEET THE MAKERS Local Ambassadors: Cross-regional activations, local ambassadors and capacity building To support cross-regional collaboration, consider facilitating a new food and drink event, such as Produce, Plate and Drink, which could be delivered by a thirdparty provider to highlight the depth of produce and the food and drink offer of the broader region, encompassing the ACT and Canberra Region Tablelands or alternatively in collaboration with the NSW South Coast, such as a Soil to the Sea event. In addition, there is an opportunity to promote individual food, drink, farm gate or winery businesses through a local ambassadors’ program and assist to encourage other local hospitality businesses and agricultural producers to develop their capacity and quality of service. Key actions 1. Develop event concept and pitch to CBRJO, which includes Visit Canberra – also pitch concept to NSW South Coast re potential for a Soil to the Sea event. 2. Identify local ambassadors and capture content (such as short videos, images and copy) from across restaurateurs, fresh produce, vineyard and other food and drink producers – this may include makers of jams and preserves, artisan bakers, distillers, etc. 3. Develop a local industry event utilising the local ambassadors to build capacity of hospitality and local produce industries. | Health and Wellbeing | Education/events on food system issues | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | Pitch a cross-regional event, such as Produce, Plate and Drink or Soil to the Sea, as outlined above under Meet the Makers to CBRJO NSW South Coast and/or Southern NSW Destination Network – could also develop a proposal for collaboration with these organisations in experience development, such as cross-regional touring routes, including rail trails. | Health and Wellbeing | Education/events on food system issues | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | To support cross-regional collaboration, consider facilitating a new food and drink event, such as Produce, Plate and Drink, which could be delivered by a third-party provider to highlight the depth of produce and the food and drink offer of the broader region, encompassing the ACT and Canberra Region Tablelands or alternatively in collaboration with the NSW South Coast, such as a Soil to the Sea event. | Health and Wellbeing | Education/events on food system issues | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | There is an opportunity to develop boutique ‘Meet the Makers’ experience trails for both food and drink and arts and crafts. These trails should link individual experiences and leverage events, restaurants, cafes and galleries. – Existing events, such as the Southern Harvest Farmers Markets, which are already well positioned in the market place, should be highlighted as part of the Meet the Makers’ experience trails with an emphasis on seasonal produce and slow-food movement, especially during autumn and winter seasons. | Sustainability and Environment | Sustainable local food production | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | In addition, there is an opportunity to promote individual food, drink, farm gate or winery businesses through a local ambassadors’ program and encourage other local hospitality businesses and agricultural producers to develop their capacity and quality of service. A capacity building event, targeting the local industry, would involve the ambassadors and enhance the networking opportunities between producers, suppliers and food and wine retailers, cafes and restaurants. S | Sustainability and Environment | Strengthen food chain connections/distribution | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | Work with local wineries and produce suppliers to increase the presence and promotion of local wines and seasonal produce available in restaurants and cafes within the region and in Canberra | Sustainability and Environment | Strengthen food chain connections/distribution | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | Work with local wineries and produce suppliers to increase the presence and promotion of local wines and seasonal produce available in restaurants and cafes within the region and in Canberra. | Sustainability and Environment | Strengthen food chain connections/distribution | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | Work with local wineries and produce suppliers to increase the presence and promotion of local wines and seasonal produce available in restaurants and cafes within the region and in Canberra | Economic Development | Local food initiatives for economic development | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | Work with local wineries and produce suppliers to increase the presence and promotion of local wines and seasonal produce available in restaurants and cafes within the region and in Canberra. | Economic Development | Local food initiatives for economic development | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | There is an opportunity to develop boutique ‘Meet the Makers’ experience trails for both food and drink and arts and crafts. These trails should link individual experiences and leverage events, restaurants, cafes and galleries. – Existing events, such as the Southern Harvest Farmers Markets, which are already well positioned in the market place, should be highlighted as part of the Meet the Makers’ experience trails with an emphasis on seasonal produce and slow-food movement, especially during autumn and winter seasons. | Economic Development | Public food markets and distributors | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | In addition, there is an opportunity to promote individual food, drink, farm gate or winery businesses through a local ambassadors’ program and encourage other local hospitality businesses and agricultural producers to develop their capacity and quality of service. A capacity building event, targeting the local industry, would involve the ambassadors and enhance the networking opportunities between producers, suppliers and food and wine retailers, cafes and restaurants. | Economic Development | Local food producers | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | Develop an initiative to increase the use and promotion of local produce and wines within restaurants and cafes throughout the region | Economic Development | Local food initiatives for economic development | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | Identify local ambassadors who are accessible and can help to lift the perception of the region – could include local artists, artisans, farmers, winemakers, restauranteurs, heritage experts and sporting identities (especially cyclists and horse-riders) – also see Meet the Makers section above. | Economic Development | Local food initiatives for economic development | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | Identify local ambassadors who are accessible and can help to lift the perception of the region – could include local artists, artisans, farmers, wine-makers, restaurateurs, heritage experts and sporting identities – utilise in the DYOB campaign and content strategy (Actions 6 and 3.1) | Economic Development | Local food initiatives for economic development | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | In addition, there is an opportunity to promote individual food, drink, farm gate or winery businesses through a local ambassadors’ program and encourage other local hospitality businesses and agricultural producers to develop their capacity and quality of service. A capacity building event, targeting the local industry, would involve the ambassadors and enhance the networking opportunities between producers, suppliers and food and wine retailers, cafes and restaurants. | Economic Development | Local food initiatives for economic development | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | Master plan should determine key routes and linkages, gaps and opportunities, feasibility and stages for investment and identify linkages between trails and off-bike experience offer, particularly food and wine, | Economic Development | Local food initiatives for economic development | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | MEET THE MAKERS Local Ambassadors: Cross-regional activations, local ambassadors and capacity building To support cross-regional collaboration, consider facilitating a new food and drink event, such as Produce, Plate and Drink, which could be delivered by a thirdparty provider to highlight the depth of produce and the food and drink offer of the broader region, encompassing the ACT and Canberra Region Tablelands or alternatively in collaboration with the NSW South Coast, such as a Soil to the Sea event. In addition, there is an opportunity to promote individual food, drink, farm gate or winery businesses through a local ambassadors’ program and assist to encourage other local hospitality businesses and agricultural producers to develop their capacity and quality of service. Key actions 1. Develop event concept and pitch to CBRJO, which includes Visit Canberra – also pitch concept to NSW South Coast re potential for a Soil to the Sea event. 2. Identify local ambassadors and capture content (such as short videos, images and copy) from across restaurateurs, fresh produce, vineyard and other food and drink producers – this may include makers of jams and preserves, artisan bakers, distillers, etc. 3. Develop a local industry event utilising the local ambassadors to build capacity of hospitality and local produce industries. | Economic Development | Local food initiatives for economic development | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | Meet the Makers trails and events to promote our incredible produce, food and drink, artists and artisans; | Economic Development | Local food initiatives for economic development | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | Pitch a cross-regional event, such as Produce, Plate and Drink or Soil to the Sea, as outlined above under Meet the Makers to CBRJO NSW South Coast and/or Southern NSW Destination Network – could also develop a proposal for collaboration with these organisations in experience development, such as cross-regional touring routes, including rail trails. | Economic Development | Local food initiatives for economic development | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | Ref Priority Action 15 Category Outcome Timeframe Responsibility Meet the Makers trails, itineraries and events to promote our incredible produce, food and drink, artists and artisans 15.1 H Undertake a Meet the Makers product audit to create a database of all existing food and drink and arts and crafts opportunities – this should include wineries, farm gate stalls, restaurants, wine bars, cafes, galleries, artists or artisan studios (open to the public), relevant regular events (held weekly to annually), including markets – Develop a calendar that provides content on what produce is in season and identify where it can be purchased or consumed 15.2 H Develop a series of Meet the Makers itineraries – ultimately, these would be interactive and available online or via a digital platform. In the first instance, static itineraries can be developed for the website and social media (links back to website) and distribution through PR and visitor services channels | Economic Development | Local food initiatives for economic development | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | Short to medium-term initiatives Signature Experience MEET THE MAKERS Artists & Artisans Trial; Food & Drink Trail Description & Priority Actions There is an opportunity to develop boutique ‘Meet the Makers’ experience trails for both food and drink and arts and crafts. These trails should link individual experiences and leverage events, local restaurants and local galleries. Key actions 1. Undertake a product audit to create a database of all existing food and drink and arts and crafts opportunities – this should include wineries, farm gate stalls, restaurants, wine bars, cafes, galleries, artists or artisan studios (open to the public), relevant regular events (held weekly to annually), including markets. 2. Develop a calendar that provides content on what produce is in season and identify where it can be purchased or consumed. 3. Develop a series of itineraries – ultimately, these would be interactive and available online or via a digital platform. In the first instance, static itineraries can be developed for the website and social media (links back to website) and distribution through PR and visitor services channels. 4. Identify local Ambassadors and develop content (images, video and copy) for promotion – needs to be realistic in that visitors to the region must be able to meet them (within reason) or visit their studio/farm/vineyard or somehow engage with their story. 5. Consider creating some form of pass ie ‘Artists & Artisans Trail passport’ as well as hosting events to activate the boutique Meet the Makers Trails – for example, talk to the vintage car clubs and see if they would be interested in hosting or promoting one of the trails as a slow-style car rally | Economic Development | Local food initiatives for economic development | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | The overall tourism mix is supported by other industry sectors, from renewable energy through to agriculture and produce, food and wine and arts and culture; | Economic Development | Local food initiatives for economic development | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | There is an opportunity to develop boutique ‘Meet the Makers’ experience trails for both food and drink and arts and crafts. These trails should link individual experiences and leverage events, restaurants, cafes and galleries. – Existing events, such as the Southern Harvest Farmers Markets, which are already well positioned in the market place, should be highlighted as part of the Meet the Makers’ experience trails with an emphasis on seasonal produce and slow-food movement, especially during autumn and winter seasons. | Economic Development | Local food initiatives for economic development | NSW | Queanbeyan-Palerang | Regional |
| QUEANBEYAN-PALERANG REGIONAL COUNCIL TOURISM PLAN 2017–2025: Supporting the Visitor Economy | Three strategic themes underpin the Tourism Plan. They are: 1. Meet the Makers • Food and drink | Economic Development | Local food initiatives for economic development | NSW | Queanbeyan-Palerang | Regional |