These days, the term ‘farm to shelf’ is more than just a fashionable new age phrase, it’s become a serious concept. Consumers are increasingly holding themselves, and their favourite retailers, accountable for the journey which products have gone through before landing on shelves for purchase.
What’s the point?
The notion of ‘farm to shelf’ raises an important message, so it’s good to question the “Why?” that’s behind it. Buzz words associated with the concept, such as sustainability, authenticity and transparency are all terms which are regularly bandied about – but what do they actually mean when it comes to ethical food production?
First and foremost, it’s about being able to trace where food has come from. Businesses should be able to tell customers which farms have raised and reared their produce. The idea of ‘supporting local’, connecting farms with their surrounding communities, is a vital mindset.
Ironically, it’s a ‘back-to-basics’ approach, reestablishing an older more traditional way of life that aligns more harmoniously with the natural world. The idea is to steer away from large-scale farms built on a model of mass production that prioritise high profit over preservation of the environment.
Working with smaller local farms allows the entire supply chain to shorten. Less transport is involved in the supply process, and food arrives onto shelves quicker, so it’s naturally fresher, reducing the need for artificial additives to prolong a product’s shelf life.
Community spirit
One of the most heartwarming elements of embracing local suppliers, is the connections made between communities. Business owners, consumers and suppliers alike, have the opportunity to build stronger, more personal relationships with each other.
On the opposing end of the spectrum, it’s comparably trickier to strike up a close connection with large global supply companies. These giant businesses usually have little understanding or connection to the local environments they are serving, making it difficult to ask the important questions of where individual products have come from.
And it’s not just about supply. ‘Farm to shelf’ is also about prioritising sustainability. All industries need to start rethinking how their supply chains are impacting the environment. Models involving mass-farming and large transportation routes need a serious shake-up in order to take significant steps in the direction of a healthier planet.
Finally, it’s important to point out that when farming is taken back to more humble roots, produce becomes more quality focused. Premium products, nutrient-rich and flavourful, replace mass-production processes consisting of products padded out with additives, replacing fresh natural taste with artificial flavour. Today’s consumer is thankfully demanding change.
The Naturally Good expo is dedicated to showcasing the very best that the natural products industry has to offer. Visitors and exhibitors alike can make the most of Naturally Good’s unique platform, to connect with like-minded professionals face-to-face, sharing experience and knowledge, in order to inspire this exceptional community to work towards a more ethical and sustainable future.
Nuts for Macadamias
When thinking about ‘traceability’, Ron and Mel, founders of Gondwana Macadamias have truly cracked it. This farmer and cook duo have been in the farming industry for many years, but after taking inspiration from a 100-year-old Macadamia Tetraphylla tree, sitting on the highest part of their farm, they eventually made the switch from cattle rearing to macadamias.
“This tree, planted long ago… reminds us of the long history of macadamias in this landscape, originating millions of years ago right in the same place we farm them today.”
Everything is grown and produced onsite at their NSW Northern Rivers orchards, and the couple are passionate about promoting sustainable and regenerative farming practises.
“Our story is a love story – a love of the land, environment, history, our planet and…the macadamia. We’re committed to farming with nature, her ecosystems, nurturing our landscapes, waterways and communities.”
‘Interconnectedness’ is a key concept that both Ron and Mel believe underlies the foundations of their macadamia farming business. The combination of experience in both farming and cookery, means that they are able to grow and produce macadamia-based products that are nutritional and flavoursome from ‘garden-to-plate’.
Ron and Mel have proudly built their farm “from the soil up, fully emersed in the entire process.” Their range includes both edible culinary products, such as jars of seasoned crumb, infused olive oil and crunchy granola, as well as skincare products, from moisturisers and handwashes, to pure macadamia face oil.
For them, it’s all about caring for what Ron and Mel call “the big picture – building the soil and protecting biodiversity.” They are hugely passionate about what macadamia nuts offer, not just in flavour but also in health benefits. “We can’t wait to deliver delicious, slow-roasted in-shell premium Australian macadamias – from our hands to yours.”
Look out for the Gondwana Macadamias stand at location F29.
All Buttered Up
With so many inspiring brands to choose from, we’re spoilt for choice when it comes to showcasing specific businesses set to exhibit at Naturally Good this year.
When it comes to the concept of ‘farm to shelf’, Lard Ass butter epitomises the process, producing “cultured butter made on a small scale so that flavour, texture and ingredients are quality.” Their butter is derived from grass-fed cows and churned in single batches, while the finished product is both kneaded and wrapped by hand.
Founder, and self-titled ‘Butter Maiden’, Monica Cavarsan, started the Ocean Grove-based company having deep family roots in the dairy industry. Growing up on a dairy farm, her father migrated from Italy to Australia back in the 1960s. Monica has fond memories of her mother making butter at home, and Lard Ass was cultivated out of a longing to enjoy that familiar childhood taste again.
“Our cream is from local dairy farms around Victoria,” says Monica, “our salt is from Mount Zero, Pink Lake salt from the Grampians, it’s that collaboration that really creates a local product and I think that’s critical for local people and visitors to enjoy a local product – it’s made by a person, not by a machine, and this is one of the reasons why it tastes so good.”
Look out for the Lard Ass stand at location E32.
An Organic Family Affair
The Dowling family’s history in farming goes back almost two centuries. Today, Enviroganic Farm’s founders Angus and Sonya Dowling continue the family’s longstanding passion and commitment to farming practises.
“We are passionate about the sustainability of our land, environment and rural community. We love where we live and farm, continually striving to improve our organic farming systems and land management. We have planted native trees throughout the property and have set aside large areas for native plants and animals, helping to balance the farm’s ecosystems.”
Using rotational systems from growing crops and grazing animals, the Dowling’s are able to ensure the animals on the farm are cared for, while pasture and soil health are well-maintained to a high level. Their produce ranges from certified organic lamb, to organic wheat and even a supply of award-winning chickens!
The Dowlings believe strongly in the benefits of organic food, not just for flavour, but also for health, animal welfare and the environment. Enviroganic Farm’s practises have developed over four generations. They’ve learnt the ropes as they’ve worked through the decades, and today they proudly showcase how naturally sustainable their business is.
“We’ve learnt that the more you look after the land, the better it is in every sense…we recycle the chooks’ waste as fertiliser to improve the soil. Not much goes to waste here, it’s all naturally recycled.”
This is a business that thrives on family, working together and sharing important values to leave import footprints down through the generations. “We live and breathe our business” says Sonya, “and the fact that the kids play a role too, living and working on the farm is a big part of the reward.”
For the Dowlings, farming is a reciprocal relationship between the farmer and the land. “We all really appreciate what we have, working on the land, and that’s why we’re giving back to the land, for our children and their children.”
Look out for the Enviroganic Farm stand at location F37.
Don’t Miss Out!
Keep an eye out for these inspirational brands and so much more at Naturally Good, taking place 26th-27th May 2025 at ICC Sydney, Darling Harbour. Click here for the full Exhibitor List to make the most of your experience across the two-day event.