Tours

Oz Group Co-op

Wednesday 26 February 2025

Start time: TBA

Oz Group is a 100% Australian farmer-owned co-operative. Oz Group works with their members to process and distribute the finest quality berries and berry products for their consumers across Australia. Gain an exclusive tour of Oz Group’s Packhouse and learn about some of the key sustainability initiatives taking place within the facility along with day-to-day operations.

King Tide Brewing

Wednesday 26 February 2025

Start time: TBA

King Tide Brewing is Coffs Harbour’s local, independent microbrewery, serving the Coffs Coast with fresh and innovative craft beer.

In addition to serving a vast range of beers, spanning crisp lagers, tasty pale ales, hazy IPAs and more, King Tide’s family friendly restaurant showcases quality local produce across a range of European inspired pub classics and coastal focussed share plates.

Tour guests must be aged 18 years or over to attend this tour.

Workshops

Collaboration: how to be better connected

Wednesday 26 February 2025

Pacific Bay Resort

Start time: 9am

Session duration: 2 hours

Unlock the secrets to stronger collaboration so that you leave this workshop with an expanded network and a plan for your next collaboration to drive business growth and new opportunities.

This workshop is designed for owners and managers of food, beverage and agribusiness start-ups and SMEs.

Only 20 spots available.

Dr Lou Conway, UNE SMART Region Incubator | Facilitator

Tackling Food Waste Together: Solutions for a Sustainable Future

Wednesday 26 February 2025

Pacific Bay Resort

Start time: 11:30am

Session duration: 2 hours

Food waste is a pressing global issue, with far-reaching environmental, economic, and social impacts. This interactive two-hour workshop will provide attendees with a comprehensive understanding of the latest status and the pioneering work of End Food Waste Australia to help address the issue. The session will cover the latest national research, highlight Industry Action, and introduce The Great UnWaste – the new consumer behaviour change campaign to reduce food waste in the household.

From this we will break into a collaborative working session where attendees will be encouraged to brainstorm and co-create ideas for collective local action throughout the supply chain. This will be designed to foster connections among participants, sparking partnerships that can drive meaningful change and outcomes.

Join us to be part of the solution to food waste and discover new ways to make sustainability work for your business and community.

Only 20 spots available.

Dr Jonathan Middis, Innovation Manager from End Food Waste CRC | Facilitator

Experiences

Levenvale Farm Experience

Wednesday 26 February 2025

Duration: 6 hours

Start time: TBA

About Levenvale Farm

Levenvale Farm is a certified organic farm located in Bellingen, on Gumbaynggirr land, under the stewardship of Sam and Georgina Baker since 2019. As passionate advocates for regenerative agriculture, animal welfare and human health, they have created space to reconnect the consumer to the farm and their food. They grow and produce their own range of organic & grass-fed beef products under the brand of Bello Beef and they land-share with The Patch Organics, who grow free-range, pastured chickens and a market garden. In addition to Bello Beef and their own off-farm butchery, they also have a farm shop, and host many community events, educational workshops, farm-stays, tours and venue hire. Building resilience in small scale agriculture and food production.

Their mission continues to be focused on the land “to farm in a more sustainable way, to leave the land in a better condition than we found it, to regenerate the environment through improved soil health and plant diversity.”

About the Levenvale Farm Experience

The Levenvale Farm Experience offers a unique opportunity to explore the principles and practices of regenerative and sustainable farming. Participants will enjoy a tour of the organic farm, learning about its journey from conventional to regenerative agriculture, with insights into soil health and sustainable farming practices. They will also walk through the permaculture market garden and forested areas, discovering how permaculture principles are integrated and local ecosystems are supported. The experience includes a Paddock to Plate panel discussion on sustainable food systems, followed by a two-course dining experience. Limited spots are available, so early reservations are encouraged.

Experience includes:

Regenerative Farm Tour

Welcome and presentation on Georgina and Sam Baker’s journey from conventional to organic farming
A farmer-guided walk through our paddocks, looking at soil and the why / how it looks different to soil in industrial agriculture
An explanation on the basic principles of regenerative agriculture and sustainable practices

Permaculture Market Garden Tour

A farmer-guided walk through the vegetable garden, soil, composting, planting, co planting, and an explanation of permaculture principles used throughout the garden

Ecology Walk

a guided walk looking at forested areas, discussing forest ecosystems, species and the effect on surrounding agricultural land
a guided walk through 1-2 farm sites showing revegetation planting

Paddock to Plate

30 min panel discussion featuring Rachel Ward and Georgina Baker and more special guests
how and why we grow the produce the way we do (Bello Beef and The Patch Organic Chickens)
localised food systems
sustainability and food security

Butchering Demonstration

During this demonstration a local butcher will break-down a primal cut of beef, explaining each sub-primal cut and why each has its own unique characteristics

Private Dining Menu

2 courses