Leah Galvin: Eat Well Tasmania
Leah is championing healthy eating and Tasmania’s fresh produce
Visitors flock to Tasmania with food and drink on their mind. Locals pick up seasonal produce at bustling markets. Eat Well Tasmania’s mission is to ensure that everyone on the island makes the most of its bounty.
When Leah Galvin moved to Tasmania for a third time, the public health nutritionist didn’t anticipate that after 17 years working interstate, her career would peak in Hobart. However, it’s her role as State Manager of Eat Well Tasmania that is her professional highpoint.
Eat Well Tasmania is a non-government organisation that champions healthy eating, by promoting opportunities to eat locally grown, produced and value-added food.
Its reputation has grown through collaborations with community, industry and government. Galvin works with Fruit Growers Tasmania, the Tasmanian Hospitality Association, local government, food tourism operators, farm gates, produce markets, cafes and peak bodies.
“Food is my profession and my passion. For that reason, I couldn’t see a better place to live in Australia than Tasmania,” says Leah. “There’s so much opportunity here and a really collegial vibe. People want to work together and employment prospects are great. Ultimately, it was the food that brought me back again.”
Leah has specialised in food systems where the focus is on connecting people with local seasonal produce.
“I work on my own, but when delivering specific projects I bring in local experts,” explains Galvin. “Eat Well has a tremendous and highly skilled board that support me in statewide work. We have a solid strategic plan and our team includes the Executive Chef at Government House, along with marketing, food branding, food wholesalers and food growing experts. We find common ground and we try to add value.”
Projects range from the Veg It Up and Get Fruity social media campaigns supported through the Healthy Tasmania Innovation Grant to government policy work. Veg it Up and Get Fruity trails at the Taste of Tasmania highlighted seasonal dishes. Galvin also works with farmer’s markets, stallholders and retailers. The flow-on effect for local growers/producers and businesses is a greater profile, improving sales and more people knowing about delicious ways to source and eat local produce.
The Eat Well Tasmania website is a trove of foodie insights. Every month of the year contains lengthy lists of what’s in season across Tasmania. Broccolini, artichokes, micro greens, walnuts and crofton apples are available in June, and cherries, tayberries and sweet strawberries in December. There are also healthy eating tips and recipes on the site.
“We talk a lot about seasonal food. If you eat what’s in season, you’re literally eating healthy food by default. It’s health by stealth. The culture around seasonal food in Tasmania is strongly entrenched and many of Tasmania’s strategies are truly pioneering when compared with the rest of Australia. Our school canteens and whole of school programs are the envy of our interstate colleagues. In our own backyards, research shows around 65 per cent of Tasmanian households grow something themselves – more than any other state.”
When Galvin isn’t championing Tasmania’s abundant fresh food, she’s spending quality time with her family at Allens Rivulet, south west of Hobart. She enjoys the ease of short commutes, nature on her doorstep and the distinct seasons.
“When we moved to Allens Rivulet, neighbours invited us for dinner and 50 people from around the valley came to welcome us! Straight away we knew coming to Tassie was a good decision,” smiles Galvin.
Are you interested in making a move? Make it Tasmania.
Find out more about Eat Well Tasmania.
For information on starting a business in Tasmania look through our stories or visit Business Tasmania.