Addressing vegetable consumption through foodservice organisations (chefs, TAFEs and other training institutions) (VG16026)
What was it all about?
This scoping study was the first step toward helping boost the nation’s vegetable consumption through the food service industry, engaging chefs and hospitality students through TAFEs and other training institutions.
The researchers used a desktop study, in-depth interviews and group discussions to determine the gaps and opportunities in sharing more knowledge around Australian vegetables. From this, an outline for a potential training program was developed to help recruit, educate and impact on those in the food industry at all stages of their careers.
This project was a strategic levy investment in the Hort Innovation Vegetable Fund