13 May 2018
Billy makes Carrot & Annoying Orange Salad, a perturbed Lily meets an unlikely friend by the river, who teaches her the value of grit and the […]
23 May 2018
Billy takes a trip to Torello farm in Victoria to meet farmer Harry and picks beetroot out of the ground. He buys vegetables to take back […]
27 May 2018
When Alice teaches the Super Naturals about cooking vs overcooking, a childhood memory is stirred… Related ProjectsPhenomenom – The Good Mood Food ModuleThis project has been […]
30 May 2018
Maddy visits Mars and a strange gloopy planet all in one day. She spends time with a Mars One astronaut candidate, and tries to get Billy […]
3 June 2018
Alice and the Super Naturals meet Wardandi Bibbulmun Elder Aunty Dale Tilbrook, tasting native tubers youlk and warrine, and learning about traditional farming techniques. Related ProjectsPhenomenom […]
6 June 2018
Alice introduces the Super Naturals to consumer behaviour expert Paul Harrison, who talks to them about how our food choices can be directed by positive memory […]
15 June 2018
Phenomenom implements a student-driven Episodic Learning approach, working in and around the Australian curriculum. The program offers teachers boundless opportunities to integrate food into their existing […]
15 June 2018
These resources are designed to be integrated by classroom teachers into their existing Year 3-6 lesson planning. Curriculum-aligned resources are available as printable PDFs. Teachers are […]
20 June 2018
Maddy learns about sustainability in space from Mars One astronaut candidate Dianne McGrath. Related ProjectsPhenomenom – The Good Mood Food ModuleThis project has been funded by […]
21 June 2018
Jonathan thinks he’s gravely ill and enlists the help of his friends to get to the bottom of it (in more ways than one). Alice gives […]
27 June 2018
Lucy works with artist Anne Langdon to create an edible surprise for Alice, and Melbourne crochet artist Phil Ferguson stops by to share his vegetable works. […]
1 July 2018
In a spooky kitchen, Alice and the Super Naturals make a delicious cucumber granita, and meet amazing writer Sam West. Related ProjectsPhenomenom – The Good Mood […]
22 July 2018
Billy and Lily have fun with rad food words. Paul West teaches Lily to get planting with whatever she’s got on hand (including his hat). Wardandi […]
22 July 2018
Maddy’s midnight snack is interrupted by a pair of night shades on the kitchen bench. Related ProjectsPhenomenom – The Good Mood Food ModuleThis project has been […]
22 July 2018
Consumer behaviour expert Paul talks to the Super Naturals about subliminal messaging and the psychology of shopping. Jonathan and Joseph meet Vera the Vegetable Clairvoyant. Paul […]
22 July 2018
Alice surprises the Super Naturals with a selection of unfamiliar breakfasts from around the world. Kylie the VIS nutrition coordinator gives Jonathan and Joseph a run-down […]
22 July 2018
Alice shows the Super Naturals why different cuisines use a variety of ingredients and what that tells you about climatic zones. Lily chats to Vera the […]
22 July 2018
Jonathan and Joseph help out Maddy at her school fete ice-cream stand (with extra special mystery ingredients) and Alice chats to a Super Taste expert about […]
23 July 2018
The Super Naturals keep a food diary and meet with paediatric dietitian Miriam to discuss what foods help humans inside and out. Related ProjectsPhenomenom – The […]
24 July 2018
Lily accidentally mistakes “bell pepper” for “chilli pepper” with hilarious results. Alice explains how the capsicum ended up in Europe. Related ProjectsPhenomenom – The Good Mood […]
1 July 2019
Jess Toth, a mushroom grower from WA, discusses career paths in agriculture, STEM and women in science – and mushrooms, of course. Related ProjectsPhenomenom – The […]
26 August 2020
Jake and Hope Shadbolt are third generation onion farmers from Beverford in Victoria. Their farm supplies hundreds of thousands of Australian households a week with onions […]
9 December 2020
With the help of her neighbour, comedian Matt Okine and an ensemble cast of Australian horticultural produce, Maddy learns some valuable lessons around how her mood […]
23 March 2022
We love onions. They’re a key player in our “mmmm that smells good! Whatcha cookin?” starter pack. But it turns out our bulbous little friends are […]
23 March 2022
It’s right under your feet, and it’s full of life! We take a deep dive into what happens when organic matter gets mixed and blended to […]
23 March 2022
With about 40 trillion bacteria in your gut, it can get crowded at times. This episode of Nomcast squashes and squeezes its way through our digestive […]
23 March 2022
The tricky world of tastes explodes with flavour as we unpack the joys of sweet, salty, bitter and sour … and new kid on the block, […]
25 March 2025
Performance Summary: Both dollar and kilogram sales are growing for Onions this year, at +4.2% and +1.6% respectively. In terms of the change in kilogram […]
25 March 2025
Performance Summary Leeks have registered dollar sales growth this year, however kilogram sales have declined by –5.5%. Carrots and Onions are the only vegetables within […]
25 March 2025
Key Findings Sales Performance: Beans have shown double-digit dollar sales growth but a significant decline in kilogram sales (-16.1%). Zucchini is the only vegetable in […]
26 March 2025
28 May 2025
The ultimate goal of the new Plus One Serve project is to elevate the average daily vegetable intake by one serve per person by the year […]
24 May 2024
Caramelised onion pizza, a zingy red onion pickle, or maybe crispy onion rings topping a burger – if you’re seeing more onion dishes on menus you’re […]
24 May 2024
The increasing number of school canteens being run by catering companies offers opportunities to increase the vegetable consumption of school children. Getting more vegetables on […]
29 February 2024
The Hort Innovation onion nutrition education program for health professionals and the food service industry (VN20002) has continued building momentum over the past six months. Designed […]
29 February 2024
Promoting onions from humble to hero to foodservice and health industries involves farm visits and recipe inspiration to allow professionals to fully appreciate the versatility of […]
29 February 2024
Consumers are increasingly looking for healthy snacks, but opportunities for vegetables mapped by research a decade ago are still proving elusive due to challenging logistics. It […]
28 March 2022
Fifty-Five Five is leading a new Hort Innovation-funded pilot program that is providing a category tracking service to allow various horticultural categories to better understand consumer […]
24 November 2021
VEG Education was born from a need to think differently about horticulture workforce development, safety and business security. In this article, founder Catherine Velisha (pictured above) […]
24 November 2021
CSIRO, Flinders University and Nutrition Australia are working together to deliver VegKIT, an integrated five-year project designed to deliver tools and interventions for increasing children’s vegetable […]
14 September 2021
Consumer sentiment was at the heart of Alice Zaslavsky’s presentation at Hort Connections 2021, with the discussion ranging from what consumes the consumer and how the […]
14 September 2021
Asian and Australian indigenous vegetables were the focus of a levy-funded project that was undertaken from 2016 to 2018. This project was tasked with identifying commercially […]
22 June 2021
During 2020, Hort Innovation worked with research company Fiftyfive5 to provide the Australian horticulture sector with information about consumer attitudes and behaviours during the COVID-19 pandemic. […]
22 February 2021
With just six per cent of Australian primary school-aged children meeting the recommended daily intake of vegetables, a program has been established by CSIRO scientists and […]
22 February 2021
Results from consecutive Australian Health Surveys show children are not consuming enough vegetables, with only six per cent of children aged 2-17 years of age eating […]
17 November 2020
A $4 million, five-year national project is helping to address the significant underconsumption of vegetables by Australian children. This project is bringing together science and industry, […]
18 August 2020
AUSVEG has been trialling a new a consumer-facing social media channel targeted at consumers. The campaign – #EatMoreAusVeg – is designed to address the barriers to eating […]
21 April 2020
AUSVEG has teamed up with Australia’s leading health professionals and other horticulture industry groups to launch the Fruit & Vegetable Consortium, which brings together key organisations to collectively […]
21 April 2020
Growcom has launched a new national campaign, Eat Yourself to Health, encouraging Australians to ‘Eat Up and Branch Out’. As part of the Eat Yourself to Health campaign, […]
20 February 2020
In 2016, a multi-industry project focusing on Australian fruit and vegetable consumption was completed by researchers at CSIRO. The VegEze app was produced as a result, […]
21 January 2020
A CSIRO report on consumer eating habits has delivered insights into the human consumption of vegetables and fruit. This report was produced as part of MT16008 […]
15 January 2020
Harvest to Home is an interactive dashboard that provides users with up-to-date consumer trend data on a range of vegetable commodities on a single platform. The […]
17 December 2019
The Department of Agriculture has released an Industry Advisory Notice to advise industry that exports of fresh cucurbit species produced in Queensland are temporarily suspended to […]
12 April 2019
Veggycation is an online, easy-to-use interactive tool, teaching Australians how to learn to love vegetables.
24 March 2019
This report, made available through the Harvest to Home online dashboard, covers a wide range of consumer attitudes around health, cooking and nutrition issues.
18 March 2019
Breakfast remains an undeveloped meal occasion for vegetable consumption - but Nielsen Homescan data shows it's a surprising contributor to spinach's higher-than-average consumption rate.
11 March 2019
The Veggycation website shows Australians how to love vegetables, and has recently been rejuvenated with a fresh look and a content update.
4 February 2019
The Harvest to Home online dashboard has been updated with the freshest retail data, including case studies on sweetpotato and cabbage.
6 November 2018
Hort Innovation has funded a range of resources to help Australians better understand how to store, prepare and eat vegetables. Find them here!
13 August 2018
The final report's now available for the project behind the app, which challenged Australians to eat three types of vegetables with dinner for three weeks.
8 June 2018
From soil health to boosting consumption, the vegetable speaker stream will bring together industry experts to cover the key topics in our sector.
5 June 2018
A recently completed levy-funded project, delivered by Workshop Australia, has investigated the potential to create more interest in using vegetables among cooks and chefs.
23 April 2018
Download the free VegEze app and take the challenge to eat three serves of vegetables at dinner as part of an industry research project.
23 March 2018
The latest edition of the magazine includes insightful interviews with growers who donate to Foodbank and a profile of the Harvest to Home dashboard.
5 March 2018
The free online dashboard has been updated with consumer data to 30 December 2017 for a huge range of vegetable commodities.
9 January 2018
Hort Innovation and Nielsen Australia have launched an online consumer insights dashboard for the Australian vegetable industry.