BENDIGO could be home to its own permanent food hub in the CBD in the next five years, where the region’s farmers could sell their produce direct to the public.
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The City of Greater Bendigo released a feasibility study on Thursday into converting part of the disused buildings on the corner of Garsed and Arthur streets into a space for the trade of local produce.
The project could start to take shape soon, as Bendigo Foodshare plans to move into the site in the coming 12 months having outgrown its space in Long Gully.
Food Share board chairwoman Cathie Steele said there was a long-term vision to create a food hub, similar to what is on offer at markets in metropolitan centres.
“What we’re looking for are long-term premises to rescue food and distribute it to the community,” she said.
“From the food hub perspective, having this discussion paper put out into the public is the first step.”
Among the three models investigated in the feasibility study, the Garsed Street site was identified as the most realistic for the project to be staged over time.
The model includes converting the former Crystal Ice building into an area suitable for small gardens beds, kitchen, cafe, various types of storage space and an office.
The site is owned by ISPT – the same property management company that owns the Bendigo Marketplace.
The company is part of a group of entities working towards the project, including Bendigo Foodshare, Foodbank and the City of Greater Bendigo.
With the feasibility study released to the public, the groups involved are hoping to receive feedback from the community about what they want from Bendigo’s own food hub.
A FOOD hub in Bendigo is a “logical next step” to build on the city’s community food sector, City of Greater Bendigo councillor James Williams says.
The city is already home to farmers’ markets, the Bendigo Community Food Network and Regional Food Alliance, as well as school kitchen gardens and emergency food relief groups.
Cr Williams said the hub would not only give the groups a central location to trade, but could also provide greater support for reusing unwanted food.
“If there is a way to harness what would otherwise go to waste and address some of the documented health and food insecurity challenges Bendigo faces, then this proposal of a food hub is well worth exploring,” he said.
Buildings on the site would need to be chosen and fitted out, with a preferred position yet to be determined.
The feasibility study found the food hub would return a surplus of $27,000 in the first year, growing to $336,000 by the fifth year of operation.
The study also identifies several risks with the idea, including a long lead time impacting funding models, providing more emphasis on supermarkets through Corporate Social Responsibility, and keeping the emphasis on not-for-profit groups.
Funding to convert the area into a food hub could come from state and federal government grants, as well as crowd funding and philanthropic funding.
A public-private partnership is also mentioned as a potential funding source.
Completed by several organisations specialised in community food sharing initiatives, the feasibility study recommends continuing to build on the food hub idea into the future.
Future models include allowing other enterprises to co-locate at the site, allowing for home deliveries to low income residents.
The third stage of the development – described as a long-term ambition – includes using railway stations at Eaglehawk and Kangaroo Flat to create distribution networks.
To view the plan for a food hub between Arthur, Garsed and Myrtle streets, visit www.bendigo.vic.gov.au/About_the_City/Current_Projects