Let ’sEAT WELL

a n n u a l r e p o r t2 0 1 6 / 1 7

#vegitup

#getfruity

RepoRt pRepaRed by

LEAH GALVIN

on behalf of the board of eat Well

tasmania Incorporated (eWti)

the board acknowledges and thanks the tasmanian department of Health and

Human Services for the core operational funding from July 2016 to June 2017.

the board also extends its thanks to its partners for their collaboration and

support throughout the past year.

4

AN

NU

AL

RE

PO

RT

20

16

/17

Introduction .......................................................................................................................................6

From the president ...................................................................................................................... 7

about Us – Who is eat Well tasmania Inc.? ..................................................10 Members ..............................................................................................................................10

Management of eat Well tasmania Inc. ..............................................................11 board Members .............................................................................................................12 Staffing arrangements ......................................................................................... 14

Strategic outputs ...................................................................................................................... 15

partnerships .................................................................................................................................... 16 agritourism draft position paper Submission............................... 16 tasmanian Hospitality association Inaugural

eat Well tasmanian award ................................................................................ 17 New project Scoping ................................................................................................ 17

promotion .......................................................................................................................................... 18 #eatlocaltas Campaign ..................................................................................... 18 eat Well tasmania Web Site ............................................................................19 Social media .....................................................................................................................19 VegitUp .................................................................................................................................19 taste of tasmania......................................................................................................20 eWti in the Media .....................................................................................................20 other engagement – Conference, training

and consultation attendance ........................................................................20

Financial Reports ...................................................................................................................... 22

CoNteNtS

5

AN

NU

AL

RE

PO

RT

20

16

/17

INtRodUCtIoN

the annual Report provides an overview of the key activities of eat Well tasmania during the 2016/2017 financial year.

It includes information and data as required by the service agreement with the department of health and Human Services. the service agreement requires eWti to:

• Effectively manage the EWTi organisation

• Foster effective intersectoral strategic partnerships in food and nutrition that aim to increase healthy eating and support local produce

• Increased profile of activities that aim to increase healthy eating and support local produce including advocacy for food and nutrition

6

AN

NU

AL

RE

PO

RT

20

16

/17

FRoM tHe pReSIdeNt

the past year has been a busy and productive one for eat Well tasmania Inc (eWti), and has involved considerable effort developing and facilitating new relationships. as an organisation, we have been able to move forward with renewed confidence with our refined strategic direction. We are already seeing the benefits of these decisions.

our sole purpose is to find ways of helping the tasmanian community to eat Well, and the way we work with others, build relationships and communicate is fundamental to this. In 2016-17 we have reviewed our communications and the way we think about our messages. the development and launch of our new website is the centrepiece of the way we communicate and it provides a great digital platform. Social marketing and social media particularly are highly effective and financially efficient ways to reach more tasmanians and encourage them to eat Well.

We have continued to work closely across a wide variety of aligned sectors developing our ability to communicate our vision and to ensure we are able to work towards our ultimate goal of helping tasmanian’s to eat better. We have relished new collaborations with industry and strengthened longstanding stakeholder relationships.

of particular interest, has been the strengthened partnership with Fruit Growers tasmania, and development of new partnerships with the hospitality sector through tasmanian Hospitality association and emerging work through the retail sector with IGa tasmania. our current work is looking at building scale and scope to have a wider impact. our relationships help us build on our work through Vegitup, so 2017-2108 is set to be spectacular!

this year has also been a period of growth for the board of Management with new board members enabling continued diversification of board skills. We officially welcomed Michelle Weir and abby McKibben to the board. We have valued their contribution to developing the strategic direction, good governance and communication of eWti.

I would like to thank and farewell board members Robert dyson & Conrad Voss. Robert was a member of the board for over 8 years and his role as treasurer was a significant one, guiding the financial stability of the organisation. Conrad has been a member of the board for the past 3 years and has bought valuable insight into the complexities of managing stakeholders. We thank both Robert and Conrad for their input as active board members.

I would also like to thank Nenita orsino

7

AN

NU

AL

RE

PO

RT

20

16

/17

and Cameron Johns for their time with eat Well tasmania. Cameron was employed as acting-executive officer for a 12-month period and was able to contribute positively to the forward direction of eat Well, and we wish him well as he steps back into the world of entrepreneurship. Nenita was with eWti for more than nine years and throughout that time she contributed greatly to the organisation. She demonstrated passion for the organisation and prided herself on her administrative and governance skills. on behalf of the board I wish her the best in her future endeavours.

the 2017-2018 financial year is shaping up to be an exciting one for eat Well tasmania, with a renewed focus on partnering with industry and stakeholders to be able to encourage tasmanians to eat well. We hope you will all join us at what is an exciting time for eat Well tasmania!

8

AN

NU

AL

RE

PO

RT

20

16

/17

this year has been a year of two halves. In the first half of the year many activities which eWti has engaged in over the long term continued while concurrently a new strategic direction and expanded stakeholder partnerships with industry were being established.

In 2016, the tasmanian population Health Survey was undertaken and the results released in 2017. this important whole of population survey of adults sets the scene for how tasmanians are doing with regard to their health generally. the survey includes a variety of measures for healthy eating and weight. the findings inform the priorities for action for organisations such as eWti. this year we learned from the survey and other research, that:

• Less than 1 in 10 tasmanian adults eating enough vegetables each day and a decreasing number of adults eating enough fruit (2009 = 49% versus 2016 39%)2,

• For tasmanian children and youth (2-18), 2 out of 3 eat sufficient fruit each day and only 1 in 20 each sufficient serves of vegetables each day (82% are eating 3 serves or less per day).3

• overweight and obesity rates are increasing in tasmanian children and young people4 and adult in tasmanians.1

While the data suggests we have a long way to go to see tasmanians eating for good health, the new partnerships and strategic direction of eWti creates a terrific opportunity to drive change and reach a wider number of tasmanians into the future.

as part of the new strategic direction eWt have pursued partnership opportunities with stakeholders along the food chain, growers, wholesalers, retailers, the hospitality sector, peak bodies and other aligned organisations such as local government and regional authorities (in tourism and economic development).

While this year eWti has sought to increasingly work with industry partners, we naturally continue to draw on our successes such as the Veg It Up campaign and work supporting state-wide and community based health promotion organisations who have been our valuable long-term partners. Finding how our new industry partnerships can add value to the endeavour of our long-term partners continues to be an important element of our work.

opeRatIoNaL RepoRt

1 department of Health and Human Services tasmania 2016, Report on the tasmanian population Health Survey 2016

2 Ibid.3 abS, National Health Survey: First Results, 2014–15 — tasmania4 Ibid.

9

AN

NU

AL

RE

PO

RT

20

16

/17

aboUt US WHo IS eat WeLL taSMaNIa INC.?

eat Well tasmania plays a critical role as a broker in bringing together diverse stakeholders across the food industry, local government, media/marketing and not for profit partners to create innovative approaches to health promotion.

Members

eWt has a broad membership base of over 340 members. the members reflect the diversity of individuals and organisations with an interest in healthy eating. the Members come from a wide range of backgrounds including health, education, research, government, community health, food industry, media and businesses.

eat Well tasmania Inc. is a state-wide, non-government, memberships based organisation that uses a whole of population approach to champion health eating and promote opportunities to eat healthy tasmanian grown, produced and value added food. We:

Connect act as a connector and partnerships maker across the food industry and aligned sectors

• Identify and leverage industry activities across tasmania

• Add value to new and existing opportunities by acting as an independent intermediary to bring stakeholders together

Create Create new content and/or platforms that drive the purchase of healthy tasmanian food

• Increase the promotion of opportunities to purchase/eat healthy locally grown, produced and value added food across tasmania

• Work with partners to increase their support of existing and new campaigns

ShareShare knowledge and expertise that builds capacity around healthy eating in the food industry and aligned organisations

• Create new ways to regularly communicate to stakeholders’ key information to influence practice and partnerships across the food sector

• Support key stakeholders to embed new skills and knowledge about healthy eating into their practice

• Strengthen communication of EWT goals and key information and messages to targeted stakeholders

10

AN

NU

AL

RE

PO

RT

20

16

/17

MaNaGeMeNt oF eat WeLL taSMaNIa INC.

eWti’s strategic direction and governance is managed by the eat Well tasmania board of Management (eWtiboM). the board is actively involved and has a broad skills-based membership aligned with the successful delivery of the strategic objectives. eWtiboM has members from the food industry, commercial and legal sectors, brand and marketing, health and research, and community development. the board operates under an agreed terms of Reference.

In a year of significant planning and strategic development the eWtiboM has met monthly between July 2016 and June 2017. board meetings were also attended by the executive officer whose role was to prepare agendas, record minutes and appropriate actions.

Key outcomes for the eWtiboM in this financial year were:

• delivery of a new Strategic plan

• Constitutional review via a working group

• Skills-based board recruitment

• Negotiation and review of the service agreement with tasmanian department of Health to align with the board’s strategic direction

• Contribution to the agritourism draft position paper Submission

• Sponsorship of the inaugural eat Well award as part of the tHa/tastaFe annual awards.

11

AN

NU

AL

RE

PO

RT

20

16

/17

President - Melanie Blackhall (bHM Mphil RNutr) joined the board in 2011 as a passionate advocate for healthy eating to fuel life. this passion emerged from time spent in the torres Strait where access to quality food was not guaranteed.

Melanie has worked across a variety of sectors including in not-for profit, private enterprise and in the public tertiary education and public health sectors. She is an experienced project manager and has delivered research funded by industry and has excellent stakeholder management/ relationship building skills.

Melanie works as a medical researcher & lecturer in the School of Medicine at the University of tasmania. Her research interests are in functional food, identifying food components that can afford additional health benefit, whilst building evidence around the value of healthy eating. She is a small business owner and the current Chair of Nutrition Society of australia (taS chapter) sitting on the National Council for Nutrition Society of australia representing tasmania.

Vice President - Michelle Weir joined the board in 2016 has a strong interest in healthy eating which has resulted from both her personal and professional experience. at home, she is raising 2 small children and setting up good eating habits for her family.

professionally she works for Red Jelly as an account director where her key clients are in the retail sector, both national and international food retailers, who are focussed around food and eating well. She is an active and motivated board member with over 18 years in marketing and advertising.

Michelle specialises in client and stakeholder management, high level strategy, people leadership including creative and financial team management, marketing and communications and campaign execution and management.

boaRd MeMbeRS

12

AN

NU

AL

RE

PO

RT

20

16

/17

Public Officer - Simon Boughey joined the board in 2015 to help drive processes to encourage tasmanians to eat more fruits and vegetables, along with other key food groups, as part of a healthy eating plan.

Simon has worked in community and regional development for over 25 years. He has expertise in sustainable natural resource management and the environment. His work has included working with all levels of government in a range of projects and key research organisations. He worked as an advisor to the Minister david Llewellyn. this advisory work extended into his past role as Ceo with the Cherry Growers australia where he provided advice on agriculture, trade and regional development to State and Federal Ministers.

Since mid-2017 his consultancy, boughey and associates, has worked on a number of local and national regional development projects.

Treasurer – Sam Bayley (b.Com, M.envMgt) joined the board 2015 owns and runs Southern Harvest Seeds, a business he established in 2008. He has helped schools and community groups set up food gardens. He is passionate about growing and eating healthy food.

In the past, his work has included finance and accounting with multinational firms arthur andersen and the Swiss bank Corporation;

environmental management with the Furneaux Group Natural Resource Management Strategy and Greening australia; and project management as the Site Manager for the Falls Festival.

Caroline Graves joined the board in 2011 and is a barrister with Michael Kirby Chambers in Hobart and practises in Criminal Law, Family Law, Child protection , Coronial law and general litigation and appears regularly in the Magistrates Court and Supreme Court of tasmania.

Caroline spent 13 years with tasmania police in numerous roles and as a legal policy officer with the director of public Health in tobacco control, alcohol and drug policy and public and environmental law, including food safety regulation.

She joined the board of eat Well in 2011 with a passion for population health. tracing her family tree back to the First Fleet and early tasmania, Caroline maintains a loyalty to fresh tasmanian produce from our wonderful State

13

AN

NU

AL

RE

PO

RT

20

16

/17

Abby McKibben joined the board in 2016 is extremely motivated by her role with eat Well tasmania board and excited to be a part of a team of likeminded people all intent on influencing positive change to the health of all tasmanians.

She has an undergraduate degree in International business and Marketing at the University of tasmania. In 2014 abby was awarded a Nuffield International farming scholarship in 2014. She studied food provenance marketing in agriculture. abby is an enthusiastic advocate for health and good nutrition including through her professional work.

abby is the brand Manager for tasmanian salmon producer Huon aquaculture. She has a passion for all things tasmanian. abby lives in the Huon Valley with her husband who is also a senior manager at Huon aquaculture. together they run a commercial tasmanian native pepper berry orchard.

Finn Dorney joined the board 2015 as he is passionate about promoting healthy eating. Finn believes there are many myths about healthy eating and is pleased to sit on the board of an organisation that helps people navigate through this.

He is a private Client adviser at Shadforth Financial Group. Finn has bachelor of Commerce and bachelor of

Information Systems degree from the University of tasmania, and Graduate diploma in Financial planning. Finn also holds the internationally recognised CeRtIFIed FINaNCIaL pLaNNeR® practitioner designation, the highest certification within the financial planning industry.

Finn has worked with Shadforth Financial Group since 2004 and has gained broad experience within the financial advice industry. Finn is passionate about developing and maintaining long term relationships with his clients and enjoys helping people achieve their personal financial goals.

Finn also sits on the board of the Nick balcombe Foundation Inc.

Staffing arrangements

during this financial year, the position of executive officer was held by Cameron Johns (acting) till January 2017 until Nenita orsino returned from maternity leave.

Consultants

debbie Mac Gregor (Secretarial Services), Finance

Holly Webber, designer

Louise Cuschieri, (Wizard design) Web Site builder

Leah Galvin, Strategic partnerships Scoping and agritourism draft paper submission

14

AN

NU

AL

RE

PO

RT

20

16

/17

StRateGIC oUtpUtSduring this financial year eWti developed and adopted a new strategic direction. this strategic direction is aligned with the deliverables outlined in the eWti agreement with the tasmanian department of Health and Human Services. the deliverables are:

1. Foster effective intersectoral strategic partnerships in food and nutrition that aim to increase healthy eating and support local produce

2. Increased profile of activities that aim to increase healthy eating and support local produce including advocacy for food and nutrition

It is important to note that many of the strategic projects and campaigns delivered by eWti sit across the two deliverables. We have outlined and highlighted below a range of key activities and how they meet both deliverables.

15

AN

NU

AL

RE

PO

RT

20

16

/17

paRtNeRSHIpS

Agritourism Draft Position Paper Submission

one of the key advocacy outputs this year has been a collaborative submission to the agritourism draft position paper. the tasmanian Government via State Growth called for submission5 in November 2016. of interest to eWti was the inclusion in the paper of the importance of eating healthy food to visitors to tasmania. eWti engaged a consultant to lead the development of a collaborative submission. the paper asked for submissions relating to:

• Issues that stakeholders may wish to comment on these or other issues.

• Regulation issues.

• Market expansion.

• a framework for collaboration between new and existing operators.

• public and industry-specific agritourism events.

• the role t21 has to play in growing agritourism.

In the spirit of collaboration eWti engaged with 3 key organisations to develop a shared submission. our submission partners were Fruit Growers tasmania, Cradle Coast authority, and Local Government association of tasmania. during the submission development, the board contributed towards developing the recommendations. a variety of expert stakeholders were also consulted including IGa, tasmanian Hospitality association, University of

tasmania (Health Sciences, business & Regional development and Sense t), Fermentasmania, tasmanian Farmers and Graziers association and the tasmanian tourism Industry Council. a rapid scan of the literature identified good frameworks for describing the partners’ submission recommendations (see diagram 1 for a summary of recommendations populated within the framework).

the recommendations in our submission were:

For agritourism planning and development to be incorporated into the food tourism space,

development of collaborative marketing campaign to readily connect visitors with opportunities to buy and eat healthy tasmanian food.

Further development of agritourism undertaken through the destination action planning process.

ensure that t21 supports development of Food tourism at a regional and state level.

the submission is hosted on the eat Well tasmania website. https://www.eatwelltas.org.au/advocacy-research/agri-tourism-submission/

there have been several key impacts from this submission process for eWti. eWti is pursuing several ongoing projects/campaigns with our new partners and continues to advocate for policies and strategies that impact healthy eating and the promotion of opportunities to eat tasmanian food.

5 http://www.stategrowth.tas.gov.au/__data/assets/pdf_file/0005/139847/draft_agri-tourism_position_paper.pdf

16

AN

NU

AL

RE

PO

RT

20

16

/17

17

AN

NU

AL

RE

PO

RT

20

16

/17

ongoing activities after the submission include being actively involved as a key informant for the agritourism draft Strategy due out in September 2017, developing the #eatLocaltas project for launch in the second half of 2017 with tourism and brand tasmania as promotional partners, scoping the fruit and vegetable supply chain for hospitality to identify drivers and barriers around communication across the food system around seasonality, availability and the importance of local food, and a strengthening of the critical partnership with Fruit Growers tasmania.

deliverable 1 and 2

Tasmanian Hospitality Association Inaugural Eat Well Tasmanian Award

this year eWti sponsored an award at the tasmanian Hospitality association (tHa) and tastaFe awards for excellence. Members of the tHa were invited to enter a dish which included predominantly tasmanian food and used fruit or vegetables in an innovative way. Nominees submitted photos, a recipe and information about the provenance of the dish

a shortlist of dishes was judged by eWti board members and the winner is to be announced at the Gala dinner in august 2017.

deliverable 1

New Project Scoping

Consistent with the new strategic objectives to engage more with industry partners the eWti board invested in a scoping phase to cultivate relationships with new partners and develop project for implementation in 2017/2018. these emerging projects include:

Eat Well in IGA – a new partnership with retail is emerging. the aim is to increase the promotion of healthy food choices in a selection of IGa stores across tasmania, using placed based principles to link instore promotion with community activation. elements of this campaign will be piloted in early 2018 as part of the planning phase. Funding for a state-wide campaign will be sought in 2018. the campaign will include a reinvigoration of the Vegitup campaign and resources.

Tasmanian Fruit and Vegetable Supply Chain project investigating drivers and barriers for the use of seasonal local fruit and vegetables in the tasmanian hospitality sector. this project was undertaken with tasmanian Hospitality association and Fruit Growers tasmania. Stakeholders along the supply chain were interviewed. this project will inform future projects particularly relating to increasing knowledge around seasonality of tasmanian produce in the hospitality sector.

deliverable 1 and 2

18

AN

NU

AL

RE

PO

RT

20

16

/17

pRoMotIoN

#EatlocalTas Campaign

through our work in agritourism eWtI identified a significant gap in the promotion of tasmanian food to visitors and tasmanians alike. online is the key way new information about destinations and activities are found. Google Maps are the most used navigation tool. Google My business allows businesses to create a profile that is captured on Google Maps. the profile offers businesses an opportunity to better promote there offering and meet the visitor expectation to eat healthy local food. With advice from digital Ready tasmania and Fruit Growers tasmania we have developed a campaign and resources to encourage businesses to create or improve their profiles and their other digital assets such as Facebook. the use of a pin, designed by eat Well, can assist consumers to readily see that tasmanian food is on offer. the campaign will roll out in the second half of 2017 with a variety of promotional partners including regional tourism authorities and brand tasmania.

deliverable 1 and 2

19

AN

NU

AL

RE

PO

RT

20

16

/17

Eat Well Tasmania Web Site

one of the key outputs for this year has been the design and building of a new website for eWti. With a new strategic direction, the board prioritised a new web site that presents a brand that is more consistent with our objective to prioritise working with industry. the website design picks up on design elements from the very successful Vegitup campaign. the new web site houses the resources from eWti’s recent campaigns and projects plus our key advocacy resources and documents such as the Vegetable Gap and submissions, in a single location. the new website incorporates Mailchimp so that quarterly seasonal newsletters can be sent to stakeholders electronically and at a much lower cost.

Social media

Facebook continues to be our most active social media platform. this year we have had an 8% increase in followers to 1891. the increase in followers occurred across the year with a peak between March and June this followed training on social media management through the digital Ready program and a renewed focus on social media as a key communication platform. on twitter our followers are mostly women (76%) aged 25-54, 90 % of followers are australian, and half of our followers are tasmanian.

deliverable 2

VegitUp

the Vegitup campaign materials developed in 2015/2016 continue to be utilised widely by our partners who deliver community based programs, particularly the Healthy Kids Coalition members and via our social media. downloading of the resources for Vegitup has now reached more than 10,000 visits.

deliverable 2

‘Veg up’ your pastavegitup.org.au

Visit facebook.com/eatwelltas for tips, tricks recipes & serving suggestions

vegitup.org.au

try mashed

peas as an

alternative to

potato

slice lengthways and use in a lunchtime wrap

try different

green bean

varieties and add t

o a curry

Visit facebook.com

/eatwelltas for tip

s,

tricks recipes & se

rving suggestions

#vegitup

20

AN

NU

AL

RE

PO

RT

20

16

/17

Taste of Tasmania

eWti and the taste of tasmania have a long-standing partnership. the partnership purpose is to highlight healthy menu options at the festival through the eat Well tasmania award. this year 69 stallholders were invited to participate in the award. a shortlist of 4 dishes per category (best use of tasmanian produce and Most innovative use) were tasted by the judges. Winners were presented with awards by Maeve o’Mera and the Lord Mayor of Hobart. the winners were Smolt and Frank. the awards were cross promoted via our social media platforms and featured stories on tV and via local newspapers. eWti will continue its partnership with the taste of tasmania into the future.

deliverable 1 and 2

EWTi in the Media

beyond the taste of tasmania, eWti had several key media engagements during the year.

• Interviews on abC local radio by the executive officer on topical issues relating to healthy eating and an extended interview with the board president

• Newspaper articles featuring the VegitUp campaign.

deliverable 2

Other engagement – Conference, training and consultation attendance

this year eWti staff attended a variety of conferences, training sessions and consultations which were valuable for networking, capacity building and contributing expertise. Some highlights include:

• Food epI – obesity policy best practice research session with deakin University at UtaS.

• Sprout tasmania – Field days and Cross-pollinate annual Conference.

• tasmanian Farmers and Graziers association annual Conference

• tassievore Challenge planning sessions and campaign implementation.

• digital Ready training and information sessions.

• prevention tracker preventative health co-design sessions in Glenorchy.

deliverable 1 and 2

21

AN

NU

AL

RE

PO

RT

20

16

/17

Eat Well Tasmania Inc

A.B.N. 19 568 350 564

Financial Report

For the Year Ended 30 June 2017

Contents

Profit & Loss

Balance Sheet

Notes to the Financial Statements

Committee Statement

Committee List

Auditor’s Report

Level 1, 18 Ross Avenue Phone: (03) 6244 5044 E-mail: info@accruhob.com.au Rosny Park TAS 7018 Fax: (03) 6244 7319

FINaNCIaL RepoRtS

22

AN

NU

AL

RE

PO

RT

20

16

/17

July 2016 To June 2017

This Year Last Year

Profit & Loss

July 2016 To June 2017

This Year Last Year

Profit & Loss

23

AN

NU

AL

RE

PO

RT

20

16

/17

June 2017

This Year Last Year

Balance Sheet

Consultant adjustment

24

AN

NU

AL

RE

PO

RT

20

16

/17

Eat Well Tasmania Inc

Notes to the Financial Statements For the Year Ended 30 June 2017

Note 1: Statement of Significant Accounting Policies This financial report is a special purpose financial report prepared in order to satisfy the reporting requirements of the Australian Charities and Not-for-profits Commission Act 2012 (ACNC Act). The Committee has determined that the association is not a reporting entity. The financial report has been prepared in accordance with the requirements of the Australian Charities and Not-for-profits Commission Act 2012 (ACNC Act) and the following Australian Accounting Standards: AASB 1031 Materiality AASB 110 Events Occurring After Balance Sheet Date No other applicable Accounting Standards, Urgent Issues Group Consensus Views or other authoritative pronouncements of the Australian Accounting Standard Board have been applied. The financial report has been prepared on an accruals basis and is based on historic costs and does not take into account changing money values, or except where specifically stated, current valuation of non-current assts. The financial report has been prepared in accordance with a special purpose framework in order to meet the needs of the association’s members. As such, the financial report may not be suitable for another purpose.

25

AN

NU

AL

RE

PO

RT

20

16

/17

26

AN

NU

AL

RE

PO

RT

20

16

/17

Independent Auditor’s Report To the members of Eat Well Tasmania Inc Opinion We have audited the financial report of Eat Well Tasmania Inc (the Entity), which comprises the statement of financial position as at 30 June 2017, the statement comprehensive income, and notes to the financial statements, including a summary of significant accounting policies and other explanatory information, and the declaration by those charged with governance. In our opinion, the accompanying financial report presents fairly, in all material respects, the financial position of the Entity as at 30 June 2017 and of its financial performance for the year then ended in accordance with the Australian Charities and Not-for-profits Commission Act 2012 (ACNC Act). Basis for Opinion We conducted our audit in accordance with Australian Auditing Standards. Our responsibilities under those standards are further described in the Auditor’s Responsibilities for the Audit of the Financial Report section of our report. We are independent of the Entity in accordance with the ethical requirements of the Accounting Professional and Ethical Standard Board’s APES 110 Code of Ethics for Professional Accountants (the Code) that are relevant to our audit of the financial report in Australia. We have also fulfilled our other ethical responsibilities in accordance with the Code. We believe that the audit evidence we have obtained is sufficient and appropriate to provide a basis for our opinion. Emphasis of Matter – Basis of Accounting We draw attention to Note 1 to the financial report, which describes the basis of accounting. The financial report has been prepared to assist Eat Well Tasmania Inc to meet the requirements of the ACNC Act. As a result, the financial report may not be suitable for another purpose. Responsibilities of Management and Those Charged with Governance for the Financial Report Management is responsible for the preparation of the financial report in accordance with the ACNC Act, and for such internal control as management determines is necessary to enable the preparation of the financial report that is free from material misstatement, whether due to fraud or error. In preparing the financial report, Management is responsible for assessing the Entity’s ability to continue as a going concern, disclosing, as applicable, matters related to going concern and using the going concern basis of accounting unless Management either intends to liquidate the Entity or to cease operations, or has no realistic alternative but to do so.

27

AN

NU

AL

RE

PO

RT

20

16

/17

28

AN

NU

AL

RE

PO

RT

20

16

/17

eatwelltas.org.au

03 6223 1266