Seedlab Bubbles & Flourishes

We’re celebrating our first flourishing year in Seedlab by highlighting the growth sprouting up from our startups, and we’re getting revved up about our big plans for keeping the conversations and connections yielding fruitful bounty in year 2.

What a year 2020 has been! The marathon journey that was Cultivate #1 via Zoom still feels fresh in our minds, culminating in a totally fabulous First Harvest festival where several of our Cultivators met each other, and some of the Team, face to face for the first time. More recent was the discovery that Bootcamp via Zoom felt just the same as it did face to face, and now here we are with a freshly minted Cultivate #2 crew and an expanded and effective Team Seedlab. You can read our Latest Leaflet #5 here.

Seed Counting: When we counted them up, we were thrilled to find that we have had touchpoints with over 150 Tassie businesses this year in our various events and conversations. And: more than 80 Global Gurus and Local Legends (as we call them) have shared their wit, wisdom and networks with us.

Outcomes & Opportunities: On a daily basis we receive social media posts, videos, emails, texts and phone calls from our startups highlighting with great excitement the developments they are experiencing. Tears of happiness have been shed, and bubbly has been shared. Here’s a snapshot (don’t forget to read the full stories in Appendix 1: Seedlab Stories):

• Artisa: Julie and Roger (Launceston) produce vegan ‘cheese’ from cashews. They have taken on a new employee, they have a new distributor and are raring to go with spare factory capacity to make their unique premium cheeses. Export enquiries have been made. Their new logo (from Design Your Future), is helping their packaging match the sophistication of their products. They have new insights into their target consumer that have helped them present and sell their product more effectively.

• Ancestor Yeast: David (Launceston) has progressed with his strategy of acquiring historic yeasts from diverse sources and testing their potential for commercialisation, based on their high potential for delivering diverse and novel flavours. He’s recently successfully registered a new brand name and logo (from Design Your Future), established a successful contract manufacturing arrangement in Tasmania and commenced production of first batches intended for test commercial release. David is actively researching further product development with CSIRO and is in discussions with UK manufacturers.
• Bread Architect: Chris (Devonport) launched a new-look logo (from Design Your Future), and three new products of make-at-home gluten-free sourdough bread kits at First Harvest (an idea he got at one of our Information Sessions back in February). He’s been working closely with Professor Tom Ross at UTas and the Seedlab Team to ensure the authentic and nutritious kits are safe and shelf-stable. Chris was also thrilled to be featured in an international podcast alongside esteemed gurus of the baking world – have a listen.

• Campo de Flori: Lisa had some real epiphanies in her Seedlab journey – cohesively bringing together her beautiful farm in the Huon Valley where she grows lavender, saffron, olives and makes world class ceramics inspired by the beauty around her. Lisa launched a new brochure inviting tourists to “Discover a World of Beauty at Campo de Flori” at First Harvest, alongside a new video developed by the Seedlab team Lisa was heavily impacted by the most recent bushfires, and what with COVID-19, 2020 was proving to be a tricky year. Lisa emerged from Seedlab inspired to make agri-tourism and art connections around her, and thus spearheaded the development of the Huon Valley Art and Wine Trail. Lisa also developed a number of new, rapidly sold out, COVID-safe ceramic and wreath making workshops which have set the scene for further developments in 2021.

• Glen Torrie Pastures: Pippa not only produces beef with fabulous, old fashioned flavour, grown on good soil near Wynyard in the North-West of Tassie augmented by the Glen Torrie regenerative agriculture practices, but it’s also delivered direct to your door in convenient 5 or larger 10kg boxes (AND delivers Pippa’s “nose to tail” philosophy)! Within Seedlab, Pippa identified a new opportunity to promote the smaller boxes and pack sizes, and to use more sustainable packaging. Glen Torrie now delivers their beef in wool-lined boxes developed by Planet Protector Packaging, which the Seedlab team helped prove out-performed the foil bags. Where the foil bags changed 2-2.5°C in 24hrs, the wool liners only moved 1-1.5°C. This enables longer transit times for safe meat deliveries, and allows Pippa to access Sydney and Melbourne markets with her beef boxes. Pippa has also worked closely with Ray Butcher to look at plans for expansion in the future via collaboration with other Regenerative Agriculture producers and is looking into controlling more of the whole production process from farm to box. 
• Guide Falls Farm: Rachel and her young family have been accelerating through the last 6 months – expanding their regenerative agriculture agri-tourism animal adventure park and adventure hub just South of Burnie in the North-West of Tasmania. Rachel has expanded to include a Paddock to Plate restaurant, a butchery, a function centre and to vertically integrate her production of animal proteins and vegetables. A new logo courtesy of Design Your Future, a more focused production enterprise after work on product costings, and a stronger brand story have all helped Rachel build her business. Rachel supports many other local businesses and was thrilled to launch her Picnic in the Paddock experience at the end of November. This event attracted 500 people, and Rachel reports they: “ran 4 kegs dry, ticketing was a breeze, parking awesome and everyone was happy with the venue, band and that there was a great vibe”. The event injected some much needed funds into the business and illustrated the strong community support she has, with new relationships made.

• Little Isle Mushrooms: Ian and Aimee launched a new look box, label, and Grow-Your-Own-Mushrooms brochure at First Harvest, and since then are rapidly expanding their fresh mushroom production capacity in Snug, in Southern Tasmania, as a result of being accepted to supply Hill Street Grocer with their Tasmania shiitake (a bubbly moment!). There are some exciting new “secret sauce” developments in the wings which will lead to export opportunities too.

• Noya Spirits: Ian Sypkes reports: Developing full scale operation by mid-December, 2020. Continued brand development with first stages completed by end of December, 2020 - contact and confidence found in Seedlab program - Seedlab has given me the ability to communicate properly with the people in the industry. Development of business/product launch plan that will include a pre-sale event early - mid 2021. Deeper connection with the fermenting community (through events and connection into Fermentas etc.). Continued support through the Seedlab community (example - Aboriginal word/name use IP question). Continued access into the Seedlab academy as the topic comes up in the business.

• Red Cow Organics: Andy and Matt run a biodynamic dairy making a selection of delicious cheeses, in Oldina, North-West Tasmania. They believe they now have more confidence to make clear decisions and to seek information from consultants, advisors & mentors. They have clearer vision, bigger goals, and the capacity to break down their goals into achievable parts. They are now very outcome focussed. They have increased distribution via direct sales and have a better understanding of the requirements for increasing production. They are now planning increasing their production, and implementing their learnings on LEAN manufacturing.
• Seedsations: Rachel developed a new brand name, got a new logo via Design Your Future, and evolved her product range within Cultivate. Hobart-based, Rachel has since been approached by investors, her seedsational products have been approved for Tasmania School Canteens, and she informs us: “We have been approved to supply all Hill Street stores! We will be increasing the number we supply to from the initial 3, and will be doing many in-store tastings straight after Christmas with them. We are supplying vending machines in gyms on the mainland in early 2021. We have some other exciting stuff happening - but it is under wraps at present! We are in talks with a few schools to get into their tuckshops in 2021. We are back at Hobart Twilight markets, are doing Veganfest Tasmania in December”.

• Soyoyoy: James and Loz are establishing a new commercial kitchen in Kettering, Southern Tasmania, with a new tofu making machine which will make in four hours what they currently make in a week. This will enable new markets to be opened up, and more focus on developing further value-added products. They re-developed the labels and naming of their key products as part of Cultivate.

This is what some of our Cultivators have said about what Cultivate has done for them:

• "I was like a headless chicken without any real direction, I now have plans and actual actions in place sending me in the right direction. I am much better at looking at the business more strategically, instead of emotionally all the time. I am still 'in love' with my business, but utilising planners to keep me focused on the end goals". Rachel, Seedsations.
• "We are now planning for how and why our business operates and not just that it does operate. This gives us more strategic options for where the business is going long term" Tarrant, New Norfolk Distillery.
• "Cultivate helped us re-focus and think ahead for the future. Changing some of our processes, and feeling more confident that we can make the business work. We are aiming to approach more retailers with a better understanding of what they require. We feel like our brand has a bit more substance - not just mushrooms anymore". Aimee, Little Isle Mushrooms.
• "I feel like a real business! I'm more confident in what we are offering and have a plan to go forward and know where I can go for help and or resources" Lisa Britzman, Campo de Flori.
• "I gained a rapid knowledge of my specific business blind spots. I built confidence and knowledge in what is needed to launch my business successfully. And I gained a very strong network of contacts that I would likely not be able to connect with otherwise". Ian Sypkes, NOYA.
• “It’s one of the best things you will ever do for your business. The networks, knowledge and support are invaluable – the value of Cultivate is priceless. Be open and ready for a huge journey and make time to take it all in”! Rachel Jacka, Guide Falls Farm.

We have seen that it not only takes a village to deliver Seedlab – but that Seedlab is the village. Complete with library, market-place, animal park, creche, community garden and café. What a flourishing postcode Seedlab has become! Bring year two on!