Tasmania grows some of the best raspberries in Australia, yet a recent report found we've been importing them from Chile.
In the last financial year, the Transforming the Public Plate report found that the Commonwealth and Tasmanian governments spent more than $48.5 million in taxpayers' dollars for food to make meals for people in public settings.
That's more than $132,000 a day - but was the money spent locally?
In the last financial year, the Tasmanian government spent:
Co-author of the report Leah Galvin said despite large spending, Tasmania wasn't delivering on its potential and was missing out on the opportunity to better use the money to secure better health outcomes and succeed economically.
"We could be purchasing up to 30 to 60 per cent more of the products within Tasmania," Ms Galvin said.
"That's not great. There's a lot of room for improvement."
Ms Galvin wanted to be clear that it wasn't down to people working in kitchens across the state to make better decisions when it came to sourcing produce.
"They're working in a system, the suppliers have no expectation to source from Tasmania. They're part of the big international supply chains," she said.
"The existing contracts that the government has with suppliers doesn't include anything saying they want them to source things from within Tasmania."
Loaves and Fishes chief executive officer Andrew Hillier said it would be far better if all the government procurement came from local farmers and producers, especially with Tasmania being an island state.
"It's vital we get back to our local food systems," he said.
"Cheapest on paper is often most expensive in reality. Poor nutrition drives health costs, fragile supply chains create shortages, and money leaving communities weakens regional economics. Value matters more than lowest price."
Mr Hillier said the shorter the supply chain the better, for business owners to the people eating it.
"If we can shorten the supply chain and make sure we educate people to eat local and season produce, the farmer is getting better money for their produce," he said.
"Eating seasonal and local food will reduce food insecurity in the long run and that's important in the cost of living crisis."
Loaves and Fishes in Devonport works directly with local farmers and producers to supply food to various social enterprises, like the School Lunch Program.
Mr Hillier said Tasmania would survive off its local produce alone with up to 20 tonnes donated a week.
But it wasn't all bad news. Ms Galvin said one Tasmanian initiative was leading the way.
"Tasmania's bright shining light is the School Lunch Program, they have a target of 75 per cent of their ingredients sourced within Tasmania and do a great job of that," Ms Galvin said.
"They are a standout example across Australia."
Since 1983 Tim Burgess and his wife have made a living from their small business in Moriarty.
From parsley, zucchini, capsicum and rhubarb, the pair supply local businesses, like Tas Fresh, Hillstreet, Island Fresh in Launceston and even Coles with fresh produce.
Mr Burgess linked up with Mr Hillier to supply produce to the School Lunch Program.
"I was very happy when he suggested we be part of it, because it's a very different feeling to sell your produce for a social purpose rather than a commercial one," he said.
"Especially for kids who may not be getting the correct nutrition at home. It's introducing them to something they might not get at home."
Mr Burgess said he hoped the school lunch program changed the way young people and many families approached eating.
"We don't eat enough vegetables, if students are introduced to them at school they'll see them as a natural part of their diet rather than something exotic you don't buy," Mr Burgess said.