Melbourne Convention and Exhibition Centre (MCEC) have identified new opportunities with SPC to source locally grown products, strengthening its commitment in support of Victorian businesses.
Additional to the fresh, seasonal produce sourced daily across the state, MCEC orders 2750 kilograms of premium SPC goods annually which directly assists farmers, local production and jobs in Victoria.
MCEC Chief Executive Peter King met with the Shepparton-based company to discuss the venue’s specific preference of sourcing Victorian grown and produced goods.
“We pride ourselves on buying from and supporting Victorian farmers, producers and winemakers, and now more than ever as our farmers struggle in drought-affected areas.
“Since 2000, we’ve been a proud supporter and supplier of SPC and will continue our important partnership with them, which in turn assists local farmers and more broadly promotes Australian products,” Mr King said.
MCEC’s list of suppliers cover the entire state of Victoria and are highlighted in the venue’s menu planning guide so customers can see exactly where ingredients are sourced and the food miles travelled.
For many international visitors to Melbourne, MCEC is often their first taste of Victoria and the venue is proud to put regional produce on a world stage through its award-winning dishes.
SPC Managing Director Peter Kelly said: “We are delighted MCEC is continuing to support SPC by showing its commitment to Australian farmers and manufacturing – it’s yet another example of the unprecedented loyalty we’re seeing all over the country for our brands.”
Examples of produce sourced from some of MCEC’s key regional suppliers annually include:
- Sher Wagyu, Ballan – 4.4 tonne beef
- Inglenook Dairy, Ballarat – 5000 litres milk
- The Butter Factory, Myrtleford – 350 kilograms butter
- Tarago Olives, West Gippsland – 400 litres olive oil
- Yarra Valley Gourmet Greenhouse, Mount Evelyn – 650 kilograms fresh vegetables and herbs
MCEC is an important asset to Victoria by providing jobs, buying from regional farmers and suppliers, promoting local produce and injecting millions into the Victorian economy through hosting business events.
The venue’s food and wine philosophy is simple, to think local and draw on the best produce from around the state, breaking the mould that surrounds traditional business events catering by producing dishes in-house.
Follow the kitchen team’s travels to producers and wineries though MCEC’s food and wine blog fromfarmtofork.net.au.