The Tassievore Eat Local Challenge, co-ordinated by the University of Tasmania, is asking consumers to reconnect with their farming community and consider where they have sourced their food.

From smoked salmon and quinoa to eggs and vegetables, there is a large range of Tasmanian foods that often goes unnoticed by locals.

University of Tasmania School of Health Sciences lecturer Kym Blechynden said each year people were surprised at the amount of food grown and harvested in Tasmania.

‘‘It [the challenge] is to promote the consumption and growing of Tasmanian produce,’’ Ms Blechynden said.

‘‘I don’t think people realise the extent of what food is produced, consumed and grown here.

‘‘If we can have food available in close proximity to where we’re living then we know it’s fresh and quite often it’s cheaper.’’

Now in its third year, the campaign will start in March and will run a new challenge each week, including ‘‘host a Tassievore feast’’ in week four.

Ms Blechynden said in previous years this had been a great opportunity for participants to get together and share locally sourced meals.

‘‘Everyone brings over different Tassie foods and learns some new recipes,’’ she said.

‘‘It’s supporting local business and producers, which are our friends and family and community members.’’

For more information or to get involved, visit www.slt.org.au/tassievore.