Many of us were taught at an early age that vegetables are nutritional superstars, and we should be eating at least five serves per day.
But the latest Australian Institute of Health and Welfare (AIHW) report has found most adults do not consume the recommended number of veggies.
In fact, fewer than one in 10 adults are eating enough greens each day: 96 per cent of men and 87 per cent of women do not eat enough vegetables.
So why has it gotten so bad?
There are several reasons why people are not including enough vegetables in their diet, and experts believe our busy lifestyle is one of them.
"Vegetables are not as much of a convenience food, if you are on the go or looking for really easy portable options, they don't tend to be the first thing people reach for," Accredited Sports Dietitian Gaye Rutherford said.
"Time constraints can sometimes become a barrier to eating meals or snacks with vegetables."
The cost of fresh produce is also another reason why some people are ditching their healthy eating habits, and in other cases, it is because of a lack of access to fresh fruit or vegetables.
Floods and prolonged wet weather across eastern Australia have seen the cost of some vegetables such as iceberg lettuce skyrocket, adding to cost-of-living pressures.
Industry experts say that should not put people off eating vegetables, but it does mean it is more important than ever to buy what is in season.
"There once was a time when you didn't see some vegetables due to seasonality," said Ben Johnson, manager of Best Fresh Fruit and Vegetable Wholesalers.
"The situation in eastern Australia has pushed consumers, and hospitality venues to reassess seasonality, which is always going to be cheaper, and fresher."
So what's the solution?
Opting for tinned or frozen vegetables is another way adults can get their five serves of vegetables into their diet without blowing the budget.
"You can make a big batch of tomato and chickpea soup, using tinned tomatoes and chickpeas for $2."
Dieticians say forming a strong relationship with healthy food at a young age is also important because you carry these good eating habits into your adulthood.
"If you grow up having vegetables, and having them available then that's what you opt for," Ms Rutherford said.
"I grew up loving vegetables, and they continue to be a go-to food for me."
Not-for-profit aiming to help kids try new foods
But one Tasmanian not-for-profit has recognised that not every child has the same opportunity, starting a new project to provide a sit-down lunch for students in 15 schools across the state.
"It's building the students' confidence to try new foods, and helps them to be aware of what they're eating," said Kirsty Grierson from School Food Matters.
And for any parent trying to get more veggies onto their child's plate, the way it is cooked can make a big difference.
"When I was introduced to vegetables they were always cooked to death and were quite grey," said Julie Dunbabin from School Food Matters.
"It's so important for children to see that cabbage is actually quite a bright green vegetable and cauliflower is a beautiful vegetable if cooked properly."
At St Mary's College in Hobart, all the produce from the garden goes into the school canteen.
They have had the veggie garden since the start of the pandemic; the garden now feeds the school and the community.
"The whole idea of the school garden is forming those good habits of growing food, trying food and eating food at the source and hopefully, it will carry onto adulthood," said Cafe Sustainability manager Phill Shanny.
"Some of our biggest sellers at the school canteen are salads and soups, food that's actually healthy, as opposed to when we first started when you would hardly sell them."
