State Governments, along with the Federal Government and food waste advocacy groups, continue to work hard to combat food waste and insecurity.
Australia is facing an alarming food waste crisis, with new data revealing that the country discards more food than ever before, despite governmental and association programs being designed to reduce it.
According to a recent report by the Department of Agriculture, Fisheries, and Forestry, Australians are throwing away approximately 8 million tonnes of food annually, amounting to $36 billion in waste.
This increase represents a significant rise from previous years, highlighting a growing issue that has both environmental and economic implications.
Food waste also contributes to approximately three per cent of Australia’s greenhouse gas emissions, primarily due to the organic matter in landfills, which releases methane, a potent greenhouse gas.
The report identifies several key factors that are contributing to the surge in food waste.
These include:
Overproduction and supply chain inefficiencies: Farmers and producers often grow more food than can be sold, leading to excess that is eventually discarded. Inefficiencies in the supply chain, such as poor storage and transportation conditions can also result in significant losses.
Consumer behaviour: A considerable portion of food waste occurs in the household. Australian consumers often buy more food than needed, influenced by marketing strategies and bulk discounts, leading to spoilage and disposal of unused items.
Date label confusion: Misunderstanding and misinterpretation of ‘best before’ and ‘use by’ dates cause consumers to throw away still edible food.
Restaurant and hospitality industry: High levels of waste are generated by the food service industry, where portion sizes and buffet-style dining contribute to the disposal of large amounts of uneaten food.
The consequences of this waste are far-reaching. Environmentally, it continues to add to climate change while depleting natural resources used in food production. Economically, it represents a massive loss of potential income and increased costs for waste management.
In response to this growing crisis, the Australian Government has launched several initiatives aimed at reducing food waste. The National Food Waste Strategy, which aims to halve food waste by 2030, has been bolstered with additional funding and resources.
It also helps give effect to Australia’s obligations under the United Nations Framework Convention on Climate Change in helping reduce greenhouse gas emissions, primarily through the diversion of food waste from landfill.
Key measures in the strategy include:
Educational programs aimed at changing consumer behaviour and encouraging more sustainable practices.
Collaborations with retailers, restaurants, and manufacturers to improve supply chain efficiency and promote the donation of surplus food to charities.
Investment in technologies that extend the shelf life of food and improve storage and transportation conditions.
Community organisations and non-profits are also playing a crucial role. Food rescue programs such as OzHarvest and SecondBite are working tirelessly to redirect surplus food to those in need, reducing waste and addressing food insecurity.
While these efforts are steps in the right direction, experts stress that a comprehensive approach involving all stakeholders is essential.
“We need a cultural shift in how we value food,” said Dr. Emily Harris, a leading researcher in sustainable
food systems.
“From farm to fork, everyone has a role to play in reducing waste and protecting our environment.”
The food waste crisis in Australia serves as a stark reminder of the need for sustainable practices and conscious consumerism. As the nation grapples with this challenge, the collective efforts of government, businesses, and individuals will be crucial in turning the tide and ensuring a more sustainable future for all.
Meanwhile, to combat food waste, the Queensland Government announced a new food waste diversion project in May.
The Department of Agriculture and Fisheries (DAF) has partnered with Brisbane-based not-for-profit FareShare and End Food Waste Cooperative Research Centre to develop nutritionally balanced, long shelf-life meals using rescued food.
“DAF is working towards creating as much value as we can from what we produce here in Queensland,” said DAF Food Technologist Patricia Lindeman.
“A key mission of the Queensland Government is nutrition delivery and ensuring every community in Queensland has access to good quality produce and nutritious foods.”
The meals will be made from at least 95 per cent rescued food, including fresh produce from surplus farm crops.
FareShare currently converts rescued food into delicious, nutritious frozen meals, providing much-needed support to Australians experiencing food insecurity.
But the transportation and storage of frozen food has limitations where power supply is challenging in remote communities or during disaster relief.
“This collaborative project will enable FareShare to develop a new range of tasty, nutritious, shelf stable meals, as they require no chilled transport or storage,” said Fiona Maxwell, executive director, FareShare.
“These meals are especially suited to disaster relief and can be delivered into remote communities ahead of seasonal weather events, when supply chains can be disrupted for weeks at a time.”
Freeze drying or retorting (cooking in package) fresh foods can significantly extend shelf life and alleviates the requirement for refrigerated or
frozen storage.
The meals will help vulnerable members of the community, including those experiencing food insecurity and homelessness, people in remote communities, and can be utilised during natural disasters.
DAF consumer sensory and product development scientists will ensure the meals are nutritionally balanced, retain their quality during processing, look good, taste good and can be easily prepared.
It is estimated the project will rescue between 80,000 and 100,000 kilograms of food waste in the first year of operation, and up to 150,000 kilograms by the second year. This equates to 200,000 complete meals in the first year, and up to 375,000 complete meals by the second year.
At full capacity, there is potential for 500,000 kilograms of food to be processed per annum.
By the project’s end, it is anticipated FareShare will be manufacturing at least 500 extended shelf-life meals daily.
“Australia produces enough food to feed 75 million people a year. Yet, millions of Australians go hungry regularly. Fighting food waste can help fight food insecurity,” said End Food Waste Cooperative Research Centre CEO Dr Steven Lapidge.
“We’re proud to support this important project that will enable increased volumes of food to reach people in need instead of going
to waste.”