Food waste – a bigger issue that you’d think
Each year, Australians spend around $7.8 million on food which is thrown away.
Australians from all parts of the food chain must work together in order to cut back on food waste – from the paddock to the plate. This includes farms, industry, healthcare and food service sectors as well as households.
Food waste is not only expensive, it places pressure on the environment as important resources such as water and energy are needed to produce, transport and sell food. For every one tonne of food waste sent to landfill, a staggering 750kg of carbon dioxide is released into the environment.
The good news is that you can make a positive difference to help reduce food waste in Australia.
- Plan meals in advance, so that you only buy the food you need.
- Check the cupboard and fridge before you go shopping.
- Store food correctly, be creative using leftover ingredients and freeze any leftover meals.
- Compost fruit, vegetable and grain-food scraps, or use worm farms.
- Choose foods with the least amount of packaging where possible and appropriate.
- Reduce packaging by buying frequently-used or long shelf life items in bulk, and portioning. into re-usable containers. For example, buying 1kg of meat and freezing into several meal-size amounts or buying 1kg of yoghurt and dividing into smaller portions to take to school or work.
- Use sturdy, re-usable bottles for water and other drinks, rather than buying disposable containers.
- Take re-useable bags with you to the supermarket and remember to carry a spare.
Don’t put too much food on your plate. Make sure your serve sizes match your nutritional requirements. Get to know your serve sizes and how many serves you need from the Australian Dietary Guidelines.
For more information, visit Love Food Hate Waste.
An Accredited Practising Dietitian (APD) can provide personalised advice for enjoying a healthy and varied diet whilst minimising food waste in your household.