Food waste is a big global problem, with households contributing around 30% of it. Want to know how to cut down on waste and save money? Tune in to the podcast for some simple, practical tips!
Meet Claire Kneller
Claire is the General Manager for Leading Harvest in Australia, a global certification standard for regenerative agriculture. Previously, Claire was the Managing Director of WRAP Asia Pacific, a not-for-profit focused on transitioning to a circular economy, especially for food, clothing, and plastic packaging.
About the episode
Food waste refers to any edible food that ends up in the bin. In Australia, about 70% of food thrown away from homes could have been eaten. This includes:
- Moldy bread
- Limp salad
- Sad carrots at the back of the fridge
- Cheese thrown away after its best-before date
Wasting food is essentially throwing money in the bin. The average Australian household wastes about $2,500 worth of food every year.
The supply chain plays a significant role in food waste, with households being just one contributing factor. When you look at the broader context of the food supply chain, it becomes clear that waste occurs at multiple points, beginning with primary production. For example, although Australia produces enough food to feed 60 million people, a significant portion of this food never leaves the farm. This happens due to various factors, including pests, diseases, unfavorable weather, and cosmetic standards set by retailers. Additionally, the lack of proper contracts between farmers and buyers further adds to the issue.
Moreover, the cold chain is another critical factor, especially in a country like Australia, where its vast size and hot climate make food preservation a challenge. Unfortunately, limited cold chain capacity, combined with poor practices such as leaving refrigerated transport doors open during unloading, only exacerbates the problem.
Furthermore, retailers and manufacturers contribute significantly to food waste throughout the supply chain. They influence waste not only by setting cosmetic standards and determining prices but also by shaping consumer behavior through packaging, date labeling, and storage advice.
On the household level, there are several practical strategies to reduce food waste. For example, setting the fridge to 5°C or below can help extend the shelf life of many foods. Additionally, meal planning proves to be an effective way to avoid unnecessary purchases. It encourages intentional shopping, as well as checking existing food supplies before going to the store. A handy trick is to take quick photos of your fridge and pantry shelves so you can easily check your inventory while shopping.
In addition, proper storage of fresh produce can make a big difference; for instance, refrigerating fruits like apples can extend their shelf life by up to eight times. Similarly, embracing the freezer is a great way to reduce waste—items like bread, cheese, milk, and even leftover wine can be frozen for future use.
Finally, online resources or AI tools can offer creative ways to repurpose leftovers by suggesting recipes based on what’s on hand. It’s also crucial to understand the difference between “use by” and “best before” dates, as food is often still safe to consume after the latter.
In conclusion
Reducing household food waste presents a challenge that necessitates action from individuals, businesses, and policymakers. By adopting straightforward strategies at home and supporting broader systemic changes, significant reductions in food waste can be achieved, leading to cost savings and contributing to a more sustainable food system.
Therefore, it is important to recognize that the goal is not perfection—small adjustments can lead to substantial impacts. Starting with one or two strategies and gradually incorporating more as they become habitual can foster meaningful change. Collectively, society can move toward a future where wasting food is no longer a common practice.
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