When it comes to fighting the fight against food waste, understanding the data behind waste problems is half the solution.

In this episode of Food Waste Matters, Dr Joanne Freeman joins Simon Lockrey from RMIT and Victor Barichello from Empauer. The two have collaborated and created a tool called DIRECT. Businesses can use this tool to measure data and give a comprehensive view of their waste. DIRECT taps into various types of data such as inventory, financial records, and material flows. It then produces efficiency measures for businesses by transforming a basic spreadsheet into a powerful, user-friendly piece of software. Find out more in this episode as they talk about:

• By showing the true cost of waste, including indirect costs like labor, energy, and rent, businesses can realise the financial impact of waste as a whole.

• A case study where DIRECT revealed a much higher true cost of waste than estimated, showcasing the tool’s impact and how much can go unseen.

• Measurement of food loss and waste and the true cost of waste, including indirect costs related to labour, energy, rent and other costs that are apportioned to the material that was wasted.

To learn more about Empauer and DIRECT please visit www.empauer.com.

This podcast is brought to you by Honey & Fox, whose passion is food and the people who produce it. Honey & Fox works with fishers, farmers and small food businesses to help them find and sell to their perfect customers – people who will buy without questioning the price. Find out more at www.honeyandfox.com.au.

This podcast is supported by End Food Waste Australia, which is leading impactful and research-informed food waste actions. To learn more about how they are working toward a more sustainable future, please visit ⁠www.endfoodwaste.com.au⁠.

What happens when a date lover and a doctor meet and find a shared passion for reducing food waste?

After the deterioration of water quality and the onset of the millennium drought in the early '90s, Dave Reilly pivoted from growing vegetables to wine grapes and eventually to date palms due to their high salt tolerance - a decision that would significantly shape their future endeavours. Dave recounts how they began in 1998 when he used offshoots from historic trees and recognised cultivars for better market possibilities. Listen in to this fascinating conversation as Jo and Dave talk about how he is turning their not-so-perfect dates into sustainable products. Within Dave’s story, you can hear about:

• How he undertook rigorous training and incorporated worldwide knowledge in tissue culture propagation, even setting up their own micropropagation facility.

• The importance of Dave securing an Australian Nuffield Farming Scholarship, allowing him to travel and explore processing methods for dates. This exposure led to their investment in date-paste production equipment. Date paste, commonly used as an ingredient in snack bars and baked goods, became a lucrative avenue for these "second-grade" dates.

• Challenges such as fruit fly restrictions impacting market access, especially to Adelaide and Perth.

Gurra Down Dates is not just about growing a niche crop but fundamentally transforming how we perceive and utilise food waste. As Dave concluded by expressing a keen outlook for future prospects, it’s evident that this innovative approach will inspire many into the future of the fight against food waste.

For more information on Gurra Down Dates, visit their website at www.gurradowns.com.au. To keep the conversation on food waste going, or if you have inspiring stories to share, subscribe and reach out to Food Waste Matters at foodwastematters@honeyandfox.com.au. Every bit counts in the fight against food waste. Let's be part of the solution.

A big thank you to Dave Reilly for his time and a big thank you for joining us for this episode.

This podcast is brought to you by Honey & Fox, whose passion is food and the people who produce it. Honey & Fox works with fishers, farmers and small food businesses to help them find and sell to their perfect customers – people who will buy without questioning the price. Find out more at www.honeyandfox.com.au.

This podcast is supported by End Food Waste Australia, which is leading impactful and research-informed food waste actions. To learn more about how they are working toward a more sustainable future, please visit ⁠www.endfoodwaste.com.au⁠.

Where you might see a blemish, Ugly Duck Fine Foods creates a delicacy.

In this episode of Food Waste Matters, host Dr. Joanne Freeman of Honey & Fox interviews Michelle Masher, the owner and founder of Ugly Duck Fine Foods in Queensland. Michelle shares her journey, inspired by her German grandparents' dairy farm, to combat food waste by transforming imperfect produce into delicious jams and relishes. Tune in to hear more about:

• The hurdles she faced in starting the business without a food industry background.

• The importance of collaboration with farmers and other businesses.

• How Michelle's creative approach has not only saved tons of imperfect but perfectly good produce, it has also garnered numerous awards, including the prestigious 'Best in Show' at the Royal Melbourne Show.

This discussion emphasises the growing consumer awareness and appreciation for sustainable practices and how important it is for businesses to leverage these trends to reduce food waste.

To learn more about Michelle and Ugly Duck Fine Foods please visit her website at uglyduckfinefoods.com.

A big thank you to Michelle and Ugly Duck Fine Foods for her time and support in fighting against food waste.

This podcast is brought to you by Honey & Fox, whose passion is food and the people who produce it. Honey & Fox works with fishers, farmers and small food businesses to help them find and sell to their perfect customers – people who will buy without questioning the price. Find out more at www.honeyandfox.com.au.

This podcast is supported by End Food Waste Australia, which is leading impactful and research-informed food waste actions. To learn more about how they are working toward a more sustainable future, please visit ⁠www.endfoodwaste.com.au⁠.

How does the collaboration of university research and industry expertise generate tomorrow's leaders in tackling food waste?

Jayne Gallagher is in conversation with Dr. Steven Lapidge, who is back with another CEO check-in with End Food Waste Australia. Hear about a new program that unites university research and industry expertise by sponsoring current professionals for a PhD that will explore and address food waste. Listen to this episode to find out about:

• The new strategic business plan for 2024-2030, focusing on halving food waste in Australia by 2030.

• The industry PhD program combining the expertise of university research with industry experience by providing current industry professionals with opportunities to pursue a PhD on the job. You can read the report here https://endfoodwaste.com.au/wp-content/uploads/2024/05/EFW-CRC-Industry-PhD-Guidelines_May2024_FINAL.pdf.

• The National Food Waste Summit and Trade Show on 24 – 25 July 2024 in Melbourne https://www.foodwastesummit.com.au/. Australia’s biggest gathering dedicated to ending food waste.

To learn more about End Food Waste Australia you can find more details at www.endfoodwaste.com.au.

This podcast is brought to you by Honey & Fox, whose passion is food and the people who produce it. Honey & Fox works with fishers, farmers and small food businesses to help them find and sell to their perfect customers – people who will buy without questioning the price. Find out more at www.honeyandfox.com.au.

This podcast is supported by End Food Waste Australia, which is leading impactful and research-informed food waste actions. To learn more about how they are working toward a more sustainable future, please visit ⁠www.endfoodwaste.com.au⁠.

Let yourself dream for just a moment. Food with rich, fertile flavours, nurtured and grown with love and care in your own backyard.

Today, we’re celebrating the amazing food our own backyard has to offer from an island south of the Seven Seas, Tasmania. Dr. Joanne Freeman is in discussion with Libby McKay from Eat Well Tasmania. Eat Well Tasmania champions healthy eating and promotes opportunities to eat healthy Tasmanian-grown, produced and value-added food. Listen in to this interesting interview which covers topics such as:

• Creating healthier food systems throughout the food chain, from primary producers to policymakers, by increasing food literacy and understanding how to prepare and enjoy food while minimising food waste at home.

• Connecting people in the community to increase education about where food comes from and increase motivation not to waste food.

• Examples of role models aimed towards positive attitudes towards food waste.

• Challenges include eating within the seasons, time restrictions, convenience-led eating and cost of living.

Want to learn more about Eat Well Tasmania? You can find more details at www.eatwelltas.org.au which includes recipes and information about local events and follow Eat Well Tasmania on Instagram @eatwelltasmania.

Thank you to Libby McKay and Eat Well Tasmania for their time and support in fighting against food waste.

This podcast is brought to you by Honey & Fox, whose passion is food and the people who produce it. Honey & Fox works with fishers, farmers and small food businesses to help them find and sell to their perfect customers – people who will buy without questioning the price. Find out more at www.honeyandfox.com.au.

This podcast is supported by End Food Waste Australia, which is leading impactful and research-informed food waste actions. To learn more about how they are working toward a more sustainable future, please visit ⁠www.endfoodwaste.com.au⁠.

The banana. Curvy, thick on the outside and softly sweet on the inside and surprisingly floats in water.

With a staggering 5 million bananas consumed in Australian homes every day and a production value of 597 million, how are industry corporations addressing the issue of food waste?

In this episode, Dr Joanne Freeman chats with both Melissa Smith (End Food Waste Australia) and Dr Rosie Godwin (Australian Banana Growers’ Council) to hear about what the root causes and solutions towards less waste in the banana industry are. Listen in to hear all about:

• How people often mention that data without a purpose is meaningless, but when used to guide food waste reduction actions, it becomes incredibly valuable.

• It's not easy to produce bananas at the snap of your fingers. Designing solutions for oversupply is tricky when people are running a business and need to meet market needs.

• It can be challenging because, as we are aware, consumers tend to demand a perfectly ripe yellow banana without any imperfections. However, this mindset is not sustainable if we truly want to reduce food waste.

• There needs to be an effort to educate consumers on the importance of accepting slight imperfections in order to achieve our goal.

To find out more about the sector action plans mentioned in this interview please visit ⁠ https://endfoodwaste.com.au/sector-action-plans/#scroll6⁠. You can also find out about the Australian Food Service Advocacy Body at ⁠https://www.ausfab.org/.⁠

A big thank you to ABGC and End Food Waste Australia for their time and support in fighting against food waste.

This podcast is brought to you by Honey & Fox, where their passion is food and the people who produce it. Honey & Fox specialise in getting you in front of the right people, in the right place, at the right time. Find out more at www.honeyandfox.com.au.

This podcast is supported by End Food Waste Australia who are leading impactful and research-informed food waste actions. To find out more about how they are working toward a more sustainable future please visit ⁠www.endfoodwaste.com.au⁠.

Do you think it’s possible to stand out in the food services sector by focusing on reducing food waste?

In this episode, Dr. Joanne Freeman is speaking with Tony Green, the CEO of Australian Food Service Advocacy Body (AFAB). Since April 2021, AFAB has been working towards one goal: to boost and support Australia's Foodservice sector. It unites senior leaders from all aspects of the industry to create a strong, unified voice for this vital supply chain. Listen in to hear all about:

Tony’s passion for food waste reduction is apparent through the interview. As a chef for many years, it is clear that he is keen to advocate for the food industry in order to get industries on board.

Tune in to uncover:

• The overlooked issue of waste: Why is monitoring and reducing the waste footprint not a priority for many businesses today?

• Cost-saving benefits: How can focusing on food waste reduction translate into financial savings for small business owners?

• Enhancing industry involvement: What steps can be taken to increase awareness, knowledge, and proactive measures in the sector?

To find out more about the catering action plan mentioned in this interview please visit https://endfoodwaste.com.au/wp-content/uploads/2024/02/Catering_SAP_Report_FINAL.pdf. You can also find out about the Australian Food Service Advocacy Body at https://www.ausfab.org/.

This podcast is brought to you by Honey & Fox, where their passion is food and the people who produce it. Honey & Fox specialise in getting you in front of the right people, in the right place, at the right time. Find out more at www.honeyandfox.com.au.

This podcast is supported by End Food Waste Australia who are leading impactful and research-informed food waste actions. To find out more about how they are working toward a more sustainable future please visit www.endfoodwaste.com.au.

Picture this: the bread and bakery waste in Australia adds up to an astonishing 456 million loaves annually. Dr. Joanne Freeman sits down with Carolyn Cameron from End Food Waste Australia, where she’s spearheading initiatives as the Sector Action Plan Program Lead. Her role is pivotal in bringing together the key players in the supply chain to tackle food waste head-on. Today, we unpack the collaborative efforts that have culminated in the Bread and Bakery Sector Action Plan.

Listen in as Joanne and Carolyn discuss:

• Collaboration and conversations to make the changes needed to reduce food waste.

• What's causing the waste? What can we do about it? And where's the best place to start making changes?

• The confronting statistic that 19% of all Australia’s food waste happens in food service and institutions.

• Solutions for the bakery industry, such as improved stock inventories and systems, measuring waste, and incentives such as the Don’t Waste Your Dough report which highlights the importance of progressive improvements. You can read more here https://endfoodwaste.com.au/wp-content/uploads/2023/11/Dont-waste-your-dough.pdf

• The importance of establishing dialogue across industries and looking for opportunities to implement and increase productivity and profit for small businesses.

If you are wanting to find out more information about the Sector Plans and how they could help your business to www.endfoodwaste.com.au where you will find the six current action plans which include bread and bakery, dairy, food cold chain, food rescue, food service and horticulture.

And if you want to get in touch with Carolyn or one of the sector action plan team members just send an email to enquiries@endfoodwaste.com.au.

This podcast is brought to you by Honey & Fox, where their passion is food and the people who produce it. Honey & Fox specialise in getting you in front of the right people, in the right place, at the right time. Find out more at www.honeyandfox.com.au.

This podcast is supported by End Food Waste Australia who are leading impactful and research-informed food waste actions. To find out more about how they are working toward a more sustainable future please visit www.endfoodwaste.com.au.