Food waste is a pressing issue that affects various sectors worldwide, with the foodservice industry being a significant contributor. This blog explores the hidden costs of food waste in the Australian foodservice industry, shedding light on the need for urgent and effective measures to mitigate this challenge.

The Scale of the Problem

Australia discards approximately 7.6 million tonnes of food annually, with the foodservice sector responsible for a substantial portion of this waste. Restaurants, cafes, and catering services often discard edible food due to over-preparation, spoilage, and consumer plate waste. According to the National Food Waste Strategy Feasibility Study, food waste costs the economy around $36.6 billion each year!

Environmental Impact

Food waste feeds climate change. When food is wasted, so are the resources used to produce it, including water, energy, and land. For instance, The Food and Agriculture Organisation (FAO) estimated that food waste contributes to 8% of global greenhouse gas emissions and Australia is recognised as the third largest greenhouse gas emitter, generating around 17.5 million tonnes of carbon dioxide gas (CO2), according to the AFAB’s State of the Foodservice Industry Report 2023. In Australia, the environmental footprint of food waste is considerable, with vast amounts of methane—a potent greenhouse gas—being released from decomposing food in landfills.

Furthermore, the water used in the production of wasted food is a critical concern in a country often plagued by droughts. It is estimated that discarded food accounts for more than 25% of all water used in agriculture. In addition to economic costs, Australia uses an equivalent of 2800 litres of water to grow the food that in wasted.  

Economic Costs

The economic costs of food waste in the foodservice industry extend beyond the immediate loss of revenue from wasted food. These costs include the expenses associated with the disposal of waste, increased operational costs due to inefficiencies, and lost potential revenue from better-utilised resources. The 7.6 million tonnes of food waste per year accounts for $2,500 per household per year according to Australian Government's National Food Waste Strategy.

Strategies for Mitigating Food Waste

Australian Foodservice Advocacy Body is a signing signatory of End Food Waste Australia – and they are leading the development of Sector Action Plans as a key tool to reduce food waste through collaboration across the supply chain with a goal of halving food waste by 2030. A Catering Food Waste Action Plan was recently developed, funded by AFAB and partners across the supply chain.

There are a number of steps that can betaken to reduce food waste at home:

1. Assess Your Inventory: Before shopping, review the contents of your refrigerator and pantry to purchase only what you need.

2. Meal Planning: Strategically plan your meals for the week. This practice saves time and money while minimising food waste.

3. Understand Date Labels:

  - ‘Use by’: Indicates the last date the food is safe to consume.

  - ‘Best before’: Signifies when the food is at its peak quality, but it can still be consumed after this date if stored properly.

  - ‘Display until’: A guideline for retailers, not a safety date for consumers.

4. Creative Leftovers: Utilise leftovers creatively in your next meal to maximise food use.

5. Portion Control When Dining Out: Request smaller portions or a ‘family bag’ to take home any uneaten food.

Conclusion

The hidden costs of food waste in the Australian foodservice industry are multifaceted, affecting the environment, economy, and society. Addressing this issue requires a concerted effort from businesses, consumers, and policymakers. By adopting sustainable practices and fostering a culture of waste reduction, the foodservice industry can significantly mitigate the impacts of food waste, contributing to a more sustainable and equitable food system.