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Committee FOR WASTE REDUCTION

Foodwaste to a usable resource -Compost by Tina OHagan

Friday, February 21, 2020 12:15 PM | Valentina Vélez Rivera (Administrator)

The Australian Governmentestimates food waste costs the Australian economy $20 billion each year. Over 5 million tonnes of food ends up as landfill, enough to fill 9,000 Olympic sized swimming pools. One in five shopping bags end up in the bin = $3,800 worth of groceries per household each year. preparing and consuming food.

Food waste ends up wasting nearly a quarter of our water supply in the form of uneaten food or over $172 billion in wasted water... When food is disposed in a landfill it rots and becomes a significant source of methane – a potent greenhouse gas with 21 times the global warming potential of carbon dioxide.

We all have to take responsibility for creating foodwaste and become more aware of our attitude and actions to foodwaste.

Change is occurring we all know about it and how we humans through our actions in the past have accelerated and  contributed in a negative way to it we are as a collective are all responsible !!!!

There has been great strides made over the last few years on waste in general from plastic to food to electrical consumer goods to paper ,however more action is required and its simple and easy to get started.

There are numerous off the shelf programmes, equipment and processes that are available now and have proven case studies that work  to reduce foodwaste.

One of these modalities that  I have had 15 years experience selling into the hospitality industry is the IMC foodwaste station that takes foodwaste raw and cooked through a macerator ,dewater ,invessel aerobic drum and creates a resource – compost ,therefore eliminating the need for  any carbon footprint and anything going to landfill .This fabulous  resource compost  is great  for growing  veggies!!

This off the shelf system is now available in Australia .Its best in your business to understand  what and how much food  you are wasting.Weekly audits  are a great starting point to weigh your kitchen foodwaste ,and  this allows you to set a target to work on.Inevitably there will always be some amount of foodwaste like onion skins and potatoes skin however majority of it can be controlled.

Foodwaste Facts

Did you know that 65 percent of foodwaste is created during the  preparation of food example we peel a onion or potatoes’?= we have created foodwaste

30 percent foodwaste comes from what we leave on our plates after we have had enough to eat (large buffets are the main culprits here  (eyes are bigger than the belly )!! =We have created food waste

5 percent of foodwaste is wasted through spoilage example burning or destroying our food so we are unable to eat it.= we have created foodwaste

Another contributing factor is overbuying food and when not used in the timeline suggested  the shelf life has expired and therefore in most cases unusable.

We all have to take responsibility on how we treat understand our foodwaste get started its easy the resources are out there to help.

Foodwaste is not in good taste !!!

Say no to foodwaste !!!

For further information on what products are available  and best practice food waste options contact the food waste specialist at :

Tina OHagan Foodservice Consultancy is( based here in  Cairns )

Mob: 0476524738

Email:tinaohagan98@gmail.com

www.tinaohagan.com.au

www.tinaohaganfsci.com

www.thefoodpod.co.uk


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