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The Cost of Food Waste

The Cost of Food Waste. The average weekly household waste in Victoria: Fresh food = $9.20 Leftovers = $7.20 Packaged = $6.80 Frozen food = $5.80 Take away = $4.50 Drinks = $5.60 Total Per Week = $39.10 Total Per Year = $2033.20. Top 25 Most Waste Items. Potatoes Bread Tomatoes

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The Cost of Food Waste

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  1. The Cost of Food Waste • The average weekly household waste in Victoria: • Fresh food = $9.20 • Leftovers = $7.20 • Packaged = $6.80 • Frozen food = $5.80 • Take away = $4.50 • Drinks = $5.60 • Total Per Week = $39.10 • Total Per Year = $2033.20

  2. Top 25 Most Waste Items • Potatoes • Bread • Tomatoes • Chicken • Mince • Rice • Eggs • Parsley • Mint • Coriander • Basil • Bananas • Apples • Lemon • Cream/Sour Cream • Broccoli • Celery • Carrots • Fish • Cooked Pasta • Yoghurt • Grapes • Bacon • Lettuce • Milk • Cheese

  3. Why do we waste? • Household members don’t always finish their meals • Food was left in the fridge or freezer too long • Too much food was cooked in the first place • Food went off before the “use” by or “best before” date • Food was bought on sale and then didn’t last that long • Family members changed their plans

  4. Food Waste Behaviour • Buying • “I think I need more than I actually do...” 52% • “I’m tempted by special offers...” 45% • Cooking • “I prefer to serve too much rather than not enough...” 52% • “I find it hard to estimate how much to cook per person...” 29% • Storing • “I’m unsure about the best way to store different types of food...” 58% • “I don’t have the appropriate storage containers...” 52%

  5. Triple Bottom Impact • Economic: Approx. $1000/person/year + embodied costs of production/transport/disposal • Social: 5% of Australian’s are food insecure - rises to 10% in the City of Yarra + global impact • Environmental: 1 tonne food waste to landfill = ~3.8 tonnes CO2E (methane) / embedded water / unrecoverable nutrients

  6. Compost Mates: volunteer based collection of food waste from selected cafes for backyard and community garden composting Compost Champions: public housing resident engagement to avoid & recycle food waste via collection service and in-home composting & worm farming Compost Crew: private home resident engagement to avoid & recycle food waste via collection service and in-home composting & worm farming Food Waste Work of Cultivating Community

  7. Key Program Lessons

  8. Behaviour Change • Levels of Intervention • Closer to home (i.e. backyard composting, etc): greatest ease/speed of implementation, lower capital startup costs, and greatest potential for behaviour change - emphasis: skill development • Closer to centralisation (i.e. kerbsite collection): harder to implement, high capital costs, and lower potential for behaviour change - emphasis: efficiency • Basic Behaviour Change Parameters (McKenzie-Mohr) • Information is not motivation and financial incentives only go so far • Design for selected, specific behaviour changes and do your research • Lower barriers and increase incentives or vice versa • Start small with pilot, refine and then scale up with layers of feedback loop • Relationship with Infrastructure • Plan for behaviour change - then match infrastructure • Design from pattern to detail to meet multiple targets • Emphasis on Cultural Reinforcement • People look to neighbours to determine “normal” • Sustainability is in people-power and positive feedback

  9. Food Know How Program

  10. Food Know How Homes • Overview • 500 residents throughout Council over 18 months • Provided customised tools, training and support to waste less food and recycle food waste -saving time, money, environmental impact • Supported by community worker, on-going workshops, online tools, and social connectivity to their neighbours • Key Elements • Emphasis on “ready-to-roll” tools that work and demonstrate time, money, eco-savings • Connectivity to experts (information) and peers (experiences) • Target Goals • 55% reduction in food waste in rubbish over year • Decreased recycling contamination • 3x “Ripple” influence in neighbourhood

  11. Food Know How Cafes • Overview • 30 cafes, fruit shops and restaurants throughout Council over 18 months • Provided food waste analysis, customised tools, staff training and on-going support to waste less food and collect food waste - saving time, money, environmental impact • Supported by community worker and promoted in community to drive increased business • Key Elements • Emphasis on “custom-fit” tools that work and demonstrate time, money, eco-savings • Capture of patronage of customers interested in supporting responsible businesses • Target Goals • 75% reduction in food waste in rubbish over year • Decreased recyling contamination • 3x “Ripple” influence in customers and peers

  12. Food Know How Offices • Overview • 6 offices throughout Council over 18 months - pilot project to test practices • Provided food waste analysis, customised tools, staff training and on-going support to waste less food and collect food waste - reducing eco-impact • Supported by community worker and promoted in community to drive increased business • Key Elements • Emphasis on “custom-fit” tools that work and demonstrate eco-savings • Capture of “responsible business”image • Target Goals • 55% reduction in food waste over year • Decreased recyling contamination • 3x “Ripple” influence in staff and peers

  13. Community Compost Hubs • Overview • Development of 4 hubs in 4 neighbourhoods over 12 months • Varying sizes, methods, and accessibility to meet individual neighbourhood needs • Supported by community workers, volunteers, and Council via bike collection • Backed up by farmer collection in empty market trucks and/or bulk Council collection • Inputs: residents, cafes, offices / Outputs: community gardens, urban farms, home gardens • Key Elements • Emphasis on infrastructure that meets needs of host neighbourhood • Neighbourhood run / Council ensured • Connectivity to Urban Agriculture Guidelines for public placement

  14. Questions & Thoughts

  15. Take Home Points • Food waste is one of the biggest “triple bottom line” issues on the local level (e.g. households, businesses, offices, etc.) • Food waste impacts economic, social, & environmental levels • The key to reducing food waste is looking at the behaviours that cause it in the first place • Luckily, food waste can be quickly and easily be reduced through proper planning and recycling • People love food and reducing food waste can be creative/fun

  16. Thank you! Pete Huff Cultivating Community Food Waste and Compost Team Leader pete@cultivatingcommunity.org.au

  17. Resources • Love Food, Hate Waste (www.lovefoodhatewaste.com) • FoodWise (www.foodwise.com.au) • WRAP (www.wrap.org.uk) • Second Bite (www.secondbite.org) • FareShare (www.fareshare.net.au) • OzHarvest (www.ozharvest.org)

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