Reduce | Fight Food Waste CRC
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Enhancing Foodbank’s stakeholder engagement

Enhancing Foodbank’s stakeholder engagement

Enhancing Foodbank’s stakeholder engagement The challenge Foodbank currently rescues over 37 million kilograms of food annually. However, it is estimated that current food rescue activities are meeting only 60% of the demand from people seeking food relief....
Foodbank meals via Y Waste app

Foodbank meals via Y Waste app

Foodbank meals via Y Waste App The challenge According to RMIT Watch My Waste, quick service restaurants waste up to 40% of their food. A large amount of this is end-of-day surplus, that is food that is prepared and not sold. Due to its disbursed nature, this is food...
Reducing canning losses in the abalone industry

Reducing canning losses in the abalone industry

Reducing canning losses in the abalone industry The challenge The Australian abalone sector is a low volume, high value industry. Australian abalone is generally sold in live, frozen or canned/pouch formats. Approximately 30% of Australia’s abalone production volume...
Save food packaging criteria and framework

Save food packaging criteria and framework

Save food packaging criteria and framework Project Contributors The challenge Whilst the primary functions of packaging are to contain, protect and provide information about the product, the overall role of packaging in reducing food waste needs to be better...