Billions in the Bin: Australia's Huge Food Waste Problem

Every year, Australia throws away about 7.6 million tonnes of food. That waste costs the country more than $36 billion. The federal government has promised to cut food waste in half by 2030, but some experts say the country is not moving fast enough to reach that goal. About 70 percent of all that wasted food is still edible when it is thrown out.

Karl Riseborough runs a pub and brewery in Sydney. He was shocked when he realised how much food his business threw away each week. Leftover grain from brewing beer was going in the bin, along with food scraps from the kitchen. 'The food scraps coming back, the plate waste, the kitchen prep waste ... you don't really notice when it was all going straight into the bin,' he said.

With help from food waste expert Belinda Chellingworth, Mr Riseborough changed the way his business handles waste. He now gives away 50 kilograms of spent grain from every batch of beer he brews. People collect the grain and use it in their gardens or to feed their animals. His bin collections dropped from two large bins each week to just one bin every two weeks, saving him about $5,000 a year.

Ms Chellingworth calls herself a 'garbologist,' which means she studies garbage and waste. She says most businesses have no idea how much food they throw away. Less than one in four businesses regularly check their food waste. She says businesses often end up paying for waste several times — when they over-order food, when unsold food means lost income, and when they pay for rubbish collection.

Australia's restaurant and food service industry alone wastes 1.2 million tonnes of food each year. This costs the sector about $6.4 billion, or around $66,000 per business every year. Ms Chellingworth says food waste also puts huge pressure on landfills, the large sites where rubbish is buried. Some tips in Perth will run out of space in just two years, and sites in New South Wales could be full in four years.

UNSW professor Johannes le Coutre studies food and health. He does not believe Australia will reach the 2030 goal the way things are going now. 'I'm not sure if that's attainable or achievable with the current landscape,' he said. He also noted that about 3.5 million Australian households are struggling to get enough food, and reducing waste could help solve that too.

The federal government says it is taking action on the issue. It is spending $37 million on new recycling infrastructure, $30 million on a research centre, and $10 million on a campaign to help Australians waste less food at home. A government spokesperson said they are working with businesses and local governments to change habits and increase recycling of food scraps.

Many businesses are unsure about donating leftover food because they worry about getting in trouble if something goes wrong. But Ms Chellingworth says every Australian state and territory has laws protecting businesses that donate food, as long as certain rules are followed. The food must be edible, storage instructions must be provided, it must be free, and it must go to a registered organisation. She says more businesses should take advantage of these protections.

Food waste is also a major issue around the world and will be discussed at the United Nations Climate Change Conference, COP31, in Türkiye next month. Professor le Coutre says wasted food adds to greenhouse gas emissions, which warm the planet. He says improving how we raise livestock and manage farms could help lower emissions, improve food security, and reduce waste all at once.

Other countries are already leading the way on food waste. In France, large supermarkets are required by law to donate edible food instead of throwing it away. In the Netherlands, a long-running public campaign has helped citizens learn to reduce food waste at home. Ms Chellingworth says Australia could follow these examples and create stronger rules to help both the environment and families struggling with rising costs.