Our Motivation

• 2.5 million tonnes (32%) of the annual total food waste is created by households, with Australian households wasting around 18% of the food they purchase.
   

• Around 42% of food waste is created in the food supply chain before it reaches food retailers, with 1.6 million tonnes (22%) in primary production and 1.5 million tonnes (20%) in the manufacturing/distribution sector.
   

• The Australian Food and Grocery Council, with Stop Food Waste Australia, aims to reduce food waste to landfill by -50% by 2030. Food manufacturers are constantly striving for new ways to achieve these targets.
   

• Australia uses around 2,600 gigalitres of water to grow food that is wasted. This equals the volume of water in 5 Sydney Harbours.

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• The amount of land used to grow wasted food in Australia covers more than 25 million hectares. This is a landmass larger than the state of Victoria.
   

• Australia’s food rescue sector does an amazing job to help Australians in need.  Each year they redirect or repurpose around 1.0% of this total annual volume, taking good-quality food from manufacturers and retailers, redistributing it as meals for millions of people.
   

• Circa 2-3 million tonnes of excess foods are produced annually in food and beverage manufacturing that can't be given to food rescue. This includes line trimmings, out of specification, by-products and excess ingredients from manufacturing and farm supply. These are generated each day and are unavoidable in making the perfect tasting and shaped food and drinks we love.
   

• Traditionally, big food companies would work with local farmers or stockfeed suppliers to take this daily by-product, which is still very edible food. However, this is a low value, often less sustainable solution that can contribute to other environmental impacts such as contributing to methane production in livestock.