Each year, Australia spends $20b on food waste.
But it’s not just the dollar value we need to consider; the same food waste accounts for 5% of Australia’s greenhouse gas emissions; a problem we’re putting on the table to tackle head-on!
Australia aims to halve its food waste by 2030, aligning with the UN’s Sustainable Development Goal 12.3.
With your help, we’re committed to doing what we can to reach that goal even sooner.
We provide a marketplace for restaurants, cafes, bakeries and delis to sell their unsold and surplus meals and menu items, resulting in less food waste.
And that’s a win win for hospitality venues, consumers and our environment.
Keep reading to find out why!
Food waste, whether it be food that never leaves the farm, food that is lost during transport, or food that is wasted from the hospitality sector and households, has significant economic and environmental impacts
Rotting food produces methane, a potent greenhouse gas.
By sending this food waste to landfill, Australians are generating methane equivalent to around 6.8 million tonnes of carbon dioxide.
On top of that, the needless production, harvesting, transporting, and packaging of that wasted food, all generates greenhouse gases too – more than 3.3 billion metric tons of carbon dioxide, to be precise.
Yuk! By educating our community and providing alternative solutions, we hope to play a part in reducing unnecessary food waste and loss.
Are you ready to play your part?