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Food Waste Matters

Food Waste Matters

De : Honey and Fox
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 Food waste is everywhere, especially in the places we no longer notice. Food Waste Matters is a podcast where we have conversations with businesses, industry leaders, and researchers who are fighting against food waste. Our guests share real strategies for turning excess into success. Tune in to learn how your surplus can be an opportunity instead of a loss, benefiting both your business and the environment. Subscribe now to take action and make the most of our resources for the planet, the people, and the profit. Produced by Honey & Fox and supported by End Food Waste Australia.Honey and Fox Direction Economie Management et direction
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    Épisodes
    • S3E10 From Waste to Nutrition with Pia Winberg

      S3E10 From Waste to Nutrition with Pia Winberg
      Jun 18 2025
      S3E10 From Waste to Nutrition with Pia Winberg. In this episode, we dive deep literally and figuratively into the ocean's potential to regenerate food systems and tackle food waste. Host Joanne Freeman speaks with Pia Winberg, the visionary behind Venus Shell Systems, a company transforming nutrient waste into valuable food and agricultural products using seaweed.Pia takes us on a journey that started with planetary systems theory and ended up in large-scale seaweed cultivation. Venus Shell Systems captures nitrogen and other nutrients from food industry emissions like those from wheat processing and uses seaweed to convert them into high protein, mineral-rich ingredients. These seaweed products not only reduce coastal pollution but also enhance health and sustainability in our diets.The conversation explores how seaweed farming in controlled coastal pools can yield zero-waste, protein-rich biomass while reoxygenating water and protecting marine ecosystems. Pia explains the science behind it, including how one kilo of seaweed can absorb 50g of nitrogen and 1.5kg of carbon dioxide while producing just as much oxygen.They also discuss the challenges of communicating complex environmental benefits in a soundbite-driven world and why integrating regeneration into mainstream food systems like pasta with 10% seaweed could free up a million hectares of land in Australia alone.As always, if you have questions, feedback, or a story about how you’re reducing food waste, we’d love to hear from you. Drop us an email at foodwastematters@honeyandfox.com.au. And if you want to check out all our previous head to your favourite podcast channel and search for Food Waste Matters.More about Pia: The passionate founder of Venus Shell Systems, Pia has been working across both the marine industry and academia for the past 15 years and has a background in marine systems ecology. Her career has spanned both academic research and industry innovation in the fields of coastal and estuarine ecology, fisheries and sustainable aquaculture systems. Pia’s main research is in marine food production systems that are sustainably integrated with the coastal and marine environment and, as such, her published research efforts span aquaculture and sustainable estuarine systems.Linkshttps://www.venusshellsystems.com.au/https://www.honeyandfox.com.au/https://thegreatunwaste.com.au/https://endfoodwaste.com.au/Instagramhttps://www.instagram.com/foodwastematters_podcast/https://www.instagram.com/honey_and_fox/https://www.instagram.com/thegreatunwaste/https://www.instagram.com/endfoodwasteaus/Facebookhttps://www.facebook.com/p/Pia-Winberg-100011633761009/https://www.facebook.com/HoneyandFox/https://www.facebook.com/thegreatunwaste/https://www.facebook.com/EndFoodWasteAus/LinkedInhttps://www.linkedin.com/in/pia-winberg-37049930/?originalSubdomain=auhttps://au.linkedin.com/company/honey-&-fox-pty-ltdhttps://au.linkedin.com/company/endfoodwasteaus
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      29 min
    • S3E8 Behind the farm gate with Melissa Smith, Real Skills Ag Training

      S3E8 Behind the farm gate with Melissa Smith, Real Skills Ag Training
      Jun 10 2025
      S3E8: Behind the farm gateIn this episode, we head straight to the paddock withMelissa Smith — farmer, educator, and Churchill Fellow — to unpack on-farm food waste and the practical steps needed to address it.Melissa shares lessons from her international researchtour through Europe and the US, where she explored how global producers manage fruit and vegetable waste. From whole crop purchasing to gleaning programs and secondary markets, Melissa highlights scalable solutions that could benefit Australia’s growers.Key topics include:The $2B+ cost of on-farm food waste in AustraliaHow stronger grower-retailer collaboration can reducewasteGlobal case studies like Tesco’s bumper crop strategyand Right Revival’s full crop buying modelThe role of food rescue organisations and why economic viability must come first for farmersValue-added processing and how growers can transformsurplus into opportunityThe importance of consumer education and slow cultural changeWhy “gleaning” might be the next big step incommunity-driven food recoveryWe also explore Real Skills AG Training, Melissa’s family-run business helping farms build safer, smarter operations through practical training.With just five years left to reach Australia’s goal of halving food waste by 2030, Melissa calls for industry-led action and pilot programs to turn knowledge into measurable change.As always, if you have questions, feedback, or a storyabout how you’re reducing food waste, we’d love to hear from you. Drop us an email at foodwastematters@honeyandfox.com.au. And if you want to check out all our previous head to your favourite podcast channel and search for Food Waste Matters.More about Melissa After growing up in pineapple country on Queensland's Sunshine Coast, Melissa moved to Northwest New South Wales to help run the in-law's cotton and grain farms aroundMungindi. She later owned and managed a commercial passionfruit farm near Yandina.More recently, she has worked with End Food Waste Australia to help food businesses and horticultureenterprises improve their efficiency and profitability by reducing food waste through process improvements. With her extensive experience in agriculture, Melissa understands life "behind the farm gate" and that farmers and food businesses need solutions that are both practical and profitable.LinksAccess the reporthere: https://www.churchilltrust.com.au/fellow/melissa-smith-qld-2023/https://realskillsagtraining.com.au/https://www.honeyandfox.com.au/https://thegreatunwaste.com.au/https://endfoodwaste.com.au/Social Media TagsInstagramhttps://www.instagram.com/troy_realskillsagtraining/https://www.instagram.com/foodwastematters_podcast/https://www.instagram.com/honey_and_fox/https://www.instagram.com/thegreatunwaste/https://www.instagram.com/endfoodwasteaus/ Facebookhttps://www.facebook.com/RealskillsAgtraininghttps://www.facebook.com/HoneyandFox/https://www.facebook.com/thegreatunwaste/https://www.facebook.com/EndFoodWasteAus/ LinkedInhttps://www.linkedin.com/in/troy-smith-b9483b17a/?originalSubdomain=auhttps://au.linkedin.com/company/honey-&-fox-pty-ltdhttps://au.linkedin.com/company/endfoodwasteaus YouTubehttps://www.youtube.com/@troysmith7405https://www.youtube.com/@FoodWasteMatters
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      26 min
    • S3E9 Don't overcomplicate your waste with Natalie Bolt

      S3E9 Don't overcomplicate your waste with Natalie Bolt
      Jun 4 2025
      S3E9: Don't overcomplicate your waste with Natalie BoltIn this episode of Food Waste Matters, host Jayne Gallagher sits down with hospitality veteran Natalie Bolt, whose 17+ year global career—from Europe to Asia—took a transformative turn in Indonesia. What began with a drive to cut costs evolved into a passionate crusade against food waste after witnessing stark contrasts between abundance and hunger, and environmental degradation.Natalie shares how her company, Table Food Consultants, helps food service businesses design sustainability into daily operations—not as an afterthought, but as a foundational strategy. She walks us through their three-step framework: conducting simple food waste audits, engineering menusthat account for potential waste, and delivering hands-on workshops that empower teams to turn trimmings into treasure.From turning watermelon rinds into curries to transforming lettuce into dressings, Natalie proves that creativity can cut waste and boost profits. Her philosophy is grounded in the triple bottom line: people, planet, and profit—and she insists that real sustainability must consider all three.We also dive into the bigger picture: how systemic change in education and a sector-specific sustainability framework could transform the future of hospitality. Natalie advocates embedding sustainability training into core hospitality curriculums—so the next generation enters the industry already thinking sustainably.Whether you're a hospitality pro or just sustainability-curious, this episode is packed with insight, practical steps, and inspiration. As always, if you have questions, feedback, or a story about how you’re reducing food waste, we’d love to hearfrom you. Drop us an email at foodwastematters@honeyandfox.com.au. And if you want to check out all our previous head to your favourite podcast channel and search for Food Waste Matters.More about NatalieNatalie Bolt is a hospitality professional with 17 years of experience working across the Middle East, Asia and Europe. While she was always aware of food waste in kitchens, a pivotal moment in Indonesia changed everything. Seeing food thrown out while people starved, followed by plastic-filled oceans and bleached coral, pushed her to take action. A food waste campaign she led reduced costs by 3% and marked the start of her journey into sustainability.Years later, after facing burnout, Natalie recognised that true sustainability in hospitality must balance people, planet and profit. That realisation led her to launch The Table Food Consultants, a consultancy helping businesses make practical, achievable changes that work in real kitchens and real teams.Natalie is known for bridging the gap between sustainability theory and daily hospitality operations, always with a focus on impact over fluff.Linkshttps://www.thetablefoodconsultants.com.au/https://www.thetablefoodconsultants.com.au/resources/https://www.honeyandfox.com.au/https://thegreatunwaste.com.au/https://endfoodwaste.com.au/Social Media TagsInstagramhttps://www.instagram.com/thetablefood/https://www.instagram.com/foodwastematters_podcast/https://www.instagram.com/honey_and_fox/https://www.instagram.com/thegreatunwaste/https://www.instagram.com/endfoodwasteaus/ Facebookhttps://www.facebook.com/thetablefoodhttps://www.facebook.com/HoneyandFox/https://www.facebook.com/thegreatunwaste/https://www.facebook.com/EndFoodWasteAus/ LinkedInhttps://www.linkedin.com/in/natalie-bolt-5a338a9b/https://au.linkedin.com/company/honey-&-fox-pty-ltdhttps://au.linkedin.com/company/endfoodwasteaus YouTubehttps://www.youtube.com/@FoodWasteMatters
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      31 min

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