Page 16 - foodservice news magazine Nov-Dec 2018
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FOOD WASTE
MANAGING
AND REDUCING
FOOD WASTE
FOODSERVICE RECENTLY HOSTED A SPECIAL PANEL DISCUSSION AT THE AUSTRALASIAN WASTE & RECYCLING EXPO WHERE EDITOR ANITA CONNORS SPOKE TO FIVE INDUSTRY EXPERTS ABOUT HOW BEST TO FIGHT FOOD WASTE IN THE COMMERCIAL KITCHEN.
ANITA CONNORS: How would you describe your business, and how did food waste first come on your radar professionally?
KATY BARFIELD: Yume is an online marketplace exclusively for the sale of surplus food.
I founded Yume because one of the unspoken challenges in this country is the problem of commercial food waste, which totals 2.2 million tonnes every single year. To give you some context of what that might look like, picture a pallet of food around 1.5 metres high then stack these pallets on top of each other. That stack of
pallets would reach through the Earth’s atmosphere all
the way to the International Space Station, eight times over. That’s just commercial food waste, just in Australia.
MARK LABROOY: I'm one of
the original boys that started
the Three Blue Ducks. We
have restaurants throughout Australia. We started becoming interested in what we were doing with our food waste purely from an ethical and moral standpoint. We realised that as our business grew and we moved from a small, 20-seater restaurant into doing 3,000 meals a week that our
impact was becoming greater and greater. We wanted to try and do the best that we could to reduce our impact.
JOOST BAKKER: I started 25 years ago creating art installations out of waste. I spent years building and showing alternative solutions, like
zero waste restaurants and projects including a bar that has no bin. It’s about finding sustainable alternatives, and getting organic waste out of the waste stream.
GARETH HOWARD: Acre is a farm-to-table concept in


































































































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