Page 31 - Food & Drink magazine June 2021

fabulous way for consumers to still enjoy our products without having to throw bread away.
It was born from a consumer need for people living on their own and smaller households, so they can buy bread, it costs less and there is less waste.
This initiative included a significant capital investment in new packing lines. We are on track to sell three million loaves this year.
We have also launched a Pampas Pastry Re-Pie-Cling campaign. Its aim is to reducing food waste in the home by providing consumers with recipes and inspiration to use today’s leftovers as tomorrow’s filling. We distributed the Re-Pie-Cling Cookbook to more than 280,000 Aussie households last year and ran a national campaign to find the best re-pie-cling examples from around the country.
Engagement from the Pampas family has been great with some innovative (and
delicious) inspiration. Helping our consumers use our products as a vehicle for tackling food waste, and the broader sustainability impact this can have, is something we are really excited about.
Goodman Fielder also has a role to play when it comes to food insecurity and relieving hunger. We are committed to making sure unsold products that are still fit for human consumption get donated. Through our national partnerships with Foodbank, we donate the equivalent of 1.2 million meals per year. As part of our new sustainability strategy, we aim to amplify our food donation initiatives, using a social impact framework to ensure food can be a force for good.
Q
Collaboration is the only way to deliver on our sustainability ambitions. We have partnered
bakery and private label products from major retailers and processing them through our existing stockfeed arrangements.
This initiative is still being rolled out and is currently diverting approximately 240 tonnes of bread waste from landfill per month.
Q
Core to our approach to sustainability is collaboration and some of our biggest wins on food waste have come from working with partners on shared challenges. ✷
How are you working with
your supply chain?
with our flour suppliers to take responsibility for all products made from the wheat (not just the flour). We can then use our business to ensure the by-products are utilised and as a minimum diverted to stockfeed.
We have also implemented a bread waste collection service, collecting in-store
companies when it comes to food waste initiatives?
We are proud of what we have achieved and know there is lots more to do. One key learning from our experience so far is to take action and, if possible, make the obvious investments. This builds momentum and, when backed by data and monitoring, can drive ongoing success.
What is your advice to other
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