$1 million awarded by NSW’s love food, hate waste program

$1 million awarded by NSW’s love food, hate waste program

In an Australian first, communities across NSW will deliver two-year whole-of-city approaches to food waste prevention, as part of the state government’s $1 million Love Food Communities grants program.

Grants have been awarded to the City of Sydney, Central Coast Council, Midwaste and North East Waste.

Environment Minister Matt Kean said roughly 750,000 tonnes of food is thrown away by households and businesses in NSW each year.

“I want to see less food being wasted across our communities and these grants will support the recipients to do just that by changing behaviour and giving people and businesses the tools they need to make informed decisions,” Mr Kean said.

“Together, these four newly funded projects will reach 17,000 households and nearly 500 businesses. This is a huge undertaking and will be the first time we see a whole-of-community approach taken to prevent food waste in NSW.”

Participants are required to undertake a food waste survey to understand how much food they are throwing out, implement a succinct program to amend some of their food practices, and at the end of the program re-measure their food waste.

As well as households and businesses, each project will target at least one other sector where there is scope to have a huge impact in food waste reduction such as aged care, schools, pubs and clubs and food manufacturers.

City of Sydney Lord Mayor Clover Moore said the city will work with its Green Building tenants and Sustainable Destination partners – Hilton, Accor Hotels, Hyatt – to achieve at least 20 per cent food waste reduction within their business.

“Food waste in our residents’ red-lid bins makes up approximately 35 per cent of the city’s general waste – waste that’s bad for our wallets and bad for our environment,” Ms Clover Moore said.

“We’re pleased to be working with the state government to increase awareness about food waste across businesses, apartment dwellers and tertiary education campuses to deliver a clear reduction in waste and create a more sustainable city.”

Hilton Sydney Executive Chef Kruno Velican said organisations must have professional sensitivity and a comprehensive acceptance of how global businesses can impact the communities they serve and environment in which they operate.

“Hilton Sydney has completed two rounds of the ‘Your Business is Food’ program and has reduced its food waste by 50 per cent, saving almost $860,000 from 2016 –2018,” Mr Velican said.

“Hilton Sydney has also partnered with Addi Road to deliver the daily surplus breakfast food to the community organisation and its patrons. This not only reduces food waste sent to landfill but also ensures that perfectly good food is enjoyed by people facing food insecurity.”

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