Latest news with #foodWaste
SBS Australia
4 days ago
- Business
- SBS Australia
Australians are choosing foods that contribute to leading causes of disease. Why?
Processed food is being consumed at higher rates than health guidelines recommend. Source: AAP / Mick Tsikas New research suggests the cost of living is driving up poor diets in Australia. Poor diet is among the top causes of disease in Australia. Meanwhile, millions of tonnes of edible food are thrown away each year. Just under one in 20 Australians are making dietary choices that are consistent with Australian dietary guidelines. According to CSIRO's latest Food System Horizons report, Australians are experiencing diseases due to unhealthy diets despite a relative abundance of safe, high-quality food. Data from the Australian Bureau of Statistics shows that the local value of Australian fruit production (excluding wine grapes) was $6.3 billion in 2022-23, with 2.7 million tonnes sold the same year. Similarly, the local value of vegetable production was $5.8 billion, with 3.6 million tonnes sold. As a result of large quantities of fresh food remaining unused, 33 million tonnes of organic waste are generated each year. The CSIRO's report estimates that Australia's production, distribution and consumption of food is worth $800 billion and employs around 3.5 million people. But researchers say it's not delivering for everyone, and that lack of affordable and nutritious food is a leading cause of disease in the nation. Larelle McMillan, research director of CSIRO's agriculture and food sustainability program, said the cost of food and health issues is "hitting Australians hard". She said a lack of choice is partially responsible for this situation. "Health-related epidemics and issues are often interpreted as an acceptable consequence of personal choice," she told SBS News. "However, there are elements to that personal choice that can lead us away from healthy food." In particular, the cost of healthy food (like fruit and vegetables) compared to processed ones can make a nutritious diet out of reach for Australians on a smaller budget. People living in regional and remote areas are more likely to see higher prices at the checkout and have fewer options available, which could influence their food choices. According to the report, 6 per cent of those in regional areas only have access to a single food retailer, and that figure rises over five times to 34 per cent for residents in remote areas. These factors are contributing to a vast number of Australians not getting enough nutrition in their diet, which is leading to health consequences, the report says. Less than 5 per cent of Australians are eating enough fruits and vegetables as recommended in the federal government's Australian dietary guidelines. In comparison, twice as much non-essential or "discretionary food" like biscuits and processed meat is being consumed. A lack of nutrition in one's diet can contribute to risks such as obesity, among other health issues. Dietary risk is one of the leading factors contributing to disease burden in the country, according to data from the Australian Institute of Health and Welfare. While cost is a driving factor in food insecurity, convenience also plays a role in how consumers choose to shop in the modern age. Lilly Lim-Camacho, a principal research scientist at CSIRO, explained that convenience can drive our habits when it comes to what we buy for our meals. "When it comes to purchasing food, buying fresh food to prepare yourself isn't as convenient when compared to other things," she told SBS News. "In addition, it can be seen as expensive, not only because of the increased cost but the increased time that goes into preparing food." The environments we are exposed to when buying food also play a part, as people can be swayed by marketing, she added. The CSIRO report highlights that fast food outlets are heavily concentrated in areas of socio-economic disadvantage and around schools, which could be driving poor dietary patterns among these groups. "For example, children's exposure to fast food advertisements can affect what they want to eat afterwards," she said. The report added that people who are living with socio-economic disadvantage within regional and remote areas faced the biggest harms of food insecurity. Australian food relief charities that assist people in accessing affordable and nutritious food say the cost of living remains a major barrier to healthy eating. At the same time, millions of tonnes go to landfills each year, according to Foodbank Australia. "Australia wastes over 7.6 million tonnes of perfectly edible food a year," the charity's chief operating officer, Sarah Pennell, told SBS News. "We want to see more of that good surplus food diverted to charities like Foodbank rather than landfill. With the right incentives and infrastructure, we can dramatically reduce waste and boost food relief efforts." Food charity Second Bite's CEO, Daniel Moorfield, told SBS News they rescue around 25 million kilograms of food each year, which is equivalent to 50 million meals. But there is more they could do with support. "We strongly support the National Food Donation Tax Incentive, which encourages more businesses to donate surplus food rather than waste it, helping to feed more Australians in need," he said. "This straightforward policy can help deliver millions of healthy meals to Australians in need, improving food security and nutrition while advancing our national food waste reduction goals." One way to encourage people to make healthy choices, according to the CSIRO, is a levy on unhealthy foods and sugar-sweetened beverages, adds the report. The World Health Organization encouraged a similar tax on sugary drinks in 2022. Pennell said such a levy would need to be considered in the light of its impact on low-income households. "We would support well-thought-out policies that improve dietary health and fund food relief efforts – but only if they don't make life harder for those already struggling to afford the basics."
Arab News
22-05-2025
- Science
- Arab News
Saudi university develops smart sensor designed to help reduce fruit vegetable spoilage
AL-AHSA: Researchers at King Faisal University in Saudi Arabia's Eastern Province have developed a low-cost smart sensor meant to reduce fruit wastage of fruits and vegetables. A report by the Saudi Press Agency on Thursday said the device, which is now registered with the United States Patent and Trademark Office (USPTO), is designed to predict spoilage early during transportation and storage. Developed by a team from the KFU College of Science, the device operates by detecting volatile organic compounds, particularly ethylene gas, a key indicator of the onset of spoilage in fresh produce. "The compact and lightweight prototype is designed for easy installation in refrigeration units or transport containers," the report said. As the device can be connected to Internet of Things (IoT) networks, real-time remote monitoring and early alerts can be done by stakeholders across the food supply chain. It can be integrated into cooling and distribution systems, offering a practical solution for the food and logistics sectors, the report said. It added that the device was showcased by KFU during the 16th Conference of the Parties (COP16) to the United Nations Convention to Combat Desertification in Riyadh last December, drawing significant interest from visitors and investors due its "practical value in supporting smart agriculture and minimizing food waste in supply chains."
South China Morning Post
14-05-2025
- Entertainment
- South China Morning Post
Polish chef in Hong Kong's favourite restaurants for lunch, late-night Japanese, Cantonese
Poland native Krzysztof (Chris) Czerwinski is executive chef at Soho House Hong Kong where, on May 21, he will host another Rescued Feast alongside guest chef Samaira Kavatkar. The upscale dining series in collaboration with food-saving app Chomp turns scraps and surplus ingredients destined for landfill into innovative dishes. He spoke to Andrew Sun. Advertisement Polish cuisine, as with other central European cuisines, is rather under-represented. People think of pierogi (filled dumplings) or kielbasa (Polish sausage) but the cuisine is so diverse. Growing up, my family had a mountain vacation home, and we immersed ourselves in produce from the surroundings and our gardens – fresh peas, zucchinis, gooseberries, apples, strawberries and blackcurrants. We fermented almost everything, and my grandma gathered petals and whipped up fabulous jam, but wild mushroom season was the most exciting time. Krzysztof Czerwinski, executive chef at Soho House Hong Kong, says Polish food is diverse, but under-represented. Photo: Dead Good For a quick lunch, I turn to BaseHall (Jardine House, LG/F, 1 Connaught Place, Central). I think it's really cool how it has brought in niche local brands. My favourites are Kamcentre Roast Goose and Twins Liangpi, both in BaseHall 02.
National Post
13-05-2025
- Business
- National Post
Freshr Sustainable Technologies Inc. (Freshr) Closes Oversubscribed Seed Round
Article content HALIFAX, Nova Scotia — Freshr proudly announces an oversubscribed seed funding round, thanks to investments by Invest Nova Scotia, Diamond Edge Ventures, Nàdarra Ventures, BDC's Climate Tech Fund, and Blue Tide Capital Ventures. Article content Article content Freshr, a Canadian innovator in sustainable active packaging, is revolutionizing the fresh protein industry—starting with fresh fish—by extending shelf life and reducing food waste. With global food waste contributing to $2.6 trillion in annual economic losses and 10% of total greenhouse gas emissions, Freshr's technology offers a crucial solution with both environmental and economic benefits. Article content At the core of Freshr's innovation is FreshrPack™, a proprietary coating made from naturally derived ingredients that inhibits spoilage bacteria and extends freshness. This advanced coating can be chemically immobilized onto various packaging films, including compostable, post-consumer recycled, and recyclable materials. Designed to integrate seamlessly across the fresh food supply chain, FreshrPack™ is available in three formats—Sheet, Roll, and Bag—to meet the diverse needs of industry stakeholders. Article content 'It is extremely validating that this round was oversubscribed. We recognize the impact and influence of these investors and acknowledge the immense value in having investors who share our drive for global impact. They are critical to the company's strategic growth,' articulated Mina Mekhail, CEO and Founder. Article content Invest Nova Scotia led this round of investment and had the following to say about why they chose to invest for a third time: 'Freshr has developed a novel technology with substantial potential for reducing food waste on a global scale,' says Jen Fuccillo, Investment Principal, Invest Nova Scotia. 'By extending the shelf-life of fresh proteins, Freshr's solution lowers the environmental impact of the food industry, extends freshness to enhance the quality of the food being consumed, and provides suppliers with precious extra time to reach market – all without added ingredients. This is a powerful value proposition.' Article content 'Food waste and food insecurity are pressing global challenges, and tackling them is central to Nàdarra's investment thesis,' notes Malcolm Fraser, Managing Partner of Nàdarra Ventures. 'Freshr's naturally derived active packaging technology significantly extends the shelf life of high-value proteins, ensuring safer, fresher food while reducing waste at every stage of the supply chain. By solving this issue in a new way, Freshr is not only cutting economic and social losses but also reshaping the future of sustainable food packaging. We're excited to support Mina and the Freshr team as they bring this breakthrough technology to market.' Article content This round of investment will enable Freshr to ramp up manufacturing, convert existing partnerships into early revenue, expand its presence globally, and strengthen the team's business and engineering expertise. Article content Curtis Schickner, President of Diamond Edge Ventures, observes, 'We believe that the future of packaging lies in smart, sustainable solutions that extend food freshness while reducing environmental impact. Freshr's cutting-edge approach to active and sustainable food packaging aligns with Mitsubishi Chemical Group's emphasis on minimizing food loss throughout the supply chain. We look forward to supporting Freshr as they scale their technology and bring active food packaging to market.' Article content 'More than one third of all fresh proteins are wasted, either in transport or on retail shelves,' says Matt Stanley, BDC's Climate Tech Fund. 'With Freshr's innovative, low-cost, and drop-in antibacterial coating and active packaging technology, it can reduce spoilage of fresh proteins across the supply chain, thereby reducing the amount of organic waste. By minimizing food waste, Freshr is helping to build a better and more sustainable food chain.' Article content Freshr Sustainable Technologies is a Canadian company that develops sustainable active packaging solutions to extend the shelf life of fresh proteins. Our purpose is to innovate a zero-food waste future using advanced materials. Our vision for 2030 is to redefine the fresh protein sector globally by delivering 500 million pounds of fresh proteins using our innovative shelf-extension FreshrPack™ technology. For a closer look into our innovative solutions, and commitment to a brighter waste-free future, visit Article content Article content Article content Article content Article content Contacts Article content Media Contacts: Article content MJ Leslie mj@ +1 902-499-2797 Article content Megan Savary megan@ +1 902-237-9886 Article content Article content Article content
BBC News
12-05-2025
- General
- BBC News
Food waste sent to landfill after fault at Guernsey plant
About 90 tonnes of recyclable food waste has been sent to landfill due to a fault at Guernsey's waste processing plant that persisted for three weeks, the States has plant at Longue Hougue, which prepares food waste before it is sent off the island to be broken down by bacteria, broke on 21 April but it has now been Waste said it limited the backlog of waste needing to be sent to landfill from an estimated 150 tonnes to about 90 tonnes after the site was restored on manager Sarah Robinson said it was necessary to send the waste to landfill to prevent issues with future processing. Waste stockpile Guernsey Waste said it was the longest interruption in the processing of food waste since the site was set up in said work was under way to clear the stockpile of unprocessed waste, which it anticipated to be completed early next added 90 tonnes of landfill was "less than a week's worth of the island's food waste".Mrs Robinson said some of the oldest remaining food waste may need to be sent to landfill if it was deemed unsuitable for processing. "After the fault to our processing equipment, the decision to landfill some of the decomposed waste was necessary to prevent issues with future processing and to ensure we had the capacity to continuing accepting deliveries of food waste," she said."During that time, every effort has been taken to keep the amount of food waste landfilled to a minimum."
