Let yourself dream for just a moment. Food with rich, fertile flavours, nurtured and grown with love and care in your own backyard.

Today, we’re celebrating the amazing food our own backyard has to offer from an island south of the Seven Seas, Tasmania. Dr. Joanne Freeman is in discussion with Libby McKay from Eat Well Tasmania. Eat Well Tasmania champions healthy eating and promotes opportunities to eat healthy Tasmanian-grown, produced and value-added food. Listen in to this interesting interview which covers topics such as:

• Creating healthier food systems throughout the food chain, from primary producers to policymakers, by increasing food literacy and understanding how to prepare and enjoy food while minimising food waste at home.

• Connecting people in the community to increase education about where food comes from and increase motivation not to waste food.

• Examples of role models aimed towards positive attitudes towards food waste.

• Challenges include eating within the seasons, time restrictions, convenience-led eating and cost of living.

Want to learn more about Eat Well Tasmania? You can find more details at www.eatwelltas.org.au which includes recipes and information about local events and follow Eat Well Tasmania on Instagram @eatwelltasmania.

Thank you to Libby McKay and Eat Well Tasmania for their time and support in fighting against food waste.

This podcast is brought to you by Honey & Fox, whose passion is food and the people who produce it. Honey & Fox works with fishers, farmers and small food businesses to help them find and sell to their perfect customers – people who will buy without questioning the price. Find out more at www.honeyandfox.com.au.

This podcast is supported by End Food Waste Australia, which is leading impactful and research-informed food waste actions. To learn more about how they are working toward a more sustainable future, please visit ⁠www.endfoodwaste.com.au⁠.

The banana. Curvy, thick on the outside and softly sweet on the inside and surprisingly floats in water.

With a staggering 5 million bananas consumed in Australian homes every day and a production value of 597 million, how are industry corporations addressing the issue of food waste?

In this episode, Dr Joanne Freeman chats with both Melissa Smith (End Food Waste Australia) and Dr Rosie Godwin (Australian Banana Growers’ Council) to hear about what the root causes and solutions towards less waste in the banana industry are. Listen in to hear all about:

• How people often mention that data without a purpose is meaningless, but when used to guide food waste reduction actions, it becomes incredibly valuable.

• It's not easy to produce bananas at the snap of your fingers. Designing solutions for oversupply is tricky when people are running a business and need to meet market needs.

• It can be challenging because, as we are aware, consumers tend to demand a perfectly ripe yellow banana without any imperfections. However, this mindset is not sustainable if we truly want to reduce food waste.

• There needs to be an effort to educate consumers on the importance of accepting slight imperfections in order to achieve our goal.

To find out more about the sector action plans mentioned in this interview please visit ⁠ https://endfoodwaste.com.au/sector-action-plans/#scroll6⁠. You can also find out about the Australian Food Service Advocacy Body at ⁠https://www.ausfab.org/.⁠

A big thank you to ABGC and End Food Waste Australia for their time and support in fighting against food waste.

This podcast is brought to you by Honey & Fox, where their passion is food and the people who produce it. Honey & Fox specialise in getting you in front of the right people, in the right place, at the right time. Find out more at www.honeyandfox.com.au.

This podcast is supported by End Food Waste Australia who are leading impactful and research-informed food waste actions. To find out more about how they are working toward a more sustainable future please visit ⁠www.endfoodwaste.com.au⁠.

Do you think it’s possible to stand out in the food services sector by focusing on reducing food waste?

In this episode, Dr. Joanne Freeman is speaking with Tony Green, the CEO of Australian Food Service Advocacy Body (AFAB). Since April 2021, AFAB has been working towards one goal: to boost and support Australia's Foodservice sector. It unites senior leaders from all aspects of the industry to create a strong, unified voice for this vital supply chain. Listen in to hear all about:

Tony’s passion for food waste reduction is apparent through the interview. As a chef for many years, it is clear that he is keen to advocate for the food industry in order to get industries on board.

Tune in to uncover:

• The overlooked issue of waste: Why is monitoring and reducing the waste footprint not a priority for many businesses today?

• Cost-saving benefits: How can focusing on food waste reduction translate into financial savings for small business owners?

• Enhancing industry involvement: What steps can be taken to increase awareness, knowledge, and proactive measures in the sector?

To find out more about the catering action plan mentioned in this interview please visit https://endfoodwaste.com.au/wp-content/uploads/2024/02/Catering_SAP_Report_FINAL.pdf. You can also find out about the Australian Food Service Advocacy Body at https://www.ausfab.org/.

This podcast is brought to you by Honey & Fox, where their passion is food and the people who produce it. Honey & Fox specialise in getting you in front of the right people, in the right place, at the right time. Find out more at www.honeyandfox.com.au.

This podcast is supported by End Food Waste Australia who are leading impactful and research-informed food waste actions. To find out more about how they are working toward a more sustainable future please visit www.endfoodwaste.com.au.