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In this episode, we dive deep—literally and figuratively—into the ocean's potential to regenerate food systems and tackle food waste. We speak with Pia Winberg, the visionary behind Venus Shell Systems, a company transforming nutrient waste into valuable food and agricultural products using seaweed. Pia takes us on a journey that started with planetary systems theory and ended up in large-scale seaweed cultivation. Venus Shell Systems captures nitrogen and other nutrients from food industry emissions—like those from wheat processing—and uses seaweed to convert them into high-protein, mineral-rich ingredients. These seaweed products not only reduce coastal pollution but also enhance health and sustainability in our diets. The conversation explores how seaweed farming in controlled coastal pools can yield zero-waste, protein-rich biomass while reoxygenating water and protecting marine ecosystems. Pia explains the science behind it, including how one kilo of seaweed can absorb 50g of nitrogen and 1.5kg of carbon dioxide—while producing just as much oxygen. They also discuss the challenges of communicating complex environmental benefits in a soundbite-driven world and why integrating regeneration into mainstream food systems—like pasta with 10% seaweed—could free up a million hectares of land in Australia alone. 🌿 Seaweed isn’t just sushi anymore—it’s a climate solution hiding in plain sight. As always, if you have questions, feedback, or a story about how you’re reducing food waste, we’d love to hear from you. Drop us an email at [email protected]. And if you want to check out all our previous head to your favourite podcast channel and search for Food Waste Matters. More about Pia: The passionate founder of Venus Shell Systems, Pia has been working across both the marine industry and academia for the past 15 years and has a background in marine systems ecology. Her career has spanned both academic research and industry innovation in the fields of coastal and estuarine ecology, fisheries and sustainable aquaculture systems. Pia’s main research is in marine food production systems that are sustainably integrated with the coastal and marine environment and, as such, her published research efforts span aquaculture and sustainable estuarine systems. Links https://www.venusshellsystems.com.au/ https://www.phycohealth.com https://www.honeyandfox.com.au/ https://thegreatunwaste.com.au/ https://endfoodwaste.com.au/   Instagram https://www.instagram.com/phycohealth/ https://www.instagram.com/foodwastematters_podcast/ https://www.instagram.com/honey_and_fox/ https://www.instagram.com/thegreatunwaste/ https://www.instagram.com/endfoodwasteaus/   Facebook https://www.facebook.com/p/Pia-Winberg-100011633761009/ https://www.facebook.com/HoneyandFox/ https://www.facebook.com/thegreatunwaste/ https://www.facebook.com/EndFoodWasteAus/   LinkedIn https://www.linkedin.com/in/pia-winberg-37049930/ https://au.linkedin.com/company/honey-&-fox-pty-ltd https://au.linkedin.com/company/endfoodwasteaus

In this episode of Food Waste Matters, Robert Mackenzie, Director of Macka’s Australian Black Angus, joins Jayne Gallagher to talk about the bold sustainability moves behind their carbon-neutral beef operation — and how producers, chefs, and consumers can work together to cut waste across the food chain. Robert shares how his family has built a sixth-generation beef business rooted in quality, integrity, and innovation. From using every part of the animal to creating new value-added products like Angus beef dumplings and award-winning pies, his story shows how sustainability and profitability can go hand in hand. Together, they explore practical ways to reduce waste at every step — from soil to steak — and why knowing your supplier (and their story) might be the key to building a more sustainable food future. Key Moments 04:25 The Mackenzie family story – six generations of beef and a commitment to doing it right07:45 Where food waste occurs in the red meat industry and how full carcass utilisation is changing that10:12 Working with MLA and chefs to showcase secondary cuts and reduce waste in food service12:40 Turning “waste” into value – from sausages to Angus beef dumplings and gold-medal pies15:10 Why sustainability can equal profitability18:30 Building a brand and a legacy grounded in community, quality, and care22:15 One practical step: build relationships across your supply chain and understand your product’s story25:10 Final message: Know where your product comes from, be proud of it, and share its story Robert MackenzieDirector, Macka’s Australian Black Angus Robert Mackenzie is the director of Macka's Australian Black Angus, a family-owned and innovative paddock-to-plate Angus Beef cattle business based in Gloucester, NSW. Macka's currently run 600 seedstock breeders and 3500 commercial cows, which are utilised for breeding consistent high-performance cattle that can efficiently turn grass into beef. Macka's have now achieved carbon neutrality within their pastoral operation without relying on offsets or large-scale tree planting. With a long-term vision, Robert along with his family and his team strive to enhance carbon levels further and pave the way for a more productive and sustainable future.     Links:     https://mackasblackangus.com.au/ https://www.honeyandfox.com.au/  https://thegreatunwaste.com.au/  https://endfoodwaste.com.au/    Instagram  https://www.instagram.com/mackasangus/ https://www.instagram.com/foodwastematters_podcast/  https://www.instagram.com/honey_and_fox/  https://www.instagram.com/thegreatunwaste/  https://www.instagram.com/endfoodwasteaus/    Facebook  https://www.facebook.com/MackasAngus https://www.facebook.com/HoneyandFox/  https://www.facebook.com/thegreatunwaste/  https://www.facebook.com/EndFoodWasteAus/    LinkedIn  https://www.linkedin.com/company/mackas-australian-black-angus-beef/ https://au.linkedin.com/company/honey-&-fox-pty-ltd  https://au.linkedin.com/company/endfoodwasteaus

In this episode of Food Waste Matters, Daniel Abrahams from the Marine Bioproducts CRC uncovers the enormous untapped value sitting in Australia’s seafood and seaweed bioproducts. With only half of our marine biomass currently being used, billions of dollars in potential products - from collagen and Omega-3 oils to skincare ingredients and biofertilisers - are being overlooked.  Daniel shares how innovation is shifting from disposal to utilisation, the commercial models making it viable, and why Iceland’s 100% fish model offers inspiration (not imitation) for Australia. He also explores the role of First Nations partnerships, the importance of designing for demand, and the future of high-value marine products made from what we currently throw away.    04:41 Defining Marine Bioproducts and Market Opportunities  09:01 Insights from Marine Bio Connect 2025  12:08 Lessons from Iceland's 100% Fish Approach  15:05 Challenges and Opportunities in the Australian Context  20:03 First Nations Collaboration and New Skincare Product Launch  24:14 Advice for Business Owners and Entrepreneurs    Mr Daniel E. Abrahams FCPAChief Executive Officer  Daniel is a highly experienced executive with leadership, finance, strategy, execution, risk management and governance credentials across a wide variety of industries. He has a track record of driving profitable business performance, innovation, and long-term growth plans, with a strong focus on building high performance teams and effective relationships with stakeholders. Daniel has extensive capital raising experience in crowd-funding, private equity and capital markets. He has worked in SME, start-up to scale-up and ASX listed entities.      Links:      https://mbcrc.com/  Lanje SkinCare  https://www.honeyandfox.com.au/   https://thegreatunwaste.com.au/   https://endfoodwaste.com.au/      Instagram   https://www.instagram.com/marinebioproductscrc/  https://www.instagram.com/foodwastematters_podcast/   https://www.instagram.com/honey_and_fox/   https://www.instagram.com/thegreatunwaste/   https://www.instagram.com/endfoodwasteaus/      Facebook   https://www.facebook.com/marinebioCRC/  https://www.facebook.com/HoneyandFox/   https://www.facebook.com/thegreatunwaste/   https://www.facebook.com/EndFoodWasteAus/      LinkedIn   https://www.linkedin.com/company/marine-bioproducts-crc  https://au.linkedin.com/company/honey-&-fox-pty-ltd   https://au.linkedin.com/company/endfoodwasteaus

Halving Food Waste by 2030: A Conversation with Tristan Butt, CEO of End Food Waste Australia   In this podcast episode, Tristan Butt, the CEO of End Food Waste Australia, shares insights into his background and the organization's mission to halve food waste in Australia by 2030. Tristan discusses the economic and social impacts of food waste, highlighting Australia's annual waste of 7.6 million tons of food and a $37 billion economic cost. He explains the multi-faceted approach of End Food Waste Australia, which includes research, policy, business action, and consumer behavior. Tristan also touches on consumer campaigns like 'The Great Un Waste' and the importance of industry collaboration, including initiatives like the Australian Food Pact. He emphasizes the significant opportunity for businesses to save costs and improve profitability while contributing to environmental sustainability. The discussion also covers support for small businesses, the importance of benchmarking and reporting, and innovative ways to repurpose food waste.   01:35   The Mission to Halve Food Waste by 2030 02:36   Current Progress and Consumer Campaigns 07:11   Engaging Small Businesses in Food Waste Reduction 10:54   Innovative Uses for Food Waste 15:48   International Models and Future Plans   More About Tristan Tristan Butt is a purpose-driven CEO and Board Director with 25+ years of leadership across food & beverage, FMCG, retail, and ecommerce in the UK, Europe, APAC, and the US.He has led transformational growth at both global giants (L’Oréal, Unilever, Mars, Amazon, Woolworths) and high-growth ventures—responsible for portfolios spanning 100+ categories, 1,400+ stores, and $3B+ in revenue. His career bridges supplier and retailer, public and private, global and local—anchored by sharp commercial strategy, operational discipline, and an unrelenting customer focus.As a leader, Tristan is recognised for building high-impact, values-aligned teams that move with pace, think boldly, and deliver lasting outcomes. He brings clarity, ambition, and rigour to complex challenges, empowering people to raise the bar - leaving organisations stronger than they were found.Currently serving as Chief Executive Officer of End Food Waste Australia, Tristan is driving national food system transformation to deliver environmental, economic, and social impact. He has also partnered with CEOs & Boards in scaling consumer brands through advisory, NED and investor roles. He is a graduate of the Australian Institute of Company Directors (GAICD) with a Law degree (LLB Hons) from the University of Birmingham UK.   Links: https://www.honeyandfox.com.au/ https://thegreatunwaste.com.au/ https://endfoodwaste.com.au/   Instagram https://www.instagram.com/foodwastematters_podcast/ https://www.instagram.com/honey_and_fox/ https://www.instagram.com/thegreatunwaste/ https://www.instagram.com/endfoodwasteaus/   Facebook https://www.facebook.com/HoneyandFox/ https://www.facebook.com/thegreatunwaste/ https://www.facebook.com/EndFoodWasteAus/   LinkedIn https://au.linkedin.com/company/honey-&-fox-pty-ltd https://au.linkedin.com/company/endfoodwasteaus

n this episode of Food Waste Matters, Dr. Joanne Freeman welcomes back Associate Professor Lukas Parker from RMIT University to continue their discussion on date labels and storage advice.Last time, Lukas shared insights from consumer research revealing just how confusing “best before” and “use by” dates are for everyday Australians. This follow-up episode explores the next stage of his work, where supermarkets, food brands, government, and consumers came together to co-design and test clearer, more effective labeling solutions.Listeners will hear about:- The “hop, skip, jump” label designs developed to spark industry and consumer conversations.- The triangle of inaction—where government, industry, and consumers all wait for each other to act.- Why colour, icons, and even QR codes could transform how we understand and use food labels.- How clearer guidance could help households cut back on the $2,600 worth of food wasted per year—and why systemic change is still needed across industry and policy.Whether you’re a food producer, policymaker, or simply someone who wants to waste less, this episode sheds light on how small changes to packaging could have a big impact on reducing household food waste.As always, if you have questions, feedback, or your own story about reducing food waste, we’d love to hear from you. Drop us an email at [email protected]. And don’t forget, you can catch up on all our past episodes on your favourite podcast platform—just search for Food Waste Matters. More about Lukas Associate Professor Lukas Parker is a leading social marketing and advertising scholar whose research sits at the nexus of behaviour change, communicating health and digital advertising. Leading teams of researchers, his research addresses pressing social problems related to health and sustainability. He has over fifty peer-reviewed publications including influential co-authored books Social Marketing and Advertising in the Age of Social Media (2020) and Social Marketing and Behaviour Change: Models, theory and applications (2014) which guide social marketing practitioners and scholars. Associate Professor Parker leads 3C (Communication and Change Co-lab) that undertakes projects that create change through communication - whether that be social, behavioural, or cultural. He also co-leads Co-Lab. Learn more about Lukas here: https://www.lukasparker.com/about.html Links to research: Date Labelling and Storage Advice Collective Intelligence Workshops: Position Paper National Date Labelling and Storage Advice Project – Phase 1c Pilot Designs https://www.youtube.com/watch?v=U0rdGP_YDQ0   EFWCRC Phase 1d Collective Intelligence workshops Final Report Overview https://www.youtube.com/watch?v=wtZmKRMG2x4 Other Links https://www.honeyandfox.com.au/ https://thegreatunwaste.com.au/ https://endfoodwaste.com.au/   Instagram https://www.instagram.com/foodwastematters_podcast/ https://www.instagram.com/honey_and_fox/ https://www.instagram.com/thegreatunwaste/ https://www.instagram.com/endfoodwasteaus/   Facebook https://www.facebook.com/HoneyandFox/ https://www.facebook.com/thegreatunwaste/ https://www.facebook.com/EndFoodWasteAus/   LinkedIn https://www.linkedin.com/in/drlukas/?originalSubdomain=au https://au.linkedin.com/company/honey-&-fox-pty-ltd https://au.linkedin.com/company/endfoodwasteaus     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.

Most consumers can't tell the difference between “best before” and “use by” dates on food and use them interchangeably. In this episode of Food Waste Matters, Dr Joanne Freeman sits down with Associate Professor Lukas Parker from RMIT to delve into the intricacies of food labelling and how clear instructions could help mitigate food waste. Lukas is based in the School of Media and Communication at RMIT University, where he leads 3C, Communication and Change Co-lab. He is also a member of End Food Waste Australia, leading the National Date Labelling and Storage Advice Project. Specifically, his team worked with End Food Waste Australia to collect data from 125 consumer interviews, which explored how consumers use (or do not use) existing food datelabelling and storage advice to determine food freshness. Tune into this episode as Jo and Lukas discuss key findings and information, including: ·     Confusion about existing labels and how to deal with food freshness, reliability, and storage. ·     How advice such as ‘store in a cool, dry place’ was interpreted as vague, unhelpful, and less likely to be perceived as reliable or trustworthy for more humid climates. ·     Differences in demographics when making decisions about food quality and waste. ·     The usefulness of food dates to manage food at home and from a businessperspective. ·     Riskier food categories and the differences in discernment when assessing if food can still be consumed. Date labels are not straightforward, and this episode touches on key points from consumers and researchers alike. To find out more about the national date labelling and storage advice (phase 1) please visit https://endfoodwaste.com.au/projects/national-date-labelling-and-storage-advice-phase-1/. Additional details about 3C (Communication and Change Co-lab) are also available at https://www.rmit.edu.au/about/schools-colleges/media-and-communication/research/communication-change-colab.   If you would like to reach out to Lukas he can be reached on LinkedIn at https://www.linkedin.com/in/drlukas/. This podcast is brought to you by Honey & Fox, whose passion is food and the people who produce it. Honey & Foxworks 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 wasteactions. To learn more about how they are working toward a more sustainable future, please visit ⁠www.endfoodwaste.com.au⁠.

Packaging design goes beyond aesthetics; it must also be functional, efficient, and aligned with broader environmentalgoals. In this episode of Food Waste Matters, we welcome Helen Johnston from Honey & Fox who is chatting with Zaidee Jackson. Zaidee is the National Business Development Manager for Sustainable Packaging at Ball & Doggett and the driving force behind Ecoporium, the go-to destination for sustainable packaging. Not only do Helen and Zaidee share a mutual love for biltong, but they also have apassion for packaging. Listen in as the conversation unfolds to hear about: ·     Complex challenges small businesses face in implementing truly sustainable packaging solutions thatbalance functionality, environmental impact, convenience, and cost. ·     Fit-for-purpose and functionality of packaging that reduces a carbon footprint and promotes a circular economy. ·     Design efficiency and usingfewer materials which involves innovative thinking and re-engineering traditional packaging concepts. ·     The role that consumers play by choosing products with sustainable packaging and supporting small businesses. Sustainable packaging is not just about meeting the demands of today but also about safeguarding the future. Byensuring that packaging is functional, efficient, and environmentally aligned, we can make a significant impact in the fight against food waste. We encourage you to follow Zaidee as she inspires and creates impactful experiences. Her links are listedbelow: www.ballanddoggett.com.au www.ecoporium.com.au   https://ecoporium.com.au/article/ecoporium12-practical-steps-to-your-sustainability-pathway/ https://ecoporium.com.au/ecoaudit/ https://ecoporium.com.au/product-index/ https://ecoporium.com.au/article/compostability-guide/ https://ecoporium.com.au/article/anhely-millan-founder-sustainability-for-kids/   https://www.linkedin.com/in/zaideejackson/   https://www.instagram.com/ballanddoggett/ https://www.instagram.com/ecoporium.com.au/   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.

Where you might see a blemish, Ugly Duck FineFoods creates a delicacy.   In this episode of Food Waste Matters, host Dr. Joanne Freeman of Honey & Fox interviews Michelle Masher, the owner and founder of Ugly Duck Fine Foods in Queensland. Michelle shares her journey, inspired by her German grandparents' dairy farm, to combat food waste by transforming imperfectproduce into delicious jams and relishes. Tune in to hear more about: ·     The hurdles she faced in starting the business without a food industrybackground. ·     The importance of collaboration with farmers and other businesses. ·     How Michelle's creative approach has not only saved tons of imperfect but perfectly good produce, it has also garnered numerous awards, including the prestigious 'Best in Show' at the Royal Melbourne Show.   This discussion emphasises the growing consumer awareness and appreciation for sustainable practices and how important it is for businesses to leverage these trends to reduce food waste. To learn more about Michelle and Ugly Duck Fine Foods please visit her website at uglyduckfinefoods.com. A big thank you to Michelle and Ugly Duck Fine Foods for her time and support in fighting against food waste. Instagram ⁠https://www.instagram.com/foodwastematters_podcast/⁠ ⁠https://www.instagram.com/honey_and_fox/⁠ ⁠https://www.instagram.com/thegreatunwaste/⁠ ⁠https://www.instagram.com/endfoodwasteaus/⁠   Facebook ⁠https://www.facebook.com/HoneyandFox/⁠ ⁠https://www.facebook.com/thegreatunwaste/⁠ ⁠https://www.facebook.com/EndFoodWasteAus/⁠   LinkedIn ⁠https://au.linkedin.com/company/honey-&-fox-pty-ltd⁠ ⁠https://au.linkedin.com/company/endfoodwasteaus⁠

In this episode of Food Waste Matters, Dr. Joanne Freeman sits down with researcher Jack Hetherington from the University of Adelaide to explore one of dairy's lesser-known but significant challenges - whey waste. Jack shares findings from his recent study that exposes the scale of liquid whey being discarded by Australian cheesemakers and investigates why so many viable upcycling solutions remain underutilised.  Listeners will gain insights into the volume and types of whey produced during cheese manufacturing and the practical and economic barriers preventing smaller producers from valorizing this by-product. From the potential to craft alcoholic beverages like whey-based vodka to more collaborative, cost-effective models such as distillery partnerships, Jack outlines several innovative ways to rethink whey waste.  The episode also dives into the complexities faced by small to medium-sized cheesemakers - limited time, capital constraints, and a lack of centralised infrastructure - all of which contribute to placing whey reuse in the "too hard" basket. However, Jack emphasises the growing opportunities available through improved sector coordination, the emergence of upcycled food certifications, and increasing consumer awareness around sustainable food choices.  Whether you're in the food industry or simply passionate about reducing food waste, this episode offers a compelling look at how reimagining food by-products like whey could unlock both environmental and economic value.  As always, if you have questions, feedback, or a story about how you’re reducing food waste, we’d love to hear from you. Drop us an email at [email protected]. And if you want to check out all our previous head to your favourite podcast channel and search for Food Waste Matters.    More about Jack  Dr Jack Hetherington is a researcher at the University of Adelaide's Centre for Global Food and Resources (GFAR). Jack is passionate about sustainable and inclusive agri-food systems and addressing complex societal challenges through robust, practical evidence to support decision-makers, influence policy, and drive meaningful change. He recently completed his PhD with support from End Food Waste Australia, CSIRO, and the University of Adelaide exploring how various business models can enable the transition towards a more circular food system. His research focused on the Australian cheese manufacturing sector and the liquid by-product whey, offering valuable insights for the broader agricultural sector.    Links  Here is the link to Jack’s full report called:  Transitioning to the circular economy through different business models    https://www.honeyandfox.com.au/   https://thegreatunwaste.com.au/   https://endfoodwaste.com.au/    Instagram  https://www.instagram.com/foodwastema=ers_podcast/   https://www.instagram.com/honey_and_fox/   https://www.instagram.com/thegreatunwaste/   https://www.instagram.com/endfoodwasteaus/    Facebook  https://www.facebook.com/HoneyandFox/   https://www.facebook.com/thegreatunwaste/   https://www.facebook.com/EndFoodWasteAus/     LinkedIn  https://au.linkedin.com/in/jack-hetherington-7a3a33160   https://au.linkedin.com/company/honey-&-fox-pty-ltd   https://au.linkedin.com/company/endfoodwasteaus

S3E11 Food waste meets its match: Black Soldier Flies In this fascinating episode of Food Waste Matters, we dive into the world of insect bioconversion with Sofia Katzin, founder of FlyMumma. Discover how black soldier flies are transforming food scraps into high-value animal feed and nutrient-rich fertilizer all in just 12 days. Sofia shares her personal journey from witnessing food waste in Australian hospitality to launching her consultancy that empowers farmers and producers to turn waste into opportunity. With a background in food science and years leading R&D in the insect farming industry, she now helps global clients fine-tune their systems to keep millions of larvae thriving and productive. In this conversation you will hear about :  How 1kg of fly eggs can process 30 tonnes of organic wasteWhat “frass” is and why it’s valuable for soil healthHow decentralised systems like Goterra are scaling local waste solutionsThe challenges of consumer perception and why fly-based products are safe, scalable, and sustainablePlus, hear about the new $2M insect industry roadmap released by AgriFutures and the University of Adelaide to help scale Australia’s black soldier fly sector over the next five years. As always, if you have questions, feedback, or a story about how you’re reducing food waste, we’d love to hearfrom you. Drop us an email at [email protected]. And if you want to check out all our previous head to your favourite podcast channel and search for Food Waste Matters. More about Sofia: Sofia Katzin is a Food Technologist and global consultant specialising in the upcycling of food waste using BlackSoldier Fly larvae. With over five years’ experience in the insect protein industry, she has led R&D teams, developed sustainable feed ingredients, and now runs her own testing facility in Perth. Sofia works with clients worldwide to design practical, scalable, and profitable waste transformationstrategies, with a focus on quality, innovation, and circular economy outcomes. Links To learn more about Australia’s insect industry: https://agrifutures.com.au/rural-industries/insects/ https://www.flymumma.com/ https://www.honeyandfox.com.au/ https://thegreatunwaste.com.au/ https://endfoodwaste.com.au/   Instagram https://www.instagram.com/foodwastematters_podcast/ https://www.instagram.com/honey_and_fox/ https://www.instagram.com/thegreatunwaste/ https://www.instagram.com/endfoodwasteaus/   Facebook https://www.facebook.com/HoneyandFox/ https://www.facebook.com/thegreatunwaste/ https://www.facebook.com/EndFoodWasteAus/   LinkedIn https://www.linkedin.com/in/sofiakatzin https://au.linkedin.com/company/honey-&-fox-pty-ltd https://au.linkedin.com/company/endfoodwasteaus

S3E10 From Waste to Nutrition with Pia Winberg. In this episode, we dive deep literally and figuratively into the ocean's potential to regenerate food systems and tackle food waste. Host Joanne Freeman speaks with Pia Winberg, the visionary behind Venus Shell Systems, a company transforming nutrient waste into valuable food and agricultural products using seaweed. Pia takes us on a journey that started with planetary systems theory and ended up in large-scale seaweed cultivation. Venus Shell Systems captures nitrogen and other nutrients from food industry emissions like those from wheat processing and uses seaweed to convert them into high protein, mineral-rich ingredients. These seaweed products not only reduce coastal pollution but also enhance health and sustainability in our diets.The conversation explores how seaweed farming in controlled coastal pools can yield zero-waste, protein-rich biomass while reoxygenating water and protecting marine ecosystems. Pia explains the science behind it, including how one kilo of seaweed can absorb 50g of nitrogen and 1.5kg of carbon dioxide while producing just as much oxygen.They also discuss the challenges of communicating complex environmental benefits in a soundbite-driven world and why integrating regeneration into mainstream food systems like pasta with 10% seaweed could free up a million hectares of land in Australia alone. As always, if you have questions, feedback, or a story about how you’re reducing food waste, we’d love to hear from you. Drop us an email at [email protected]. And if you want to check out all our previous head to your favourite podcast channel and search for Food Waste Matters. More about Pia: The passionate founder of Venus Shell Systems, Pia has been working across both the marine industry and academia for the past 15 years and has a background in marine systems ecology. Her career has spanned both academic research and industry innovation in the fields of coastal and estuarine ecology, fisheries and sustainable aquaculture systems. Pia’s main research is in marine food production systems that are sustainably integrated with the coastal and marine environment and, as such, her published research efforts span aquaculture and sustainable estuarine systems. Links https://www.venusshellsystems.com.au/ https://www.honeyandfox.com.au/ https://thegreatunwaste.com.au/ https://endfoodwaste.com.au/ Instagram https://www.instagram.com/foodwastematters_podcast/ https://www.instagram.com/honey_and_fox/ https://www.instagram.com/thegreatunwaste/ https://www.instagram.com/endfoodwasteaus/ Facebook https://www.facebook.com/p/Pia-Winberg-100011633761009/ https://www.facebook.com/HoneyandFox/ https://www.facebook.com/thegreatunwaste/ https://www.facebook.com/EndFoodWasteAus/ LinkedIn https://www.linkedin.com/in/pia-winberg-37049930/?originalSubdomain=au https://au.linkedin.com/company/honey-&-fox-pty-ltd https://au.linkedin.com/company/endfoodwasteaus

S3E8: Behind the farm gate In this episode, we head straight to the paddock withMelissa Smith — farmer, educator, and Churchill Fellow — to unpack on-farm food waste and the practical steps needed to address it. Melissa shares lessons from her international researchtour through Europe and the US, where she explored how global producers manage fruit and vegetable waste. From whole crop purchasing to gleaning programs and secondary markets, Melissa highlights scalable solutions that could benefit Australia’s growers. Key topics include: The $2B+ cost of on-farm food waste in AustraliaHow stronger grower-retailer collaboration can reducewasteGlobal case studies like Tesco’s bumper crop strategyand Right Revival’s full crop buying modelThe role of food rescue organisations and why economic viability must come first for farmersValue-added processing and how growers can transformsurplus into opportunityThe importance of consumer education and slow cultural changeWhy “gleaning” might be the next big step incommunity-driven food recovery We also explore Real Skills AG Training, Melissa’s family-run business helping farms build safer, smarter operations through practical training. With just five years left to reach Australia’s goal of halving food waste by 2030, Melissa calls for industry-led action and pilot programs to turn knowledge into measurable change. As always, if you have questions, feedback, or a storyabout how you’re reducing food waste, we’d love to hear from you. Drop us an email at [email protected]. And if you want to check out all our previous head to your favourite podcast channel and search for Food Waste Matters. More about Melissa After growing up in pineapple country on Queensland's Sunshine Coast, Melissa moved to Northwest New South Wales to help run the in-law's cotton and grain farms aroundMungindi. She later owned and managed a commercial passionfruit farm near Yandina. More recently, she has worked with End Food Waste Australia to help food businesses and horticultureenterprises improve their efficiency and profitability by reducing food waste through process improvements.  With her extensive experience in agriculture, Melissa understands life "behind the farm gate" and that farmers and food businesses need solutions that are both practical and profitable. Links Access the reporthere:  https://www.churchilltrust.com.au/fellow/melissa-smith-qld-2023/ https://realskillsagtraining.com.au/ https://www.honeyandfox.com.au/ https://thegreatunwaste.com.au/ https://endfoodwaste.com.au/ Social Media Tags Instagram https://www.instagram.com/troy_realskillsagtraining/ https://www.instagram.com/foodwastematters_podcast/ https://www.instagram.com/honey_and_fox/ https://www.instagram.com/thegreatunwaste/ https://www.instagram.com/endfoodwasteaus/  Facebook https://www.facebook.com/RealskillsAgtraining https://www.facebook.com/HoneyandFox/ https://www.facebook.com/thegreatunwaste/ https://www.facebook.com/EndFoodWasteAus/  LinkedIn https://www.linkedin.com/in/troy-smith-b9483b17a/?originalSubdomain=au https://au.linkedin.com/company/honey-&-fox-pty-ltd https://au.linkedin.com/company/endfoodwasteaus  YouTube https://www.youtube.com/@troysmith7405 https://www.youtube.com/@FoodWasteMatters

S3E9: Don't overcomplicate your waste with Natalie Bolt In this episode of Food Waste Matters, host Jayne Gallagher sits down with hospitality veteran Natalie Bolt, whose 17+ year global career—from Europe to Asia—took a transformative turn in Indonesia. What began with a drive to cut costs evolved into a passionate crusade against food waste after witnessing stark contrasts between abundance and hunger, and environmental degradation. Natalie shares how her company, Table Food Consultants, helps food service businesses design sustainability into daily operations—not as an afterthought, but as a foundational strategy. She walks us through their three-step framework: conducting simple food waste audits, engineering menusthat account for potential waste, and delivering hands-on workshops that empower teams to turn trimmings into treasure. From turning watermelon rinds into curries to transforming lettuce into dressings, Natalie proves that creativity can cut waste and boost profits. Her philosophy is grounded in the triple bottom line: people, planet, and profit—and she insists that real sustainability must consider all three. We also dive into the bigger picture: how systemic change in education and a sector-specific sustainability framework could transform the future of hospitality. Natalie advocates embedding sustainability training into core hospitality curriculums—so the next generation enters the industry already thinking sustainably. Whether you're a hospitality pro or just sustainability-curious, this episode is packed with insight, practical steps, and inspiration. As always, if you have questions, feedback, or a story about how you’re reducing food waste, we’d love to hearfrom you. Drop us an email at [email protected]. And if you want to check out all our previous head to your favourite podcast channel and search for Food Waste Matters. More about Natalie Natalie Bolt is a hospitality professional with 17 years of experience working across the Middle East, Asia and Europe. While she was always aware of food waste in kitchens, a pivotal moment in Indonesia changed everything. Seeing food thrown out while people starved, followed by plastic-filled oceans and bleached coral, pushed her to take action. A food waste campaign she led reduced costs by 3% and marked the start of her journey into sustainability. Years later, after facing burnout, Natalie recognised that true sustainability in hospitality must balance people, planet and profit. That realisation led her to launch The Table Food Consultants, a consultancy helping businesses make practical, achievable changes that work in real kitchens and real teams. Natalie is known for bridging the gap between sustainability theory and daily hospitality operations, always with a focus on impact over fluff. Links https://www.thetablefoodconsultants.com.au/ https://www.thetablefoodconsultants.com.au/resources/https://www.honeyandfox.com.au/https://thegreatunwaste.com.au/https://endfoodwaste.com.au/ Social Media Tags Instagram https://www.instagram.com/thetablefood/ https://www.instagram.com/foodwastematters_podcast/ https://www.instagram.com/honey_and_fox/ https://www.instagram.com/thegreatunwaste/ https://www.instagram.com/endfoodwasteaus/   Facebook https://www.facebook.com/thetablefood https://www.facebook.com/HoneyandFox/ https://www.facebook.com/thegreatunwaste/ https://www.facebook.com/EndFoodWasteAus/   LinkedIn https://www.linkedin.com/in/natalie-bolt-5a338a9b/ https://au.linkedin.com/company/honey-&-fox-pty-ltd https://au.linkedin.com/company/endfoodwasteaus   YouTube https://www.youtube.com/@FoodWasteMatters

S3E7 Turning waste into an opportunity with Ryan Collins from Planet Ark In this episode of Food Waste Matters, host Dr. Joanne Freeman welcomes Ryan Collins from Planet Ark, a leading environmental organisation in Australia. They discuss the crucial role of businesses and communities in reducing food waste, along with the practical resources and initiativesavailable to support them. Ryan highlights Planet Ark’s efforts in promoting sustainability through programs like the Australian Circular Economy Hub (ACE Hub) and the Recycling Near You platform. He explains how these resources help businessestransition towards a circular economy, where food waste can be minimised, repurposed, or recycled effectively. The conversation covers: Why food waste reduction matters its impact on the environment, economy, and businesses.Planet Ark’s initiatives – including business recycling tools, waste audits, and case studies showcasing successful sustainability efforts.Barriers to change – the knowledge gap in businesses about waste management and the importance of clear, jargon-free communication.Behavioural science in sustainability – using positive reinforcement rather than guilt to encourage recyclingand waste reduction.The benefits of composting for businesses from cost savings to environmental improvements.Recycling Near You website recently launched Future initiatives research on business attitudes toward waste. Key Takeaways: Businesses want to reduce waste but often lack the knowledge or resources.Planet Ark provides practical tools and research to help businesses implement sustainable solutions.Behavioural change techniques like positive messaging and employee engagement can improve waste reduction efforts.The ACE Hub portal connects businesses, governments, and experts to collaborate on sustainability solutions.  About Ryan: Ryan Collins, is the Head of Impact and Research at Planet Ark. After nearly a decade working in the banking and finance industry, Ryan was drawn to a career in sustainability that saw him work in Sydney, Papua New Guinea, Solomon Islands and Fiji in diverse roles such as monitoring and evaluation, threatened species and sustainable agriculture. With a background in psychology and environmental management, Ryan’s role at Planet Ark since 2012 has focused on developing positive environmental behaviour change programs and research that help individuals, businesses, government and schools transition to a circular economy. Links https://planetark.org https://businessrecycling.com.au/ https://planetark.org/programs/australian-circular-economy-hub https://www.honeyandfox.com.au/ https://thegreatunwaste.com.au/ https://endfoodwaste.com.au/ https://recyclingnearyou.com.au/   Instagram https://www.instagram.com/planetark/?hl=en https://www.instagram.com/foodwastematters_podcast/ https://www.instagram.com/honey_and_fox/ https://www.instagram.com/thegreatunwaste/ https://www.instagram.com/endfoodwasteaus/   Facebook https://www.facebook.com/@planetark/ https://www.facebook.com/HoneyandFox/ https://www.facebook.com/thegreatunwaste/ https://www.facebook.com/EndFoodWasteAus/   LinkedIn https://au.linkedin.com/company/planetark https://au.linkedin.com/company/honey-&-fox-pty-ltd https://au.linkedin.com/company/endfoodwasteaus   As always, if you have questions, feedback, or a story about how you’re reducing food waste, we’d love to hear from you. Drop us an email at www.foodwastematters.com.au.  And if you want to check out all our previous podcasts head to your favourite podcast platform and search Food Waste Matters.

More Taste, Less Waste A big congratulations to Kelly Johnson from Woodlane Orchard, who has just taken out the Sustainability Award at this year’s Food South Australia Awards. To celebrate her recent win, we thought it was the perfect time to replay our episode with Kelly from last year where she talks about how Woodlane Orchard came to be, the thinking behind SPhiker, and what drives her commitment to doing things differently. Kelly's business revolves around purchasing surplus produce from local farmers and transforming it into dehydrated products like soups, meals, snacks, and garnishes. Tune in as we chat about: The establishment of Woodlane Orchard and how it was born out of necessity for employment and the realisation of surplus produce going to waste.How Kelly sources her produce directly from farmers, focusing on obtaining "ugly" and second-hand produce that would otherwise be discarded.The reality is that much of the excess fruit that doesn't meet supermarket standards is allowed to rot as farmers can't afford the labour costs associated with harvesting them. Why Woodlane Orchard creates family-sized meals as well as smaller, lightweight meals for hikers and caravanners under the Sphiker brand.Kelly now has a compostable packaging solution, aiming to make her business 100% sustainable in the future.The reason for advocacy towards a local circular economy system where one central hub coordinates the distribution of surplus food among businessesand local industries. This podcast is brought to you by Honey & Fox, where theirpassion 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.   Bio: Kelly Johnson After 15 years as a Scout Leader, Kelly Johnson knew a thing or two about creating fast, tasty meals that didn’t relyon refrigeration. Drawing on that experience, she launched Woodlane Orchard in 2019 with a clear goal: to make the most of surplus and seconds produce. Based in the Murraylands region of South Australia, Kelly sources locally and transforms what others might overlook into dehydrated soups, meals, snacks and garnishes. Her practical, no-waste approach celebrates local food, supports farmers, and shows that with a bit of creativity, there’s plenty of value inwhat’s left behind.   Links https://www.woodlaneorchard.com.au/ https://www.sphiker.com.au/ https://www.honeyandfox.com.au/ https://thegreatunwaste.com.au/ https://endfoodwaste.com.au/   Social Media Tags Instagram https://www.instagram.com/sphiker.com.au/ https://www.instagram.com/woodlaneorchard/ https://www.instagram.com/foodwastematters_podcast/ https://www.instagram.com/honey_and_fox/ https://www.instagram.com/thegreatunwaste/ https://www.instagram.com/endfoodwasteaus/   Facebook https://www.facebook.com/woodlaneorchard/ https://www.facebook.com/Sphiker/ https://www.facebook.com/HoneyandFox/ https://www.facebook.com/thegreatunwaste/ https://www.facebook.com/EndFoodWasteAus/   LinkedIn https://www.linkedin.com/company/woodlane-orchard https://au.linkedin.com/company/honey-&-fox-pty-ltd https://au.linkedin.com/company/endfoodwasteaus