Globally, one-third of food produced for human consumption is wasted. In Australia alone food waste costs $20 billion each year and is damaging our planet’s resources by contributing to climate change and inefficient land, fertiliser and freshwater use.

In response to the financial and environmental burden of food waste, Australia federal government’s National Food Waste Strategy aims to halve food waste in Australia by 2030. A$133 million has been allocated over the next decade to a research center which can assist the environment, public health and economic sectors to work together to address both food waste and obesity.

Portion and serving sizes should be considered by commercial food settings. Every year Australians eat 2.5 billion meals out and waste 2.2 million tons of food via the commercial and industrial sectors. Evidence shows reducing portion sizes in food service settings leads to a reduction in both plate waste and over-consumption.

Given the cost of food waste and obesity to the economy, and the impact on the health of our people and our planet, reducing food waste can address two major problems facing humanity today.

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