Love Food Hate Waste Food waste avoidance in NSW EPA12/0946

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<ul><li>Slide 1</li></ul> <p>Love Food Hate Waste Food waste avoidance in NSW EPA12/0946 Slide 2 Contents This presentation provides essential background to the Love Food Hate Waste campaign. The following slides cover: The food waste issue The costs of food waste Why we waste food Who is wasting food Program resources Slide 3 Food waste what is the issue? In NSW alone, 1.2 million tonnes of food is sent to landfill annually 800,000 tonnes of this is from households while another 400,000 tonnes is from business Food is the largest component of household waste More than one third of the average household garbage bin is filled with food waste each week Slide 4 Environmental costs of food waste When food waste breaks down in landfill it produces methane - a greenhouse gas 25 times more potent than carbon dioxide The food supply chain generates 23 per cent of Australias total Greenhouse Gas emissions (Garnaut, 2007), second only to power stations When food is wasted the natural resources, nutrients, energy and water invested by the supply chain are lost/wasted Slide 5 Financial costs of food waste NSW households throw away $2.5 billion worth of edible food each year Fresh food ($848M) and leftovers ($694M) are thrown away in greatest quantities Each NSW household throws away more than $1,000 worth of edible food each year Up to 60% of food waste may be potentially avoidable (WRAP, 2008) Slide 6 Avoidable versus unavoidable Unavoidable food waste is: Food that is not usually eaten such as: eggs shells meat bones teabags fruit &amp; vegetable peelings. Love Food Hate Waste focuses on reducing the amount of avoidable food waste being thrown away Avoidable food waste is: Food that could have been eaten but instead was thrown away. It was wasted because we: forgot about leftovers made unnecessary purchases over catered did not store food correctly. Slide 7 Why do we waste food in NSW? Buy too much Not planning meals in advance Not shopping to a list Not checking the cupboard, fridge or freezer before going shopping Tempted by 2 for 1 specials and deals in store Cook too much Desire to have more than not enough Serving incorrect portion sizes Family members dont finish their meals Poor storage of food Forgetting about food and leftovers in the fridge/freezer Unsure how to store food effectively Leaving food in its original packaging Slide 8 Who is wasting food in NSW? While we know that everyone wastes food, there are three groups that waste more than the average. These groups are: 18 24 year olds High income households Families with children. These are the primary LFHW target audience. Slide 9 The target audience Target audience attitudes and behavioursKey Love Food Hate Waste Messages 18-24 year olds Despite high level knowledge about food waste, less likely to engage in food waste avoidance behaviours Feel that a busy lifestyle makes it hard to avoid wasting food Are more likely to throw out food without checking if its consumable, such as leftovers and unopened packaged food past the best before date Tend to buy in bulk and buy value deals even if it is more than needed Wasting the most food in volume and in dollars Meal planning can be flexible and will save you money Food is still safe to eat past its best before date as long as it has been stored correctly and not damaged 18- 24 year olds express concern for the amount of food wasted High income households Often cook separate meals for family members. They prefer to make more just in case and are less likely to consider portion sizes Rarely purchase food according to a budget or list and are quick to throw out fresh food Would prefer to use leftover food for other meals. Meal planning can be flexible Consider portion sizes when cooking Over half indicate a willingness to attend a kitchen skills workshop to reduce their food waste, and they are quite concerned about environmental problems in general. Families with children are likely to do one large shop where they frequently purchase items on special and in bulk 47% buy food on special most times or always are less likely to check best before and use by dates when shopping one in five families with children already have a compost or worm farm, and those that do not are more willing to start one find it harder than other households to make meals from assorted ingredients that need using up. ensure effective storage for bulk and special purchases and encourage new behaviours like measuring portion sizes. they are more likely to plan a weekly menu, and most are quite willing to start writing a shopping list based on a menu plan. In terms of reducing food waste, they are willing to stop buying unnecessary fresh produce. Slide 10 CALD community Social research shows that culturally and linguistically diverse communities also have high levels of food waste Each cultural group has different attitudes and behaviours around food and food management Understanding this can help inform the design and delivery of your programs and communications. Slide 11 Resources available to partners Love Food Hate Waste resources have positive and proven results with raising awareness about the food waste issue. All resources have the same look and feel to maintain brand and message consistency. Partners are strongly urged to make use of the Love Food Hate Waste resources to gain maximum benefit for their local education projects. Slide 12 What resources are available? WebsiteContains plenty of useful information as well as YouTube clips, recipes and a serving size calculator Style guideHelps you develop Love Food Hate Waste resources PostersGreat tool for engagement and catching attention Menu plannerGreat resource to provide to people to encourage behaviour change Fact sheetsProvide information about why we waste food BrochuresProvide an overview of the program Pull-up bannersCan be used at events and are great for catching attention ArtworkWe have artwork available for aprons, shopping bags and magnets Red lid bin stickerTo illustrate the proportion of different types of waste in the average NSW household bin Slide 13 Can I tailor the resources? Partners are invited to tailor the resources. Any modifications will need to be reviewed by the EPA. The basic requirements are: The NSW EPA and Love Food Hate Waste logos to be placed on the left Partner logos must be 75% the height of the LFHW logo Website and tagline are to be included Images and logos are used correctly. See the Style Guide for a full list of requirements </p>