How much do you think about the food we waste?  In modern societies, it’s a lot, yet, paradoxically, we face looming food shortages as the world’s population continues to grow.

If food waste was a country, it would be the world’s third highest greenhouse gas emitter, behind only China and USA.

Some of the Tasmanian Institute of Agriculture’s (TIA) brightest minds are leading the charge by organising a pub talk night to discuss how to tackle and reduce food waste from a Tasmanian perspective.

The event is part of National Science Week, August 14-22, and aims to bring together community experts to share perspectives on the food waste ‘problem’, current research and actions, barriers, and opportunities for overcoming them.

Organised by UTAS staff and students, the evening will be MC’d by Leah Galvin, public health nutritionist and expert in sustainable food systems and State Manager of Eat Well Tasmania.

The panellists are Amelia Cromb: Grassroots Action Network; Andrew Hillier: CEO Loaves and Fishes Tas; Gwen Harper: Senior Waste and Environmental consultant; Tom Ross: Professor in Food Microbiology at TIA; Alasdair Wells: EPA Tasmania; and Anthony Houston: founder of Houston’s Farm and a member of Farmers for Climate Action.

“TIA specialises in research, development and education to support prosperous, innovation and sustainability in the agriculture and food sectors in Tasmania,” Professor Tom Ross said.

“And, a lot of unused food goes to landfill, and that waste in landfill emits methane gas (25 times more potent as a greenhouse gas than carbon dioxide). Eight per cent of global greenhouse emissions come from food waste. Clearly, we can contribute substantially to sustainability and environmental remediation by minimising or eliminating food waste.”

Food waste can occur at all stages of the farm-to-fork food supply chain including over-production, production of foods that aren’t attractive to retailers or consumers, or mismanagement of the supply chain – including the buying habits of consumers – so that foods are often spoiled before they are ready to be eaten and, thus, discarded.

So, the question to be addressed by the panel and the audience is:

“How can we, as a community (including food producers, processors, sellers, and consumers), come together to solve that problem and help achieve the U.N. Sustainable Development Goal 2 (‘no hunger’)?”

The panel discussion will be held upstairs at The Republic Bar and Cafe, in North Hobart, in the upstairs room, on Thursday, 12 August, 17.30-19.30.

Bookings can be madet at this link: Tackling Food Waste: a Tasmanian Perspective Tickets, Thu 12/08/2021 at 5:30 pm | Eventbrite (or go to: https://www.eventbrite.com.au/e/tackling-food-waste-a-tasmanian-perspective-tickets-164418063855)

Tackling Food Waste: a Tasmanian Perspective will also be broadcast live via Zoom for those who wish to participate but can’t be in the room, at:

https://utas.zoom.us/j/83228085460

Meeting ID: 832 2808 5460