Every year, one third of the food produced in the world for human consumption is lost or wasted (UN Environment Programme). Australian households generate around 2.5 million tonnes of food waste, with the majority going directly to landfills. Understanding and changing consumer behaviour in areas such as food purchasing, storage, meal preparation, food safety and shelf life has the potential to reduce food waste, save consumers money and help minimise food insecurity.
La Trobe University’s Research and Innovation Precinct in collaboration with CSIRO, Australia’s National Science Agency, invites you to the fourth webinar in their series exploring how industry and research are tackling the challenges of food loss.
This one-hour session will present case studies and insights from Australian researchers and the food service industry on ways in which changes in consumer behaviour can reduce food waste.
Join our mailing list to keep up to date with news from our webinar program and the Research and Innovation Precinct by visiting latrobe.edu.au/industry.