Reducing Food Waste

Food wastage in Australia is often due to poor temperature management. The greatest risks for perishable food occur during transportation and handling between mobile and stationary refrigeration points when there are sometimes huge temperature variations between truck or trailer, loading docks and storage facilities.

The National Food Waste Strategy was launched in 2017 with the aim to reduce food waste by 50% by 2030, in line with international obligations. 

The Strategy included initial priorities in the first two years; 

• An implementation plan for the Strategy that outlines actions and performance indicators against the priority areas

• A monitoring and evaluation framework 

• A voluntary commitment program

These outcomes were reshaped by FIAL and the food waste strategy implementation steering committee. 

Consequently, the deliverables were reshaped and agreed with the Australian Government as: 

• Resources for Implementing the National Food Waste Strategy

• A Roadmap for reducing Australia’s food waste by half by 2030 

• A suite of documents comprising the Voluntary Commitment Program.

All of these deliverables, along with the attached Final Report have now been approved.  

There are two additional documents created to support the Voluntary Commitment Program. 

These packs are for potential signatories and a preamble to contextualise the Voluntary Commitment Program during COVID.

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