Episodios

  • S3E17 Halving Food Waste by 2030

    S3E17 Halving Food Waste by 2030
    Sep 25 2025

    Halving Food Waste by 2030: A Conversation with Tristan Butt, CEO of End Food Waste Australia

    In this podcast episode, Tristan Butt, the CEO of End Food Waste Australia, shares insights into his background and the organization's mission to halve food waste in Australia by 2030. Tristan discusses the economic and social impacts of food waste, highlighting Australia's annual waste of 7.6 million tons of food and a $37 billion economic cost. He explains the multi-faceted approach of End Food Waste Australia, which includes research, policy, business action, and consumer behavior. Tristan also touches on consumer campaigns like 'The Great Un Waste' and the importance of industry collaboration, including initiatives like the Australian Food Pact. He emphasizes the significant opportunity for businesses to save costs and improve profitability while contributing to environmental sustainability. The discussion also covers support for small businesses, the importance of benchmarking and reporting, and innovative ways to repurpose food waste.

    01:35 The Mission to Halve Food Waste by 2030

    02:36 Current Progress and Consumer Campaigns

    07:11 Engaging Small Businesses in Food Waste Reduction

    10:54 Innovative Uses for Food Waste

    15:48 International Models and Future Plans

    More About Tristan

    Tristan Butt is a purpose-driven CEO and Board Director with 25+ years of leadership across food & beverage, FMCG, retail, and ecommerce in the UK, Europe, APAC, and the US.
    He has led transformational growth at both global giants (L’Oréal, Unilever, Mars, Amazon, Woolworths) and high-growth ventures—responsible for portfolios spanning 100+ categories, 1,400+ stores, and $3B+ in revenue. His career bridges supplier and retailer, public and private, global and local—anchored by sharp commercial strategy, operational discipline, and an unrelenting customer focus.
    As a leader, Tristan is recognised for building high-impact, values-aligned teams that move with pace, think boldly, and deliver lasting outcomes. He brings clarity, ambition, and rigour to complex challenges, empowering people to raise the bar - leaving organisations stronger than they were found.
    Currently serving as Chief Executive Officer of End Food Waste Australia, Tristan is driving national food system transformation to deliver environmental, economic, and social impact.
    He has also partnered with CEOs & Boards in scaling consumer brands through advisory, NED and investor roles.
    He is a graduate of the Australian Institute of Company Directors (GAICD) with a Law degree (LLB Hons) from the University of Birmingham UK.

    Links:

    https://www.honeyandfox.com.au/

    https://thegreatunwaste.com.au/

    https://endfoodwaste.com.au/

    Instagram

    https://www.instagram.com/foodwastematters_podcast/

    https://www.instagram.com/honey_and_fox/

    https://www.instagram.com/thegreatunwaste/

    https://www.instagram.com/endfoodwasteaus/

    Facebook

    https://www.facebook.com/HoneyandFox/

    https://www.facebook.com/thegreatunwaste/

    https://www.facebook.com/EndFoodWasteAus/

    LinkedIn

    https://au.linkedin.com/company/honey-&-fox-pty-ltd

    https://au.linkedin.com/company/endfoodwasteaus
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    27 m
  • S3E16 Part 2 - Be Brave with Best Before - Lukas Parker

    S3E16 Part 2 - Be Brave with Best Before - Lukas Parker
    Sep 10 2025
    n this episode of Food Waste Matters, Dr. Joanne Freeman welcomes back Associate Professor Lukas Parker from RMIT University to continue their discussion on date labels and storage advice.Last time, Lukas shared insights from consumer research revealing just how confusing “best before” and “use by” dates are for everyday Australians. This follow-up episode explores the next stage of his work, where supermarkets, food brands, government, and consumers came together to co-design and test clearer, more effective labeling solutions.Listeners will hear about:- The “hop, skip, jump” label designs developed to spark industry and consumer conversations.- The triangle of inaction—where government, industry, and consumers all wait for each other to act.- Why colour, icons, and even QR codes could transform how we understand and use food labels.- How clearer guidance could help households cut back on the $2,600 worth of food wasted per year—and why systemic change is still needed across industry and policy.Whether you’re a food producer, policymaker, or simply someone who wants to waste less, this episode sheds light on how small changes to packaging could have a big impact on reducing household food waste.As always, if you have questions, feedback, or your own story about reducing food waste, we’d love to hear from you. Drop us an email at foodwastematters@honeyandfox.com.au. And don’t forget, you can catch up on all our past episodes on your favourite podcast platform—just search for Food Waste Matters.More about LukasAssociate Professor Lukas Parker is a leading social marketing and advertising scholar whose research sits at the nexus of behaviour change, communicating health and digital advertising. Leading teams of researchers, his research addresses pressing social problems related to health and sustainability. He has over fifty peer-reviewed publications including influential co-authored books Social Marketing and Advertising in the Age of Social Media (2020) and Social Marketing and Behaviour Change: Models, theory and applications (2014) which guide social marketing practitioners and scholars.Associate Professor Parker leads 3C (Communication and Change Co-lab) that undertakes projects that create change through communication - whether that be social, behavioural, or cultural. He also co-leads Co-Lab.Learn more about Lukas here: https://www.lukasparker.com/about.htmlLinks to research:Date Labelling and Storage Advice Collective Intelligence Workshops: Position PaperNational Date Labelling and Storage Advice Project – Phase 1c Pilot Designshttps://www.youtube.com/watch?v=U0rdGP_YDQ0 EFWCRC Phase 1d Collective Intelligence workshops Final Report Overviewhttps://www.youtube.com/watch?v=wtZmKRMG2x4Other Linkshttps://www.honeyandfox.com.au/https://thegreatunwaste.com.au/https://endfoodwaste.com.au/ Instagramhttps://www.instagram.com/foodwastematters_podcast/https://www.instagram.com/honey_and_fox/https://www.instagram.com/thegreatunwaste/https://www.instagram.com/endfoodwasteaus/ Facebookhttps://www.facebook.com/HoneyandFox/https://www.facebook.com/thegreatunwaste/https://www.facebook.com/EndFoodWasteAus/ LinkedInhttps://www.linkedin.com/in/drlukas/?originalSubdomain=auhttps://au.linkedin.com/company/honey-&-fox-pty-ltdhttps://au.linkedin.com/company/endfoodwasteaus This podcast is brought to you by Honey & Fox, whose passion is food and the people who produce it. Honey & Fox works with fishers, farmers and small food businesses to help them find and sell to their perfect customers – people who will buy without questioning the price. Find out more at www.honeyandfox.com.au.This podcast is supported by End Food Waste Australia, which is leading impactful and research-informed food waste actions. To learn more about how they are working toward a more sustainable future, please visit ⁠www.endfoodwaste.com.au⁠.
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    24 m
  • S3E15 Part 1 - Be Brave with Best Before - Lukas Parker

    S3E15 Part 1 - Be Brave with Best Before - Lukas Parker
    Aug 27 2025

    Most consumers can't tell the difference between “best before” and “use by” dates on food and use them interchangeably.

    In this episode of Food Waste Matters, Dr Joanne Freeman sits down with Associate Professor Lukas Parker from RMIT to delve into the intricacies of food labelling and how clear instructions could help mitigate food waste.

    Lukas is based in the School of Media and Communication at RMIT University, where he leads 3C, Communication and Change Co-lab. He is also a member of End Food Waste Australia, leading the National Date Labelling and Storage Advice Project.

    Specifically, his team worked with End Food Waste Australia to collect data from 125 consumer interviews, which explored how consumers use (or do not use) existing food datelabelling and storage advice to determine food freshness. Tune into this episode as Jo and Lukas discuss key findings and information, including:

    · Confusion about existing labels and how to deal with food freshness, reliability, and storage.

    · How advice such as ‘store in a cool, dry place’ was interpreted as vague, unhelpful, and less likely to be perceived as reliable or trustworthy for more humid climates.

    · Differences in demographics when making decisions about food quality and waste.

    · The usefulness of food dates to manage food at home and from a businessperspective.

    · Riskier food categories and the differences in discernment when assessing if food can still be consumed.

    Date labels are not straightforward, and this episode touches on key points from consumers and researchers alike. To find out more about the national date labelling and storage advice (phase 1) please visit https://endfoodwaste.com.au/projects/national-date-labelling-and-storage-advice-phase-1/. Additional details about 3C (Communication and Change Co-lab) are also available at https://www.rmit.edu.au/about/schools-colleges/media-and-communication/research/communication-change-colab.

    If you would like to reach out to Lukas he can be reached on LinkedIn at https://www.linkedin.com/in/drlukas/.

    This podcast is brought to you by Honey & Fox, whose passion is food and the people who produce it. Honey & Foxworks with fishers, farmers and small food businesses to help them find and sell to their perfect customers – people who will buy without questioning the price. Find out more at www.honeyandfox.com.au.

    This podcast is supported by End Food Waste Australia, which is leading impactful and research-informed food wasteactions. To learn more about how they are working toward a more sustainable future, please visit ⁠www.endfoodwaste.com.au⁠.
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    30 m
  • S3E14 The Packaging Puzzle - Zaidee Jackson - Revisited

    S3E14 The Packaging Puzzle - Zaidee Jackson - Revisited
    Aug 13 2025

    Packaging design goes beyond aesthetics; it must also be functional, efficient, and aligned with broader environmentalgoals.

    In this episode of Food Waste Matters, we welcome Helen Johnston from Honey & Fox who is chatting with Zaidee Jackson.

    Zaidee is the National Business Development Manager for Sustainable Packaging at Ball & Doggett and the driving force behind Ecoporium, the go-to destination for sustainable packaging. Not only do Helen and Zaidee share a mutual love for biltong, but they also have apassion for packaging. Listen in as the conversation unfolds to hear about:

    · Complex challenges small businesses face in implementing truly sustainable packaging solutions thatbalance functionality, environmental impact, convenience, and cost.

    · Fit-for-purpose and functionality of packaging that reduces a carbon footprint and promotes a circular economy.

    · Design efficiency and usingfewer materials which involves innovative thinking and re-engineering traditional packaging concepts.

    · The role that consumers play by choosing products with sustainable packaging and supporting small businesses.


    Sustainable packaging is not just about meeting the demands of today but also about safeguarding the future. Byensuring that packaging is functional, efficient, and environmentally aligned, we can make a significant impact in the fight against food waste.

    We encourage you to follow Zaidee as she inspires and creates impactful experiences. Her links are listedbelow:

    www.ballanddoggett.com.au

    www.ecoporium.com.au

    https://ecoporium.com.au/article/ecoporium12-practical-steps-to-your-sustainability-pathway/

    https://ecoporium.com.au/ecoaudit/

    https://ecoporium.com.au/product-index/

    https://ecoporium.com.au/article/compostability-guide/

    https://ecoporium.com.au/article/anhely-millan-founder-sustainability-for-kids/

    https://www.linkedin.com/in/zaideejackson/

    https://www.instagram.com/ballanddoggett/

    https://www.instagram.com/ecoporium.com.au/

    This podcast is brought to you by Honey & Fox, whose passion is food and the people who produce it. Honey & Fox works with fishers, farmers and small food businesses to help them find and sell to their perfect customers – people who will buy without questioning the price. Find out more at www.honeyandfox.com.au.

    This podcast is supported by End Food Waste Australia, which is leading impactful and research-informed food waste actions. To learn more about how they are working toward a more sustainable future, please visit ⁠www.endfoodwaste.com.au⁠.
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    37 m
  • S3E13_Michelle Mascher_Ugly Duck Fine Foods Revisited

    S3E13_Michelle Mascher_Ugly Duck Fine Foods Revisited
    Jul 30 2025

    Where you might see a blemish, Ugly Duck FineFoods creates a delicacy.

    In this episode of Food Waste Matters, host Dr. Joanne Freeman of Honey & Fox interviews Michelle Masher, the owner and founder of Ugly Duck Fine Foods in Queensland. Michelle shares her journey, inspired by her German grandparents' dairy farm, to combat food waste by transforming imperfectproduce into delicious jams and relishes. Tune in to hear more about:

    · The hurdles she faced in starting the business without a food industrybackground.

    · The importance of collaboration with farmers and other businesses.

    · How Michelle's creative approach has not only saved tons of imperfect but perfectly good produce, it has also garnered numerous awards, including the prestigious 'Best in Show' at the Royal Melbourne Show.

    This discussion emphasises the growing consumer awareness and appreciation for sustainable practices and how important it is for businesses to leverage these trends to reduce food waste.

    To learn more about Michelle and Ugly Duck Fine Foods please visit her website at uglyduckfinefoods.com.

    A big thank you to Michelle and Ugly Duck Fine Foods for her time and support in fighting against food waste.


    Instagram

    ⁠https://www.instagram.com/foodwastematters_podcast/⁠

    ⁠https://www.instagram.com/honey_and_fox/⁠

    ⁠https://www.instagram.com/thegreatunwaste/⁠

    ⁠https://www.instagram.com/endfoodwasteaus/⁠

    Facebook

    ⁠https://www.facebook.com/HoneyandFox/⁠

    ⁠https://www.facebook.com/thegreatunwaste/⁠

    ⁠https://www.facebook.com/EndFoodWasteAus/⁠

    LinkedIn

    ⁠https://au.linkedin.com/company/honey-&-fox-pty-ltd⁠

    ⁠https://au.linkedin.com/company/endfoodwasteaus⁠
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    24 m
  • S3E12 Whey to go: Upcycling dairy's by-product

    S3E12 Whey to go: Upcycling dairy's by-product
    Jul 17 2025
    In this episode of Food Waste Matters, Dr. Joanne Freeman sits down with researcher Jack Hetherington from the University of Adelaide to explore one of dairy's lesser-known but significant challenges - whey waste. Jack shares findings from his recent study that exposes the scale of liquid whey being discarded by Australian cheesemakers and investigates why so many viable upcycling solutions remain underutilised. Listeners will gain insights into the volume and types of whey produced during cheese manufacturing and the practical and economic barriers preventing smaller producers from valorizing this by-product. From the potential to craft alcoholic beverages like whey-based vodka to more collaborative, cost-effective models such as distillery partnerships, Jack outlines several innovative ways to rethink whey waste. The episode also dives into the complexities faced by small to medium-sized cheesemakers - limited time, capital constraints, and a lack of centralised infrastructure - all of which contribute to placing whey reuse in the "too hard" basket. However, Jack emphasises the growing opportunities available through improved sector coordination, the emergence of upcycled food certifications, and increasing consumer awareness around sustainable food choices. Whether you're in the food industry or simply passionate about reducing food waste, this episode offers a compelling look at how reimagining food by-products like whey could unlock both environmental and economic value. As always, if you have questions, feedback, or a story about how you’re reducing food waste, we’d love to hear from you. Drop us an email at foodwastematters@honeyandfox.com.au. And if you want to check out all our previous head to your favourite podcast channel and search for Food Waste Matters. More about Jack Dr Jack Hetherington is a researcher at the University of Adelaide's Centre for Global Food and Resources (GFAR). Jack is passionate about sustainable and inclusive agri-food systems and addressing complex societal challenges through robust, practical evidence to support decision-makers, influence policy, and drive meaningful change. He recently completed his PhD with support from End Food Waste Australia, CSIRO, and the University of Adelaide exploring how various business models can enable the transition towards a more circular food system. His research focused on the Australian cheese manufacturing sector and the liquid by-product whey, offering valuable insights for the broader agricultural sector. Links Here is the link to Jack’s full report called: Transitioning to the circular economy through different business models https://www.honeyandfox.com.au/ https://thegreatunwaste.com.au/ https://endfoodwaste.com.au/ Instagram https://www.instagram.com/foodwastema=ers_podcast/ https://www.instagram.com/honey_and_fox/ https://www.instagram.com/thegreatunwaste/ https://www.instagram.com/endfoodwasteaus/ Facebook https://www.facebook.com/HoneyandFox/ https://www.facebook.com/thegreatunwaste/ https://www.facebook.com/EndFoodWasteAus/ LinkedIn https://au.linkedin.com/in/jack-hetherington-7a3a33160 https://au.linkedin.com/company/honey-&-fox-pty-ltd https://au.linkedin.com/company/endfoodwasteaus
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    29 m
  • S3E11 Food waste meets its match: Black Soldier Flies with Sofia Katzin from FlyMumma

    S3E11 Food waste meets its match: Black Soldier Flies with Sofia Katzin from FlyMumma
    Jul 2 2025
    S3E11 Food waste meets its match: Black Soldier Flies In this fascinating episode of Food Waste Matters, we dive into the world of insect bioconversion with Sofia Katzin, founder of FlyMumma.Discover how black soldier flies are transforming food scraps into high-value animal feed and nutrient-rich fertilizer all in just 12 days.Sofia shares her personal journey from witnessing food waste in Australian hospitality to launching her consultancy that empowers farmers and producers to turn waste into opportunity.With a background in food science and years leading R&D in the insect farming industry, she now helps global clients fine-tune their systems to keep millions of larvae thriving and productive.In this conversation you will hear about : How 1kg of fly eggs can process 30 tonnes of organic wasteWhat “frass” is and why it’s valuable for soil healthHow decentralised systems like Goterra are scaling local waste solutionsThe challenges of consumer perception and why fly-based products are safe, scalable, and sustainablePlus, hear about the new $2M insect industry roadmap released by AgriFutures and the University of Adelaide to help scale Australia’s black soldier fly sector over the next five years.As always, if you have questions, feedback, or a story about how you’re reducing food waste, we’d love to hearfrom you. Drop us an email at foodwastematters@honeyandfox.com.au. And if you want to check out all our previous head to your favourite podcast channel and search for Food Waste Matters.More about Sofia: Sofia Katzin is a Food Technologist and global consultant specialising in the upcycling of food waste using BlackSoldier Fly larvae. With over five years’ experience in the insect protein industry, she has led R&D teams, developed sustainable feed ingredients, and now runs her own testing facility in Perth. Sofia works with clients worldwide to design practical, scalable, and profitable waste transformationstrategies, with a focus on quality, innovation, and circular economy outcomes.LinksTo learn more about Australia’s insect industry:https://agrifutures.com.au/rural-industries/insects/https://www.flymumma.com/https://www.honeyandfox.com.au/https://thegreatunwaste.com.au/https://endfoodwaste.com.au/ Instagramhttps://www.instagram.com/foodwastematters_podcast/https://www.instagram.com/honey_and_fox/https://www.instagram.com/thegreatunwaste/https://www.instagram.com/endfoodwasteaus/ Facebookhttps://www.facebook.com/HoneyandFox/https://www.facebook.com/thegreatunwaste/https://www.facebook.com/EndFoodWasteAus/ LinkedInhttps://www.linkedin.com/in/sofiakatzinhttps://au.linkedin.com/company/honey-&-fox-pty-ltdhttps://au.linkedin.com/company/endfoodwasteaus
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    25 m
  • S3E10 From Waste to Nutrition with Pia Winberg

    S3E10 From Waste to Nutrition with Pia Winberg
    Jun 18 2025
    S3E10 From Waste to Nutrition with Pia Winberg. In this episode, we dive deep literally and figuratively into the ocean's potential to regenerate food systems and tackle food waste. Host Joanne Freeman speaks with Pia Winberg, the visionary behind Venus Shell Systems, a company transforming nutrient waste into valuable food and agricultural products using seaweed.Pia takes us on a journey that started with planetary systems theory and ended up in large-scale seaweed cultivation. Venus Shell Systems captures nitrogen and other nutrients from food industry emissions like those from wheat processing and uses seaweed to convert them into high protein, mineral-rich ingredients. These seaweed products not only reduce coastal pollution but also enhance health and sustainability in our diets.The conversation explores how seaweed farming in controlled coastal pools can yield zero-waste, protein-rich biomass while reoxygenating water and protecting marine ecosystems. Pia explains the science behind it, including how one kilo of seaweed can absorb 50g of nitrogen and 1.5kg of carbon dioxide while producing just as much oxygen.They also discuss the challenges of communicating complex environmental benefits in a soundbite-driven world and why integrating regeneration into mainstream food systems like pasta with 10% seaweed could free up a million hectares of land in Australia alone.As always, if you have questions, feedback, or a story about how you’re reducing food waste, we’d love to hear from you. Drop us an email at foodwastematters@honeyandfox.com.au. And if you want to check out all our previous head to your favourite podcast channel and search for Food Waste Matters.More about Pia: The passionate founder of Venus Shell Systems, Pia has been working across both the marine industry and academia for the past 15 years and has a background in marine systems ecology. Her career has spanned both academic research and industry innovation in the fields of coastal and estuarine ecology, fisheries and sustainable aquaculture systems. Pia’s main research is in marine food production systems that are sustainably integrated with the coastal and marine environment and, as such, her published research efforts span aquaculture and sustainable estuarine systems.Linkshttps://www.venusshellsystems.com.au/https://www.honeyandfox.com.au/https://thegreatunwaste.com.au/https://endfoodwaste.com.au/Instagramhttps://www.instagram.com/foodwastematters_podcast/https://www.instagram.com/honey_and_fox/https://www.instagram.com/thegreatunwaste/https://www.instagram.com/endfoodwasteaus/Facebookhttps://www.facebook.com/p/Pia-Winberg-100011633761009/https://www.facebook.com/HoneyandFox/https://www.facebook.com/thegreatunwaste/https://www.facebook.com/EndFoodWasteAus/LinkedInhttps://www.linkedin.com/in/pia-winberg-37049930/?originalSubdomain=auhttps://au.linkedin.com/company/honey-&-fox-pty-ltdhttps://au.linkedin.com/company/endfoodwasteaus
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    29 m