Most consumers can't tell the difference between best before and use by and use them interchangeably.

On 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 date labelling 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 and unhelpful and less likely to be perceived as reliable or trustworthy for more humid climates.

• Differences in demographics when it comes to making decisions about food quality and waste.

• The usefulness of food dates in order to manage food at home and from a business perspective.

• 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.

We also take this opportunity to thank Lukas Parker for his time. 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 & 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.

And this episode is also available on our YouTube channel at:

https://youtu.be/vUbDxoHe3a0

Australia. Fertile land and an abundance of agricultural products. So, what does this mean when it comes to food waste?

Regional businesses sustain the economy throughout Australia, particularly in the agricultural and food sectors. Despite their importance, these businesses often struggle with implementing sustainable practices, such as decreasing food waste, due to limited resources, lack of knowledge, and capacity constraints. This episode is all about the regions, as Linda Bonney joins Dr Joanne Freeman from Honey & Fox and Julie Bates from Regional Development Australia Murraylands Riverland (RDAMR). Both Jo and Julie are research participants for End Food Waste Australia, and for several months, they held detailed discussions and interacted with food businesses in the Murraylands and Riverland regional areas of South Australia. These companies, which varied from small-scale food manufacturers to family-run businesses, consistently expressed their eagerness to tackle food waste. However, many were uncertain about how to get started. In this episode, you can hear all about:

• An overview of the 'Cultivating the Capacity of Food Businesses to Reduce and Transform Food Waste - Phase 1' project and how it came about.

• How the research was collected and the most surprising findings regarding the training of regional food businesses.

• Future visions and long-term plans for the Food Waste Transformers Program.

• The next steps for this initiative and the plan to roll out the program nationally, with support from potential funders.

• Stories about how food waste strategies are being used both in the home and in the field.

Tackling the specific obstacles that small regional businesses encounter is fundamental to future food waste management and providing them with a tangible solution towards a more eco-friendly and robust future will only be of benefit for economies throughout Australia.

To find out about Murraylands & Riverland, you can visit their website at https://rdamr.com.au/ and to find out more about Cultivating the Capacity of Food Businesses to Reduce and Transform Food Waste – Phase One, please visit https://endfoodwaste.com.au/projects/cultivating-the-capacity-of-food-businesses-to-reduce-and-transform-food-waste-phase-one/

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 https://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 https://⁠www.endfoodwaste.com.au⁠.

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

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 a passion for packaging. Listen in as the conversation unfolds to hear about:

• Complex challenges small businesses face in implementing truly sustainable packaging solutions that balance 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 using fewer 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. By ensuring 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 listed below:

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://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.