Watch My Waste | Food and drinks company
Watch My Waste
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22.01.2022 Cook it yourself? 'Very annoyed from wasting food'? From a lower-middle income family? If not, leftovers are less likely to be used, according to Konstadinos Abeliotis & colleagues from Harokopio University in Athens. ... [T]he use of leftovers decreases as the level of involvement in cooking.... ....decreases. (Abeliotis, Lasaridi & Chroni 2016, p.1214) Is it a great leap to apply this to how leftovers are considered when we dine out? I suspect not. This is one of the questions the data from our RMIT University research project, #WhatsOnYourPlate examines: what happens with leftovers when we do none of the cooking at all - when we dine out? #WatchMyWaste #WhatsOnYourPlate #RMIT #foodwaste #research #leftovers #cookiteatitdontleaveit
16.01.2022 'Smaller or more varied portion sizes, having sides as optional extras, and removing garnishes are all ways to help curb food waste. These approaches will have an impact on the environment by reducing greenhouse gases as well as the natural resources lost,' according to RMIT University & Watch My Waste's lead researcher, Dianne McGrath, in an article written by journalist Lindy Alexander published in delicious. Australia n the Sunday Herald Sun, Sunday Daily Telegraph, and ...Sunday Courier Mail this weekend. Ms Alexander's well written article explores the different aspects of food waste as it appears when we dine out, and how similar that is to what happens at home. The important work of OzHarvest is mentioned in regards to rescuing food otherwise destined for landfill; and a couple of chefs (Joost Bakker and Alastair McLeod) who are thought leaders in this area describe what can be done today, and what sustainable food may look like in the future. We can make a difference when we are mindful of what and how we eat. #WatchMyWaste #RMIT #foodwaste #research #delicious #HeraldSun #DailyTelegraph #CourierMail #OzHarvest #Silo #JoostBakker #alfreshco #AlastairMcLeod
09.01.2022 http://barsandclubs.realviewdigital.com/?iid=150767#folio=14 How do you create a more sustainable bar industry? "I think the first step is food wastage and garnishes", Alexandra Cowan, The Sheaf. How often have you received a drink with garnish in it? Did you eat it? ... And what about all those lemons & limes that get pitched at the end of the night? What happened to them? It may surprise you to know that food waste occurs in bars. It does. And both industry and customers can reduce it. Did you WANT the garnish? No? Ask for 'no lime thanks'. And bartenders/managers/owners: does the customer want to garnish? Ask the question: 'did you want lime?' Co-creating your drink together can make it more enjoyable, and have a positive impact on the environment. Bravo to the team at #TheIntermediaGroup & BARS&clubs for diving into the topic of sustainable bars! #WatchMyWaste #WhatsOnYourPlate #WhatsInYourDrink #sustainable #bars #clubs #foodwaste #nofoodwaste #garnish
08.01.2022 Researchers from the FH Münster & Rheinische Friedrich-Wilhelms-Universität Bonn have developed a Manual for Managers in the foodservices sector that helps reduce food waste (http://www.mdpi.com/2071-1050/9/1/66/htm). It applies the PlanDoCheckAct (PDCA) principle from Total Quality Management (TQM). The plan recognises that each individual business is unique, even if there may be similarities across and within the sector, and as such businesses need to assess their own food waste situation. This begins with a) recognising that food waste is likely to be occurring, and b) measuring it. #WatchMyWaste #nofoodwaste #hospitality #foodservice #foodwaste #problemrecognition #measurement #TQM #PDCA #ManualforManagers
07.01.2022 New research published in the Journal of Cleaner Production by Filimonau, Lemmer, Marshall & Bejjani from @JoinBournemouthUni showed that using menus to nudge restaurant diners resulted in better food choices (http://tinyurl.com/jv97e43). The research survey "demonstrated that, next to price, food provenance and nutritional value determined consumer choice when dining out." Diners commonly expect restaurants to design the architecture of their dining experience. The menu is b...ut one tool that can be used to nudge diner decisions. Imagine the reduction in food waste if restaurant and cafe menus contained variable portion options for consumers? Or if the menus offered the sides as separate options instead of making them all-inclusive? There are some great places doing this well already. If you know of some, share a picture of their menu with us by tagging us with Watch My Waste #WatchMyWaste #menu #nudge - we'll share some of the clever and more impactful food waste reducing menus out there! #WatchMyWaste #WhatsOnYourPlate #RMIT #hospitality #foodwaste #research #menu #nudge #builditandtheywillcome
02.01.2022 RMIT University & Watch My Waste researcher, Dianne McGrath was live on air this morning on 3AW Breakfast, discussing aspects of food waste and dumpster diving. The 3AW team have published a link to the piece on their website: http://www.3aw.com.au//dumpster-diving-on-the-rise-due-to- Here's a couple of extra facts about supermarket food waste and dumpster diving that may be of interest:... - Australian food retailers such as supermarkets throw away approximately 170,000 tonnes of food a year to landfill - That equates to nearly 84,500 kg to landfill per store per year; or over 350 loaves of bread in weight from every store every day of the year, piling up over 130,000 loaves worth in weight each year for the sector as a whole. - Australian supermarket chains Woolworths, Coles and ALDI Australia all participate in food donation of still consumable food to food rescue organisations including OzHarvest, Foodbank Australia, SecondBite & FareShare, who divert it to charities that feed hungry people. Sadly not all stores donate all of their still consumable food - more could be done. - There is no national or state law making dumpster diving illegal if the dumpster is not on private property - If the dumpster is on the private property of a store or supermarket, the contents are legally the possession of the store/supermarket - If the dumpster is not on the private premises of a store/supermarket, the contents are not the possession of the store/supermarket. Further, the contents may not necessarily be the possessions of the council either - that varies from council to council and is written in local council by-laws. - Over 1.8 million Australians go without a meal at some stage during the year because they cannot afford it. #therearesolutions #nofoodwaste #feedhungrypeople #WatchMyWaste #RMIT #3AW #Woolworths #Coles #Aldi #foodwaste #OzHarvest #SecondBite #FareShare #FoodBank #dumpsterdiving
