Waste not — The art of using everything

Every year, Australia wastes around 7.6 million tonnes of food at a cost of more than $36 billion, adding thousands of dollars to the average household budget. In this episode, we explore creative solutions to this urgent problem. Food loss and food waste occur at every stage of the supply chain, from paddock to plate. So, where does the greatest loss occur, and how can we all help prevent it? Guests: Simon Lockrey, Professor at RMIT University's School of Design and REDUCE Program Leader at End Food Waste Australia Frankie Cox, chef and owner of the salad bars Crop Justine Schofield, host of Everyday Gourmet and author of several cookbooks, including the food-waste conscious Cook Ahead Get in touch: We'd love to hear from you! Email us at [email protected] This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.