Why Australia’s food waste crisis is more than a food crisis – and the key lessons from South Africa

Source ABC News (AU) title How to tackle Australia’s biggest food waste problem: how do we make our food waste management work?

article A number of factors have led to Australia’s huge food waste issue, including the growth of the meat industry and the increased availability of meat products such as pork, chicken, and fish.

The problem is compounded by Australia’s ageing population, which means food waste will likely continue to grow for many years to come.

In recent years, the number of food-processing facilities operating in Australia has increased significantly, from 3,000 in 2007 to more than 40,000 today.

A recent report from the Australia Institute found that Australia has the highest rate of food waste in the world.

The study found that an average of 50 per cent of Australia’s total food waste is sourced from food processing facilities.

The food waste that Australia receives annually is almost two-thirds from non-food waste such as cardboard packaging, paper products, glass, paperboard, and glassware.

The other third of Australia ‘s food waste comes from processed food, which is produced in large numbers by the meat and dairy industries.

There is a large food waste industry in Australia, and it is estimated that the industry employs between 10 and 20 per cent.

The Food Waste Network estimates that around 40 per cent is produced through non-traditional, food-based processes.

There are currently around 30 food processing companies operating in the country, including two that are considered major food processors, Tyson Foods and Rydalmere Food.

The industry is highly profitable and has a strong presence in the industry.

But the problem is that the majority of Australias food processing plants have not been properly managed, and the number is likely to increase in the future.

The key issues for Australia in managing its food waste are: managing the supply chain to ensure it is safe and sanitary, as well as managing the risk associated with food that is not ready for consumption, such as raw meat, meat and fish, milk, eggs and poultry, dairy products, and raw vegetables.

The government recently introduced new food safety and hygiene regulations to ensure that the food it sends to customers and the processing it produces are properly labelled and handled.

The new rules will also help ensure that food processing operations are not at risk from contamination from bacteria and fungi, or the risk of the raw materials used in the production process being contaminated by chemicals.

The regulations also aim to ensure food quality is safe to consume and that food is cooked properly.

In the future, the government plans to require all food processing businesses to undergo additional training to ensure they are up to scratch.

But it is not clear what this will mean for Australia’s current food waste situation.

The Australian Government says that food waste can be managed and reduced, but it is unclear how this will work.

The ABC spoke to the food waste expert, Chris McBride, who says that the most important thing the industry can do is to get people working on their own food waste.

“We need people to get the job done and we need to have a national approach to food waste,” he said.

“The Australian Government’s been doing some really good work on this, but what’s really needed is an Australian approach that can be shared between a number of different stakeholders.”

The ABC’s food and waste programme was broadcast on Wednesday November 5, 2018 at 13:30pm.

You can listen again on the ABC News website, ABC iview, or on the podcasting app.

The story was also published in the New York Times.