『Food Waste Matters』のカバーアート

Food Waste Matters

Food Waste Matters

著者： Honey and Fox
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 Food waste is everywhere, especially in the places we no longer notice. Food Waste Matters is a podcast where we have conversations with businesses, industry leaders, and researchers who are fighting against food waste. Our guests share real strategies for turning excess into success. Tune in to learn how your surplus can be an opportunity instead of a loss, benefiting both your business and the environment. Subscribe now to take action and make the most of our resources for the planet, the people, and the profit. Produced by Honey & Fox and supported by End Food Waste Australia.Honey and Fox マネジメント・リーダーシップ リーダーシップ 経済学
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  • S3E12 Whey to go: Upcycling dairy's by-product

    S3E12 Whey to go: Upcycling dairy's by-product
    2025/07/17
    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 分
  • 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
    2025/07/02
    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 分
  • S3E10 From Waste to Nutrition with Pia Winberg

    S3E10 From Waste to Nutrition with Pia Winberg
    2025/06/18
    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 分

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