Despite the rising cost of groceries, the average Australian household throws 265kg of food waste in the bin each year (that’s 33% of all food grown and produced globally, wasted.) 

This is costing households more than $2,500 per year and accounts for 8% of global greenhouse gas emissions.

Australia has a stated Sustainable Development Goal of halving food waste by 2030, which would remove 50 million tonnes of greenhouse gas emissions. Over 20% of this waste reduction would come from households. 

As part of Flinders’ 2030 Sustainability Strategy, we have committed to reducing our campus waste by 30% by 2030. 

Why not use Stop Food Waste Day on Wednesday 29 April to kick off changes on campus and at home? 

On campus, using the right bins for your waste is the first step to making a difference. Use the green Organics bins for all your food scraps (cooked and raw meats, bones, cake and bread, seafood, eggshells, cheese and yoghurt, rice, pasta, fruits and vegetables, nuts, etc); tissues, napkins and paper towels; and certified compostable cups, lids, food packaging and bags. (All packaging on campus should have this certified compostable AS-4736 ‘seedling’ logo, so it can go in the green Organics bins.) 

Flinders’ Organic waste is collected from our campus green Organics bins, from food providers and student kitchens, and is processed by South Australian organic recycling firm, Jeffries, to produce compost and soil for farmers, viticulturists, landscapers and home gardeners.

Visit the resource recovery web page for more information about reducing waste on campus. 

At home, there are many steps you can take to help turn food waste around, save money and reduce emissions. Check out the tips and stats on The Great Unwaste webpage which include:

• Learning how to store food properly to help it last.
• Planning meals before you write your shopping list.
• Cooking the right amounts.