Love Food Hate Waste
Almost half of your household garbage bin (red lidded bin) is filled with wasted food every week. This equates to throwing away over $1000 per household per year.
This wasted food breaks down in our landfills, together with other organic materials, it becomes the main contributor to the generation of methane — a greenhouse gas 25 times more potent than carbon dioxide.
What's in your bin?
The average Marrickville household garbage bin contains over 43% organic compostable material.
Why should I care?
In Sydney, it is estimated that $1 billion worth of edible food is thrown away each year.
Just consider all the time and energy you put into shopping, preparing and serving food — only to put almost half of it in the bin.
2 million Australians don't have enough food to eat — yet large amounts of food are needlessly thrown away every year in Australia.
Environment and Energy
Wasting food wastes the energy, water and natural resources used to grow, package, transport and market that food.
Why is Marrickville Council supporting LFHW?
Marrickville Council is committed to reducing the amount of organic waste in our bins. This promotion supports the Zero Waste Principle outlined in the Resource Recovery Strategic Plan. Waste avoidance is the preferred action as this eliminates the problem at the source, whereas waste disposal should be considered as a last resort.
We can avoid wasting food by:
- Checking your pantry and know what you have on hand before you go shopping.
- Prepare a weekly menu plan, write a shopping list and stick to it! [link]
- Measuring and preparing the correct serving size. [link]
- Storing food correctly. [link]
- Ensuring leftovers are eaten the next day or frozen after cooking for an easy mid week meal.
- Using wilted or blemished vegetables and fruits in recipes such as soups or stews. [link]
How much food is thrown away?
The figures in the chart on the right were derived from an online survey of 1200 NSW residents completed as part of the Food Waste Avoidance Benchmark Study 2009.
The people who waste the most food are:
- young consumers (aged 18-24);
- households with incomes of more than $100,000 per year; and
- families with children.
Using all your leftover food is a really important part of waste reduction. Below is a table of ideas for using your leftovers.
|Rice||Rice pudding, fried rice, frittatas, rice, feta and bean salad, fried rice balls and broccoli, cheese and rice bake|
|Pasta||Pasta bake, ham and pasta noodle muffins, minestrone soup, tomato pasta salad and pasta noodle pancake or omelette|
|Overripe fruit||Stewed fruit to have with ice cream or with cereal, banana bread/cake, smoothies and iceblocks or ice cream|
|Bread||Freeze half your bread for toast and leave the rest out for sandwiches, breadcrumbs, bread and butter pudding and French toast.|
|Vegetables||Vegetable soup, freeze vegetables and make stock, potato and vegetable frittata, bubble and squeak or put in fried rice.|
|Take away food||Thai food omelette, put some cooked pasta in your leftover curry sauce|
|Potato||Fish cakes, frittatas, bubble and squeak and hash browns|
Love Food Hate Waste
Statewide site maintained by the NSW Office of Environment and Heritage, containing a range of recipes, resources and tips.
Find a variety of recipes on the UK's Love Food Hate Waste website.
Food waste expert, Jonathan Bloom, writes about food waste and what we can do about it.
Food Waste Challenge
Behavioural change program developed by the Nature Conservation Council of NSW.