Australia faces a pressing waste management issue, impacting every sector including the tourism and hospitality sectors. Annually, our nation produces 2.5 million tonnes of plastic with up to 5% of this leaking into marine environments. Currently up to 13% of this plastic is recovered, leaving 84% destined for landfill. Meanwhile it is estimated that food waste amounts to up to 7.6 million tonnes yearly, contributing significantly to our greenhouse gas emissions.
In the hospitality industry, which plays a crucial role in tourism it is estimated that up to 65% of food is wasted due to overproduction, spoilage, and plate waste. Although households are also a major contributor to this problem, industries like ours must increase efforts to address food waste collectively. By fostering collaboration among businesses, government and consumers, we can effectively reduce waste throughout the supply chain.
Embracing sustainable practices is not only good for the environment and our community, but also enhances our appeal as a responsible destination. Investing in food waste solutions with a proactive approach not only aligns with global sustainability goals but can also positions Tropical North Queensland as a leader in environmentally responsible tourism.
In this issue we feature case studies showcasing the great work operators are doing in the waste management space, with an outstanding prize up for grabs! TTNQ are also hosting a “Waste Excursion” for interested operators on the 2nd August, visiting Small World Journeys and Cairns Airport to learn about their food waste management practices and how they are leveraging circular economy opportunities and getting creative with recycling. Mark and Harriet and I will host this excursion onboard one of the CaPTA Group’s EV busses. This will be a great knowledge sharing opportunity and one to inspire collaboration and innovation. More details and registration are included in the main content below.
To learn more about how your business can contribute to Australia’s waste reduction goals, aiming for a 50% reduction by 2030 resources please see the resources below.
https://www.cleanup.org.au/waste-challenges
https://www.ozharvest.org/food-waste-facts
https://business.gov.au/environmental-management/manage-business-waste
https://www.chefworks.com.au/how-to-reduce-your-restaurants-food-waste
https://www.dcceew.gov.au/environment/protection/waste/food-waste
(Resources have been referenced to provide information above)
Nikki Giumelli
TTNQ Contractor