Kellogg Australia and Yume are continuing their relationship to curb foodwaste, and launching a campaign with social media foodie grandma, Nonna Fina, to host the ‘Nonna’s Never Waste’ workshop.
Kellogg is part of the Australian Food Pact, and at its main manufacturing site diverts more than 90 per cent of waste from landfill.
Through its partnership with Yume, Kellogg has sold over 370,000 kilograms of food that would otherwise go to landfill. In the process, it has redistributed 1.1 million kilograms of CO2 and 84.4 million litres of water that was embedded in this food. This is the equivalent of filling two Boeing 747s with food, taking 253 cars off the road for a year, and filling 33 Olympic pools with water.
Kellogg Australia MD, Anthony Holme, said, “At Kellogg, we’re committed to minimising food waste. This includes repurposing food within our manufacturing plant, selling surplus or short shelf-life stock via the Yume platform, and donating cereal and snacks to our partners such as Foodbank or sending food that can’t be consumed by people to be used as animal feed.
“We also want to help households reduce food waste in the home, which is why we’re excited to tap into the knowledge and know-how of the older generation to encourage more sustainable food habits with our Nonna’s Never Waste workshop.”
Local research by Kellogg found almost half of Australians (47 per cent) admit to wasting food at least once a week. It also found younger generations are perceived to be more wasteful, with 35 per cent believing Gen Z are the most wasteful.
With 83 per cent feeling guilty about wasting food, the Kellogg, Yume, and Nonna Fina workshop taps into the knowledge of older generations, which are seen as the most conscious when it comes to reducing food waste.
One in five Aussies (19 per cent) said they throw their leftovers straight into the bin. And while the majority (79 per cent) put their leftovers in the fridge, almost a quarter (23 per cent) forget about them, throw the leftovers out after a day or change their mind on eating them.
Only 8 per cent use their leftovers to make new recipes over the course of a few days.
Camila Cantoli, Head of Innovation at Yume, said: “At Yume, our purpose is to help manufacturers reduce their food waste, but steps can be taken to reduce waste all along the food chain – which is why initiatives such as the Nonna’s Never Waste workshop are so important.
“By tackling food waste and addressing food insecurity at the same time, we’re calling on all food manufacturers like Kellogg to join us on our vision of a world without waste.”
Nonna Fina’s Tips to Reducing Food Waste
Store food properly – whether it’s raw food or leftovers, storing and sealing food properly, and at the right temperature, helps to keep it fresher for longer, allowing you to eat the food at a later time.
Make the most of leftover food – save it to eat the following day or freeze it.
Create a compost – setting up a compost in your backyard or on your balcony is an easy way to break down food scraps which will eventually turn into soil that you can repurpose in pot-plants or your garden.
Be thrifty with your food – check your kitchen before you head to the supermarket to buy anything new. See what you’ve got at home and eat what you already have.
Using cereal crumbs – the remains at the bottom of your cereal bag or box can be sprinkled on your yoghurt for breakfast or can even be used as a coating for crispy fried chicken.
