The New South Wales Environment Protection Authority (EPA) is partnering with TAFE NSW to reduce food waste in hospitality, with the launch of an online course supported by a $200,000 NSW EPA Business Food Waste Partnerships Grant.
Food waste costs the Australian economy an estimated $36.6 billion each year, with New South Wales generating around 1.7 million tonnes of food waste annually. The most recent research from End Food Waste Australia’s national campaign, The Great Unwaste, has revealed the average household throws out around $2500 worth of food each year, the equivalent of an annual electricity bill.
The state government stated reducing food waste is critical to cutting greenhouse gas emissions from landfill and building a more sustainable future, and education is key to making this difference.
TAFE NSW has developed an online short course to equip the next generation of chefs and hospitality workers with the skills needed to reduce and recycle food waste and encourage more sustainable practices in commercial kitchens.
The new online microskill, developed in consultation with the EPA and hospitality industry leaders, will launch in January 2026. Alongside the course, TAFE NSW will pilot a new food waste management toolkit for staff at Ultimo, Ryde and Wollongbar campuses, aiming to cut general waste by 15 per cent at each location.
Minister for Skills, TAFE and Tertiary Education, Steve Whan, said the short course is a great example of government and industry working together to meet emerging skills needs, and prepare commercial cookery students for the demands of professional kitchens.
“Reducing food waste isn’t just good for the planet, it saves businesses money and makes kitchens run more efficiently,” said Whan.
“TAFE NSW is leading by example, piloting, a new food waste management toolkit in its facilities at Ryde, Ultimo, and Wollongbar to embed sustainability into everything from training to day-to-day operations.”
Whan recently joined over 40 TAFE NSW cookery students at a Sustainability Masterclass at the Ryde campus, hosted by Meat & Livestock Australia corporate executive chef and TAFE NSW alumnus, Sam Burke, master pastry chef, Christopher Thé, and red meat producer, Robert Mackenzie.
The masterclass was live-streamed to students across the state, providing practical tips to apply in the kitchen and introducing some of the strategies included in the short course. Tips included creative ways to reduce food waste, such as whole product utilisation and making the most of every ingredient.
