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  • S3E6 More Taste Less Waste with Kelly Johnston Woodlane Orchard

    S3E6 More Taste Less Waste with Kelly Johnston Woodlane Orchard
    2025/04/23
    More Taste, Less WasteA big congratulations to Kelly Johnston from Woodlane Orchard, who has just taken out the Sustainability Award at this year’s Food South AustraliaAwards.To celebrate her recent win, we thought it was the perfect time to replay our episode with Kelly from last year where she talks about how Woodlane Orchard came to be, the thinking behind SPhiker, and what drives her commitmentto doing things differently.Kelly's business revolves around purchasing surplus produce from local farmers and transforming it into dehydrated products like soups, meals, snacks, and garnishes. Tune in as we chat about:The establishment of Woodlane Orchard and how it was born out of necessity for employment and the realisation of surplus produce going to waste. How Kelly sources her produce directly from farmers, focusing on obtaining "ugly" and second-hand produce that would otherwise be discarded. The reality is that much of the excess fruit that doesn't meet supermarket standards is allowed to rot as farmers can't afford the labour costs associated with harvesting them. Why Woodlane Orchard creates family-sized meals as well as smaller, lightweight meals for hikers and caravanners under the Sphiker brand. Kelly now has a compostable packaging solution, aiming to make her business 100% sustainable in the future. The reason for advocacy towards a local circular economy system where one central hub coordinates the distribution of surplus food among businessesand local industries.This podcast is brought to you by Honey & Fox, where theirpassion is food and the people who produce it. Honey & Fox specialise in getting you in front of the right people, in the right place, at the right time. Find out more at www.honeyandfox.com.au. Bio: Kelly JohnsonAfter 15 years as a Scout Leader, Kelly Johnston knew a thing or two about creating fast, tasty meals that didn’t relyon refrigeration. Drawing on that experience, she launched Woodlane Orchard in 2019 with a clear goal: to make the most of surplus and seconds produce. Based in the Murraylands region of South Australia, Kelly sources locally and transforms what others might overlook into dehydrated soups, meals, snacks and garnishes. Her practical, no-waste approach celebrates local food, supports farmers, and shows that with a bit of creativity, there’s plenty of value inwhat’s left behind. Linkshttps://www.woodlaneorchard.com.au/https://www.sphiker.com.au/https://www.honeyandfox.com.au/https://thegreatunwaste.com.au/https://endfoodwaste.com.au/ Social Media TagsInstagramhttps://www.instagram.com/sphiker.com.au/https://www.instagram.com/woodlaneorchard/https://www.instagram.com/foodwastematters_podcast/https://www.instagram.com/honey_and_fox/https://www.instagram.com/thegreatunwaste/https://www.instagram.com/endfoodwasteaus/ Facebookhttps://www.facebook.com/woodlaneorchard/https://www.facebook.com/Sphiker/https://www.facebook.com/HoneyandFox/https://www.facebook.com/thegreatunwaste/https://www.facebook.com/EndFoodWasteAus/ LinkedInhttps://www.linkedin.com/company/woodlane-orchardhttps://au.linkedin.com/company/honey-&-fox-pty-ltdhttps://au.linkedin.com/company/endfoodwasteaus
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    18 分
  • S3E5: Cairns Ecofiesta - fun, friendship & eco inspiration with Dan Walton Cairns EcoFiesta

    S3E5: Cairns Ecofiesta - fun, friendship & eco inspiration with Dan Walton Cairns EcoFiesta
    2025/04/09
    In this episode of Food Waste Matters, we head to the stunning tropical city of Cairns, home to the Great Barrier Reef and the lush wet tropics rainforest. Our guest, Dan Walton, shares insights into Cairns Eco Fiesta—Queensland’s largest sustainability festival—and how it's driving real change in the community.Key Topics Discussed:What is Cairns Eco Fiesta?A free community festival focused on sustainability, running for 10years.Features hands-on workshops, clean technology displays, local food, and interactive family activities.Sustainability Initiatives & Waste Reduction"Wash Against Waste": A large-scale reusable crockerysystem that has dramatically cut event waste.How the festival’s focus has shifted from just recycling to waste uavoidance as the top priority.Mainstreaming Sustainability ("Mainstreaming Green")How making sustainability fun and accessible encourages behaviour change.The role of festivals in spreading eco-friendly practices beyond the core "green" audience.Cairns Council & Regional CollaborationCouncil’s role in supporting sustainable initiatives and providing a platform for community engagement.Partnering with regional councils and environmental agencies to expand Eco Fiesta’s impact.What’s Next for Eco Fiesta?Plans for Eco Week, extending the festival’s reach throughsatellite events.Expanding collaborations and potential new event formats to bring more people into the "sustainability circle."Final Takeaways:Cairns Eco Fiesta proves that sustainability can be engaging,educational, and fun. By prioritising waste avoidance and community participation, it sets a benchmark for eco-conscious events.As always, if you have questions, feedback, or a storyabout how you’re reducing food waste, we’d love to hear from you. Drop us an email at foodwastematters@honeyandfox.com.au. About Dan Walton:Dan is a sustainability officer at Cairns RegionalCouncil. Raised on an off-grid farm in Far North Queensland, Dan has over 20 years experience in local government sustainability and cut his teeth at Tweed Shire Council in Northern NSW. While at Tweed he put the implemented the in the council’s Health Safety and Environment System and ran community programs such as the Tweed Solar Neighbourhood Scheme, household retrofit programs and catchment management education. More recently his work at Cairns Regional Council has included the creation of a Nature-based Learning Grant to help get more school students on excursions to the Great Barrier Reef and Wet Tropics Rainforest and Cairns Ecofiesta, Council’s main community engagement event around all things sustainable. Linkshttps://www.cairns.qld.gov.au/experience-cairns/events/ecofiestahttps://www.cairns.qld.gov.au/__data/assets/pdf_file/0007/486754/CRC-Wash-Against-Waste.pdfhttps://www.honeyandfox.com.au/https://thegreatunwaste.com.au/https://endfoodwaste.com.au/ Instagramhttps://www.instagram.com/honey_and_fox/https://www.instagram.com/foodwastematters_podcast/https://www.instagram.com/endfoodwasteaus/https://www.instagram.com/thegreatunwaste/ Facebookhttps://www.facebook.com/EcoEventsCairns/https://www.facebook.com/HoneyandFox/https://www.facebook.com/EndFoodWasteAus/https://www.facebook.com/thegreatunwaste/ LinkedInhttps://au.linkedin.com/company/honey-&-fox-pty-ltdhttps://au.linkedin.com/company/endfoodwasteaus
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    27 分
  • S3E4 There's nothing wrong with seconds with Susan Cornish from Kenton Valley Cherries

    S3E4 There's nothing wrong with seconds with Susan Cornish from Kenton Valley Cherries
    2025/03/25
    In this episode of Food Waste Matters, we travel to thepicturesque Adelaide Hills to meet Susan Cornish of Kenton Valley Cherries, a family-owned orchard with six generations of history. Susan shares how her family business is tackling food waste while ensuring their orchard remains financially sustainable.Key Topics Discussed:The Realities of Farming & Food WasteThe high cost of growing, picking, and handling fruit makes reducing waste a necessity, not just an environmental choice.Market specifications from retailers mean that even perfectly edible fruit can be rejected.Value-Adding as a Waste Reduction StrategySusan and her family transform surplus and second-grade cherries and figs into jams, chutneys, and chocolate-coated treats.By offering these products at their on-farm café, they maximise the use of their harvest while creating additional revenue streams.Consumer Perceptions & EducationMany customers are open to purchasing “seconds” when they understand there’s nothing wrong with them.Education about food storage and supporting local growers plays a big role in reducing waste.Industry Challenges & OpportunitiesThe broader industry focuses on increasing first-grade fruit rather than addressing food waste.There is potential for more collaboration and innovation in the sector to improve sustainability efforts.Final Takeaways:Susan’s story demonstrates that reducing food waste is not just about sustainability—it’s also good business. By innovating and adapting, small growers can turn surplus produce into profitable products while engaging consumers in the fight against food waste.As always, if you have questions, feedback, or a story about how you’re reducing food waste, we’d love to hear from you. Drop us an email at foodwastematters@honeyandfox.com.au. About Susan Cornish:Susan is part of the family that owns and operates a 40 hectare cherry and 12 hectare fig orchard with packing facility located in picturesque Kenton Valley between Gumeracha and Lobethal in the Adelaide Hills. The property has been owned and operated by the Cornish family forsix generations and cherries have been grown for export and domestic markets since 1994. Linkshttps://www.kentonvalleycherries.com.au/https://www.honeyandfox.com.au/https://endfoodwaste.com.au/https://thegreatunwaste.com.au/ Instagramhttps://www.instagram.com/honey_and_fox/https://www.instagram.com/foodwastematters_podcast/https://www.instagram.com/endfoodwasteaus/https://www.instagram.com/thegreatunwaste/Facebookhttps://www.facebook.com/KentonValleyCherries/https://www.facebook.com/HoneyandFox/https://www.facebook.com/EndFoodWasteAus/https://www.facebook.com/thegreatunwaste/ LinkedInhttps://au.linkedin.com/company/honey-&-fox-pty-ltdhttps://au.linkedin.com/company/endfoodwasteaus
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    21 分
  • S3E3_The Biggest Wins

    S3E3_The Biggest Wins
    2025/03/12
    Guest: Dr. Steven Lapidge, CEO of End Food Waste AustraliaHost: Jayne Gallagher, Honey and FoxSummary:In this episode of Food Waste Matters, host Jane Gallagher checks in with Dr. Steven Lapidge, CEO of End Food Waste Australia, to discuss recent progress in tackling food waste across the country. Steven shares exciting updates on initiatives such as the Great Unwaste campaign, the Australian Food Pact, and key research findings shaping the fight against food waste.Key Topics Covered:The Great Unwaste Campaign:Launched on the UN’s International Day of Food Loss and Waste Awareness (Sept 29, 2024).A multi-platform campaign (social media, radio, billboards, Netflix ads) aimed at raising awareness.Increased public awareness from 6% to 23% in just five months.Over 100 million impressions and $5 million in earned media coverage.Australian Food Pact Impact Report:A milestone three-year analysis of food waste reduction efforts.13% reduction in food waste among participating food producers and retailers.16,000+ tonnes of food saved and $57 million in costs avoided since 2022.A major shift toward sustainable waste managementTailoring Solutions for Small Businesses:Recognising the unique challenges faced by SMEs in reducing food waste.Strategies being developed to support smaller food businesses with customised solutions.Leadership Transition:Dr. Lapidge announces his resignation as CEO, transitioning to a board role.A new leader will guide End Food Waste Australia into its next phase of growth.This episode highlights the tangible impact of national food waste initiatives and the importance of continued efforts from businesses, policymakers, and individuals. Dr. Lapidge leaves a lasting legacy in the sector, with the organisation poised for its next phase of innovation and influence.As always, if you have questions, feedback, or a story about how you’re reducing food waste, we’d love to hear from you. Drop us an email at foodwastematters@honeyandfox.com.au. LinksThe Australian Food Pact Impact Report 2024https://www.honeyandfox.com.au/https://endfoodwaste.com.au/https://thegreatunwaste.com.au/Instagramhttps://www.instagram.com/honey_and_fox/https://www.instagram.com/foodwastematters_podcast/https://www.instagram.com/endfoodwasteaus/https://www.instagram.com/thegreatunwaste/Facebookhttps://www.facebook.com/HoneyandFox/https://www.facebook.com/EndFoodWasteAus/https://www.facebook.com/thegreatunwaste/LinkedInhttps://au.linkedin.com/company/honey-&-fox-pty-ltdhttps://au.linkedin.com/company/endfoodwasteaus
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    19 分
  • S3E2 Rescuing today, preserving tomorrow

    S3E2 Rescuing today, preserving tomorrow
    2025/02/26

    In this episode of Food Waste Matters, host Joanne dives into the inspiring journey of Maggie Quach, one of the creativeforces behind Beyond Best Before. This unique retail initiative tackles food waste by offering discounted, high-quality products that are near or past their“best before” date but still perfectly safe and delicious.

    Key Highlights:

    The Birth of Beyond Best Before: Maggie and her sister Katie launched Beyond Best Before in July 2023 as a pop-up shop, which quickly evolved into two permanent store locations inSydney and an online store delivering nationwide.

    Innovative Business Model: The enterprise reduces food waste by rescuing surplus stock and products with minorpackaging imperfections, making premium brands accessible at lower costs.

    Community Impact:Beyond Best Before collaborates with universities, non-profits like Head Space,and local organisations to raise awareness and support food waste reductioninitiatives.

    Addressing Misconceptions:Maggie sheds light on widespread myths about “best before” dates and thequality of surplus food, demonstrating how food waste extends beyond individualhouseholds to systemic supply chain issues.

    Future Goals: Beyond Best Before aims to expand partnerships with larger corporations, deepen community engagement, and launch more educational campaigns to combat food waste.

    Maggie shares insights into their popular initiatives,including:

    Meals in Minutes: Quickrecipes using rescued ingredients to inspire creativity in the kitchen.

    Myth-Busting Sessions:Debunking common misconceptions about food safety and waste.

    Waste-Less Wednesdays:Practical tips for reducing waste in everyday life.

    This episode is a call to action for listeners to rethink their approach to food consumption and waste. Explore how innovative solutions like Beyond Best Before are reshaping perceptions, saving resources, and contributing to a sustainable future.
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    25 分
  • S3E1_The Great Unwaste Campaign

    S3E1_The Great Unwaste Campaign
    2025/02/12

    Discover practical ways to reduce food waste, save money and make a real difference.

    In our first episode ofFood Waste Matters for 2025, we sit down with Mandy Hall, the driving force behindThe Great Unwaste, a national campaign helping Australians reduce food waste in their homes. Mandy shares practical tips, smart shopping strategies, and simple habits that not only save food from the bin but also save money

    We also explore how food waste connects to bigger global challenges, including the United Nations Sustainable Development Goals, and why reducing waste isn’t just good for your wallet—it’s good for the planet.

    Let’s turn food waste around—one meal at a time.
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    27 分
  • S2E21 CEO Check-in with Steve Lapidge

    S2E21 CEO Check-in with Steve Lapidge
    2024/11/20

    Reflecting on the past year, Dr. Steven Lapidge joins Jayne Gallagher to highlight significant accomplishments for End Food Waste Australia in the final episode for 2024. It has been a year brimming with achievements, and in this episode, you can hear a brief summary with highlights including:

    • Release of targeted action plans for food service, catering, and horticulture sectors, with the Horticulture Sector Action Plan winning the AusVeg Environmental and Sustainability Award.

    • The Third National Food Waste Summit was held in Melbourne, attended by over 300 industry leaders, and recognised for its success. The first-ever Food Waste Awards were announced, honoring standout organisations and research contributors.

    • Participation in the ISO standards meeting in the UK and the ReFED conference in the U.S., reinforcing global commitments to food waste reduction.

    Links to resources mentioned in this episode are listed below:

    The Great Unwaste https://thegreatunwaste.com.au/

    Rocket Seeder https://www.rocketseeder.com/

    RDAMR https://rdamr.com.au/

    Champions 12.3 https://champions123.org/

    Food and Drink Business https://www.foodanddrinkbusiness.com.au/

    This video is all about the National Food Waste Summit https://www.foodanddrinkbusiness.com.au/video/special-edition-from-the-national-food-waste-summit

    Looking ahead to 2025, End Food Waste Australia is poised to deepen its impact by implementing its 2024-2030 strategic plan. Dr. Lapidge envisions greater engagement with Australian food industry stakeholders and a robust push for household food waste reduction through campaigns like The Great Unwaste, aiming for a 21% decrease in food waste at the consumer level.

    Let the success of End Food Waste inspire you to take action in your own community and household. After all, this is a mission that requires ‘Team Australia’ and beyond Every action we take today keeps up the fight.

    This podcast is brought to you by Honey & Fox, where their passion is food and the people who produce it. Honey & Fox specialise in getting you in front of the right people, in the right place, at the right time. Find out more at https://⁠www.honeyandfox.com.au.⁠

    This podcast is supported by End Food Waste Australia who are leading impactful and research-informed food waste actions. To find out more about how they are working toward a more sustainable future please visit https://⁠www.endfoodwaste.com.au.⁠

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    21 分
  • S2E20. The People Behind Our Plates with Dr Joanne Freeman and Helen Johnston

    S2E20. The People Behind Our Plates with Dr Joanne Freeman and Helen Johnston
    2024/11/05
    In this episode of Food Waste Matters, join Dr Joanne Freeman and Helen Johnston from Honey & Fox as they explore practical solutions for reducing food waste. They revisit insightful conversations with passionate industry experts who are making a difference in sustainability and community health. While all guests in this season shared wonderful wisdom and stories, three guests in particular really got us thinking in several positive ways. This episode features: Michelle Masher, Ugly Duck Fine Foods – discusses creative ways to turn surplus produce into delicious jams and relishes. Libby McKay, Eat Well Tasmania – emphasises the benefits of local produce and its impact on community well-being and environmental health. Kelly Johnston, Woodlane Orchard – shares innovative orchard practices that reduce waste and support sustainable farming. Tune in to discover how conversations around food waste and strong partnerships can create lasting, positive change for communities and the planet. This episode is packed with actionable insights on sustainability that will inspire you to think differently about food waste and the value of supporting local farms. We encourage you to explore small, impactful ways to reduce waste in your own life and support local producers whenever possible. By taking these steps, you’re contributing to a healthier, more sustainable food system. Don’t forget to subscribe to Food Waste Matters at www.foodwastematters.com.au for more conversations on sustainability and share this episode with anyone who might be inspired to join the movement against food waste. References mentioned in this episode: My Food Business⁠ https://www.myfoodbusiness.com.au/⁠ S2E10. I am Not Ugly with Michelle Masher Listen now at ⁠https://podcasters.spotify.com/pod/show/honey-and-fox/episodes/S2E10--I-am-Not-Ugly-e2l21fk⁠ To learn more about Michelle and Ugly Duck Fine Foods please visit her website at ⁠uglyduckfinefoods.com⁠. S2E8. Too Good to Waste with Libby McKay To hear this episode visit ⁠https://podcasters.spotify.com/pod/show/honey-and-fox/episodes/S2E8--Too-Good-to-Waste-e2jva1i⁠ You can find more details at⁠ ⁠www.eatwelltas.org.au⁠⁠ , which includes recipes and information about local events and follow Eat Well Tasmania on Instagram⁠ ⁠@eatwelltasmania⁠⁠. Tom Westcott: ⁠https://www.instagram.com/dementedfermenter/?hl=en⁠ ⁠https://www.pigeonwholebakers.com.au/⁠ and⁠ https://www.instagram.com/pigeonwholebakers⁠ S2E3. S2E3. More Taste, Less Waste with Kelly Johnston Take a listen at ⁠https://podcasters.spotify.com/pod/show/honey-and-fox/episodes/S2E3--More-Taste--Less-Waste-e2guklm⁠ To find out more about Woodlane Orchard and learn more about Kelly’s business please visit⁠ ⁠https://www.woodlaneorchard.com.au/⁠⁠. S2E18. Don't Forget the Regions! with Dr Joanne Freeman and Julie Bates Listen at ⁠https://podcasters.spotify.com/pod/show/honey-and-fox/episodes/S2E18--Dont-Forget-the-Regions--with-Dr-Joanne-Freeman-and-Julie-Bates-e2p6384⁠ This podcast is brought to you by Honey & Fox, where their passion is food and the people who produce it. Honey & Fox specialise in getting you in front of the right people, in the right place, at the right time. Find out more at⁠ ⁠www.honeyandfox.com.au.⁠⁠ This podcast is supported by End Food Waste Australia who are leading impactful and research-informed food waste actions. To find out more about how they are working toward a more sustainable future please visit⁠ ⁠www.endfoodwaste.com.au.⁠⁠
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    34 分