According to lectures by Rachel Carey, about 30% of the food that is grown is wasted. Discuss some of the reasons for food waste and food loss that occurs in wealthy countries like Australia. (worth 15 points)

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To address the prompt about food waste and loss in wealthy countries like Australia, begin by separating food loss (occurring earlier in the supply chain) from food waste (typically at retail and consumer stages).

First, consider post-harvest and production-related losses in wealthy contexts. Even in affluent settings, losses can happen during harvesting, cleaning, grading, and processing due to strict cosmetic standards, imperfect storage conditions, and limited demand for imperfect produce. In Australia, geographic vastness and distance between farm, processing facilities, and urban markets can lead to spoilage or suboptimal handling, especially for perishable crops.

Next, examine the supply chain and distribution factors. In supermarkets and wholesalers, decisions about stock levels, over-purchasing, and strict date labeling can result in unsold inventory being discarded or diverted. Temperature fluctuations during transport, inadequate cold chain maintenance, and seasonal surges in certain products can also contribute to losses before products reach consumers.

Then turn to consumer-facing drivers of waste in wealthy countries. High income levels and abundance encourage over-purchasing, impulse buying, and plate-waste due to large portion sizes and the perception that leftovers are undesirable. Consumers may misinterpret ‘best before’ versus ‘use by’ dates, leading to prematurely discarded food. Cooking habits and misunderstandings about leftovers can further exacerbate household waste.

Address the role of food service and hospitality sectors. Restaurants, cafés, and event venues often prepare more food than can be sold, bulk-buy to secure discounts, or adhere to strict presentation standards, all of which can generate plate waste and discards. In Australia, the hospitality sector is significant, so waste at this stage can be substantial if there is misalignment with demand forecasts and menu planning.

Consider policy, regulation, and market incentives. A lack of incentive to donate surplus food, liability concerns, or insufficient infrastructure for rescue and redistribution can limit waste reduction efforts. Waste data collection and waste-tracking systems may be underdeveloped in some regions, making it harder to target reductions. Cosmetic standards and rejection of aesthetically imperfect produce by retailers also incentivize discarding otherwise edible food.

Reflect on cultural expectations and consumer education. Societal norms around abundance, variety, and visual appeal can drive waste. In wealthier nations like Australia, there is often a mismatch between knowledge about waste and actual practices, including planning meals, proper storage, and understanding labeling.

Discuss the roles of technology and potential interventions. Innovations in supply chain management, dynamic pricing, and improved cold-chain logistics can reduce losses. Initiatives such as consumer education campaigns, standardized labeling (clarity on ‘best before’ vs ‘use by’), and programs that connect surplus food with charities address both waste and hunger.

End by linking to the specific statistic in the prompt (about 30% of grown food wasted) and show how the above factors collectively explain why such a significant portion is lost or wasted in wealthy systems like Australia. Emphasize that tackling food waste requires coordinated actions across production, distribution, retail, and consumer behavior, as well as supportive policy and infrastructure.

UNIB10009_2025_SM1 Practice Exam 2025 - this exam will NOT be marked - it is just a practice exam

According to lectures by Rachel Carey, about 30% of the food that is grown is wasted. Discuss some of the reasons for food waste and food loss that occurs in wealthy countries like Australia. (worth 15 points)

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