The quick service restaurant sector includes fast-food and takeaway outlets that serve quickly prepared meals with minimal table service. Australia loses $36.6 billion to wasted food each year, eroding value across the supply chain through inefficiencies that can be reduced. This action plan was developed to help businesses mitigate back-of-house food waste.

This four-year project developed save food packaging design criteria and communication materials. The criteria and material is expected to lead to better packaging design, material selection and format selection using appropriate portioning, sealability, resealability features, date labelling, extend shelf life and provide the information required to assist retail, food service and consumers to minimise food...

This industry report presents key actionable insights and recommendations from three open-access journal papers published during a PhD research study that aimed to improve the potential of Save Food Packaging solutions to reduce household food waste.

This industry report reviews the existing literature to scope the recognised knowledge in the fields of food packaging and food waste relating to consumers’ expectations, to inform food producers, packaging designers and retailers in their strategies and educational campaigns.

This research looked at where, why and how much food waste is currently generated by food retail and wholesale businesses, such as supermarkets and grocers. The research report also suggests ways the NSW EPA could support industry to maximise their efforts.