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.

With space activities expanding at an unprecedented rate, space logistics is becoming increasingly critical to ensure the sustainable use of space. This report outlines key issues that need to be addressed related to space logistics – the dual-use nature of rendezvous and proximity operations, their consequences in terms of space debris, and the sustainability and...

This discussion paper outlines the principles, priority areas and whole-of-system considerations to shape the scope of Feeding Australia: National Food Security Strategy. Key priorities outlined in the paper include resilient supply chains, productivity, innovation and economic growth and competition. While Australia has a world class food system, it cannot afford to be complacent.

This report helps to build an evidence base for how Australia's food system could evolve, highlighting gaps and biases in reporting, and developing practical strategies for overcoming these. It recommends a more holistic view, taking into account a balanced set of economic, sustainability, equity and health outcomes.

While consumers are often targeted in food waste campaigns, hospitality and the food industry are major contributors to overall food waste, with the hospitality sector responsible for 16% of Australia’s annual food waste. Sector Action Plans work with key stakeholders across a food industry sector or along a food commodity supply chain to understand where...