The Food Waste Problem in Australia: Spotlight on Non-Perishables

Food waste is a significant issue in Australia, with over 7.3 million tonnes of food wasted annually, equating to around $36 billion lost. While fresh food waste is substantial, non-perishable items like canned goods, dry pasta, and snacks also contribute significantly. This waste reflects not only the food loss but also the waste of resources used in production, transport, and storage.

A surprising amount of non-perishable waste occurs across the supply chain. Retailers often discard items due to minor packaging flaws, rebranding, or as products near their “best before” dates. These dates indicate quality rather than safety, and many non-perishables are still perfectly edible well past this time. However, they’re frequently removed from shelves prematurely, resulting in large amounts of wasted food that is still good.

Consumers also play a role. Misunderstandings around “best before” dates lead many Australians to discard unopened non-perishables that remain safe and nutritious. Over-purchasing and lack of meal planning lead to cluttered pantries, where these items often expire before being used.

The environmental impact of non-perishable waste is substantial. Even though these foods last longer, the resources—water, energy, and labor—involved in producing them are wasted when they end up discarded. When non-perishable food eventually decomposes in landfills, it releases methane, a greenhouse gas significantly more potent than carbon dioxide, which worsens climate change.

Addressing non-perishable food waste requires increased awareness and small behavioral shifts. By understanding food labels, planning meals effectively, and purchasing only what is needed, Australians can reduce waste. Tackling non-perishable food waste not only conserves valuable resources but also fosters a more sustainable, efficient food system that benefits both people and the environment.