Green Yakka Zero Waste
Green Yakka Zero Waste Team
Tackling Food Waste at the Source
Our Green Yakka Zero Waste team delivers practical services that help businesses and communities reduce waste, care for Country and meet their sustainability goals. From waste audits and litter picking to sustainable event management and education, our focus is on real-world solutions that protect the environment and create social impact.
One of the biggest challenges we tackled last year was food waste. The 2021 National Food Waste Strategy Feasibility Study found Australians waste around 7.6 million tonnes of food each year – a significant environmental and economic problem. Food waste contributes 3% of the nation’s greenhouse emissions and costs the economy an estimated $36.6 billion annually.
The 2021 National Food Waste Strategy Feasibility Study
FOUND AUSTRALIAN’S WASTE
7.6 million tonnes of food each year
To address this, Green Yakka launched a food waste education program, funded by the NSW Government through the NSW Environment Protection Authority Business Food Waste Partnership Grants.
Delivered in partnership with Mirvac shopping centres and UOW Pulse at the University of Wollongong, the program is working directly with food vendors and campus businesses to embed better food waste practices. The goal is to engage 125 NSW businesses and achieve a 30% reduction in food waste.
How the program works
The food waste program is designed to make changes simple and achievable for busy food businesses.
- Assess current practices: The Zero Waste team begins with baseline surveys to analyse how businesses manage food, from stock to storage to customer leftovers.
- Provide practical recommendations: Tailored advice is given to reduce waste, such as smarter purchasing, better storage, and separating food scraps into dedicated bins so they can be diverted from landfill.
- Back it up with resources: Businesses receive checklists, guides and educational materials to make changes easier to implement.
- Ongoing support: Progress is monitored through a food waste tracker, along with regular emails, calls, and site visits.
“Many businesses already cared about looking after the community and the planet, but they didn’t realise how reducing food waste could also benefit their own business. Once they see that connection – and get simple, achievable steps – they really buy into the program.”
Ranjith Kumar Green Yakka Zero Waste Manager
UOW Pulse: A university example
In FY25, the program engaged with 21 participants across the University of Wollongong – including five UOW Pulse business units and 16 tenant food vendors. Together, they are embedding better food waste practices supported by Green Yakka’s education and tracking tools.
Silvana Naumovski, Facilities & Project Manager at UOW Pulse says: “Reducing food waste fits perfectly with UOW Pulse’s sustainability strategy. From our Sustainable Plate initiative to eliminating single-use plastics, we’re always looking for ways to lessen our environmental footprint. Partnering with Green Yakka through this EPA-funded program extends that commitment and helps us turn it into everyday action.”
Ranjith Kumar adds: “One simple change at UOW Pulse has been encouraging vendors to properly use food waste caddies. These feed into the existing Pulpmaster system, which converts food scraps into fertiliser and green energy. It was being underused, but once staff understood how it works, we saw a big improvement in how food waste was collected and managed.”
“This is just the start. Businesses and councils are recognising the impact of food waste and want guidance on managing it. With the EPA’s support and collaboration with other grantees running similar programs, we’re sharing insights and laying the groundwork to offer this as an ongoing service and drive wider change.”
Ranjith Kumar Green Yakka Zero Waste Manager
