Creating Value from Food Waste

By CSIRO and La Trobe University’s Research and Innovation Precinct

Every year, one third of the food produced in the world for human consumption is lost or wasted (UN Environment Programme). By focusing efforts to minimise loss and by creating new products from waste, significant benefits can be gained including improving global food security, improving return to growers, increasing productivity and economic growth, reducing greenhouse gas emissions and more efficient use of resources required to grow, manufacture and transport food.

La Trobe University’s Research and Innovation Precinct in collaboration with CSIRO, Australia’s National Science Agency, invites you to the second webinar in our series exploring how industry and research are tackling the challenges of food loss and waste.

This one-hour session will present case studies of how Australian industry and researchers are creating value from food waste, with a focus in this webinar on using food and mixed organic waste to create energy, composts, fertilisers and higher value insect protein.

Presenters

• Darren Coomber, Strategic Relationship Manager, La Trobe University (Moderator)
• Michael Renehan and Lachlan Speirs, Gaia EnviroTech, ‘Modular waste-to-energy systems utilizing local food waste’
• Stephanie Salinas, Yarra Valley Water, ‘ReWaste – A Yarra Valley Water Circular Economy Initiative’
• Olympia Yarger, Goterra, ‘Using insects to create high value protein and fertiliser from food waste’