Unfortunately, 30% of agricultural produce goes to waste in Australia however the Melbourne-based grower of mushrooms has set the standard for reducing the amount of waste through new methods. Georgia Beattie of Bulla Park collaborates closely with buyers to alter quantities of supplies, with the aim to make the most of every mushroom that is harvested. Beattie has highlighted the problems that perishability poses to the industry and is working to prolong the shelf-life of the mushrooms as well as other products by establishing the creation of a zero-waste studio at Buller’s Rest. The focus of the facility is drying the produce that does not just maintain the nutritional value of food but prolongs the shelf life of produce.

The project is funded with a funding grant from Coles and will provide a source to local farmers by which allows them to share surplus crops that otherwise would go to waste. Zero waste facility that is scheduled to become fully operational by 2025, will rely on renewable energy sources like wind and solar.

Beattie is also as a member of the board of food aid organization Second Bite, underscores the necessity of reconsidering how we dispose of produce in order to minimize food waste. Second Bite CEO Daniel Moorfield has affirmed his support for this project and has emphasized the potential of converting leftover food into a product which could be used over more time, improving waste reduction as well as food insecurity.

There are more than a billion kilograms of fruit and vegetables being lost each year from Australian farms, as well as the world demand for more food production such as the ones that is being led by Beattie are considered to be vital measures towards sustainability as well as food security. A proposal to encourage retailers and farmers to give away excess food items is currently being discussed, which highlights a increasing awareness of and action to combat food wasted in Australia.

Source: thenewdaily.com.au