Mackay Sugar powers on - efficiently
05 June, 2013A $9.1 million government grant is helping Mackay Sugar eliminate its annual carbon liability and produce enough renewable energy to meet one-third of Mackay City’s power needs.
Collaboration key to sustainable palm oil
13 May, 2013A new report that assesses the facts, myths, issues and challenges around palm oil has been launched by WWF-Australia and the Australian Food and Grocery Council.
Sustainability in the brewery and bakery
13 May, 2013A new research project is helping agro-food sector small and medium-size enterprises, such as bakeries and breweries, improve their environmental sustainability.
Funky food from fruit by-products
07 May, 2013The London, UK-based Institution of Mechanical Engineers recently estimated that anywhere between 35 and 50% - or 1.2 to 2 billion tons - of all food produced is wasted worldwide; a fraction of which is due to by-products in food processing.
Carbon FOODprint web-based software application
27 March, 2013A web-based software application that is an integral part of the Carbon FOODprint toolkit has been launched by FirstCarbon and Compass Group.
Drink container recycling rates on the increase
11 March, 2013New data released by the AFGC shows that Australia’s drink container recycling rates are continuing to rise, with an extra 42,284 tonnes recycled in 2011-12 compared with the previous year.
Nestlé announces sustainable Smarties
21 February, 2013Nestlé Australia has announced that every chocolate it sells is now independently certified to ensure the cocoa is sourced and produced sustainably on farms with safe working conditions.
Buy funny fruit to reduce food waste
23 January, 2013A few simple actions like buying oddly shaped fruit and freezing food could dramatically reduce the 1.3 billion tonnes of lost or wasted food each year, according to a new global campaign to cut food waste.
Reducing food waste key to solving sustainability challenges
14 January, 2013Addressing the issue of food waste could help resolve many sustainability challenges faced by the food industry, according to the Food & Agriculture Organization of the United Nations.
Industry groups reject national container deposit scheme
04 June, 2012A group of industry and union representatives has rejected the proposed national container deposit scheme (CDS), claiming it would effectively impose a tax on beverages that would cost jobs in the manufacturing sector and increase the pressure on struggling Australian families.
Closing the loop on food waste: report from the 2nd National Sustainable Food Summit
02 May, 2012 by Alice RichardWNIFT&M reports back from the ‘Closing the Loop on Food Waste’ discussion group at the 2nd National Sustainable Food Summit.
Food industry v consumer: food waste in Finland
20 April, 2012Food waste in Finland is lower than most European and Western countries but even so this waste is responsible for 1% of the country’s greenhouse emissions. Consumers are responsible for most of the waste but the food processing industry is not far behind.
A partnership to eliminate hunger in Australia
03 August, 2011The University of Sydney Business School has joined forces with not-for-profit agency Foodbank Australia to help them achieve their goal of eliminating hunger in Australia.
Cutting effluent and pollution at cassava starch plant
01 July, 2011Chokyuenyong Industrial in Thailand worked with Global Water Engineering (GWE) to cut effluent COD pollution levels at its cassava production plant by more than 95% while extracting gas from its wastewater to power its boilers and generate electricity for its own use and to sell back to the provincial grid.
Organics, energy efficiency, wine and sheep
31 May, 2011 byAustralia’s largest producer of labelled organic wines - Tamburlaine Wines - has been pushing the boundaries of innovation since it was established in 1966 by then local Cessnock doctor Lance Allen. Not realised by Dr Allen at the time, the establishment of a new winery using new oak barrels brought local success to some of his early wines compared to the predominantly old oak maturation wines which were then commercially available from other winemakers. The advantages of new and better oak handling have become part of the Australian wine revolution since that time.
