Workshops to cut the cost of food waste

L-R Linda Grant, Madeleine Dobbins, Emily Mercer

Barwon South-West households are wasting 3kg of food every week, but new digital workshops will help them to cut the waste and save up to $2,000 a year.

Barwon South West Waste and Resource Recovery Group (BSWWRRG), in partnership with Camperdown Community House, has produced a series of nine digital workshops sharing practical, household level, food waste reduction skills.

A 2018 kerbside bin audit found that on average, Barwon South West households waste 3kg of food every week, with more than 99 per cent being sent to landfill. That adds up to a potential saving for households of more than $2,000 a year by preventing food waste.

Sustainability Victoria’s, The Path to Half (2020) report puts Victoria’s total food waste at 2.4 million tonnes each year, costing $6 billion and producing 3.15 million tonnes of greenhouse gas emissions.

Six of the nine local governments in the Barwon South West region now provide a Food Organics Garden Organic (FOGO) kerbside collection service to divert food waste and garden waste from landfill to composting, helping to cut greenhouse gas emissions, but the new workshops will help to reduce food waste in the first place.

Produced on behalf of eight councils, the free workshops aim to help residents save time, money and food through meal planning, low waste shopping, maximising food freshness by storing food correctly, low waste cooking, using up commonly wasted ingredients, preserving, and preventing food waste from going to landfill.

The workshop registration will open on September 22, in time for International Day of Awareness on Food Loss and Waste Reduction, and will be hosted online by Camperdown and District Community House.

The videos are packed full of great tips, and aim to inspire and engage a wider, active community conversation. Supporting documentation encourages participants to explore their options further, with recipe ideas, website suggestions, and ways to find local supporting services.

Kylie Treble

Participants will have access to the videos until November 30 and will be able to watch them at a time and place that suits.

The workshops will be presented by Kylie Treble and Madeleine Dobbins.

Ms Treble has a Horticultural Degree, a Masters in Sustainable Ecology and a Graduate Diploma in Teaching.  She has created a permaculture garden home in Port Campbell, operates a sustainable near-zero waste restaurant and regularly offers food preparation and gardening workshops.

Ms Dobbins has been teaching old food craft including preserving, pickling, fermenting, pasta, bread making and related skills via workshops in Melbourne and Sydney for the past five years.

Ms Treble and Ms Dobbins and BSWWRRG’s Education Officer Linda Grant will be on hand to answer food waste reduction questions via email, in a private Facebook group and a series of live online discussions throughout the rollout which will wrap up on November 30.

Food waste is a priority of the Victorian Government’s circular economy policy and action plan for waste and recycling—Recycling Victoria: a new economy—with targets to halve food waste and halve the amount of food and green waste sent to landfill by 2030.

For more information and to register, visit

Please direct all media inquiries to:

Ashley Pittard

Executive Officer

0477 557 666

[email protected]