Fight Food Waste Limited - Understanding Food Waste in Australian Clubs

Identify areas for improvement to reduce food waste in Australian Clubs.

label Opportunity type
College approved Internship
schedule Application date
31 Aug 2023 | 9am - 15 Sep 2023 | 5pm
school Level
Bachelor
Master

About

Stop Food Waste Australia is the program delivery arm of Fight Food Waste Limited. We are Australia’s, and one of the worlds, largest food waste research, development, extension and commercialisation initiatives.

We have four main delivery mechanisms: the Australian Food Pact, Sector Action Plans, Engagement and MERI.  We are funded by the national government to assist industry and consumers to reduce Australia’s food waste by half by 2030 in line with SDG. 12.3.

We pride ourselves on our practical and collaborative approaches to problem solving with industry and government.

Project: Understanding Food Waste in Australian Clubs

Internship details

Internship Availability

Summer,  2024

Internship Discipline/s
  • Environment & Sustainability
  • Science Communication
  • Climate Change
  • Environment
  • Environmental Science

Internship Level

Prefer 3rd yr undergraduate or PG coursework

Available to International Students

Yes

Preferred Project Skills:
  • Project management
  • Research
  • Critical thinking & analysis
  • Writing
  • Communication

Clearances Required

No

Host Supervisor

Carolyn Cameron

Stop Food Waste Australia

Sector Action Plan Lead

Carolyn.cameron@fightfoodwastecrc.com.au

0434 666 304

Location

Regus Offices

Canberra Gateway Centre

Canberra Airport

Remote time TBD if desired/required due to COVID restrictions or personal circumstances

Project Opportunities/Benefits for the Intern

The student will gain experience in conducting background research to inform larger research projects, working with and presenting to commercial and government stakeholders.

Summary:

Food waste in Hospitality accounts for 16% of the 7.6 M tonnes of Australia’s annual food waste.  Each hospitality type – cafes, hotels, quick service restaurants, etc - have different models of foodservice. 

This project will compare data from kitchens and service areas gathered by Australian ‘clubs’  to established hospitality food waste statistics and best management practice. 

The final outputs will include a report with initial guidance on areas for improvement and a 20–30-minute presentation to industry stakeholders.