FOOD WASTE
A real-world industry challenge
Food waste isn't just an environmental issue, it's a profitability, efficiency, and trust issue across Australia’s foodservice supply chain.
Each year, Australia produces over 7.6 million tonnes of food waste, costing the economy more than $36 billion. For foodservice businesses, this waste isn’t just scraps. It’s time, labour, packaging, freight, and opportunity - lost.
At FoodLogic, we work with suppliers, manufacturers, distributors, and associations to uncover the systems, strategies, and behaviours that can reduce food waste, without compromising quality or service.
We don’t just talk about waste.
We work on it.
Our approach is practical and deeply embedded in foodservice operations.
We support industry groups and businesses to:
Understand the full cost of waste - from spoilage to over-ordering
Design and implement fit-for-purpose waste reduction strategies
Improve visibility and tracking across supply chain touchpoints
Communicate sustainability in ways that build buyer trust
Build team capability with tools, training, and operational support
We draw on:
Industry research and data
Real-world operator experience
Proven frameworks that consider logistics, labour, and product flow
Communication strategies that turn sustainability into sales impact
Why it matters
Foodservice businesses operate on tight margins. Any inefficiency, including waste, directly impacts the bottom line.
In a recent R&CA survey:
91% of foodservice teams reported a desire to reduce food waste, but fewer than 1 in 4 felt equipped to lead those changes.
We’re here to change that. Whether you’re a venue group, distributor, or industry body, FoodLogic offers hands-on support to create real change, not just greenwashing.
Learn More
At FoodLogic, we believe reducing food waste isn’t just the right thing to do, it’s smart business. Whether you're leading a national supply chain or running a busy kitchen, every role has an impact.
Explore our latest insights >
Why reducing food waste is a business strategy — Not just a Sustainability goal
Waste isn’t just a by-product, it’s a cost centre. Learn how operational waste reduction can strengthen trust, improve margins, and set your brand apart.
Smart, Simple Ways Hospitality Teams Can Help Reduce Food Waste
From portioning and prep to smart ordering and stock rotation — here’s how venue teams can play a powerful role in reducing waste every shift.
Work with us
FoodLogic is proud to contribute to national food waste reduction efforts, including supporting initiatives led by the Restaurant & Catering Association (R&CA). We're currently partnering with industry on practical strategies to align with Australia's National Food Waste Strategy 2030.
If your business or organisation is ready to reduce food waste in a way that actually works on the ground, let’s talk.