Food for Thought event serves up engaging conversations with industry

Last week, RMIT’s Enabling Impact Platforms brought together industry experts and researchers to discuss global food challenges. Themes of social connectedness, health and wellbeing, and sustainability were explored, with food waste emerging as a hot topic.

Chances are you have thrown away food today – whether it be scraps, leftovers or something past its best-before date.

In Australia, more than 7.6 million tonnes of food is wasted every year, a large proportion of which happens in our homes.

Food waste accounts for approximately 10% of the world’s greenhouse gas emissions; if food waste were a country, it would be the third largest global emitter behind the US and China.

Not only is this harmful to the environment, but it is also costing the economy trillions of dollars and contributing to many people going hungry.

This problem is complex – while it is linked to households’ lack of understanding about food waste, it runs deeper than individual consumer choices.

Wasteful practices are embedded throughout our supply chains, which are based on extracting as much as possible from finite resources.

A uniform approach is required to deal with these issues if we are going to bring about real change, which is what Food for Thought: Pioneering the Future of Food aimed to inspire.

The multidisciplinary event saw RMIT researchers, industry experts and government leaders come together over two jam-packed days, to chart a pathway forward and ponder big questions from the perspectives of food technology, health and sustainability.

“By getting key changemakers in the same room, we were able to address wide-ranging food issues through lively discussion, debate and reflection,” said Professor Gary Rosengarten, RMIT Director of the Sustainable Technologies and Systems Enabling Impact Platform.

06 December 2023

Panel of seven experts engaged in discussion

Industry panellists provided in-depth insights into the food supply chain and more.

Industry panellists highlight key challenges affecting food systems

A number of sessions were held featuring speakers from RMIT, End Food Waste CRC, CSIRO, Sustainability Victoria, William Angliss Institute, Food Innovation Australia, Bega, Coles, and more.

The first plenary panel session asked the question, “What does a ‘good food’ future look like?”

The panellists emphasised that a ‘good food’ future is one where we are aware of how food impacts our bodies and the planet, where we eat in ways that create joy and conviviality, and where nothing is wasted.

The second plenary panel spoke about how sustainable methods of production can be incorporated into the food system.

It included experts from government and business who explained the challenges curtailing the adoption of low-carbon food production methods in Australia, such as our reliance on imported ingredients.

The two days of interactive presentations culminated in a project ideation workshop, where participants discussed how we can leverage RMIT’s world-class food capabilities and facilities to support industry innovation and achieve the future we aspire to.

Researcher in food lab, dressed in lab coat and holding metal can

The event included a tour of RMIT’s food pilot plant in Bundoora where researchers carry out projects supported by industry.

Interdisciplinary collaboration key to success

Food for Thought exemplified how important collaboration and partnership are in spurring innovation.

“We sought input from RMIT researchers across the three Colleges, food technology companies, retailers, and government, to ensure that different perspectives were represented,” said Professor Rosengarten.

“By having a diverse group of attendees across academia and industry, we encouraged out-of-the-box thinking and challenged people to go beyond their disciplinary boundaries,” he added.

RMIT Associate Professor Simon Lockrey felt the effects of this.

“It was such a terrific event, the epitome of what RMIT’s Enabling Impact Platforms should be doing! There was plenty of fascinating content, and a wealth of ideas and networking on tap,” he said.

This sentiment was echoed by Regine Stockmann, Principal Research Scientist/Engineer at CSIRO, who participated in the opening plenary panel.

“It was a great two days of sharing and building inspirational ideas on the future of food. Well done everybody and thank you so much to the organisers,” said Stockmann.

If you’re interested in collaborating with RMIT on issues that matter for our future, get in touch at research.partnerships@rmit.edu.au.

Story by: Keely Tzoukos

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06 December 2023

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Acknowledgement of Country

RMIT University acknowledges the people of the Woi wurrung and Boon wurrung language groups of the eastern Kulin Nation on whose unceded lands we conduct the business of the University. RMIT University respectfully acknowledges their Ancestors and Elders, past and present. RMIT also acknowledges the Traditional Custodians and their Ancestors of the lands and waters across Australia where we conduct our business - Artwork 'Sentient' by Hollie Johnson, Gunaikurnai and Monero Ngarigo.

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Food for Thought event serves up engaging conversations with industry