Food Wastage in Australian Health Industry

Running head: Sustainable Development
Food Wastage in Australian Health Industry
Name of the Student
Name of the University
Author Note

1Sustainable Development
Orientation
 Food wastes costs the Australian economy about $20 billion every year
 3.1 million Tonnes of edible food are wasted by Australian consumers each year.
 2.2 million tonnes of edible food wasted by commercial and industrial sectors
 The Royal Children’s Hospital (RCH) (environment.gov.au, 2018)
 Melbourne has been estimated to throw away $127,000 every year as food waste (or
$1.74 per person, per day) (Hospitalhealth.com.au, 2018)
SCOPE: The scope of this study is to find solutions to the problems of food wastage and
ways to minimize them
Defining Sustainability:
 Sustainable process has the following characteristics:
 Maintenance of functionality with time
 Minimal impact on the environment
 Least wastage of resources
(duhealth.org.uk, 2018; sustain.ucla.edu, 2018)
It is also defined as a form of development which can address the present needs,
without affecting the future generation's ability to address theirs (Farhud, 2017)
Thesis
 The current scenario of the wastage of food in the healthcare industry is
unsustainable, since it results in wastage of resources, increases impact on the