Love Food Hate Waste Blog

New research into what Victorians waste




Tuesday, June 19, 2018 9:00 AM

Family shopping


New research commissioned by Sustainability Victoria has found young Victorians and parents with children are key contributors to the state’s food waste dilemma, which equates to an estimated cost of $5.4 billion annually.

The findings showed that Generation Z are more flippant with their grocery shopping, throwing out a reported $115 of food waste weekly, compared to Baby Boomers who reported just over a tenth of that at $17 per week and Builders at just $112.

The new findings also showed that:

• Almost half (46%) of the Victorian population are not aware how much money we are throwing in the bin in the form of food waste. 
• 9 in 10 Victorians feel guilty about how much food they waste. 
• Males report wasting close to double their female counterparts, throwing away $54 in food waste per week compared to $29.
• Parents with children 16 years and under are also highly likely to throw out food, with more than one-third (42%) believing it is their children who are responsible for the waste. 

The new findings highlight that Victoria’s shopping list habits have room to improve, with only 43% of Victorians reporting they always shop with a list and 46% of people admitting they buy food they don’t need.

Despite more than three quarters of respondents (78%) showing a strong desire to save money on groceries, the average Victorian household throws away $2,136 a year worth of food.

Additional findings from the research can be found here

Food waste also has significant environmental impacts through the waste of natural resources such as water and energy and contributing to climate change through emissions from landfill.   

The research was conducted as part of our new campaign launched today - Love Food Hate Waste, Love a List - which encourages Victorians to write better shopping lists and stick to them to reap the rewards – not only reducing their food waste, but saving them money on their weekly grocery shop.

A new Love Food Hate Waste short documentary released today takes a light-hearted look at the serious issue of food waste and follows the inspiring journey of three Victorian families as they take on the four-week Love a List challenge to cut down their food waste and their grocery bill.

Hosted by comedian Cal Wilson and filmed in Lysterfield and surrounds as a tongue-in-cheek nod to the humble shopping list, the documentary shows how through better planning and sticking to a shopping list families can save thousands of dollars a year.

The Love Food Hate Waste documentary shows that smarter shopping is easy and can be achieved through three simple steps: planning the week’s meals, writing a list and eating what has been bought.

We're encouraging all Victorians to pledge to take the four week Love a List Challenge, as seen in the documentary, and see the benefits for themselves.

Click through to join the Love a List Challenge today and see how much you can save!



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Lunchbox ideas that won't end up in the bin


Tips and Tricks, Recipes


Monday, January 29, 2018 1:00 PM

 Student lunch boxes


Tired of seeing lunch boxes come back from school full of food? Or hearing they didn't like it so they didn't eat it?

Cookbook author and mum, Jodie Blight, knows what its like to have fussy eaters and she shared with us some of her creative - but importantly quick and easy! - lunchbox ideas to spice up your kid's lunch box.

Any way you can involve kids in choosing or preparing their lunches will make them more likely to eat it. Whether its simply asking them to choose between an apple or carrot sticks, laying out ingredients for them to choose from or getting them to roll their own wraps.

Making the most of leftovers from the night before will also save you time in the kitchen as well as saving you money by cutting back on wasted food.

Here are some of Jodie's top lunchbox ideas to make sure those lunchboxes return empty!


Mountain Bread Pinwheels

Lay mountain bread (flat bread) out and spread with cream cheese or mayo or chutney or avocado, then add leftover salad or sliced vegies and leftover meat or deli meats. Roll and then cut into bite size ‘pop in’ pieces.

Schnitzel Soldiers

Leftover schnitzel (chicken or veal) sliced into soldiers/fingers with your child’s favourite dipping sauce (BBQ sauce, Tomato Sauce, Mayo, Tzatziki, Capsicum dip, Beetroot dip, Mexican salsa). Watch the video here. 

Noodle Boxes

Cook Vermicelli or Pad Thai rice noodles and toss with leftover salad or chopped vegies (lettuce, cabbage, carrots, capsicum, cucumber, snow peas, bean shoos etc.) and a sprinkle of sesame oil. You can also add shredded chicken or sliced tofu. Serve in a noodle box for a bit of fun (you can pick these up at the $2 shop).  

Noodle boxes


On a wholemeal pita (or in the pocket if you prefer), lay sliced leftover lamb, cherry tomatoes, sliced cucumber, a handful of baby spinach leaves and top with a mint yoghurt dressing. Wrap in foil and roll them (or even better get the kids to do it) and it looks just like a bought one! Ideas for filling – capsicum, avocado, carrot, cucumber, leftover cooked chicken/ pork/ beef /prawns, bean shoots, the list goes on. Even leftover coleslaw works. The best part of this is the kids can choose their own fillings. 

Roast Chicken legs

Wrap the leg of leftover cooked chicken legs in baking paper or foil as they can get a bit messy. Maybe throw in a napkin as well. Finger lickin’ good!  

Rice Paper Rolls

Prepare the noodles and chop the vegies and chicken or tofu the night before (except the avocado). All you have to do in the morning is soak the rice paper and roll.

Rice paper rolls


Revive last night’s leftover pasta with some freshly chopped cherry tomatoes and basil. Mix together one part balsamic vinegar with 3 parts olive oil and toss through pasta and tomatoes. Don’t forget to pop a fork into their lunchbox.


Use any leftover veg, cheese, chopped ham, spring onions, herbs (literally anything you have in the fridge). Mix 10 eggs with ½ cup milk, add salt and pepper and other ingredients, then pour into muffin cups and cook at 200C for 15 minutes or until cooked. Can be prepared and cooked the night before and freeze any extras for another day.

Need more leftover recipe inspo? Visit our Recipes page.




After years working as a Company Director in the Finance industry, starting a family and moving half way around the world, Jodie Blight discovered her passion – creating healthy, easy and delicious family meals. “A fist pump from the kids is as good as a Michelin star in my books.”

Find out more at



Love your food

Each year Victorian households throw out 6,500 tonnes of fresh salad leaves.