Did you know the average Australian household wastes up to $2500 of food a year? Or that a third of all food produced goes uneaten? Culinary nutrition expert, Emma Stirling, cooks up a storm in this episode, sharing her conscious approach to food waste and easy tips to prevent edible  fruit, vegetables, grains and proteins ending up in landfill. In the episode, Emma explains how we can empower our clients to reduce their household food waste and, at the same time, improve their eating habits. Through practical shopping, meal planning and food storage tips for whipping up balanced meals, this episode will help your clients have that ‘aha!’ #nowastecooking moment.
Hosted by Brooke Delfino
Biography
Emma Stirling is the Director of Scoop Nutrition consultancy and an academic specialising in food science, gastronomy and culinary nutrition. Emma is recognised as an innovative, entrepreneurial and leading dietitian. She is the National Culinary Nutrition Science Practice Lead at Australian Catholic University and the and course coordinator of the exciting, new Graduate Certificate in Culinary Nutrition Science.
In this episode, we discuss:
- Why food waste is relevant to every dietitian
- Key factors contributing to household food waste
- Inspiring ‘use-it-up’ meal ideas
- How dietitians can be drivers of change in every conversation they have
- Simple shopping, planning and food storage tips
Additional resources:
Download the new No food waste fact sheet here for quick, easy balanced meal ideas
This podcast is not, and is not intended to be, medical advice, which should be tailored to your individual circumstances. This podcast is for your information only, and we advise that you exercise your own judgment before deciding to use the information provided. Professional medical advice should be obtained before taking action. Please see here for terms and conditions.
References:
National Food Waste Strategy Feasibility Study. Can we halve Australia’s food waste by 2030? The Food and Agribusiness Growth Centre 2021
Halving Household Food Waste – Which Behaviours Matter? Oz Harvest 2021 Â
Rossi, L., Ferrari, M., & Ghiselli, A. (2023). The Alignment of Recommendations of Dietary Guidelines with Sustainability Aspects: Lessons Learned from Italy’s Example and Proposals for Future Development. Nutrients, 15(3), 542. https://doi.org/10.3390/nu15030542Â
ACU Graduate Certificate in Culinary Nutrition Science and short course microcredentialsÂ
Croxford, S.; Stirling, E.; MacLaren, J.; McWhorter, J.W.; Frederick, L.; Thomas, O.W. Culinary Medicine or Culinary Nutrition? Defining Terms for Use in Education and Practice. Nutrients 2024, 16, 603. https://doi.org/10.3390/nu16050603
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