What are you doing about...?

 

This stream covers current topics of relevance to the everyone in the food industry – food waste and food fraud.  We also hear from our colleagues in the agricultural sector and how we can better work together to innovate & excite.

 

 

 

Session 4.2 - Managing Food Waste – Strategies & Options

 

Genevieve Bateman, Food Innovation Australia Limited

Genevieve Bateman is the General Manager of Food Sustainability at Food Innovation Australia Ltd (FIAL).  Joining FIAL in March this year, Genevieve’s role is to deliver the Implementation Plan for the Australian Government’s National Food Waste Strategy.  In addition, she will work across the supply chain to deliver a voluntary Commitment program that will see Australia deliver on its promise to reduce food waste by 50% by 2030. FIAL is a not-for-profit company that promotes collaboration and innovation across the Food and Agribusiness sector on behalf of the federal Government. Genevieve will be talking in session 4.2 on Tuesday 11 September.

Dr Steven Lapidge, Fight Food Waste CRC

Steven (Steve) Lapidge is currently the Director of the Primary Industries and Regions South Australia (PIRSA) Food Innovation Taskforce. He has 15 years of experience working in the agri-food industry, having worked around Australia and internationally.  He is the Co-Chair of the National Food and Nutrition Strategy Resource Efficiency and Sustainability working group, and in recent years has represented Australia at G20 and OECD meetings on food loss and waste.  Skills that Steve brings to the AIFST Board include new business development and fund raising, food industry resource efficiency and sustainability strategy, and a keen interest in preventing food fraud. Steve will be talking in session 4.2 on Tuesday 11 September.

Introduction to the Fight Food Waste CRC

The $132 million, 10-year, 61 participants Fight Food Waste Cooperative Research Centre commenced on July 1, 2018.  The FFW CRC aims to reduce food waste throughout the supply chain, transform unavoidable waste into innovative high-value co-products and engage with industry and consumers to deliver behavioural change. Winning this fight has a $20 billion annual prize by increasing industry profitability, tackling food insecurity and enhancing Australia’s reputation as a sustainable and trusted producer of premium food products.

 

Karli Verghese, RMIT

Karli is a Principal Research Fellow in the Industrial Design program of the School of Design, RMIT University, Melbourne. She is involved in designing, developing and leading industry applied and government funded research projects in the fields of food waste, packaging sustainability, waste management and life cycle assessment. She also supervisors Honours, Masters and PhD students and teaches into the Industrial Design program. Her research projects have included the development of decision support tools for packaging, resource efficiency, food waste, eco-design and one currently being developed for Australia's Antarctic research station (Casey). Karli is the Reduce Program Leader in the Fight Food Waste Cooperative Research Centre. Karli will be talking in session 4.2 on Tuesday 11 September.

The role of packaging in reducing food waste

The reasons for food loss and waste across the Australian and global food supply chains are many and varied. Packaging plays an integral role in containing and protecting food from farm to fork. In this presentation, Karli will provide an overview of the role that packaging plays in minimising food loss and waste. Case studies will be presented illustrating the benefits of good product-packaging design along with topics including resealability, portioning, extended shelf life and pack size.

 

Prof David Pearson, CQ University

Professor David Pearson is an executive in the Fight Food Waste Cooperative Research Centre where he is the Engage Program Leader. This Program is responsible for educating over 40 future industry professionals with PhD or Master level qualifications, disseminating research outputs through an Industry Training Hub, and encouraging behaviour changes amongst consumers to reduce the amount of food wasted. David will be talking in session 4.2 on Tuesday 11 September. 

Why we waste food (and what can be done about it)

It is widely acknowledged a large amount of food destined for human consumption is lost or wasted. However, significant challenges are met in attempts to make meaningful reductions. By considering the evolution of a sophisticated global food system and contemporary consumer trends it is possible to consider where purposeful interventions are likely to have a substantial and enduring impact. 

 

 

 

 

Session 4.3 - Food Fraud

Overview: Hear the latest on this important area of food safety and what is being done to combat it.

Clare Winkle, Integrity Compliance Solutions

From 2006-2008 Clare worked on EU project 'Developing a Stakeholders Guide on the vulnerability of food/feed chains to dangerous agents & substances' & developed a method to assess the food supply chain for vulnerabilities to contaminants, loss of traceability & failure to detect contaminants. From 2010-2015, Clare trained US/Canadian seafood processors in 'Risk Assessment of the Supply Chain'.  In 2016 she developed a method of ranking raw materials at risk of fraud & has undertaken consultancies/ training using this method since then. Clare has assessed approximately 600 raw materials using this method. Claire will be presenting in session 4.3 on Wednesday 12 September.

The Food Fraud Toolbox: the weapons you need to fight food fraud

Many food safety standards, retailers and regulators require the implementation of vulnerability risk assessments of the raw material supply chain.  The expectation is that the outcome of the risk assessment is the implementation of appropriate mitigation strategies.  What industry struggles with globally is understanding what to look for, what to test for and what method to use?  What happens when your purchasing manager buys a crucial ingredient from a new supplier and it does not look right/smell right or feel right?  What actions do you take when the laboratory results provide clear evidence of fraud in your raw material and what are the implications of your decisions?

This presentation will discuss some lesser known examples of supply chain food fraud and then explain how to use a tried and tested method of ranking raw materials at risk of fraud.  To effectively use this VACCP risk assessment methodology you will need to be able to obtain microbiological, chemical, physical, fraud and financial information from a range of global sources.  Potential useful and lesser known information sources will be reviewed. The purpose of this presentation is to provide you with an insight into the practical methodology for tackling food fraud and the tools you will need to do so effectively.

 

Craig Elliot, P2R2 Consulting

Craig had almost 25 years in the public sector before establishing P2R2 in 2018. He cut his teeth in emergency management whilst serving as a Police Officer and later worked for natural resource management and biosecurity agencies in Queensland and Tasmania as a senior officer. ​During this time he has been the Incident Controller and Operations Manager for a number of large-scale emergency responses and also conducted a range of real-time evaluations and After Action Reviews, as well as facilitated large Exercises.  Craig has served on a range of national biosecurity and emergency preparedness committees and was appointed as an Incident Controller and mentor to the National Biosecurity Response Team. Craig will be presenting in session 4.3 on Wednesday 12 September.

Bouncing back from food fraud: planning and executing a recovery for your brand and business

You wake up to what you think is a normal morning but, when checking your messages before leaving home, you receive a series of increasingly frantic messages from your overseas partners about a food safety incident involving your product in an overseas market. A quick scan of the news confirms the worst news - your brand is front and centre of a disease outbreak that has resulted in fatalities in consumers.

Moving ahead two months; it doesn’t, in essence, matter that you discover that you have been the victim of food fraud where your product had been substituted with a low quality contaminated product sold in your packaging. Your brand has been linked to the deaths and you’ve suffered irreparable reputational damage. Food fraud is a growing business. Despite a paucity of data and a lack of system-wide audits to quantify the scale there is a history of serious contamination and substitution incidents for food in Australia and overseas. Anecdotal evidence indicates a significant increase in the number and scale of fraud in a number of markets. Preparing to protect your business from food fraud and planning to recover from incidents must be a critical part of business planning. This session discusses the types of food fraud occurring and some of the current and emerging preventative measures available to food producers, distributors and retailers to protect food products as well as outlining a framework to prepare for a food fraud incident.

 

Chris Preston, ComplyANZ

Chris Preston has over 30 years of experience providing legal advice and services to manufacturers and brand owners regarding the regulatory regimes governing food, beverages, cosmetics, OTC pharmaceuticals and general consumer goods. He served as Director, Legal and Regulatory with the Australian Food and Grocery Council, and has advised multinational and domestic clients of all sizes in over 15 years of private legal practice. Chris will be talking in session 4.3 on Wednesday September.

The value of “Australian Made” and how to protect it

Dr Denise Hamblin – National Sector Head FMCG, Colmar Brunton

A passion for insights, stalking supermarket aisles, and all things food and wine saw Denise move from neuroscience to consumer science in 2005.  Research that aims to maximise the health of Australian consumers as well as the health of Australian business are two key interests for Denise. Currently Colmar Brunton’s Sector Head for the food and beverages side of the business, she is involved in a large variety of consumer projects both nationally and globally regularly featuring consumer sensory and trends.

The value of “Australian Made” and how to protect it

Andrea Currie, Coles

Andrea Currie is a qualified food technologist, lead food safety auditor and professional member of the AIFST.  She commenced her career in food ingredients, giving her broad-brush knowledge of a wide range of food systems.  From there, she moved into retail, first with Kmart and then Coles Supermarkets, supporting the development of own brand products across grocery food, grocery non-food, dairy, frozen, bakery, apparel and general merchandise.  In her 25th year with Coles, she leads the team that delivers own brand product safety and compliance standards – factory auditing, specifications, complaints and returns management, technical policies and recall & withdrawal implementation. 

Food fraud is a focus for all food industry professionals, given the expansion of global supply chains and a number of high profile recent international and Australian incidents.  The requirement for TACCP and VACCP considerations in GFSI-benchmarked food safety and quality programs has seen a corresponding rise in helpful resources and tools, which can be supported by emerging digital solutions such as blockchain.  However, fraud is far from a recent occurrence in food supply chains and a common-sense approach is useful to ensure ‘you get what you’re paying for’.

 

 

Session 4.4 - Bridging the gap with Agriculture

Overview: this session is dedicated to insights from the agricultural sector and how we can better work together to innovate & excite.

Ian Olmstead, Dairy Australia

As a chemical engineer, Ian has worked on the commercial development of innovative and sustainable projects for the past 18 years. Prior to joining Dairy Australia in 2015, Ian was a specialist in biotechnology, designing systems for producing biofuels and nutraceuticals from microalgae. Passionate about innovation, part of Ian’s current role is to manage the Dairy Manufacturers Sustainability Council. Ian thrives on the challenge of balancing commercial imperatives with technical and environmental constraints to achieve profitable and socially responsible outcomes. Ian will be speaking in session 4.4. on Wednesday 12 September. 

Innovation for a Sustainable Dairy Industry

Humans have been milking cows and making dairy products for thousands of years. Is there any room left for innovation? Absolutely! Milk is a complex and nutritious food jam-packed with opportunities. However, if the Australian dairy industry is to remain sustainable locally and competitive internationally we need to ensure that we are quick to harness the power of profitable innovation. This presentation will give attendees a taste for some of the innovation hotspots occurring within the dairy supply chain and discus some of the factors that are driving these.

David Moore, Horticultural Innovation Australia Limited

David joined Horticulture Australia Limited as the General Manager Research and Development in February 2010. In May 2015 he was appointed the General Manager Research, Marketing and Investment at Hort Innovation. Prior to that David held a number of senior corporate R&D roles within Australia and the Asia Pacific. David was the Senior Agronomist with Colly Cotton Ltd from 1993 – 2000, after managing a substantial irrigated cropping and grazing enterprise in western NSW.  David has a strong interest in plant physiology and biotechnology application. He holds a BSc Agriculture, a Masters in Biotechnology and is a Churchill Fellow. David will be speaking in session 4.4 on Wednesday 12 September.

Dr Steve Jobling, CSIRO

Dr Steve Jobling gained his PhD in plant virology at the University of Birmingham UK and then did postdoctoral studies at Harvard/MIT in the area of regulation of gene expression in plants which culminated in a paper in Nature. He then did a second postdoc with Steve Rogers at Monsanto Co (St Louis, USA) before spending over ten years at Unilever’s main food research centre, Colworth House. He joined the CSIRO in 2005 to produce new varieties of cereal crops with improved nutritional and product quality attributes by manipulation of plant carbohydrate metabolism. This work has culminated in the generation of high solubility beta glucan wheat by overexpression of the CslF6 gene and plants are currently at the field trial stage. Steve will be speaking in session 4.4 on Wednesday 12 September. 

Next Generation Healthy Cereal Grains

Using conventional breeding techniques, CSIRO has developed a range of novel healthy cereal grains with unique fibre and nutritional profiles.  BARLEYmaxTM is a natural wholegrain with twice the dietary fibre of regular grains, four times the resistant starch and a low glycaemic index. HealthSenseTM flour is made from a high-amylose grain that contains more than ten times the resistant starch found in regular wheat. KebariTM is an ultra-low gluten barley that can be used for brewing and food uses. The next generation of healthy grains including thick aleurone nutrient dense rice and high betaglucan cholesterol lowering wheat are under development.

Anne Maree Weston, Austrade

Anne Maree Weston is a Senior Investment Specialist in the Agribusiness and Food sectors. She is a highly experienced finance and economics professional who has spent over 30 years’ working with corporate finance teams and related professionals, particularly in the agriculture, property, tourism and leisure sectors. Anne Maree will be speaking in session 4.4 on Wednesday 12 September.

Bridging Agtech and Foodtech

The global agricultural industry is experiencing a new revolution.  Industry transformation will be characterised by changing farming practices and agribusiness management as well as the rise of new products and new consumers all over the world.  Austrade, with the support of government and industry, is positioning Australia as the logical centre for Agriculture 4.0 – a farming age of digitalisation, data, robotics, automation, drones, satellites and science… to name a few!  Agritech and foodtech can go hand in hand to move Australia from being an agricultural commodity exporter to an exporter of value added agricultural and food products.  This session looks at the “how”.