Creating Value from Food Waste

Thu 24 November 2022, 4-5pm AEDT

Every year, one-third of the food the world produces for human consumption is lost or wasted (UN Environment Programme). Focusing efforts on minimising loss and creating new products from waste can result in significant benefits, including:

  • making more efficient use of resources required to grow, manufacture and transport food
  • increasing productivity and economic growth
  • boosting returns to growers,
  • reducing greenhouse gas emissions
  • improving global food security

About the event

This free webinar, co-hosted by La Trobe University’s Research and Innovation Precinct and CSIRO, is the second in a series exploring how industry and research are tackling the challenges of food loss and waste.

Its focus is on using food and mixed organic waste to create energy, composts, fertilisers and higher-value insect protein.

The hour-long session will consist of three case studies detailing how Australian industry and researchers are creating value from food waste.

It will be moderated by Darren Coomber, Strategic Relationship Manager at La Trobe University.


  • Michael Renehan and Lachlan Speirs, Gaia EnviroTech: ‘Modular waste-to-energy systems utilising local food waste’
  • Stephanie Salinas, Yarra Valley Water: ‘ReWaste – A Yarra Valley Water Circular Economy Initiative’
  • Olympia Yarger, Goterra: ‘Using insects to create high value protein and fertiliser from food waste’.


The webinar is supported by Gaia Envirotech, Yarra Valley Water, Goterra, CSIRO and La Trobe University.

Registration and further information

The webinar is free to attend but you must register beforehand. Once registered, you will be emailed login details. Registration closes 24 November.

Register here.

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