Australia wastes a staggering 7.6 million tonnes of food each year—much of it coming from the commercial sector. In this session, Katy Barfield will unpack the scale of the problem, spotlighting what commercial food waste really looks like in our foodservice and hospitality industries. She’ll introduce social procurement as a powerful yet underutilised solution—one that enables businesses to make ethical, sustainable purchasing decisions without compromising on value. Because doing good shouldn’t cost more. Discover how innovative models are reshaping the way we tackle food waste—proving that impact and profitability can go hand in hand.