Reducing food waste isn’t just about doing the right thing for the environment – though that’s a big part of it. It’s also about making smart decisions and contributing to a stronger, more resilient community in Western Australia. By being more mindful of how we buy, store and consume foods, we can save money, help those in need, and build a better future for everyone.

Let’s talk dollars and cents. The cost of food isn’t just what you see at the checkout; it’s also in the waste that ends up in your bin. Every time you throw away food, you’re essentially throwing away money. Food waste can cost an average family of four in Australia $2,500 per year.  

We have the answer. Foodbank WA’s nom! programs which teach evidence-based nutrition education and cooking. 

We have always covered food waste and how best to avoid it in our nom! workshops but have recently had an increase in interest from local governments in running food waste and sustainability one-off sessions. We hear your call and are here to answer it!  

Our sessions cover food waste and sustainability for families, youth and adults. The sessions, through various hands-on activities and cooking, will include:

• Implementing strategies to reduce personal food waste such as meal planning, writing a shopping list, growing their own vegetables and herbs or limiting the use of ultra-processed foods by adopting a healthier eating lifestyle.
• Learn to re-use, recycle and recover different products (i.e. use of own shopping bags and avoiding plastic bags, composting at home, using FOGO when possible)
• Tips and tricks – Our cooking activities show participants how to use the whole vegetable (i.e. use the entire spring onion and plant the base with roots in soil. This will grow into a new spring onion).

Australia produces enough food to feed our population three times over, yet we still have too many people going without food. Our nom! programs show us how as individuals we can do our part. By planning meals more carefully, shopping with a list, and getting creative with leftovers, you can significantly reduce the amount of food you waste. This translates directly into savings.

So next time you think about throwing away those leftovers, think twice, you might just be throwing away more than you realise.  

nom! Children nutrition education and cooking program

Jawaria was doing the best she could to prepare healthy meals, but on busy days processed foods often seemed the quick easy option.

“My youngest is the easiest to feed because whatever I give her she eats it. But as they get older they are more often having their own preferences. My seven year old just started learning about food allergies at school, and now whenever he doesn’t want to eat something he just says he’s allergic to it,” laughed Jawaria.

When a place came up in our nom! Children program, Jawaria thought it would be an opportunity to pick up a few tips.

“Feeding kids is a challenge, so I thought – maybe I’ll get something useful out of the course.”

nom! Children gave Jawaria the chance for hands on learning in a group setting. Over five weekly sessions, parents learn about nutrition, child eating behaviours, meal planning, food safety, budgeting and shopping. They choose nutritious meals from the cookbooks to prepare and enjoy with the group.

“I wanted to have a few more recipes in my bag,” Jawaria said. “We learned new recipes, but I learned label reading as well. And then the cost comparison we did – real home-made food compared to store bought processed food – that was great.”

Every participant is given a colourful plate to take home with artwork providing a guide to correct food group portions.

“I loved that part actually,” said Jawaria, “It’s a great visual reminder when it’s on your plate. I try to add a lot more vegies. I just look at the portions on the plate and say ok, we need a bit more vegetable on the plate. It was always a challenge, but now I’m more focused that I need to do it.”

The plate and recipe books weren’t the only things Jawaria brought home. Her new approach to food meant new healthier eating habits for the whole family.

“It was a few weeks and now they’re used to it. I’m telling it to them by example and now they actually want vegies with their food,” Jawaria said.

“When you’re out for a barbecue it’s not just a sausage. They want some fresh vegies on their plate and they ask for it – which I think is amazing. I never thought it’s going to be this easy!”

The nom! Children program also helps parents and carers with navigating the supermarket.

“I’m more mindful of what I put in my trolley now.”

Jawaria is doing more meal planning now and when the family heads out she prepares budget friendly, fresh fruit and vegie snacks at home instead of grabbing something in a packet.

“Turning to the packaged food – it was because in the back of my mind I think healthy food is going to take longer, but when we actually made it here I was able to see how much less time it takes as compared to what I was thinking.”

As a regular volunteer in the school canteen, Jawaria had the opportunity to help design the new summer menu. Next term kids will be trying something straight from the nom! recipe books: Cheeky Chicken Subs, a wholesome grilled chicken and salad roll with a sweet Asian twist.

“The recipe books are very different from traditional books where there’s just one picture and lots of text. There’s great colourful pictures next to every step. My daughter made a dessert and following step by step she did everything on her own – I feel like I’ve got a good resource to pass onto her.”

Jawaria says she wishes she’d had this opportunity ten years ago. “It will really help the new parents so they realise the value of food and be a bit more organised with time – I know I was really time poor when I was with my first child.”

“It’s creating memories with the food as well. This is the time when we’re sitting together and I want it to be an enjoyable time for us as a family. When they come to you when they are older they should have happy memories associated with what mealtime is as a family.”

“I’m telling it to them by example and now they actually want vegies with their food. When you’re out for a barbecue it’s not just a sausage. They want some fresh vegies on their plate .. I never thought it’s going to be this easy!”

If you’re a parent, carer or grandparent of a child aged 0 to 5 years of age looking to make healthy changes. Contact us to find out if there are courses running in your area.