Katy is trying to help solve Australia’s food waste epidemic

She has witnessed millions of tons of edible surplus food thrown out neglected to the landfill despite being more than good enough to eat.

As former owner of a bar, Barfield also knows how delicious food (fruits, vegetables, beef, seafood, chicken or chocolate) can end up in the container at any stage of the supply chain.

To help try to slow down this epidemic, a lucrative Australian business Yume began to intercept and sell this fresh food.

Barfield, the founder of Surplus Food Platform Yume, told 9News.com.au that his bullfight came while running a cozy bar in the center of Melbourne.

“I started my ‘ajá’ moment in the industry when I had a small bar in Melbourne that goes back to 22 years called The Bug Bar at Little Bourke Street,” he explained.

“I saw my chef literally put food from the fridge that was not touched in the container.

“I remember thinking, if times of 45,000, or 80,000 now, it is a phenomenal amount of food.”

Yume takes a perfectly good meal at the supplier level before it is wasted, either because of a canceled order, an imperfect form or an incorrect packaging.

Then sell these food palettes to restaurants, catering companies, coffees or other places due to a cost fraction.

For example, chicken breasts that cost $ 13/kg at wholesale price cost only $ 5/kg with Yume.

Barfield, who is also co -founder of the Second Bite food rescue group, said an amazing 42 percent of the annual food waste from Australia actually occurs before it even reaches the shelves of supermarkets.

“If you were caught the food palettes that waste each other every day, it would be 2.8 times the height of Mount Everest,” he explained.

“It’s absolutely huge. It’s more than anyone could imagine.”

When Barfield tells friends, family or clients this sobering statistic, she calls him the “jaw moment.”

“That’s every day,” he added. “And that is only in Australia.”

Until now, Yume has saved 10 million kilograms of surpluses of supermarket foods and manufacturers and Barfield is now looking to point to hospitality places.

David Youul, co -founder of the popular Mexican restaurant Fonda, has worked with Providore comedy to buy Yume rice and tortillas.

You focus on reducing food waste at the point of placing in restaurants as well.

This includes conscious menu healing and not an excessive order.

“There [could be] A change to a mentality in which when things are exhausted, they are exhausted, “said Yol.

“As an airline seat or a hotel room, that would minimize waste there.”

Youl restaurants have previously bought minced meat from Yume beef, which was reused in Boloñesa sauce.

“It was a high quality product, I only had a shorter useful life and needed to be used,” he said.

Going to Easter, Youul said that an amazing amount of chocolate is wasted simply because they have bunnies.

“The price of chocolate worldwide is going through the roof and there will be a surplus of milk chocolate in April in April,” he said.

“I have seen Easter eggs and things like that in Yume that they are going somewhere.”

Barfield wants to work with more and more people like youl to bring food rescue to the masses and reduce the food waste of Australia’s food.

“We are working through a logistics solution to take it to all those 80,000 restaurants and coffee shops in Australia, starting in Melbourne and then throwing it,” he said.

“And this has not been done before, it is really an Australian first, which is exciting.”