Reducing food waste – an important part of sustainability

Getting the most out of a meal has become something of a speciality for chef Sam Burke (pictured above).

It’s a talent that has taken the grandson of Queensland cattle farmers across the world, from working on cruise ships to catering functions on behalf of the Queen, and everywhere from Belgium to the Brisbane Broncos.

As the Corporate Chef and Food Service Business Development Manager for Meat & Livestock Australia, Mr Burke’s focus is to grow demand for Australian red meat and ensure it maintains place on menus.

“In 2016, we took part in an event for the Queen where she selects young leaders from across the Commonwealth and holds a dinner in London – and I cooked for those young leaders,” Sam said.

“Meat & Livestock Australia is also working with the Brisbane Broncos to promote the importance of lean beef as part of a healthy balanced diet, in particular the importance of iron and high quality protein to help the players perform at their best.

“I love the diversity of the role, it has me working with anything from aged care residences to big fast food service businesses to airlines, and it’s about immersing myself in their business and analysing it to help them grow red meat demand on their menu.

“For example, I’ve just been out on P&O’s new Pacific Encounter cruise ship, and we’ve developed 13 recipes to be integrated into smaller, nutritious menus that focus on the quality and positive health attributes of red meat.

“They’re smaller meals and share plates to make sure that food is not getting wasted because when you talk about sustainable eating you have to appreciate what went into the production of that product.

“If it doesn’t get eaten, then you’re wasting all that beautiful food that could have gone into another meal and all the resources that have gone into growing that animal.”

Reducing food waste is one of the 24 priorities of the Australian Beef Sustainability Framework, recognising its importance to the industry’s environmental stewardship credentials. In 2021, 2.39m tonnes of food waste was recovered along the supply chain.

Sam says the food service industry is drifting away from all-you-can-eat buffets where overeating is encouraged and is moving towards smaller servings with higher quality.

“And it doesn’t always have to be a steak cut, it can be a slow-braised dish using a non-prime cut,” he said.

“At MLA, we know that the eight per cent of the carcase is going to sell – the sirloin, the scotch fillet, the tenderloin, and the rump. It’s how we work with the other 92 per cent to promote balanced meals, variety, and interest for the customer.

“Brisket, chuck, blade and shin – there are some really good products sourced from the whole carcase.

“I know that people’s attitudes are changing towards menu development because I’m speaking to chefs and consumers every day.”

But he says everyone can play a role in cutting the amount of food that needlessly goes in the bin.

“Only cook and eat what you need,” Sam said.

“It’s important to have a healthy meal, and beef is packed with nutrition.

“If you eat smaller portions – 100 or 150 grams – and it’s accompanied with beautiful sides and salads you’ll find that you don’t need to eat a lot and you’re not wasting food.”