Thursday April 29 is Stop Food Waste Day, with the National Farmers Federation backing the cause by reiterating their goal to halve food waste by 2030.
The day aims to raise awareness and reduce food waste on-farms and in homes.
NFF president Fiona Simson said up to 25 percent of all vegetables produced do not leave the farm.
"This is a loss for farmers and the regional communities they support," she said.
"Most importantly, it is quality food gone to waste that could be used to ease Australia's food insecurity problem.
"Often fruit and vegetables that do not meet specifications by retailers are cast aside not only losing foods that could help feed vulnerable Australians but hurting farmers who have spent resources to produce the crops."
Increasing efficiencies at the farmgate is an ongoing challenging and requires meaningful action from the entire community.
- FIONA SIMSON
Tackling the food waste problem will require transforming food waste resources, reducing supply chain losses and encouraging behavioural changes in households, businesses and on farms.
"Increasing efficiencies at the farmgate is an ongoing challenging and requires meaningful action from the entire community," Ms Simson said.
"Potentially, fruit and vegetables that are not fit for consumption or do not meet market standards could be used as profitable and usable products such as bioenergy source material or livestock feed.
Another potential solution could be to provide a tax incentive for food donations, increasing vulnerable Australians' access to food.
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Food waste is estimated to cost $20 billion per annum to the Australian economy, according to Stop Food Waste Australia.
"The National Food Waste Baseline puts food waste in primary production at nearly a third of all food waste in Australia or 2.27 million tonnes which would fill the MCG three times," SFWA chief executive officer Steven Lapidge said.
"Through the work of SFWA, farmers will have the opportunity to work across the supply chain as we reduce food waste, increase food security, drive innovation, and improve the Australian food system's productivity and resilience."
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