Australia and the Pacific region play a vital role in global food security. The agribusiness sector must adopt a range of practical strategies to address the critical issue of food waste. This includes implementing nature-based solutions that utilise ecological processes alongside innovative green technologies to optimise efficiency throughout the supply chain and find ways to add value to existing produce.
By integrating circular economy principles, we can promote practices that prioritise resource reuse and recycling, transforming our food production approach into a more sustainable model. Additionally, the development of groundbreaking processing techniques has the potential to enhance the value of food products, which is essential for ensuring future food availability and driving economic growth in the region. These advanced strategies aim to improve the quality and diversity of the food supply, strengthen food security, and promote economic development, ultimately leading to a healthier and more resilient future for communities across Australia and the Pacific.
The project aims to investigate innovative value-added practices among food producers and processors in Australia, Fiji, and Vanuatu. We will identify best practices and provide recommendations to address knowledge gaps in waste dynamics within the food, agricultural, and tourism sectors in the Pacific. Using a mixed-methods approach, we will explore opportunities for waste prevention, generate value from by-products, and promote sustainable practices to enhance efficiency in food production and processing.
The project will use a mixed-methods approach, combining a literature review with quantitative methods like waste audits. This will help us analyse different waste streams, origins, and compositions.
The literature review will establish a foundation for understanding current practices and future improvements. We will explore nature-based solutions (NbS) and recommend green technologies and waste prevention strategies for future exploration.
Dr Saskia De Klerk
Senior Lecturer, International Business | Discipline Lead, Marketing, International Business and Tourism | School of Business and Creative Industries
Primary supervisor: Dr Saskia de Klerk.
Saskia’s primary research interests are the intersections of regional development, sustainable practices, value chain product innovation, and entrepreneurship in different cultural contexts
Most recent awarded grants:
• Transforming women’s seaweed enterprises into nature-based solutions for Fiji, Samoa and Kiribati (2024-2027) (IDRC).
• Sunshine Coast Food and Agribusiness update 2023/2024 (Sunshine Coast Council).
• Towards a green recovery – sustainable practices (IORA).
• Adopting a gender-inclusive participatory approach to reducing horticultural food loss in the Pacific (ACIAR) CS/2020/191.
HDR Student Mentor: Katie McIntyre
Katie McIntyre is a Sessional Academic and PhD Candidate at the University of the Sunshine Coast. She specialises in nonprofit organisations, and her research focuses on joyful leadership and its role in entrepreneurship, nonprofit leadership, vulnerability, and social impact. Katie also has extensive experience in leadership in the education and nonprofit sector. She teaches Management and Human Resource Management at the University of the Sunshine Coast, has presented her work at multiple conferences, and has been published in peer-reviewed journals.
External collaborators: Adjunct Research Fellow Cherise Addisall (Regenerative Vanua, Vanuatu) and Dr Shalini Singh (Fiji National University, Suvi, Fiji).
Students will be asked to assist the workings of this project in several ways, with tasks such as:
- Reviewing literature – using Convidence software and preparing a systematic literature review
- Prepare an inventory of waste audit instruments and value-added products/services for the Pacific Island environment.
- Develop a PPT overview summary of the findings.
- Provide recommendations for future research focused on being NbS, culturally appropriate and sustainable.
Deliverables will include:
- Systematic literature review (for possible publication)
- Draft waste audit
- PPT brief presentation to share with stakeholders.
This project would suit a student interested in the circular economy, waste management, sustainable practices, and entrepreneurial strategies. A background in food innovations and interests in community engagement, cultural contexts, and regional development would also be beneficial.
Undergraduate students must have completed at least the first-year requirements for the Bachelor of Business or Bachelor of Science programs. Students who have completed either the Bachelor of Business or Bachelor of Science and are enrolled in an Honours program are encouraged to apply.
In addition to the general ACPIR-SRS selection criteria, personal attributes of collegiality, integrity, teamwork and reliability, attention to detail, critical thinking and initiative are required for this project.
Applicants are required to submit a resume, their grade point average score, and a brief statement (500words) outlining their interest in the project and how this fits with their career/research aspirations. Please note that applicants may be invited to take part in an interview as part of the selection process.
Preference is given to students interested in conducting research or working in alignment with an ACPIR research area for ongoing study/research and pursuit of a Higher Degree by Research (HDR).