In this episode of Food Waste Matters, Dr. Joanne Freeman sits down with researcher Jack Hetherington from the University of Adelaide to explore one of dairy's lesser-known but significant challenges - whey waste. Jack shares findings from his recent study that exposes the scale of liquid whey being discarded by Australian cheesemakers and investigates why so many viable upcycling solutions remain underutilised.
Listeners will gain insights into the volume and types of whey produced during cheese manufacturing and the practical and economic barriers preventing smaller producers from valorizing this by-product. From the potential to craft alcoholic beverages like whey-based vodka to more collaborative, cost-effective models such as distillery partnerships, Jack outlines several innovative ways to rethink whey waste.
The episode also dives into the complexities faced by small to medium-sized cheesemakers - limited time, capital constraints, and a lack of centralised infrastructure - all of which contribute to placing whey reuse in the "too hard" basket. However, Jack emphasises the growing opportunities available through improved sector coordination, the emergence of upcycled food certifications, and increasing consumer awareness around sustainable food choices.
Whether you're in the food industry or simply passionate about reducing food waste, this episode offers a compelling look at how reimagining food by-products like whey could unlock both environmental and economic value.
As always, if you have questions, feedback, or a story about how you’re reducing food waste, we’d love to hear from you. Drop us an email at foodwastematters@honeyandfox.com.au. And if you want to check out all our previous head to your favourite podcast channel and search for Food Waste Matters.
More about Jack
Dr Jack Hetherington is a researcher at the University of Adelaide's Centre for Global Food and Resources (GFAR). Jack is passionate about sustainable and inclusive agri-food systems and addressing complex societal challenges through robust, practical evidence to support decision-makers, influence policy, and drive meaningful change. He recently completed his PhD with support from End Food Waste Australia, CSIRO, and the University of Adelaide exploring how various business models can enable the transition towards a more circular food system. His research focused on the Australian cheese manufacturing sector and the liquid by-product whey, offering valuable insights for the broader agricultural sector.
Links
Here is the link to Jack’s full report called:
Transitioning to the circular economy through different business models
https://www.honeyandfox.com.au/
https://thegreatunwaste.com.au/
https://www.instagram.com/foodwastema=ers_podcast/
https://www.instagram.com/honey_and_fox/
https://www.instagram.com/thegreatunwaste/
https://www.instagram.com/endfoodwasteaus/
https://www.facebook.com/HoneyandFox/
https://www.facebook.com/thegreatunwaste/
https://www.facebook.com/EndFoodWasteAus/
https://au.linkedin.com/in/jack-hetherington-7a3a33160