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How Indian restaurant owners are effectively managing food waste
Melbourne-based Chef Daman Shrivastava (R) with his daughter Diya (L).
Official statistics by the Australian Department of Agriculture, Fisheries and Forestry indicate that food wastage imposes a yearly economic burden of $20 billion on Australia. Listen to the SBS Hindi podcast featuring two Indian restaurant owners who not just contribute to charitable causes but also employ an efficient surplus food management approach.
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