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S3E4 There's nothing wrong with seconds with Susan Cornish from Kenton Valley Cherries
In this episode of Food Waste Matters, we travel to thepicturesque Adelaide Hills to meet Susan Cornish of Kenton Valley Cherries, a family-owned orchard with six generations of history. Susan shares how her family business is tackling food waste while ensuring their orchard remains financially sustainable.
Key Topics Discussed:
The Realities of Farming & Food Waste
The high cost of growing, picking, and handling fruit makes reducing waste a necessity, not just an environmental choice.
Market specifications from retailers mean that even perfectly edible fruit can be rejected.
Value-Adding as a Waste Reduction Strategy
Susan and her family transform surplus and second-grade cherries and figs into jams, chutneys, and chocolate-coated treats.
By offering these products at their on-farm café, they maximise the use of their harvest while creating additional revenue streams.
Consumer Perceptions & Education
Many customers are open to purchasing “seconds” when they understand there’s nothing wrong with them.
Education about food storage and supporting local growers plays a big role in reducing waste.
Industry Challenges & Opportunities
The broader industry focuses on increasing first-grade fruit rather than addressing food waste.
There is potential for more collaboration and innovation in the sector to improve sustainability efforts.
Final Takeaways:
Susan’s story demonstrates that reducing food waste is not just about sustainability—it’s also good business. By innovating and adapting, small growers can turn surplus produce into profitable products while engaging consumers in the fight against food waste.
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 [email protected].
About Susan Cornish:
Susan is part of the family that owns and operates a 40 hectare cherry and 12 hectare fig orchard with packing facility located in picturesque Kenton Valley between Gumeracha and Lobethal in the Adelaide Hills. The property has been owned and operated by the Cornish family forsix generations and cherries have been grown for export and domestic markets since 1994.
Links
https://www.kentonvalleycherries.com.au/
https://www.honeyandfox.com.au/
https://endfoodwaste.com.au/
https://thegreatunwaste.com.au/
https://www.instagram.com/honey_and_fox/
https://www.instagram.com/foodwastematters_podcast/
https://www.instagram.com/endfoodwasteaus/
https://www.instagram.com/thegreatunwaste/
https://www.facebook.com/KentonValleyCherries/
https://www.facebook.com/HoneyandFox/
https://www.facebook.com/EndFoodWasteAus/
https://www.facebook.com/thegreatunwaste/
https://au.linkedin.com/company/honey-&-fox-pty-ltd
https://au.linkedin.com/company/endfoodwasteaus
View all episodes
By Honey & FoxIn this episode of Food Waste Matters, we travel to thepicturesque Adelaide Hills to meet Susan Cornish of Kenton Valley Cherries, a family-owned orchard with six generations of history. Susan shares how her family business is tackling food waste while ensuring their orchard remains financially sustainable.
Key Topics Discussed:
The Realities of Farming & Food Waste
The high cost of growing, picking, and handling fruit makes reducing waste a necessity, not just an environmental choice.
Market specifications from retailers mean that even perfectly edible fruit can be rejected.
Value-Adding as a Waste Reduction Strategy
Susan and her family transform surplus and second-grade cherries and figs into jams, chutneys, and chocolate-coated treats.
By offering these products at their on-farm café, they maximise the use of their harvest while creating additional revenue streams.
Consumer Perceptions & Education
Many customers are open to purchasing “seconds” when they understand there’s nothing wrong with them.
Education about food storage and supporting local growers plays a big role in reducing waste.
Industry Challenges & Opportunities
The broader industry focuses on increasing first-grade fruit rather than addressing food waste.
There is potential for more collaboration and innovation in the sector to improve sustainability efforts.
Final Takeaways:
Susan’s story demonstrates that reducing food waste is not just about sustainability—it’s also good business. By innovating and adapting, small growers can turn surplus produce into profitable products while engaging consumers in the fight against food waste.
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 [email protected].
About Susan Cornish:
Susan is part of the family that owns and operates a 40 hectare cherry and 12 hectare fig orchard with packing facility located in picturesque Kenton Valley between Gumeracha and Lobethal in the Adelaide Hills. The property has been owned and operated by the Cornish family forsix generations and cherries have been grown for export and domestic markets since 1994.
Links
https://www.kentonvalleycherries.com.au/
https://www.honeyandfox.com.au/
https://endfoodwaste.com.au/
https://thegreatunwaste.com.au/
https://www.instagram.com/honey_and_fox/
https://www.instagram.com/foodwastematters_podcast/
https://www.instagram.com/endfoodwasteaus/
https://www.instagram.com/thegreatunwaste/
https://www.facebook.com/KentonValleyCherries/
https://www.facebook.com/HoneyandFox/
https://www.facebook.com/EndFoodWasteAus/
https://www.facebook.com/thegreatunwaste/
https://au.linkedin.com/company/honey-&-fox-pty-ltd
https://au.linkedin.com/company/endfoodwasteaus