If the highway to the eastern states was cut, Western Australia would have seven days' food supply.
Meanwhile, we're wasting about 50 per cent of all the food produced.
The Australian Government can't say for sure how much arable farmland in the country is foreign-owned.
And, people in some Australian communities are overfed, yet malnourished, from eating calorie-dense, nutritionally-poor food.
The WA Farmers Federation president, Dale Park, says most Australians do not understand what food security is.
"Most Australians just assume they'll have food, and food security to them is if it's organic or not, which is at odds for just about anybody else in the world, " he said.
"Even Europe understands what food security is because they have been hungry in the past 50 years." The seven days' supply, the waste, the issue of foreign-ownership and the overfed all affect our food security, according to researchers at Curtin University.
The university has launched the International Institute of Agri-Food Security to assess the issues.
Institute director, Professor Janet Bornman, says food production, quality and nutritional value of food, wastage, foreign ownership of farmland, climate change, manufacturing and transport and food tourism all come within its remit.
"When people think of food security, they quickly think of how much food we can produce, but we want to get a little bit away from that," she said.
Value adding WAFF's Dale Park says Western Australia exports about 80 per cent of its raw produce, including grain, fruit, vegetables, dairy and meat, so it would seem unlikely that the state could ever run out of food.
Similarly, he thinks the issue of foreign ownership of farm land is not a big issue while we produce such large quantities.
Both WAFF and the Institute agree that there is too little value adding or manufacturing going on in WA.
The raw produce is sent interstate or overseas, and bought back as consumable food products.
Professor Graeme Wright, from Curtin University, says WA is too reliant on manufacturers outside of the state or country.
"We all walk to the shops to buy whatever goods we like from the shelves, but under different circumstances that could change quite substantially," he said.
"How we do our food processing and manufacturing and where we do it, and the reality is we don't do much of it in Western Australia, we rely totally on overseas and the eastern states." Mr Park says Australia is even pushing its manufacturing businesses into New Zealand.
"I think that is something people should understand and start to worry a little bit about, but until we go hungry, I don't think people will have their minds focused on the issue," he said.
What a waste It's hard to believe that even before it is sent away to be manufactured, half of all the food the state produces is wasted.
Professor Bornman says one of the major reasons for this is what happens in a household.
"You buy food, you chuck half of it away because you don't get around to eating it, someone doesn't like it, or you've bought the wrong thing," she said.
"We don't value food enough." But, she says wastage starts well before it reaches home refrigerators; it starts at the farm.
"It can be over production so the food never gets to market, wastage is everywhere; in the packaging, at the farm, and when the consumer buys it," she said.
"It's not economically viable to take all this over-production of food and send it overseas where it's needed.
"We should really start looking at that before we start saying we need to produce more food." There also used to be wastage at supermarkets.
Mr Park says major supermarkets have cut down significantly on their waste by improving management processes in their stores.
Food bank is another organisation making the most of wastage.
They contact farmers, growers and supermarkets and pick up the food they would otherwise throw out.
Malnourished and overfed Professor Bornman says one of the other problems is that there is significant malnutrition in some WA communities where people are eating the wrong food.
"It's not just looking at food production, it's looking at the quality of food for health," she said.
"People aren't getting enough vitamins or minerals but they are eating calorie-rich foods so they are malnourished.
"It's a funny situation because you can be malnourished from not having enough and from having too much of the wrong thing." Mr Park says you only need to step into a supermarket to see the mass of processed foods in comparison to the fresh food; meat, dairy and vegetable sections.
"Australia's fresh food is very clean and green," he said.
"I don't think the Australian public understands just how green and clean it is, just think of the China milk scandal from a couple of years ago, the Chinese still don't trust their milk brands." Another massive issue facing agriculture, according to the institute, is climate change and water shortages.
"We are looking to future projections, whether those crops will be the right ones, in the right places, for the right climate," Professor Bornman said.
She said there must be a focus on using resources sustainably.
"You can produce wonderful food and you can waste all your resources by doing that, so it's very important one looks to improving technology to safeguard and sustain and maintain our resources." The Institute will focus on how communities deal with food security, the impact of climate change and how they can adapt their production through sustainable agri-food production systems, farm management practices and technology.
Food for the future Dale Park sums up the issue by saying while Western Australia, in particular, probably has no food security worries for the near future, the state does affect the food security of other nations.
He says that is manifested in the way Australia deals with other people and the way it can interrupt their food security.
"A classic example of that was when we stopped exporting beef to Indonesia, they (authorities) had no idea of what we were doing to people by cutting off their food supply," he said.
"I think we need to have a long hard look at ourselves and understand that there are people in the world who live almost hand-to-mouth as far as food goes.
"We have to take on board that there are other people in the world that do worry about where their next meal is coming from."