Spotlight shone on food waste progress
New research reveals that New Zealand households have made progress in reducing food waste over the past year, cutting the annual amount wasted by an estimated $300 million in the past year alone.
The charity has rescued and redistributed 13 million kilograms of food to Kiwis in need, celebrating with a rescued lunch last week.
The 13 million kilograms of food is the equivalent of 29 million meal, bringing relief to vulnerable communities across New Zealand.
The 13 Million Thanks event saw guests receive a lunch prepared and served by KiwiHarvest Collective chefs, Michael Meredith and Brent Martin.
Attendees included KiwiHarvest donors, recipients, volunteers, and staff who came together at the organisation’s East Tamaki warehouse to hear from founder, Deborah Manning, and chief executive, Angela Calver, about KiwiHarvest’s work over the past 12 years and its growth in the past year.
Calver says the organisation delivered 34% more food to its recipient groups in the last financial year compared to the previous, equating to approximately $18 million (retail value) in food.
“This is against the odds as our funding has been significantly reduced and the demand for support in our most vulnerable has reached critical levels,” Calver says.
Read More
-
Spotlight shone on food waste progress
-
Lack of funding a 'major challenge'
-
Shopping behaviours continue to evolve
“We desperately need Government to recognise the social, environmental and financial value that comes from food rescue – because as a country, we can’t afford to see these food insecurity levels continue to rise,” she says.
The lunch consisted of a soup created with rescued kumara, carrots and onions; muffins created using rescued bread; and a grazing table of rescued meats, cheeses and crackers.
Meredith and Martin served the meals out of a food truck, highlighting how rescued food can be transformed into delicious and nutritious meals.
On designing the menu, Martin says the pair wanted to showcase the rescued foods by highlighting certain ingredients, including kumara, carrots, onions and bread.
“They all have a second life in these dishes and remind us of how important it is to make the most of what we have,” he says.
Meredith says that as chefs, the pair see every day the waste that accumulates in the kitchen.
“Through today’s rescued lunch, we wanted to showcase the possibilities of surplus and rescued food,” he says
“We’re really proud to work with KiwiHarvest,” says Meredith. “They contribute to a vital cause that not only addresses hunger in Aotearoa but also helps protect the environment. It’s a meaningful way to give back, and together we’re making a positive impact in the community.”
To learn how to support KiwiHarvest, visit https://www.kiwiharvest.org.nz/
