Posted by on July 12, 2017

Since launching in late 2014, OzHarvest WA has experienced an incredible journey which has seen us reach many achievements and successes through our food rescue service, nutritional education programs, events and campaigns.

After just 2.5 years of operation, we now have four food rescue vehicles on the road (named Babs, Chook, Dejon and Elvis) and are currently redistributing, on average, 70 tonnes of quality surplus food each month to more than 80 charitable agencies across Perth and the greater metropolitan area.

Our sensational team is supported by an army of 150 + volunteers who regularly give their time and talents through admin support, container washing, events and assisting in the vans. Thanks to the support of our yellow army, we have participated in many leading local events including Think.Eat.Save, Good Food + Wine Show, Night Noodle Markets and Margaret River Gourmet Escape.

We are also proud to facilitate OzHarvest’s NEST education program and Cooking for a Cause, which sees corporate teams get creative with our rescued produce to create delicious meals for those in need.

We are extremely grateful to have the backing of many local supporters including our key partner Santos and the nib Foundation and look forward to continuing our incredible adventure on the west coast!

Contact OzHarvest WA:

Office: 114 Brown St, East Perth, WA Australia 6004
Phone: (08) 6500 6450
Facebook: OzHarvest WA

Our Sponsors


OzHarvest Perth to host free food rescue feast with local chefs at Think.Eat.Save event on Monday, 25 July

Posted by on July 21, 2016

Perth’s leading chefs will join food rescue charity OzHarvest to feed up to 1,000 members of the public a free “rescued” meal at Forrest Place on Monday, 25 July from 11.30am – 2.00pm at Think.Eat.Save.

Join top WA chefs and local identities including Dan Masters (Rockpool Perth), Sue Hutchins (Shadow Wine Bar + Dining) and Brendan Pratt (Greenhouse Perth) for a piping hot cup of soup including minestrone, pumpkin and leek, and a spicy roast tomato and red pepper soup – all made from rescued produce.

Leading sustainable experts, the Forever Project will also be hosting one of their food theatre programs aimed to inspire and educate the local community on healthy eating and ways to use green waste in cooking.

 Think.Eat.Save events taking place nationwide will see some of the nation’s top chefs, business leaders, politicians and celebrities unite to address the urgent issue of food waste, which is currently costing Australians up to $8 billion each year.

Partnering with the United Nations Environment Programme (UNEP), OzHarvest is urging Australians to take action on food waste.

Founder and CEO of OzHarvest, Ronni Kahn, said the aim of Think.Eat.Save 2016 is to bring attention to the alarming amount of food wasted in Australia and around the world, where roughly one third of food produced for human consumption (approx. 1.3 billion tonnes) is wasted or lost along the way.

“The current global and local food waste statistics are alarming,” Ms Kahn said. “We urgently need change to happen now to ensure a sustainable food system for future generations. This year at Think.Eat.Save we are urging Australians to make a dish using their leftovers, giving life to food that would otherwise have been wasted.

“These small efforts to reduce food waste create positive change and inspire others to take action about the urgent issue of food waste and food security.”

Members of the public are encouraged to get involved by making a personal pledge to change their eating behaviour and reduce food waste via #PledgeAPlate. You can pledge a plate by making a meal out of leftovers, rescued or saved ingredients, taking a photo and uploading it on social media with the hashtag #PledgeAPlate and fundraise via Those participating are then encouraged to nominate someone else to take part via social media.

To mark the fourth annual national Australian campaign to reduce food waste, OzHarvest will host 11 events across the country, feeding over 15,000 thousand people a free, delicious and hearty hot meal made from rescued produce and educating people about reducing food waste.

#PledgeAPlate Campaign Toolkits will be made available from July 25 at for businesses and schools to take action and get involved in the Think.Eat.Save campaign.



DATE: Monday, 25 July

TIME: 11.30am to 2.00pm

LOCATION: Forrest Place, Perth (in front of the GPO Building)



Minestrone soup, Shadow Wine Bar + Dining Room

Pumpkin and leek soup, Rockpool Perth

Spicy roast tomato and red pepper soup, Greenhouse Perth



Sue Hutchins

Dan Masters


The national food waste reduction campaign is supported by Woolworths and Glad.


DATE & TIME: Monday, 25 July from 11.30am – 2.30pm (major cities)


Sydney event: Martin Place, Sydney

Adelaide event: The University of Adelaide Goodman Lawns, North Terrace

Brisbane event: St Stephen’s Cathedral, Brisbane

Canberra event: Garema Place

Gold Coast event: The 4217, 10 Beach Road, Surfers Paradise

Melbourne event: The State Library of Victoria, Melbourne

Newcastle event: Wheeler Place, Newcastle

Perth event: Forrest Place, Perth CBD

Regional Areas: Cairns, Sapphire Coast, Armidale


For a full list of events and information, please visit

Social media tags: @ozharvest @UNEP #thinkeatsave #pledgeaplate

OzHarvest successfully feeds ten thousand people using surplus at United Nations Think.Eat.Save events to fight food waste

Posted by on July 28, 2015

Australia’s leading food rescue organisation, OzHarvest fed more than ten thousand people across Sydney, Adelaide, Brisbane, Canberra, Gold Coast, Melbourne, Newcastle and Perth yesterday at Think.Eat.Save events held simultaneously across the country, a collaboration with the United Nations to tackle the issues of food loss and waste, food security and sustainable food systems.

Taking place at Martin Place in Sydney, St Stephen’s Cathederal in Brisbane, Federation Square in Melbourne, The University of Adelaide, Garema Place in Canberra, The 4217 in the Gold Coast, Forrest Place in Perth, Hunter St Mall in Newcastle, as well as Sapphire Coast and Port Macquarie, the events were a collaboration with the United Nations Environment Program (UNEP) and the UN’s Food Agriculture Organisation (FAO) Global Initiative on Food Loss and Waste Reduction (SAVE FOOD).

Some of the nation’s top chefs including Neil Perry, Matt Moran, Peter Gilmore, Guillaume Brahimi, Somer Sivrioglu, Giovanni Pilu, Maeve O’Meara and Hamish Ingham, internationally acclaimed chef Diego Muñoz, as well as mayors, senators, MPs and celebrities united at the events to take a stance against food waste by serving members of the public a free, delicious and hearty hot meal made from surplus produce that would have otherwise ended up as landfill.

Food waste is currently costing Australians up to $10 billion each year, while two million people still rely on food relief.

Founder and CEO of OzHarvest, Ronni Kahn said the aim of Think.Eat.Save 2015 was to bring attention to the disturbing amount of food wasted in Australia and around the world, where roughly one third of food produced for human consumption (approx. 1.3 billion tonnes) gets wasted and lost[1] along the way.

“Our modern day challenge is to create a sustainable food culture that can be shared and accessed by all and where less is wasted at all levels of food production, distribution and consumption,” Kahn said.

“The amount of support that we saw at Think.Eat.Save events across 10 locations around Australia yesterday proves that food waste and food security are issues that Australians care about. Beyond the event, each and every one of us should continue to consciously reduce food waste, both at home, at work or in our businesses and strive to affect change and positively impact our planet.”

Diego Muñoz, Head Chef of Astrid y Gastón, Lima Peru – recently voted #14 Best Restaurant in the World, who is in Australia exclusively for OzHarvest fundraising events until August 3, also participated in a panel discussion around food waste and food sustainability.

“What I found surprising when I went out on the van with OzHarvest to collect and deliver food, was the high quality of the produce that was going to be wasted. Instead OzHarvest was rescuing this food and providing it to people who need it, essentially giving this food another life and making people happy at the same time. It really touched me. Ronni Kahn and her team have created something brilliant, it just makes sense and it’s why I truly support the vision and this cause.”

For more information on OzHarvest or upcoming events featuring Diego Muñoz, please visit

Follow us on Instagram, Twitter @OzHarvest or Facebook or call 1800 108 006

Social media tags: #ozharvest #thinkeatsave @UNEP #SaveFood #UNFAO #FoodWaste @FAOKnowledge @FAOnews @save_food_news @NSW_EPA #LFHW

Thanks to Sydney Event Partners: NSW EPA, Virgin Mobile, Wild Foodies, Sydney Markets, ERM

See our full list of National Supporters here

View our Photo Collection from the events here

For more media information, images or interviews with Ronni Kahn, Founder and CEO of OzHarvest or Diego Muñoz, please contact:


Louise Tran at OzHarvest on | +61 2 9516 3877 | +61 466 620 744

Meaghan Kemeny at Liquid Ideas on | +61 2 9667 4211 | +61 413 858 818

[1] FAO, 2011, Global food losses and food waste – Extent, causes and prevention, Rome. Food loss (FL): The decrease in quantity or quality of food. FL is mainly caused by the functioning of the food production and supply system or its institutional and legal framework. An important part of food loss is called food waste (FW) which refers to the removal from the supply chain of food which is fit for consumption by choice or has been left to spoil or expire as a result of negligence – predominantly but not exclusively the final consumer at household level. Source: FAO 2014


OzHarvest launches in WA

Posted by on April 1, 2015

On 2 December 2014, OzHarvest was thrilled to officially expand its yellow army into Western Australia thanks to the incredible support of its major partner Santos and key partners; ADD Building Group, Big Rock Toyota, Metals X and The Merchant Group.

To celebrate its arrival, OzHarvest WA held a launch event at its new headquarters, Perth City Farm.

Founder & CEO, Ronni Kahn along with OzHarvest Ambassador, Guillaume Brahimi welcomed guests and spread plenty of yellow love to those who attended including: Hon Tony Simpson MLA; Lord Mayor Lisa Scaffidi; OzHarvest WA ambassadors Clint Nolan, Ian Parmenter and Jerry Schoemaker; and key supporters.

An enormous thank you to our event suppliers La Cholita, Pinchos, Nandos, Lot 20, 3 Oceans, Coopers, Vittoria, Perth City Farm, Austage and Hire Society – we have been truly overwhelmed by the support of so many in the local community.

Food for Thought cooking class

Posted by on March 25, 2015

As part of Perth’s Eat.Drink.Perth programme, OzHarvest teamed up with Perth Convention and Exhibition Centre (PCEC) to host its Food for Thought cooking class on 25 March.

Guests were invited to bang on some pans with celebrity chef and passionate foodie, Ian Parmenter while discussing issues such as food sustainability and waste with OzHarvest CEO and Founder, Ronni Kahn.

Cooking a range of dishes in PCEC Summer Garden’s pop-up kitchen, there was a whole lot of love and over 500 meals were created for Perth’s homeless and disadvantaged.

Night Noodle Markets visits Perth

Posted by on March 1, 2015

OzHarvest was thrilled to participate in Perth’s inaugural Night Noodle Markets as part of Australia’s largest food festival, Good Food Month.

Taking place over 12 nights in March at the Perth Cultural Centre, more than 35 volunteers helped to shell out OzHarvest love and spread the word to the local community about our mission to Nourish Our Country.

Located near the giant maneki-neko, luck and love was certainly on our side and thanks to the generosity of the community, we are now able to deliver an additional 20,485 meals to those in need.

OzHarvest is the proud official national charity partner of Good Food Month.