BP fuels food rescue with 5 year OzHarvest partnership

10:54 am Posted by on 10:54 am

BP, Australia’s leading fuel retailer operation, and OzHarvest, Australia’s first perishable food-rescue organisation, have today officially launched a unique five-year partnership that will reduce food waste and help deliver more meals to people in need across Australia.

BP joins OzHarvest as a major supporter, committing up to $1 million annually to support OzHarvest food rescue operations across Australia.

OzHarvest CEO and Founder, Ronni Kahn said the BP partnership is amongst one the most valuable commercial investments since the for-impact organisation started in 2004.

“We are absolutely thrilled to be working with BP. This partnership will keep our wheels turning, literally, with an annual donation of 400,000 litres of BP Ultimate fuel for our fleet of yellow vans and support for our education programs, NEST and Nourish.”

“This unique and highly valuable partnership demonstrates BP’s long-term support for OzHarvest and heartfelt commitment to nourishing Australia’s most vulnerable people,” said Ronni.

The five-year partnership aims to address the devastating cycle of intergenerational poverty, tackle food waste and have a positive impact on the environment.

The partnership complements BP’s 98 year history and investment in Australia, and its promise to do more for retail customers and communities, to reduce food waste at commercial sites and contribute to improving sustainability.

“BP is very proud to be partnering with OzHarvest and hope this provides support and momentum for the OzHarvest team to continue its remarkable work and expand into regions around Australia where people and communities are in need,” said Andy Holmes, President of BP Australia.

“Food is a form of energy and energy is central to everything we do at BP – from providing the fuel that keeps families and businesses moving, supplying light and power for developing communities, and providing innovative food options across our BP branded network,” said Andy.

OzHarvest currently collects over 87 tonnes a week of quality excess food from over 2,000 commercial outlets and delivers it directly to more than 900 charities. From March, quality surplus food will be collected from more than 80 BP operated retail sites, which is set to increase monthly.

The partnership between OzHarvest and BP follows a successful pilot program across 13 BP operated retail sites in New South Wales in late 2015 and early 2016.

OzHarvest CEO CookOff helps to deliver 3.4 million meals to feed Aussies in need

9:36 am Posted by on 9:36 am

The combined culinary skills and fundraising efforts of Australia’s top chefs and CEOs came to fruition last night as close to $1.7 million was raised at OzHarvest’s CEO CookOff held at The Cutaway, Barangaroo. The fundraising total will allow OzHarvest to deliver 3.4 million meals to help feed vulnerable people across Australia.

Over one thousand special guests from charitable agencies supported by OzHarvest enjoyed a variety of gourmet meals prepared and served by teams of CEOs under the guidance of celebrity chefs, Neil Perry, Matt Moran, Peter Gilmore and Paul Carmichael to name a few.

The competitive nature of the CEOs saw the fundraising leader board changing right up to the last minute.  In the end, Andrew Chapman, Managing Director of Merchant Group, pipped Clive Burcham, CEO of The Conscience Organisation, to the post raising a staggering $125,714.

“The vibe of the night was unbelievable. Taking the time to sit down with the guests last night and to understand their journey was incredibly humbling and a great reminder that those in a position to give, should,” said Andrew.

OzHarvest Founder and CEO, Ronni Kahn said the flagship fundraiser allows OzHarvest to rescue and redistribute more fresh food, helping to feed people in need at over 900 charities across Australia. Two million people seek food relief each year and many agencies say they could take double to meet demand.

“The face of hunger is diverse and it’s never quite who you think.  For one night, CEOs, business leaders and chefs unite to make a positive impact on the lives of those less fortunate.  It was truly a night to remember, full of love, humility, dignity and respect. That is the magic of the CEO CookOff,” said Ronni.

Guests were treated to a surprise performance from Aussie music legend, Jimmy Barnes, who performed well-known songs including ‘Working Class Man’ and ‘Khe Sanh’. Popular radio hosts, Rove McManus and Sam Frost, MC’d the evening.

Donations can still be made to OzHarvest at

BP backs OzHarvest flagship fundraising event – CEO CookOff 2017

8:45 am Posted by on 8:45 am

OzHarvest is thrilled to announce BP as the new presenting partner for 2017 CEO CookOff.  Now in its sixth year, the event will be held on Monday 6 March at The Cutaway, Barangaroo, where over 100 CEOs and business leaders will join forces with Australia’s top chefs to cook and serve a feast for a thousand people in need.

Ronni Kahn, OzHarvest CEO and Founder, said BP’s energy and financial support is crucial to help stage the annual flagship fundraising event.

“The CEO CookOff is a huge event and thanks to BP joining as presenting partner we can create a truly magical experience for all involved and focus on reaching our $2million fundraising goal!  We are delighted that BP has joined the OzHarvest family, it’s a great way to help create positive change in local communities and give back in a meaningful way,” said Ronni Kahn.

President of BP Australasia Andy Holmes and Managing Director BP Australasia Upstream Claire Fitzpatrick have both signed up as participating CEOs to put their culinary and fund raising skills to the test.

“It’s a privilege to be part of this amazing movement and I truly believe we can help OzHarvest reach their $2million target.  Energy is the heartbeat of BP and we are proud to support OzHarvest as they nourish and energise communities across Australia,” said Andy Holmes.

This sponsorship is part of a wider partnership between BP and OzHarvest, which will include fuel supply, food rescue and community and staff engagement which will be announced at BP Headquarters on March 8.

Not signed up? You can still register to join this unique event here.

For more information contact:

Fiona Nearn, Media and PR Manager, OzHarvest 02 8880 9722 or 0405 5881866, [email protected]

Give your snags a purpose with a summer OzSizzle

9:10 am Posted by on 9:10 am

This Summer OzHarvest is asking Aussies to add a special ingredient to their seasonal BBQ – a sprinkling of goodwill.  By registering your barbie as an OzSizzle, the humble sausage and potato salad get-together can be transformed into a fundraising event to help vulnerable Aussies.

Ronni Kahn, OzHarvest CEO and Founder said every dollar raised can help provide two meals for someone in need.

“The Aussie BBQ is iconic across the summer months as we join loved ones to share good food and good times. Sadly, many in our community are still going hungry.  Turning your backyard barbecue into an OzSizzle, is such an easy way to help put food on the table for those who are going without.”

Whether you’re entertaining friends or doing a pre payday sausage sizzle at work, throw something delicious on the barbie and don’t forget to register it at Once registered, a bespoke fundraising page can send out invites to your event and collect donations.

From 18th to 27th January Woolworths are supporting OzSizzle with 10 cents from specially marked products going towards OzHarvest.

For more information or to register your OzSizzle event go to

The OzHarvest CEO CookOff returns in 2017!

10:29 am Posted by on 10:29 am

The OzHarvest CEO CookOff will return for its 6th year on Monday 6th March with Australia’s CEOs, Managing Directors and business leaders joining forces with 40 of the country’s best chefs to feed over 1,000 Sydneysiders in need.

Some big names in the restaurant business will be returning including Matt Moran (ARIA), Neil Perry (Rockpool), Guillaume Brahimi (Bistro Guillaume) and Peter Gilmore (Quay). They’ll be joined by new faces like Morgan McGlone (Belles Hot Chicken), Federico Zanellato (LuMi Bar and Dining) and Paul Carmichael (Momofuku Seiobo).

Chefs and CEOs at the flagship fundraising event will create a three-course feast to feed vulnerable Aussies, raise much needed funds and highlight the issue of food insecurity, homelessness and food wastage.

OzHarvest CEO and Founder, Ronni Kahn emphasises that the CEO CookOff is more than just a fundraising event. “This is a unique opportunity for business leaders to understand and change the lives of so many vulnerable Aussies, who go without every day.  By cooking and serving up a delicious meal, you experience the hope, humility and spirit of this truly life changing event, which has a profound effect on everyone who takes part.”

The 2016 event broke all records raising an incredible $1.6 million nationally, which helped provide more than three million meals to those who need it most.  The 2017 CEO CookOff aims to be the biggest yet with a fundraising target of $2 million to allow OzHarvest to provide 4 million meals around Australia.

OzHarvest is calling on value-driven business leaders who want to swap high powered meetings for a high pressure kitchen and take part in this unique event.  If you are one, or know someone who is, please register now or nominate at

Click here to take a look at the chefs taking part in the 2017 CookOff and make a donation to help OzHarvest feed those in need.

And watch all the magic of the 2016 event here.

OzHarvest’s 12 tips for Christmas leftovers

3:44 pm Posted by on 3:44 pm

It’s easy to avoid food waste this Christmas whilst enjoying delicious meals and making your dishes last longer.

Our kitchen magician and master of zero-waste cooking Travis Harvey has developed these 12 simple and tasty tips to help your Christmas leftovers go further:

  • On the first day of Christmas, the leftovers could be … sandwiches or salads stuffed with roast veggies, ham or turkey.
  • On the second day of Christmas, carve all your turkey and ham from the bone … to make sure it stays fresh. Slices of ham and turkey can be frozen in a container for up to 3 months.
  • On the third day of Christmas, some yummy leftovers could be … Xmas pudding bitesize balls, rolled and dipped in melted chocolate and desiccated coconut.
  • On the fourth day of Christmas, a gorgeous soup leftover could be … the ham bone cooked up to make a nutritious pork broth, or use the off cuts for a tasty ham and pea soup.
  • On the fifth day of Christmas, a great tip to avoid leftovers could be … portion control! Use 250g per person as a guide for serving meat, recipes that serve 6 people should feed twice the amount when served buffet style with other dishes.
  • On the sixth day of Christmas, a trifle or dessert tip could be …. serve in small glasses or individual jars, which are easier to store and will last longer than in a big bowl.
  • On the seventh day of Christmas, a great tip for prawns could be … peel before storing, throw them in a stir fry or rice paper rolls, or freeze for up to three months. Also, freeze the shells before disposing to prevent a smelly bin!
  • On the eighth day of Christmas, frozen fruit tips could be … pop your left over fruit salad in the freezer, perfect for adding straight into a breakfast smoothie (always peel bananas before freezing).
  • On the ninth day of Christmas, a tip for roast veggie leftovers could be … combine with ham, eggs, cheese, olive oil and flour to make Boxing Day Breakfast fritters.
  • On the tenth day of Christmas, an amazing leftover toastie could be … ham teamed with camembert or any leftover cheese, add some cranberry sauce for festive flavour!
  • On the eleventh day of Christmas, your leftovers could be … turkey and roast veggies combined with your favourite spices to make a great curry.
  • On the twelfth day of Christmas, your fridge should be empty! Make a list before you go shopping.


2:39 pm Posted by on 2:39 pm

Woolworths has launched the ‘Christmas Table For Good’ campaign, joining forces with food rescue charity OzHarvest to help raise over $1 million to help feed Australians in need.

The campaign will raise funds for OzHarvest through Woolworths stores nationwide, with customers encouraged to buy a $2 token and place it on the Christmas Table For Good.

Each donation can be personalised and will be displayed in-store in the run up to Christmas, with the money set to help put two million meals on the table of those in need.

Woolies xmas tokens

CEO and Founder of OzHarvest, Ronni Kahn said; “Christmas is very difficult time of year for those struggling to make ends meet. For thousands of families across Australia, Christmas doesn’t mean nourishing meals and an abundance of joy – it means going without. It’s also the busiest time of year for OzHarvest as demand for food far outweighs supply.

“Thanks to our partnership with Woolworths and the generosity of their customers, we can continue our important work and provide an additional two million meals to support people in need.”

Brad Banducci, Woolworths CEO & MD Woolworths Food Group said; “Through the generosity of our customers last year, over $600,000 was raised from the Christmas campaign for OzHarvest. Our aim this year is to significantly increase this figure.

“For just $2 our customers can help put 4 meals on the table to feed Australians in need, making a little bit go a long way.”

The campaign will run from Monday 5th of December until Tuesday 27th December in Woolworths stores nationwide.


12:23 pm Posted by on 12:23 pm

Leading foodservice supplier, Unilever Food Solutions, has joined forces with OzHarvest to create an exclusive hospitality industry campaign for Australian food service professionals. The Food Collective initiative will raise much-needed funds for OzHarvest whilst encouraging chefs to effect positive change within kitchens across the country.

A recent study conducted by Dianne McGrath and a team of researchers at Melbourne’s RMIT University named, “Watch my Waste”, showed that the majority of restaurants and cafes across Australia were throwing away at least 40% of food purchased for service; that’s up to 316g per cover or 24% of the entire weekly turnover. As well as helping a venue’s bottom line, being conscious of food waste can also make a valuable difference to the environment and those in our communities.

With supermarkets across Australia rising to the food waste challenge, chefs are encouraged to join the Food Collective by donating surplus food, minimising food waste to landfill and understanding how food waste can be better managed in their kitchen.

OzHarvest, Australia’s first perishable food rescue organisation, was founded in 2004 by Ronni Kahn. In 2005 Kahn, and a team of pro-bono lawyers, successfully lobbied to amend legislation which would allow potential food donors to donate surplus food to charitable organisations, without fear of liability. Just over ten years later, OzHarvest now collects over 87 tonnes of quality excess food from more than 2,000 commercial outlets and delivers it to more than 900 charities across the country every week

Unilever Food Solutions is a well-known foodservice supplier and is responsible for many of Australia’s top industry ingredients brands. The partnership between Unilever Food Solutions and OzHarvest, the Food Collective campaign, has the opportunity to raise much needed revenue for the charity, whilst increasing awareness on how commercial kitchens can reduce waste and redirect any surplus foods to people in need.

For each case of Unilever Food Solutions product that a venue purchases, 50c will be donated to OzHarvest, enabling the charity to deliver a nutritious meal to someone in need. With each purchase, foodservice venues can also accumulate reward points that can be used to redeem items in an online rewards shop, or they can choose to redeem their points for OzHarvest merchandise which translates into generating even more meals for people in need.

“Unilever Food Solution’s commitment to OzHarvest and the Food Collective showcases industry leadership on minimising food waste as well as helping vulnerable Australians,” said OzHarvest CEO and Founder, Ronni Kahn. “By ordering products from the Unilever Food Solutions range, the hospitality industry can support the important work we do feeding those in need, while also understanding how to reduce their food waste.”

Unilever Food Solutions has committed to helping OzHarvest provide 200,000 meals between now and December 2017.

“Reducing food waste is one of the big challenges facing the hospitality industry,” said Unilever Food Solutions Managing Director, Yezdi Daruwalla, “Food has a high carbon ‘footprint’, and so while most people think of only the disposal expenses, the costs are actually much higher. It requires considerable energy to grow, harvest, transport, process, package, retail and prepare food, so wastage has a serious impact on our planet. When there are still so many people going hungry across our nation, we believe that the industry needs to gather, and as a collective, effect positive change. We hope to help start this by raising awareness and encouraging the industry to reassess how they treat their surplus food.

OzHarvest makes it so simple for foodservice venues to get food picked up, so there shouldn’t be any reason why the entire industry is not regularly supplying OzHarvest with excess food. Waste should not be a dirty word; whilst it should be minimised, it’s the reality of the industry. We challenge all chefs to join the Food Collective and start being smart about food waste.”

Chefs and cooks across all types of foodservice venues are encouraged to support this simple, yet effective movement and become leaders in their industry. Join the Food Collective by visiting, or get in touch with a Unilever Food Solutions sales representative or call 1800 006 838.

2017 Good Food Guide Award Winners Joining OzHarvest For KitchenTable Dinners

5:41 pm Posted by on 5:41 pm

On Monday night OzHarvest attended The Sydney Morning Herald Good Food Guide Awards 2017 with the best and brightest in the Sydney and NSW food scene. We were over the moon to see so many of the chefs taking part in our KitchenTable Dinners presented by Vittoria this October taking home awards in recognition of their amazing work.

Ben Devlin’s Paper Daisy in Cabarita Beach in Northern NSW was awarded Santa Vittoria Regional Restaurant of the Year as well as two hats!

Bennelong (Rob Cockerill), Icerbergs (Monty Koludrovic), Sixpenny (Aaron Ward) and Biota Dining (James Viles) were all awarded two hats.

ACME (Mitch Orr), Nomad (Jacqui Challinor), Firedoor (Lennox Hastie) and Otto Ristorante (Richard Ptacnik) took home one hat each.

These incredible chefs will be joined by the amazing Zac Ahrens (Ash St Cellar), Matt Stone (Oakridge) and Travis Harvey (OzHarvest) at our KitchenTable Dinners in October where they will treat 40 guests each night to a special 3 course meal paired with wines provided by Handpicked Wines, at OzHarvest’s headquarters.

The KitchenTable Dinners presented by Vittoria will take place as part of Good Food Month in support of OzHarvest. Each dinner will allow OzHarvest to provide an extra 16,000 meals to Australians in need.

Find out more and book your ticket here:

KitchenTable Dinners
  • These events are held in conjunction with Anti Poverty Week, an initiative encouraging all Australians to organise or take part in an activity aiming to highlight or overcome issues of poverty and hardship here in Australia or overseas.