Back to work lunches

Posted by on January 18, 2018

Have a self-satisfied return to work this new year by bringing your own lunch!

There’s nothing like unwrapping a delicious home lunch at work to generate some food envy amongst your peers! Not only do you avoid the food court with its long lines and limited options but you can save a heap of money and even eat healthier too! What’s not to love about that?

With a little pre-preparation and a solid leftover plan, you can turn last night’s dinner into today’s delicious lunch.  Here are our top 5 tips for an awesome work lunch:

  1. Cooked too much?

Reduce your food waste bill at home by saving some of your dinner for lunch the next day. Not only is it guaranteed to be delicious, it’s a great way to save money. Uneaten leftovers are one of the top reasons why Aussies waste food.  Fighting food waste in your home and saving money – it’s a win win!

  1. Invest in a lunch box you love

Correct storage is key to a yummy packed lunch. Investing in a good lunch box that suits your needs will make packing your lunch easy and enjoyable. Glass storage containers are a great way to transport food and they can be used in the microwave meaning you’ll save on washing up too.

  1. Prepare lunches the night before and store in the fridge

If you feel like you’re always rushed in the mornings, make it easier for yourself by preparing your lunch the night before and simply storing it in the fridge. You’ll thank yourself when you’re rushing out the door.

  1. Remember to take it to work and put it in the fridge!

There’s nothing less satisfying than leaving your lunch at home when you’ve packed it! Putting a note on the back of the door or setting a reminder in your phone can help. Remember to put your lunch in the fridge once you get to work.

  1. Pack healthy snacks

When your colleagues hit the 3pm slump and pass around the chocolate box, resist temptation by having some pre-packed healthy snacks like fruit, nuts or a veggie stick.

 The best thing about packing back to work lunches is you’ll save money. Spending $10 a day on lunch adds up to $50 a week, meaning you can save over $2000 a year, simply by taking your lunch to work. That’s the equivalent to an overseas flight… Now, that’s satisfying!

A new lease of life for the OzHarvest Market

Posted by on October 10, 2017

The OzHarvest Market in Sydney, Australia’s first surplus food market, will remain open well into 2018 thanks to property owners TOGA extending our lease!

The extension means we can keep providing rescued food for people doing it tough and spreading awareness of the need to reduce food waste. Incredibly, in just 5 months since the OzHarvest Market opened its doors it’s received enough donations to enable OzHarvest to provide an extra 100,000 meals to people in need!

The OzHarvest Market is Australia’s first ever rescued food market, stocked with produce that has either been donated or would otherwise go to waste, but is perfectly edible. Based on a ‘take what you need, give if you can’ philosophy, our purpose is to make rescued food available to everyone, especially those who need it most.

If you want to be part of this amazing project we’re always looking for volunteers who can donate their time regularly to help keep the doors open. Please get in touch with us on [email protected] to find out more and get involved!

For more info on the OzHarvest Market including location and opening hours click here.

OzHarvest opens Australia’s first rescued food supermarket – OzHarvest Market

Posted by on April 28, 2017

OzHarvest has opened Australia’s first ever ‘rescued’ food supermarket – The OzHarvest Market – in Kensington, Sydney. Positioned on the ground floor of the TOGA Addison Project, the market aims to make rescued food and other goods available for everyone, especially those in need, by operating on a ‘take what you need, give if you can’ model.

With increasing amounts of food being rescued by OzHarvest daily, CEO and Founder Ronni Kahn believes the supermarket provides a new way to connect surplus food that would otherwise go to landfill, with those who might not be reached through our existing service.

“The OzHarvest Market is our latest innovation to tackle food waste and eliminate hunger. It supports OzHarvest’s purpose to nourish our country, by making sure good food does not go to waste and is available to everyone.”

“If times are tough and you’re in need of food or other goods, you can take what you need, if you can give something, then please do, it could even be your time or skills.” said Ronni.

The ground-breaking project is being tested by OzHarvest in Australia, which has been made possible thanks to the donated retail space from TOGA whilst awaiting council approval on proposed developments. The transformed Addison Hotel on Anzac Parade now offers pop-up accommodation for vulnerable youth.

“There are lots of opportunities for people to get involved and give back to the local community, from volunteer hours in the market, stacking shelves and cleaning. We would love to see more OzHarvest Markets pop up as those in the industry are inspired by TOGA’s initiative” said Ronni.

The OzHarvest Market is powered by volunteers and will be open weekdays from 10 a.m.-2 p.m. for as long as the site is available. It can be found at 147 Anzac Parade, Kensington, NSW 2033. Help us be kind to the environment by bringing your own shopping bag.

For more information and to get involved go to

For photos click here.

Massimo Bottura calls on the power of chefs to feed the planet

Posted by on April 4, 2017

Internationally acclaimed Chef, Massimo Bottura spoke passionately to 130 guests at an exclusive charity dinner hosted by OzHarvest at their Alexandria warehouse last night, calling on the power of chefs around the world to use their knowledge and sense of responsibility to help feed the planet and tackle the issue of global food waste.

“The power of change can come from the chef and their knowledge of how to recycle and recreate food, they must help spread the word so people can learn what to do and be inspired by their recipes and ideas.  This is the way we can show the world,” said Massimo.

Bottura praised the creativity of nine magnificent Australian chefs who united on the night alongside OzHarvest Executive Chef, Travis Harvey to ‘cook with a conscience’ transforming food that would otherwise have gone to waste into a degustation menu of fine dining dishes.

OzHarvest CEO and Founder, Ronni Kahn described her first encounter with Massimo as a meeting of the minds, with both OzHarvest and Bottura’s Food for Soul charities sharing the same vision of a world with zero food waste and free of hunger.

“Massimo’s global leadership inspires everyone from chefs, home cooks, politicians, business leaders and people around the world.  His dedication to the cause and passion setting up the refettorios in Milan and Rio, has shown that good food should not go waste when there are so many still going hungry,” said Ronni.

The handpicked crew of chefs with a conscience included: Rob Cockerill (Bennelong), Monty Koludrovic (Icebergs and The Dolphin), Josh Niland (Saint Peter), Matt Stone (Oakridge), James Viles (Biota), O Tama Carey (chef/writer), Aaron Ward (Sixpenny), Clayton Wells (Automata) and Duncan Welgemoed (Africola).

All proceeds from the dinner will support OzHarvest and Food for Soul.

View photos from the night in our Flickr photo gallery here.

OzHarvest spreads the love as UKHarvest opens for business

Posted by on March 24, 2017

Australia’s leading food rescue organisation, OzHarvest has spread its wings overseas in a bid to tackle global food waste and eliminate hunger. UKHarvest is now open for business, with the help of a few friends; HRH the Duchess of Cornwall as Patron and Jamie Oliver and his Foundation who has partnered with UKHarvest to host the first ever UK CEO CookOff in London this week.

OzHarvest CEO and Founder, Ronni Kahn joined Jamie and Her Royal Highness at the event, hosted at Old Billingsgate Market which saw the UK’s top business leaders team up with the nation’s best chefs to cook a banquet for hundreds of everyday heroes who work tirelessly to help others.

“It was an absolutely stunning event and I was thrilled to join the incredible Jamie Oliver and HRH the Duchess of Cornwall to share the magic of the first CEO CookOff in London. Thanks to the extraordinary support from both individuals, UKHarvest is off to a flying start,” said Ronni.

Jamie Oliver has partnered with UKHarvest to host the event as part of his Food Revolution.

“It’s absolutely brilliant that we can get all these bigwigs together in the same room with the nation’s top chefs, all rolling up their sleeves and cooking some delicious grub for our everyday heroes – to raise money for the bigger issues around food education and waste,” said Jamie.

Famous chefs cooking alongside Jamie included UK based Australian chefs, Bill Granger and Brett Graham, Angela Hartnett, Atul Kochhar and Gennaro Contaldo. The CEO CookOff is a great example of what can be achieved when organisations, businesses, communities and individuals work together to raise money for vital food education and food waste reduction initiatives.

The event raised over £500,000 of which a percentage will help fund the newly formed UKHarvest. The Duchess of Cornwall’s patronage reflects Her Royal Highness’s interest in healthy eating, well-being, sustainability and helping those in need.

The Duchess was inspired by the work of Founder Ronni Kahn, during a visit to OzHarvest in Sydney in 2015. UKHarvest is based on the original OzHarvest model and launched earlier this year, and The Duchess is delighted to offer the charity her support.

OzHarvest’s 12 tips for Christmas leftovers

Posted by on December 24, 2016

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.


Posted by on December 5, 2016

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.

‘Tis the season to… make your food go further

Posted by on November 17, 2016

The festive season is a great excuse to create new and delicious recipes for friends and family but new research by KitchenAid has revealed that nine in ten Aussies usually discard more than a quarter of food during the festive season[1].

Last Christmas, eight in ten (81%) Australians spent time in the kitchen cooking a meal from scratch and three quarters (76%) spent up to $250 on food for Christmas Day alone[2]. Despite the amount of time and money spent, the majority of the population (95%) acknowledge they have leftovers.

Commissioned to mark the launch of the new KitchenAid Pro Line Series blender, the research shows that the most common reason (44%) as to why items are binned is because food goes off by the time consumers get to re-use or eat them.

Richard Babekuhl, Marketing Director at KitchenAid Australia and New Zealand, said: “We know leftovers are synonymous with the festive season – the proof is in the leftover Christmas pudding – but it’s shocking that so much food goes to waste.

“Our research shows that although 12% of Australians are convinced there is nothing to get them to use leftovers, having more time and recipe inspiration would help 65%. With this in mind, we’ve teamed up with food rescue organisation, OzHarvest, to create a suite of new recipes, videos and free culinary workshops with OzHarvest Executive Head Chef, Travis Harvey.”

Set in the grounds of Camperdown Commons, an urban farm development, KitchenAid and OzHarvest will host four free culinary masterclasses with Travis on Saturday 19 November:

Workshop 1        10:30am – 10:50am

Workshop 2        11:10am – 11:30am

Workshop 3        11:50am – 12.10pm

Workshop 4        12.30pm – 12.50pm

To register interest, consumers should email [email protected] or call Emma on 9281 3933.

The hands-on masterclasses with Travis will demonstrate new seasonal recipes that people can use to make their food go further using the new KitchenAid Pro Line Series blender. The Pro Line Series blender has been created in collaboration with consumers and industry experts to create the most powerful home blender on the market. With a power dial that takes it to 11 and a 3.5 Peak HP heavy-duty motor, more peak sustained power is delivered at the blades minimising food waste. Its power ensures event the toughest of ingredients are pulverised including whole fruits, nut, seeds, ice and fibrous vegetables.

Travis comments, “Our goal is to help nourish the country whilst educating and engaging with consumers on how to maximise the food they have. We’re delighted to partner with KitchenAid for the launch of the new Pro Line Series blender to help raise awareness of how people can make the most of their Christmas leftovers. We see a spike in excess food during the festive season, so it’s essential we find inventive and delicious ways to make our food go further.”

The most common grocery items and meals thrown away during the festive period include:

  • Dressing, dips and condiments
  • Fruit and vegetables
  • Bread, dairy and desserts
  • Meats, including cold meats
  • Seafood

 The top five foods thrown away after Christmas lunch:

  • Salad
  • Gravy or cranberry sauce
  • Stuffing
  • Vegetables
  • Potato and pumpkins



[1] Statistic: 90% of 25-55 year olds indicate they discard more than a quarter of food during the festive season.

[2] Statistic: 76% of Australians spend up to $250 on Christmas Day food alone – excluding alcohol.

Great Food Rescue Race raises over $70,000

Posted by on November 15, 2016

Adelaide CBD was a buzz of activity as twenty teams from local businesses raced to the finish line in The Great Food Rescue Race. The day was packed with creative cooking, food rescue and tasting challenges, teamwork tests and fundraising goals. Over $70,000 was raised which will help OzHarvest provide 140,000 meals to people in need.

Beating the heat, competitors got stuck into making sauerkraut from surplus cabbage at Adelaide Central Markets, creating a recipe book at Common Ground, identifying foraged food at The Henry Austin, blindfolded mindful eating at the Hilton, rescuing food from OTR outlets and conjuring up Christmas leftover ideas using South Australian produce.

OzHarvest SA State Manager, Hayley Everuss, says the second Great Food Rescue Race was a great success and the fundraising efforts of each team was truly phenomenal.

“The Great Food Rescue Race is fast-paced, exciting and inspiring for all involved. Although it’s a day of fun, it highlights the importance of redistributing surplus food to help people in need. Thanks to all the teams who took part today, OzHarvest will be able to provide 140,000 meals to vulnerable Australians” said Hayley.

There were three winning categories, which included:

  • Highest fundraisers – OTR’s Awesome Golden Whoppers
  • Highest point score – Woolworths Southern Champions
  • Fastest team – Woolworths Southern Champions

Team Haycom competitor, Adam Chesters who raced in a full body yellow lycra suit, said every team challenge was fun and educational. “We tasted green ants, it was incredible and I never fully appreciated the sheer quantity of food wasted each year, a staggering 4 million tonnes ends up in landfill,” said Adam.

After an exhausting race, competitors, volunteers and event supporters enjoyed delicious South Australian food generously donated by Saskia Beer and prepared by OzHarvest’s Nourish students while listening to amazing live music from Angela Easson.

Proud partners of this year’s event include South Australia’s largest private company OTR, Nova Entertainment, Bigwig Advertising & Digital, Haycom and Tucker’s Natural. Supporting partners include, Adelaide Central Market, Hilton Adelaide, Kytons Bakery, EcoCaddy, Santos, Hither & Yon, Lobethal Bierhaus, Brand SA and Channel 44.

Rockpool Foundation to the rescue with OzHarvest

Posted by on November 2, 2016

Rockpool Foundation and Neil Perry have furthered their commitment in the fight against food waste by donating a brand new refrigerated van and driver to OzHarvest, Australia’s leading food rescue organisation, helping reduce the amount of good food going to landfill.

The generous donation will allow OzHarvest to rescue an additional 500 kilos of surplus food every day, which equates to around 400,000 meals a year to help feed people in need.

The OzHarvest and Rockpool Foundation van will include a daily run to the airport to collect surplus food from domestic flights at the Qantas Catering Centre, which will then be delivered directly to charity agencies in the local area.

OzHarvest CEO and Founder, Ronni Kahn said every kilogram of food that can be rescued saves perfectly edible food from ending up in landfill, which not only protects the environment but helps make a positive difference to the lives of those less fortunate.

“When I called Neil Perry twelve years ago to ask him to donate food to my start up charity, he immediately said yes. I’ve called him many times since then, and he has always risen to the challenge.”

“OzHarvest is totally philanthropically funded and relies on the support of organisations like Rockpool Foundation to keep the wheels turning, in this case literally. We love that Neil and his Foundation are industry leaders in giving back so significantly to the community.”

Neil Perry is a passionate champion of the cause and Rockpool Foundation is dedicated to supporting community based charities helping to change people’s lives for the better.

“Ronni and her OzHarvest team do an outstanding job and have such a positive impact on so many peoples’ lives, and we are proud that via Rockpool Foundation, we are able to give them greater resources to deliver more food to more people in need,” said Neil.

The Rockpool Foundation vehicle joins the fleet of 37 OzHarvest vans collecting over 87 tonnes of rescued food each week from more than 2,000 businesses including supermarkets, restaurants, cafes, hotels, retailers, airports and food outlets. The quality surplus food is then delivered to more than 900 charities helping to make a positive difference to the lives of men, women and children across Australia.