Sydney

QANTAS FOOD RESQ PROGRAM FEEDS THOUSANDS IN NEED

Posted by on October 10, 2016

Qantas donates 35 tonnes of food, signs up as ongoing OzHarvest food donor

Qantas has signed up as an ongoing food donor of Australia’s leading food rescue organisation, OzHarvest, after a successful one year trial that resulted in 35 tonnes of food being redistributed to people in need.

A team of Qantas and Food “ResQ” volunteers at Qantas catering centres in Sydney, Brisbane and Melbourne, has developed a process to collect a variety of untouched food items from domestic flights, which is then picked up by OzHarvest vans and delivered to a range of charitable organisations.

Rescued food from domestic flights includes unopened food items and fruits – such as apples, bananas, muesli bars, breakfast cereal, baked goods and water cups. As a premium airline Qantas caters for every passenger on-board however not everyone chooses to eat when they fly, so this food is now collected as part of the Qantas Food ResQ program.

Alison Webster, Executive Manager Qantas Freight and Qantas Catering Group said the program has been a huge success to date with tonnes of food distributed to underprivileged school children, drought-affected families, refuge centres, youth centres and many more community causes.

“Every kilogram of food that can be rescued from a Qantas flight 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,” said Ms Webster.

“The Qantas Food ResQ program is run by a terrific group of volunteers who treasure hunt through the catering boxes on the lookout for packaged items such as sweet treats and whole fruit to salvage.”

Founder and CEO of OzHarvest, Ronni Kahn is constantly looking for innovative ways to tackle food waste in Australia and says the surplus items saved from the Qantas domestic food boxes make a real difference to those in need.

“OzHarvest collects surplus food from more than 2,000 food donors around the country. Thanks to the generosity of these food donors, rather than ending up as waste, this quality food feeds vulnerable women, men and children as well as reducing massive costs for food disposal.

“This type of collaboration shows a major commitment towards the national target of reducing food waste in Australia by 50 per cent by 2025.”

 

Qantas Food ResQ program facts:
• Qantas is the first of all food donors to establish a dedicated OzHarvest volunteer program, welcoming OzHarvest volunteers to carry out their community duties onsite.
• Food is collected from domestic Qantas flights. Custom and quarantine regulations currently prevent collection from International flights.
• Rescued food is delivered to more than one thousand school children each week (children that go to school with no breakfast, no school lunch or both)
• Additional community recipients include: Drought affected farmers, Indigenous communities, Woman Refuge Centres, Street Van Programs, Homeless, Youth Centres, ESL Schools and more
• Data and analytics captured from the Food ResQ program, has already led to greater business efficiency and cost savings within Qantas Catering.

 

Food waste facts:
• Approximately 8 to 10 billion dollars of food is wasted each year in commercial and residential waste. That’s around four million tonnes of food that ends up as landfill. (1.)
• Roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted. (2.)
• Australians throw out one out of every five shopping bags, which equates to every household throwing out $1,036 worth of groceries each year. (3.)
• Australia produces enough food to feed approx. 60 million people. (4.)
• Over 644,000 people now receive food relief each month, a third are children.
• Food relief agencies are not able to meet demand. A third more food is required to bridge the gap. (5.)
• Roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted. (6.)
• Australians throw out one out of every five shopping bags, which equates to every household throwing out $1,036 worth of groceries each year. (7.)
• Australia produces enough food to feed approx. 60 million people. (8.)
• Over 644,000 people now receive food relief each month, a third are children.
• Food relief agencies are not able to meet demand. A third more food is required to bridge the gap. (9.)

 

[1] ABS Australian Social Trends (2007), Hyder Consulting (2009), Australian DEWHA National Waste Report (2010), Australian DSEWPaC National Food Waste Assessment (2011), NSW EPA Food waste avoidance benchmark study (2009), Encycle Consulting (2013), Baker D, Fear J, Denniss R. What a waste: an analysis of household expenditure on food, The Australia Institute 2009.

[2] Global Food Losses and Food Waste – FAO, 2011

[3] NSW EPA Food waste avoidance benchmark study (2009)

[4] DAFF, National Food Plan 2012

[5] Foodbank, Hunger Report 2016

[6] Global Food Losses and Food Waste – FAO, 2011

[7] NSW EPA Food waste avoidance benchmark study (2009)

[8] DAFF, National Food Plan 2012

[9] Foodbank, Hunger Report 2016

OzHarvest Sydney to put on a largest food rescue feast with top chefs at Think.Eat.Save on Monday, 25 July

Posted by on July 21, 2016

Sydney’s leading chefs will join food rescue charity OzHarvest to feed 5,000 members of the public a free “rescued” meal at Martin Place on Monday, 25 July from 11.30am – 2.30pm at the fourth annual Think.Eat.Save event partnered with the United Nations Environment Programme (UNEP).

Join top chefs from Neil Perry’s Rockpool Group, Matt Moran’s ARIA Catering, The Star, BlackStar Pastry and SumoSalad who have created delicious menus from “rescued” food items showcasing their creative culinary talent!

Enjoy Rockpool’s rescued beef and lemongrass meatballs with rice and pickled veg, The Star’s Milli Julli Sabji surplus veggie spiced tomato curry, ARIA’s sustainably sourced hot dogs with bacon jam, Sumo Salad’s wintery soups and for dessert indulge in BlackStar Pastry’s Trim Trifle Twist using the odds and ends from their famous “Strawberry & Watermelon Cake”.

Hear from a live panel discussion from food industry experts on food waste, food security and sustainability, see how mushrooms are grown from ground coffee waste at the Fungimental Garden of Goodness, learn some food saving tips from Glad, and enjoy healthy and delicious fruit from the Woolworths’ Odd Bunch range.

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 the #PledgeAPlate campaign. 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 www.pledgeaplate.com.

To mark the 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 are available from July 25 at www.pledgeaplate.com for businesses and schools to take action and get involved in the Think.Eat.Save campaign.

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

The Sydney Think.Eat.Save event is supported by NSW EPA Love Food Hate Waste Program, Virgin Mobile, SumoSalad & The Star.


NATIONAL THINK.EAT.SAVE PUBLIC EVENTS

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

CLICK HERE FOR FULL LOCATION LIST

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 more information, please visit www.ozharvest.org

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 www.ozharvest.org

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 [email protected] | +61 2 9516 3877 | +61 466 620 744

Meaghan Kemeny at Liquid Ideas on [email protected] | +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

 

Diego Muñoz of Astrid y Gastón to cook exclusively for OzHarvest

Posted by on June 22, 2015

For immediate release:

22 June 2015

Diego Muñoz Head Chef of Astrid y Gastón, Lima Peru, recently voted #14 Best Restaurant in the World* (up four places from 2014), is heading to Australia to cook at Rockpool Est 1989 with Neil Perry AM and Head Chef Phil Wood at a special one-off event. All proceeds will go to OzHarvest, Australia’s leading food rescue organisation.

The dinner on Sunday, 2 August 2015, supported by the Rockpool Foundation will feature a stunning six-course menu with matching wines donated by TarraWarra Estate. Muñoz and Wood will take ingredients which represent the most frequently rescued produce by OzHarvest, such as potatoes, lettuce and apples and turn them into mouth-watering dishes.

Founder and CEO of OzHarvest, Ronni Kahn, met Diego last year at the United Nations Environment Programme Sustainable Innovation Forum as part of COP20, and the pair immediately struck up a friendship based on their mutual love for food and sustainability.

“As soon as I learnt about what OzHarvest does, I knew I needed to be involved,” Muñoz said. “For me, cooking does not start when you turn the fire on or you grab a knife, but rather it begins right where food is sourced and how it is utilised to its fullest potential.”

Neil Perry renowned Chef of Rockpool Group said, ‘‘We are thrilled to be working alongside Diego for this event and creating a unique menu that celebrates OzHarvest’s great work.”

“It is also the first major event for the Rockpool Foundation, the charity arm of our restaurant group, which we have just created.  We are incredibly proud of this achievement and all the money raised via the Foundation will go directly to organisations such as OzHarvest.”

Muñoz is no stranger to Australian shores, having cooked with Tony Bilson at the hatted Bilson’s during the 2000s. Muñoz also shares a connection with The Australian Embassy and its Ambassador in Lima, Nick McCaffrey, who also supported OzHarvest’s visit to Lima in 2014 and is currently focusing efforts on building gastronomy as an area where Australian and Peruvian links can be enhanced through bilateral “food diplomacy”.

Diego will also take over the kitchen for one night only at harvested, OzHarvest’s highly successful pop-up restaurant at Pyrmont on Wednesday, 29 July and cook a Peruvian-themed dinner inspired by zero waste with wines donated by Hardys Wines.

Diego is travelling to Australia to be the star recruit at this year’s Think.Eat.Save campaign in Sydney, an annual event to raise awareness on global food loss and waste reduction.

Think.Eat.Save, to be held on Monday 27th July with events across the country, will showcase some of the nation’s top chefs, politicians and celebrity identities all uniting to take a stance against food waste which is currently costing Australians up to $10 billion per year. Sydney’s Martin Place will host the largest of these events, and the public are invited to enjoy a free and delicious hot meal made from rescued produce, learn more about reducing waste and pledge their commitment to #thinkeatsave.

Ronni Kahn, said the aim of Think.Eat.Save 2015 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.

 

THINK.EAT.SAVE

11.30am – 2.30pm

Monday, 27 July 2015

Taking place nationally

See https://thinkeatsave.ozharvest.org for details

Free for 10,000 attendees

 

Diego Muñoz at harvested

6.00pm

Wednesday, 29 July 2015

56 Harris Street, Pyrmont

$200 per person including Hardys Wines

To book email [email protected] or call 1800 108 006 and speak with the Events team

Event Wine Partner: Hardys Wines

 

Diego Muñoz at Rockpool Est 1989

6.00pm

Sunday, 2 August 2015

11 Bridge Street, Sydney

$400 per person including wines by TarraWarra Estate

To book call 02 9252 1888

Rockpool Event Sponsor: Rockpool Foundation

Rockpool Event Wine Partner: TarraWarra Estate

Enormous thanks goes to our incredibly generous event partners and sponsors.

Rockpool Event Sponsor: Rockpool Foundation

Rockpool Event Wine Partner:  TarraWarra Estate

Produce Sponsors:

Select Fresh Providores

Vic’s Meats

Vittoria

Atssu Divers

FishTales

Kinkawoonka Shellfish

Skull Island Ocean Caught Tiger Prawns

Fraser Isle Spanner Crabs

Glacier 51 Toothfish

Pepe Saya

Country Valley

Delicious Dairies

Essential Ingredient

 

*World’s 50 Best Restaurants, 1st June 2015

 

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

Social media tags: #ozharvest #thinkeatsave

@UNEP #SaveFood #UNFAO #FoodWaste

@FAOKnowledge @FAOnews @save_food_news

 

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

Georgie Hartigan at OzHarvest at [email protected] | +61 2 9516 3877 | +61 419 620 866