UNEP

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 www.pledgeaplate.com. 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 www.pledgeaplate.com for businesses and schools to take action and get involved in the Think.Eat.Save campaign.

 

PERTH THINK.EAT.SAVE DETAILS 

DATE: Monday, 25 July

TIME: 11.30am to 2.00pm

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

 

PERTH MENU:

Minestrone soup, Shadow Wine Bar + Dining Room

Pumpkin and leek soup, Rockpool Perth

Spicy roast tomato and red pepper soup, Greenhouse Perth

 

AVAILABLE FOR INTERVIEW UPON REQUEST:

Sue Hutchins

Dan Masters

 

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


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 information, please visit www.ozharvest.org

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

OzHarvest Melbourne to host free food rescue feast for 1500 with local chefs at Think.Eat.Save event on Monday, 25 July

Posted by on July 21, 2016

Melbourne food personalities and leading chef, George Calombaris will join food rescue charity OzHarvest to feed up to 1,500 members of the public a free “rescued” meal at the State Library forecourt on Monday, 25 July from 11.30am – 2.30pm at Think.Eat.Save.

George Calombaris and his crew at Gazi and Hellenic Republic will be cooking a lamb and vegetable soup followed by a Chia pudding, to be complemented with a Thai pumpkin soup and Strawberry and vanilla yoghurt panna cotta cooked by the Melbourne Convention and Exhibition Centre (MCEC) with bread donated from Brasserie Bread. All meals will be created from rescued ingredients that would have otherwise ended up in landfill and served with the support of local personalities including Appetite for Excellence 2016 finalists Dave Parker (San Telmo & Pastuso), Mal Meiers (Fatto Bar & Cantina) and Thiago Miranda (Church Street Enoteca).

OzHarvest Think.Eat.Save supporter, author and media personality Alice Zaslavsky will lead formalities on the day including a live panel discussion on food waste, food security and sustainability with industry experts including OzHarvest ambassador and owner of recently closed Brothl Joost Bakker, Victorian Eco Innovation Lab (authors of “Foodprint Melbourne”) Jen Sheridan, cook, author, producer (Outback Spirit) and native foods advocate, Juleigh Robins and Woolworths Head of Community, Anna Lohe. Deputy Lord Mayor Susan Riley will be present to formally open the event.

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 www.pledgeaplate.com. 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 www.pledgeaplate.com for businesses and schools to take action and get involved in the Think.Eat.Save campaign.

MELBOURNE THINK.EAT.SAVE DETAILS

DATE: Monday, 25 July

TIME: 11.30am to 2.30pm

LOCATION: The State Library of Victoria forecourt, 328 Swanston Street

MELBOURNE MENU:
Lamb and vegetable soup, Gazi
Chia pudding, Hellenic Republic
Thai pumpkin soup, MCEC
Strawberry and vanilla yoghurt panna cotta, MCEC
Bread, Brasserie Bread

AVAILABLE FOR INTERVIEW UPON REQUEST:
Alice Zaslavsky
George Calombaris
Dave Parker (San Telmo & Pastuso)
Mal Meiers (Fatto Bar & Cantina)
Thiago Miranda (Church Street Enoteca)

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

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 information, please visit www.ozharvest.org.
Social media tags: @ozharvest @UN #thinkeatsave #pledgeaplate

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 Adelaide to put on a food rescue feast with local chefs at Think.Eat.Save on Monday, 25 July

Posted by on July 21, 2016

Adelaide’s leading chefs will join food rescue charity OzHarvest to feed 2,000 members of the public a free “rescued” meal at the University of Adelaide Goodman Lawns on North Terrace, on Monday, 25 July from 11.30am – 2.30pm at Think.Eat.Save.

Join top SA chefs and local identities including Tze Khaw (National Wine Centre), Gavin Robertson (Adelaide Convention Centre), Philip Pope (Adelaide Oval), Tony Hart (InterContinental), Kevin Martel (The Playford) and Amanda Gutte (Stamford) who will be serving up a delicious feast with the support of SA cooks Maggie Beer, Saskia Beer, Rosa Matto, Silvia Hart, Jessie Spiby and many others.

A live panel discussion will also take place with industry experts including local stars Simon Bryant, Kate Sumner of Kangaroo Island Source, Tze Khaw of the National Wine Centre and more guests on food waste, food security and sustainability moderated by OzHarvest SA Ambassador and media personality Keith Conlon.

In the spirit of sustainability, 450 delicious fruit smoothies will be made by the public and OzHarvest volunteers on “smoothie bikes”.

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.”

Ms Virginia Deegan, Acting Chief Operating Officer & Vice-President at the University of Adelaide, said Ozharvest made a real impact in the community, and the University of Adelaide was proud to be a partner of the initiative.

“University of Adelaide eateries have been donating food to OzHarvest since 2011. To date we
have donated more than 39,000 meals, equivalent to more than 13,000kg of food which would have otherwise ended up as landfill,” Ms Deegan said.

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 www.pledgeaplate.com. Those participating are then encouraged to nominate someone else to take part via social media.

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 will be made 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.

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 information, please visit www.ozharvest.org

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

OzHarvest Newcastle presents Think.Eat.Save on Monday, 25 July

Posted by on July 21, 2016

Newcastle’s only food rescue charity, OzHarvest, will feed Novocastrians a free “rescued” meal at Wheeler 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). 

Members of the public will enjoy two delicious wintery soups made from “rescued” produce and yummy muffins for dessert made from banana’s that just didn’t make the cut!  Woolworths will be giving away healthy and delicious fruit from their Odd Bunch range.

Hear from a live panel discussion of food industry experts including Amorelle Dempster, Chef & Slow Food Hunter Valley Leader, Mark Brown from Purple Pear Farm, Emma Grezl, Regional Waste Project Officer from Hunter Councils and OzHarvest Newcastle Manager, Monique Maguire on food waste, food security and sustainability, and learn some food saving tips.

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.

As the official partner of 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 Newcastle Think.Eat.Save event is supported by the City of Newcastle.

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

Thai & Australian chefs together with UNEP unite to fight food waste

Posted by on November 24, 2015

The UN Environment Programme Asia Pacific has enlisted the support of Australian food rescue organisation, OzHarvest, to educate and raise awareness about the issues of global food waste, food security and sustainability.

To support the UN’s Sustainable Development Goal 12.3, which aims to halve global food waste and reduce food losses along the production and supply chains by 2030, UNEP & OzHarvest have partnered with some of Bangkok’s most recognised chefs and will serve 2,030 people a delicious lunch prepared using saved ingredients otherwise destined for landfill.

Prominent Thai chefs including Duangporn ‘Bo’ Songvisava and Dylan ‘Lan’ Jones of Bo.lan restaurant, together with a team of chefs from Nahm including Chris Miller, as well as influential Wonderfruit Festival Co-Founder Pete Phornprapha and Dusit International’s Siradej Donavanik, will unite with UN delegates, and policymakers to fight food waste at Bangkok’s ‘Think.Eat.Save’ event on Thursday, 3 December at Parc Paragon, Siam Paragon between 12pm – 2pm.

An exciting and delicious fusion “rescued” menu will showcase the creativity of the booming Thai food industry. One example of the flavoursome feast is The Grand Hyatt Erawan Bangkok, whose chefs are set to produce at least 400 “repurposed” beef burgers made from saved beef trimmings with a som tum relish.

The Think.Eat.Save campaign of the Save Food Initiative to reduce food loss and waste is a partnership between UNEP, the Food and Agricultural Organization of the United Nations Food and Agricultural Organization and Messe Düsseldorf, in support of the UN Secretary-General’s Zero Hunger Challenge. The lunch is modelled on OzHarvest’s annual ‘Think.Eat.Save’ events, which feed thousands of people across Australia while raising awareness about global food waste.

Widespread support was garnered across all industries including from Siam Paragon as Venue Partner. Thai chefs, food industry and the fast growing sustainability sector were also quick to get on board the global movement including renowned Dusit Thani College, Grand Hyatt Erawan Bangkok, Plaza Athénée Bangkok, A Royal Méridien Hotel, Chateaux de Bangkok, Metropolitan by Como, Jagota, Raita Organics, organisers of the Wonderfruit Festival movement, Sasin Centre for Sustainability, chefs from nahm, La Monita, Osito, Opposite Mess Hall and Oyster Bar and as well as food companies such as Kim Chua Group, Thai Shing Ye, Marion’s Kitchen and many more.

An expert panel discussion on the issues of food waste, food security and food sustainability will inspire thought, debate and action while delicious meals made from rescued and donated food items will be served by top chefs.

Follow @ozharvest @UNEPAsiaPacific #thinkeatsave #thinkeatsavebkk on social media for more updates!

To attend Bangkok event click here https://thinkeatsavebkk.eventbrite.com.au/

 

Marion Grasby

Marion Grasby set to serve up some delicious ‘rescued’ meals to the Thai public at Think.Eat.Save 2015 Bangkok

We need to respect our food more, a Think.Eat.Save. blog

Posted by on July 31, 2015

Think. Eat. Save. Panel Discussion 2015

To capture the key points made during the Think.Eat.Save panel discussion in Adelaide, we asked OzHarvest casual driver and journalism student Simon Delaine to write a blog for us. The key message: we need to respect our food more!

The panel discussion at this year’s THINK.EAT.SAVE, held on Monday 27th July, brought together five food industry experts to discuss the issues surrounding food waste. These experts included our very own state manager of OzHarvestSA, Hayley Everuss; The National Wine Centre’s Executive Chef Tze Khaw; Chef and Creative Director of Tasting Australia, Simon Bryant; The Productive Garden Company’s Nick Thwaites;  and Feast Fine Food’s Richard Gunner.

The panel discussion was a way to get people to think about the intricacies of food waste and it was captivating to listen to five industry experts talk about something they are so passionate about; food. A point which came up over and over in the discussion was the fact that we need to respect our food more. No food needs to be thrown away. As Tze Khaw said, the worst case scenario for food is for it to be fed to the worm farm. Richard Gunner (the resident meat expert) mentioned that there is a lot of flavour in the bones of animals, which can be used to make stock. Meat is understandably more important than other categories of food when it comes to waste, since an animal’s life is involved. So learning how to make use of as much of the body as possible will go a long way in showing respect for the animal and reducing waste.

Nick Thwaites (the resident vege expert) work revolves around getting kids involved in growing their own food. He said education can produce lifelong benefits, especially around food waste.

“If a kid learns what it takes to grow food, then they’re more likely to respect the food” he said.

This isn’t specific to kids however, and it seems much food wastage can be avoided if people learn where their food comes from and stop taking it for granted.

Being clever and smart about food preparation was also a key theme of the discussion. Simon Bryant said that we need to make plans, ignore the trends and go speak to our grandma for advice instead of the mainstream media. In summary, make a plan for the week, stick to it, and keep things simple.

Simon also brought up a very interesting point on the use of best before and use by codes. He said the codes are outrageous and that we should put our five senses to use instead. This was another point which came up over and over. We need to be more accountable for our own health. Bar codes are obviously a necessity in the minds of food producers but we, as consumers, shouldn’t rely solely on them to identify whether the food is good or not. Use your senses, give it a sniff.

Another topic which came up was that we simply don’t need to eat all that much food. Tze said our bodies don’t need that much protein. We only need less than 100g per day. So when you compare this to some restaurant servings, it’s easy to see we often have too much. Hayley said that when she goes out to restaurants, she often shares meals, instead of having one each.

To wrap up the discussion, three final tips from the panellists were:

  • Use more of what’s in the fridge before going shopping.
  • Everything is edible, find a way to use it.
  • Everyone can put something into place to make a difference and fight food waste.

OzHarvest and the United Nations call on Australia’s leaders to set a target to reduce food waste by 50 per cent by 2025

Posted by on July 27, 2015

MEDIA RELEASE – JUNE 4

Canberra launch: Thursday, 4 June

National Think.Eat.Save event: Monday, 27 July

For the third year, Australia’s leading food rescue organisation OzHarvest will be teaming up 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) to lead the Think.Eat.Save campaign in Australia and raise awareness on global food loss and waste reduction, launching today on the eve of World Environment Day at Parliament House, Canberra.

This year, the campaign will launch at the nation’s capital and culminate in the national Think.Eat.Save event taking place across seven Australian cities (capital and regional) on July 27. Thousands of members of the public across capital cities will be served a free hot meal including surplus soup and rescued stews made from produce that would have otherwise ended up as landfill.

 

In a welcome display of cross-party support, Environment Minister the Hon Greg Hunt MP, Shadow Environment, Climate Change and Water Minister the Hon Mark Butler MP, Deputy Greens Leader Senator Larissa Waters, UNIC Director Christopher Woodthorpe and OzHarvest CEO and Founder Ronni Kahn will come together to launch the 2015 Think.Eat.Save campaign, bringing attention to the impact of global food waste and raising national debate on how food sustainability and food security can be addressed at a local level.

 

A delicious lunch made from rescued surplus food will be prepared and served to close to 100 Parliamentarians, Senators, Ministers and community leaders created by IHG chefs together with OzHarvest’s Chef for a Cause showing that good surplus food need not be wasted.

 

Members of the public will also be encouraged to make a personal pledge to reduce food waste through a digital Think.Eat.Save campaign launching on the same day. Pledges can be made online at https://thinkeatsave.ozharvest.org or via social media by posting an image of an ‘X’ made from utensils or food items to represent stopping food waste and by using the hashtag #thinkeatsave.

 

July 27 will see Think.Eat.Save events across the country showcasing some of the nation’s top chefs, politicians and celebrity identities uniting to take a stance against food waste, which is currently costing Australians up to $10 billion each year. The public are invited to enjoy a free, delicious and hearty hot meal made from rescued produce, learn more about reducing waste and pledge their commitment to #thinkeatsave.

 

Founder and CEO of OzHarvest, 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[1] along the way.

 

“We are all responsible and accountable for the food produced, consumed and wasted on this planet. This year’s Think.Eat.Save campaign will bring awareness to issues of global food sustainability and security and encourage all Australians to take meaningful action to minimise food waste at a local level,” Kahn said.

 

“Today at Parliament House we ask our nation’s leaders to set a target to reduce food waste by 50 per cent in Australia by 2025. In doing so, Australia will join forward-thinking nations who have chosen to take similar action. This year, we call on Australians to take the Think.Eat.Save pledge and be part of this movement.”

Naysan Sahba, Director of Communications of UNEP said, “Research shows that the world produces more food than is actually needed; food that is lost along the supply chain or wasted is due to poor consumption decisions. Cutting the rate of food loss and waste in half by 2050 would close 20 per cent of the food gap, according to studies by the World Resources Institute (WRI) and UNEP. We need to take immediate action to save food, improve livelihoods and conserve the environment. Solutions and opportunities exist. But we need to seize the moment and create the needed momentum.

“To bring about the vision of a truly sustainable world, we need to transform the way we produce and consume our food, which effectively means the way we consume our natural resources. This is what we at UNEP and our partners like OzHarvest are striving to influence with the Think.Eat.Save campaign and we thank OzHarvest for continuing to champion the campaign in Australia and beyond.”

PARLIAMENT HOUSE CANBERRA LAUNCH

DATE & TIME: Thursday, 4 June from 12.00pm to 1.00pm

LOCATION: House of Representatives Alcove, Parliament House, Canberra Australia
NATIONAL THINK.EAT.SAVE PUBLIC EVENTS

DATE & TIME: Monday, 27 July from 11.30am – 2.30pm

LOCATIONS

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, Canberra

Gold Coast event: The 4217, Surfers Paradise

Melbourne event: Federation Square, Melbourne

Newcastle event: University of Newcastle
Perth & Regional Areas: locations to be confirmed

 

For a full list of events and information, please visit www.ozharvest.org

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:

Louise Tran at OzHarvest on [email protected] | +61 2 9516 3877 | +61 466 620 744

Claudia Hackworth at Liquid Ideas on [email protected] | +61 2 9667 4211 | +61 417 012 512

 

Local food facts

·         Australians throw out $8-10 billion of food every year. As a nation we waste four million tonnes per annum of food which ends up in landfill.[2]

·         Australians throw out one out of every five shopping bags, which equates to every Australian household throwing out $1,036 worth of groceries each year. [3]

·         Australia produces enough food to feed approx. 60 million people, yet two million people still rely on food relief every year.[4]

·         Food relief agencies are not able to meet demand. Nearly 90% of agencies reported not having enough food to meet total demand. 6 in 10 agencies require at least 25% more food with almost 3 in 10 agencies requiring double the food. [5]

 

Global food loss and waste facts

·         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]

·         Every year, consumers in rich countries waste almost as much food (222 million tonnes) as the entire net food production of sub-Saharan Africa (230 million tonnes). [7]

·         Food loss and waste also amount to a major squandering of resources, including water, land, energy, labour and capital and needlessly produce greenhouse gas emissions, contributing to global warming and climate change. [8]

·         While the planet is struggling to provide us with enough resources to sustain its 7 billion people (growing to 9 billion by 2050), FAO estimates that a third of global food production is either wasted or lost. Food waste is an enormous drain on natural resources and a contributor to negative environmental impacts.

·         If food is wasted, it means that all the resources and inputs used in the production of all the food are also lost. For example, it takes about 1,000 litres of water to produce 1 litre of milk and about 16,000 litres goes into a cow’s food to make a hamburger. The resulting greenhouse gas emissions from the cows themselves, and throughout the food supply chain, all end up in vain when we waste food.

·         Given this enormous imbalance in lifestyles and the resultant devastating effects on natural resources and the environment, this year’s theme – Think.Eat.Save – Reduce Your Foodprint – encourages you to become more aware of the impacts of your food choices and empowers you to make informed decisions.
For more information visit www.thinkeatsave.org

 

 

About FAO

Achieving food security for all is at the heart of FAO’s efforts – to make sure people have regular access to enough high-quality food to lead active, healthy lives. FAO’s three main goals are: eradication of hunger, food insecurity and malnutrition; elimination of poverty and the driving forward of economic and social progress for all; and, sustainable management and utilization of natural resources, including land, water, air, climate and genetic resources for the benefit of present and future generations. Visit: www.fao.org

 

About SAVE FOOD: Global Initiative on Food Loss and Waste Reduction In May 2011 FAO launched the Global Initiative on food loss and waste reduction (also called SAVE FOOD Initiative) as a corporate effort together with the private sector trade fair organizer Messe Düsseldorf GmbH (Germany). SAVE FOOD works in partnership with donors, bi- and multi-lateral agencies, financial institutions, public, private sector and civil society for: (i) Awareness raising; (ii) Collaboration and coordination of world-wide initiatives; (iii) Evidence-based policy, strategy and programme development, including a methodology for assessing food loss; (iv) Technical support to investment programmes and projects. UNEP joined SAVE FOOD by launching the Think.Eat.Save Campaign in January 2013. Visit: www.fao.org/save-food

 

In August 2013 the FAO Regional Office for Asia and the Pacific launched the SAVE FOOD Asia-Pacific Campaign in Bangkok, Thailand. Strategic action areas identified through consultations: awareness raising, the relevant role of the private sector and support mechanisms by governments in order to facilitate smallholder effective organization along with the role played by consumers. Visit: https://www.savefood.net/

 

About the FAO-UNEP Sustainable Food Systems Programme

The FAO/UNEP sustainable food systems program is catalysing partnerships among United Nations agencies, governments, private sector and civil society to promote activities that improve the sustainability of food consumption and production. Visit: https://www.fao.org/ag/ags/sustainable-food-consumption-and-production/en

 

In June 2012 on the occasion of the United Nations Conference on Sustainable Development (Rio+20), the U.N. Secretary General launched the Zero Hunger Challenge[9] which includes addressing sustainability of all food systems and the aim of zero food loss and waste. The Committee on World Food Security (CFS)[10], the foremost intergovernmental body for food security and nutrition, at its thirty-ninth Session (October 2012), requested its High Level Panel of Experts on food security and nutrition (HLPE)[11] to prepare a report on Food losses and waste in the context of sustainable food systems to inform the discussions in Plenary in October 2014. In May 2014 HLPE released the summary and recommendations of its report[12].

[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
[2] Foodwise, www.abc.net.au/news/2013-10-08/food-waste-value-australia/4993930
[3] Food Waste Avoidance Benchmark Study 2009
[4] DAFF, National Food Plan 2012
[5] End Hunger Report, Foodbank, 2012
[6] FAO, 2011, Global food losses and food waste – Extent, causes and prevention, Rome
[7] FAO, 2011, Global food losses and food waste – Extent, causes and prevention, Rome
[8] FAO, 2011, Global food losses and food waste – Extent, causes and prevention, Rome
[9] Visit: Zero Hunger Challenge
[10] Visit: Committee on World Food Security (CFS)
[11] Visit: High Level Panel of Experts on food security and nutrition (HLPE)
[12] Visit:https://www.fao.org/fileadmin/user_upload/hlpe/hlpe_documents/HLPE_S_and_R/HLPE_2014_Food_Losses_and_Waste_Summary_EN.pdf

 

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

THINK.EAT.SAVE. 2015

Posted by on June 19, 2015

OzHarvest, as the official Australian partner of the United Nations Environment Programme (UNEP) is privileged to be part of the UNEP global campaign against food waste – THINK.EAT.SAVE.

On Monday 27th July, OzHarvest will hold, for the third year, THINK.EAT.SAVE simultaneously around Australia in; Brisbane, Canberra, Goldcoast, Melbourne, Newcastle, Perth, Sydney and here in Adelaide. (more…)