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COMMUNITY | Staff Reporter, Australia
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OzHarvest Sydney hold food rescue feast with top chefs at Think.Eat.Save

On 25 July, 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 at the fourth annual Think.Eat.Save event partnered with the United Nations Environment Programme (UNEP).

Chefs include personalities from Neil Perry's Rockpool Group, Matt Moran's ARIA Catering, The Star, BlackStar Pastry and SumoSalad.

The event will feature 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, SumoSalad wintery Soups and BlackStar Pastry's Trim Trifle Twist using their "Strawberry & Watermelon Cake".

A live panel discussion from food industry experts will tackle food waste, food security and sustainability, how mushrooms are grown from ground coffee waste at the Fungimental Garden of Goodness, and even share some food saving tips from Glad.

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,” 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. Guests 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.
 

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