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Food Collective addressing NZ food waste issue

With supermarkets across New Zealand rising to the food waste challenge, chefs and food service professionals 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.

The partnership between Unilever Food Solutions, KiwiHarvest and Kaibosh, provides the opportunity to raise much needed revenue for the charities, whilst increasing awareness of reducing waste in commercial kitchens and redirecting surplus foods to people in need. For each case of Unilever Food Solutions purchased, 50 cents will be donated to KiwiHarvest and Kaibosh.

“Reducing food waste is one of the big challenges facing the hospitality industry,” said Unilever Food Solutions Business Manager New Zealand, Reece McLaughlan.

“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,” he notes.

KiwiHarvest and Kaibosh have delivered over five million meals in need in their community to date.

“Unilever Food Solutions has taken an important step towards addressing these issues with the Food Collective,” said KiwiHarvest CEO and Founder Deborah Manning. “The hospitality industry can show support for our work rescuing food and nourishing communities, by ordering products from the Unilever Food Solutions range. Together we can make a difference.”

The three organisations are also encouraging chefs across all types of foodservice venues to support this simple, yet effective movement to take up leaderships positions on the issue in their industry.

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