Olympus helps to reduce food waste

More than 13,000 meals were served as part of OzHarvest's ‘Think.Eat.Save’ food waste awareness day in July. The Australian food charity's campaign aims to highlight and raise public awareness of how much food is thrown away each year. 

OzHarvest is one of the charities supported by Olympus Australia and staff from the company's offices around Australia volunteered to help at this year's event which was simultaneously held in eight cities and two regional centres across the country. OzHarvest uses donated and surplus food from retailers and restaurants, and invites the public to enjoy a free and delicious hot meal made from the rescued produce while learning about food waste from some of the nation’s top chefs, politicians and celebrities.

“Olympus Australia has made a commitment to OzHarvest which allows us to direct resources to them so that our impact is more significant,” said Oliver Clarke, Communications Manager for Olympus Australia. “Our view is that we are partnered with them for the long term which makes the most effective use of the company and staff's support for activities in the wider community.” 

‘Think.Eat.Save’ was launched in July with tri-partisan support at Parliament House in Canberra and the free meals were provided at venues in Sydney, Brisbane, Melbourne, Perth, Adelaide, Canberra, the Gold Coast, Port Macquarie and the Sapphire Coast. High profile volunteers, such as chefs Neil Perry and Jost Bakker, assisted at functions to take a stance against food waste. Olympus staff helped serve the soup and desserts to lunchtime visitors in Sydney, Melbourne and Adelaide. The Olympus volunteers also helped set up the serving tents and clean up at the end of the day. 

Founder and CEO of OzHarvest, Ronni Kahn said "Think.Eat.Save 2015 continues to highlight the disturbing amount of food wasted in Australia and around the world. Of the more than one billion tonnes of food produced for human consumption, approximately one third is wasted."

“Our modern day challenge is to create a sustainable food culture that can be shared by all, where we waste less at all levels of food production and distribution,” Kahn said.

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