WEBVTT

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(Narrator) We’re so lucky in Australia to have

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access to such an amazing range of fresh food,

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you know, new vegetables, new fruit, the full multicultural experience.

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But the tragedy is that over 170,000 tonnes per year

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of food is wasted by businesses alone and something

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like 35% of domestic waste is food which goes to landfill.

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[Music plays]

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(Miccal Cummins) I just love beautiful food and have being in industry

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for so long I’ve seen so much waste and my

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passion is to do something about that waste.

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I know the New South Wales government is doing something

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about this issue with the Waste Less, Recycle

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More programme which is fantastic.

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They run a food donation grant programme which supports

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our non profit organisations like OzHarvest.

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So the dish we’re preparing today is a roast

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tomato and fresh herb pasta, delicious.

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It’s got lots of different ingredients and some of those

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ingredients could potentially end up in landfill.

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For example if we’re having a big event, 1000 people,

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we’ve order lots and lots of fresh vegetables, fresh greens

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and for some reason everything’s cancelled, you know what do

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we do with all those fresh ingredients?

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Previously a lot of these would go into landfill.

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Thanks to food rescue organisations all of that food can go out.

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It’s fed to people. It’s a fantastic outcome.

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[Music plays]

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(Neridah Llewelyn) My name is Neridah and I work for SecondBite.

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We try and... we distribute surplus fresh food.

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So we’ll collect food that’s otherwise going to go to

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waste and get that to people in need who can eat it.

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In Australia we have the Good Samaritan

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act which means that businesses can donate without fear of liability.

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So long as the food is safe to eat we can then

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distribute that out to people in need.

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It’s really easy for businesses to donate.

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We’re happy to collect from warehouses or from your location or you can

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drop to our warehouse as well and we’ll distribute that out.

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We also have a Community Connect programme where

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we’ll connect the local community food programmes with a donor.

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Winmalee Neighbourhood Centre is a good example of this.

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We’ve connected them with their local

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supermarket where they’ll collect three times a

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week and take it back to their food programme.

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[Music plays]

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(Morna Colbran) Second Bite we became involved

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with September 2014 and we go down now and pick

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up from Coles three times a week and we get fresh fruit and vegetables

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and bread that would otherwise go to landfill.

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We just had a client come in who’s a new person and I

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said “I hope this helps you” and she said “It’s fantastic”.

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She said “I never thought I’d be in the situation

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I am now” but she said “This will make a huge difference in my life”.

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If a local business had food waste I would tell them

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that it would be helping the families in their area.

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(Miccal Cummins) So the same can happen with dry foods.

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Obviously the pasta is the most important part of the pasta

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dish but if we can enter the end of a busy season, we’ve got a

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lot of stock of hand obviously we’ve got two choices.

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We have “Pasta Special” everyday for the next two months or we

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talk to Food Rescue about where that food can go.

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[Music plays]

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(Tony Gatt) The Foodbank New South Wales warehouse,

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it’s approximately 2,000 square metres.

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It allows us to distribute 125,000 kilos of food through

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our partner agencies throughout New South Wales surplus

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to requirement food, perfectly good food

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that would otherwise go to landfill.

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Foodbank New South Wales was very privileged to receive

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a significant grant from the EPA.

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The EPA grant will allow us to build state of the

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art refrigeration three to four times the capacity

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that we currently have. Food donations to Foodbank

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are great because firstly you’re redirecting

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food from landfill, perfectly good food from

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landfill and you’re helping to feed Australians

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who are struggling to put food on the table for themselves.

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(Miccal Cummins) So now we’ve got a finished dish.

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It looks beautiful but you know I can’t eat 300 portions

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by myself so you know what do we do with all that food?

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You know maybe at the event only 200 of the

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300 people turned up. At Gastronomy we do something

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about that by donating to Oz Harvest.

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We can have it ready to go, packaged up and then

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they spread it out through all the different

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charities according to need. We’re just one business of many.

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I mean we’re one catering company in a city full of restaurants,

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full of catering companies. If everybody could just

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think about that waste, about what we can do about it,

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about who we can feed, just imagine the tonnes

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and tonnes and tonnes of food that’ll be saved.

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[Music plays]

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(Ronni Kahn) OzHarvest does three things.

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We rescue food, we educate and we engage with community.

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I think that if businesses around New South Wales knew

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how easy it was, how hassle free it is they would come on board in droves.

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All they need to do is pick up a phone, call us, they

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can either tell us if they’d like us to come every day

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if they know that they have surplus every day.

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They can ask us to come on a one off basis.

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They can call us within an hour and tell us “Please come”.

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So by giving food to OzHarvest it means that they

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actually minimise their food waste disposal costs.

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We’ve had businesses tell us that we have saved them thousands

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and thousands of dollars because we take that perfectly

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good food, give it to people to eat and it means they

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don’t have to dispose of it. People ask me what drives

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me and knowing that good food is going to people in

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need, knowing that there are kids who now have

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breakfast which means they are going to concentrate

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better, be better students, live a more nourished

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life is the most extraordinarily rewarding thing.

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Giving, whether it’s money or whether it’s food is way more

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rewarding than getting anything and knowing that we do this

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every single day is the most fulfilling thing I’ve ever done.

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[Music plays]