New Zealand’s largest food rescue organisation, KiwiHarvest, celebrated the milestone of rescuing and redistributing 13 million kilograms of food to Kiwis in need with a rescued lunch earlier this week.
The total volume of food was the equivalent of over 29 million meals, bringing much-needed relief to vulnerable communities nationwide and significantly reducing harmful carbon emissions from entering the atmosphere.
The 13 Million Thanks event saw guests treated to a rescued lunch prepared and served by renowned KiwiHarvest Collective chefs Michael Meredith (Mr Morris, Merediths, Metita) and Brent Martin (Park Hyatt, Onemata).
The lunch consisted of a hearty soup made with high-quality rescued kumara, carrots, onions, muffins made using rescued bread, and a grazing table of rescued meats, cheeses, and crackers. The chefs served the meals from a food truck, highlighting how rescued food can be transformed into delicious and nutritious meals.
“We wanted to showcase the bounty of rescued food by highlighting ingredients like kumara, carrots, onions, and bread. They all have a second life in these dishes and remind us of how important it is to make the most of what we have,” said Martin.
“As chefs, we see the waste that accumulates in the kitchen every day. Through today’s rescued lunch, we wanted to showcase the possibilities of surplus and rescued food,” said Meredith.
“We’re really proud to work with KiwiHarvest. They contribute to a vital cause that not only addresses hunger in Aotearoa but also helps protect the environment. It's a meaningful way to give back, and together we're making a positive impact in the community.”
Attendees included KiwiHarvest’s dedicated network of donors, recipients, volunteers, and staff, who came together at the East Tamaki warehouse to hear from Deborah Manning, founder, and Angela Calver, chief executive, about KiwiHarvest’s mahi over the past 12 years and massive growth in last year alone.
“We ended the last financial year delivering 34 percent more food to our recipient groups than the previous, providing them with approximately $18 million (retail value). This is against the odds as our funding has been significantly reduced, and the demand for support in our most vulnerable communities has reached critical levels,” said Calver.
“We desperately need Government to recognise the social, environmental and financial value that comes from food rescue – because as a country, we can’t afford to see these food insecurity levels continue to rise.”
Recent research from Hello Fresh found that an estimated nine percent of Kiwi households’ weekly food shops went to waste, demonstrating the ongoing loss of funds and good food and the harmful environmental impacts of food waste.
To mitigate the harmful gases released from food decomposing in landfills, KiwiHarvest’s rescue operations have prevented almost 35 million KGs of CO2-eq from reaching our atmosphere.
KiwiHarvest’s operations were made possible through strong partnerships with key donors who shared the same mission of reducing food waste and insecurity.
The celebration also saw the unveiling of generous operational donations to help KiwiHarvest continue their mahi and trucks for their operations in Dunedin, Queenstown and Invercargill.
The Auckland branch has two new trucks, thanks to the Hugo Charitable Trust and the Kelliher Charitable Trust, and the loan of a brand new JAC electric truck, a move that will not only increase its food delivery capacity but also align with its commitment to reducing its carbon footprint. It also has 50 new Chep bins, which have the capacity to store 200 tonnes more fresh produce.
The event closed with a powerful message about the urgent need for food rescue and support organisations right now. KiwiHarvest remains steadfast in its mission to provide kai for those in need, but it needs everyone to step up to the plate.
