A major New Zealand food charity working to combat food insecurity nationwide has announced a new collaboration with local chefs to raise awareness, funds, and practical help with recipes for food parcels.
Angela Calver, the CEO of Kiwiharvest, revealed that the organisation's philosophy revolved around addressing two significant issues New Zealand is currently facing, food insecurity and food waste.
Kiwiharvest works closely with various food businesses, including supermarkets, wholesalers, producers, cafes, restaurants, and hotels, to rescue food these enterprises can no longer sell but are still in good condition to support those in need.
Calver shared that she was inspired to join the Kiwiharvest team to support the countries vulnerable and the environment, feeding those who need help and avoiding food going into New Zealand's landfills.
"Last year we rescued 2,162,731kgs which equates to 128,734 food parcels or 6,179,231 meals," revealed Calver.
The CEO stated that this amount of rescued foods meant, as a consequence, that the equivalent of 5,731,237 kilograms of Green House Gases was not created in our environment.
Calver said that Kiwiharvest's Chef Collective began with Peter Gordon, an ambassador for the charity for the last two years.
"After discussions with Peter around our plans to double our volumes, the amount of need out in the community and a large amount of food going to waste in New Zealand, he decided to ask some of his chef associates and friends to join an agreed Collective."
The Collective includes chefs Peter Gordon, Michael Meredith, Brent Martin, Kylee Newton and Alfie Ingham. These brilliant local chefs have come together to raise awareness and funds and provide practical support, such as recipes for food parcels, tips to save food, upcycle, use leftovers, and more.
Calver shared that Kiwiharvest has the strategic goal of doubling its volume in the next three years, including an increase in funds to help the business reach deeper into rescuing and distributing food.
Since the launch of the Chef Collective, Calver has shared that the Collective has been received incredibly well with Kiwiharvest's story in averting food wasting and feeding those in need reaching a broader audience of New Zealanders, helping provide awareness and knowledge of Kiwiharvest nationwide.
"It has struck home for our new chefs about the amount of waste and the need in our communities."
Kiwiharvest hopes that this raised awareness will encourage more people to help with the organisation's mission, if they can, through either a donation or going to volunteer.
Calver revealed that each chef was selected through Peter Gordon, as each is a chef the ambassador has loved working with and focused on sustainability personally and professionally.
"Together, they will use their platforms to raise awareness of KiwiHarvest's mission of reducing food waste and feeding those who need it most, as well as work with us on numerous fund-raising events to help us fund our work."
Calver shared that the ongoing price increases for fruits and vegetables have made fresh products unattainable to many families nationwide. The recent extreme weather events have strained the horticulture industry and vulnerable families alike.
The CEO stated that Kiwiharvest is working hard to provide as much support to those in need. However, the need for raising awareness and funds has increased significantly due to the above inflation and weather events.
For the Chef Collective, Calver hoped that the chefs would be able to shine a light on the food insecurity many New Zealanders are facing, as well as the high levels of food waste that could both be avoided and have a significant environmental impact.
