KiwiHarvest, New Zealand’s largest food rescue organisation, recently marked a significant milestone – rescuing and redistributing 13 million kilograms of food to Kiwis in need. This accomplishment, equivalent to over 29 million meals, has not only supported vulnerable communities but also helped reduce carbon emissions.
The celebration, dubbed “13 Million Thanks,” featured a rescued lunch prepared by renowned chefs Michael Meredith (Mr Morris, Merediths, Metita) and Brent Martin (Park Hyatt, Onemata). The menu was crafted from high-quality rescued ingredients which were transformed into a hearty soup, muffins and a grazing table.
“We wanted to showcase the bounty of rescued food by highlighting ingredients like kumara, carrots, onions, and bread,” says Brent. “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.”
Guests included KiwiHarvest’s network of donors, volunteers and staff, who gathered to reflect on the organisation’s remarkable work over the past 12 years.
“As chefs, we see every day the waste that accumulates in the kitchen,” Michael says. “Through this rescued lunch, we wanted to showcase the possibilities of surplus and rescued food.”
KiwiHarvest’s food rescue efforts have also played a role in environmental protection. Their operations have prevented nearly 35 million kilograms of CO2-equivalent emissions, a testament to the environmental impact of reducing food waste.
Chief Executive Angela Calver noted the growing demand for support: “We ended the last financial year delivering 34 per cent more food to our recipient groups compared to the previous year. This is against the odds as our funding has been significantly reduced, and the demand in our most vulnerable communities has reached critical levels.”
For more information on how to support KiwiHarvest, visit kiwiharvest.org.nz.
