Who said there’s no such thing as a free lunch? I joined the OzHarvest Rescue Lunch at Surfers Paradise yesterday
If it wasn’t for my trusty juicer I know my floppy carrots and limp celery would end up in the bin. Food waste is a massive first world problem and one we’re all guilty of. When I go grocery shopping I tend to get a tad ambitious when thinking about my menu for the week, and inevitably my grand intentions fall by the wayside. To curb this I’ve started limiting my purchases to one or two meals only, that way I avoid excess food sitting in my fridge while I wait for a MasterChef moment to hit. A little planning helps to make sure very little gets thrown out.
But the sad fact is Australians throw out $8-10 billion of food every year.
Heard of dumpster diving? Yes, there are actually people who live entirely off food dumped by supermarkets, cafes and restaurants.
Here in Australia OzHarvest collects and redistributes surplus food to those in need (on any given night there are around 4000 homeless people on the Gold Coast).
Yesterday I joined OzHarvest Gold Coast for their annual ‘Rescue Lunch’, one of 11 events around the country aimed at reducing our food waste. Chefs at Sheraton Grand and Goldsteins Bake Shop created a meal that was shared with 500 members of the public in Surfers Paradise.
My free lunch included freshly baked bread, pumpkin soup, vegetable stew and banana cake, washed down with a smoothie. All made from food that would have otherwise been thrown out.
The message was clear, if you’re a caterer, hotelier or restaurant, donate your food. If you have time to give, become a volunteer. If you have coins to give, make a donation. It all helps.
And if you’re looking for a fun team building activity OzHarvest hosts corporate ‘cook-offs’ where you compete Iron Chef style using rescued food (Apple and Aussie Home Loans recently put staff through this ‘Cooking for a Cause’ program).
If you’re interested in learning how to reduce your food waste check out Simplicious from my fav health and sustainability gal Sarah Wilson (she even takes fish bones home from restaurants to cook into soups).
Imagine your fridge free from floppy carrots and limp celery. The dream is real. Just make soup.
If you enjoyed this post and want to read more, ask the virtual postman to deliver you my ShanzDay journalings. You can find lots more photos over on Instagram, and you’re most welcome to join me as a guest in my Facebook lounge
Eat Well Travel Often my friend! Shannon #travelandfoodienoms