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Food Waste Warriors

There are many people, groups and businesses around New Zealand doing great work to reduce food waste. Some collect surplus food and supply it to those who need it, while others are creating unique products from food that would have gone to waste.

These are some of New Zealand’s Food Waste Warriors:


Di Celliers – Community Fruit Harvesting

Community Fruit Harvesting picks, preserves and distributes fruit and vegetables that would otherwise go to waste.

This not-for-profit group gives fruit and preserves to charities, food banks, schools, community groups and families in need.

Community Fruit Harvesting, which started in 2011, has grown to a network of volunteers with over 300 pickers, 70 preservers and 10 coordinators in Auckland alone. The concept has spread around the country to many other regions from Hamilton to Dunedin.

In 2015 Community Fruit Harvesting distributed tens of thousands of kilograms of fruit and 7000 jars of produce to 145 different groups in Auckland, as well as sending hundreds of kilograms of citrus fruit to Christchurch.

Learn more


David Cross – Social Pantry

David Cross social pantry

David Cross started the Social Pantry in June 2015 after seeing his colleagues bring to work bags of vegetables from their gardens that they didn’t know what to do with. This sparked David’s idea to create a “marketplace” on Facebook where people with excess food could connect with others who needed it.

While food banks offer these services, David felt there was a need for an alternative system as many people find it much easier to ask for help from behind a keyboard, than face to face at a food bank. His hunch was right, with the Wellington branch now having  over 3000 members and other branches in Auckland, Hamilton, Hawke’s Bay, Kapiti Coast and Christchurch.

“I think many of our members donate food because the concept just makes sense,” said David.

“Most people wanted to help others but they didn’t know where to start. We have had people clear out their pantries, bake, and even go to the supermarket for the sole purpose of giving it to someone in need. Now there is an easy way for people to actually make a difference in other’s lives.”

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Deborah Manning – KiwiHarvest and Food Share

Deborah Manning KiwiHarvest Food Share

Seeing the need to bridge the gap between businesses throwing away fresh, nutritious food and the food banks and social service agencies in desperate need of it, Deborah Manning established food rescues FoodShare in Dunedin (2012) and KiwiHarvest in Auckland (2014).

Their food rescue vans are on the road up to six days a week collecting surplus food from local food manufacturers, wholesalers and retailers. The donated food is passed onto local agencies who distribute the food to people in need.

Refrigerated trucks are used to collect and distribute over a tonne of rescued fresh and frozen food including fruit, vegetables, meat, cheese, juice, milk and ready-to-eat meals each day.

“I believe, together, we can make a difference and nourish our community,” said Deborah.

“Not just with healthy food for those that are hungry and disadvantaged, and not just by significantly decreasing the volume of organic waste disposed of in our landfill, but by also providing a way for businesses and individual community members to exercise their social responsibility.”

New Zealand has 11 food rescue groups operating around the country.

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Victoria Madison – Revival Food Company

Crackers made from the leftover products of beer? Compost cookies? These are the foods regularly made in Victoria Madison’s kitchen.

Victoria started the Revival Food Company in November 2015, while she was in her final year of her Culinary Arts Degree at the Food Design Institute at Otago Polytechnic.

You will find Victoria each week at the Otago Farmers Market where she sells sweet and savoury baked goods, crackers, cordials, and tonics. But these aren’t ordinary treats, these are things made from by-products of other food, such as the yeast leftovers from beer making.

“I enjoy the challenge of taking what was once considered a waste product or by-product and making it into something that tastes and looks great,” said Victoria.

Learn more