Food waste is a pressing issue here in Aotearoa, and we're all guilty. Whether it's forgetting that crop of carrots chilling, literally, at the back of the fridge, chucking out root-ridden potatoes or pushing a 'best before' date a little too far, food waste is prolific in New Zealand, with Kiwi households the biggest perpetrators.
Last week also marked New Zealand's inaugural Zero Food Waste Challenge, with food rescue charities - such as Countdown - coming together to offer tools and support to address the ever-increasing issue, such as providing tasty recipes to use up odd and ends and advice for effective shopping and storage.
"Eighty-six percent of Kiwis believe that wasting food is wrong, but with so much information around, it's hard to know where to start," said Veronica Shale, the founder of the Zero Food Waste Challenge.
"Our aim is to spark conversations and give people the tools and tips they need to do their part with a smile. New Zealand doesn't need a few people doing everything perfectly, we need everyone to do what they can - a million people making a small change would make a fantastic difference for our planet."
Let's have a look at some stats:
- The average Kiwi household wastes $1520 of food every year; nationally that adds up to $3.1 billion worth of food per year that we buy and throw away uneaten
- Kiwis are wasting more food than a year ago; the estimated percentage of household food waste has risen to 13.4 percent from 8.6 percent in 2021
- 53 percent of New Zealanders admitted to throwing away unopened food, up from 42 percent in 2021
- Despite being the generation most concerned with climate change, Gen Z wastes the most food, with 28.2 percent of their weekly food spend going to landfill (up from 16 percent in 2021)
- Other generations aren't exempt, with Gen X, Gen Y and Baby Boomers also estimating they wasted more food in 2022 than the previous year; Gen X wasted 16.2 percent (up from 12 percent), Gen Y was 10.1 percent (up from 6 percent) and Baby Boomers were up to 8.3 percent (from 5 percent).
To help everyday Kiwis do their bit, several homegrown celebrities have offered their top tips for reducing food waste. Here is their advice:
Antonia Prebble, actor: Outrageous Fortune, Westside, The Tribe
"I recently purchased 'The Swag' bag, which helps to keep your veggies fresher for longer in the fridge. It really works so I would totally recommend that - I'm not at all connected to the company, just a happy customer.
"I also look at whatever fresh food I've got and Google recipes with those ingredients. So if there's an eggplant and some tofu languishing in the fridge, I'll see what 'eggplant and tofu' recipes Google has to offer me. It's a great way to avoid having to throw out items that have gone too far, and also discover some new dishes and combinations of ingredients that you might not necessarily have thought of."
Eve Palmer, TV presenter/actor: The Erin Simpson Show, The Adam and Eve Show, Good Grief
"To reduce food waste at our whare, we turn leftovers into a toddler platter - she likes trying new things and doesn't mind the random mix of flavours."
Kim Crossman, TV presenter/actor: Shortland Street, Step Dave, Celebrity Treasure Island
"Take all your veggies that need to be eaten and make a soup or a vegetable scramble. This is my go-to when I have neglected some of the items in the fridge and don't want to have any waste. If it doesn't taste too flash I tend to add copious amounts of hot sauce on top!"
Anita Wigl'it, drag performer/TV personality: RuPaul's Drag Race Down Under, House of Drag
"Freeze everything! I spend a lot of time on the road, so my freezer becomes my best friend. Frozen bananas can be like ice cream, but my personal favourite things to freeze are grapes - they turn into a delicious natural sorbet! Things stay fresh for much longer in the freezer."
Erin Wells, TV presenter: What Now
"My top tip is saving fruit before it goes off! If those bananas are getting a little mushy, chop them up and chuck them in the freezer. They're perfect for my favourite peanut butter and banana smoothie - and they keep the smoothie cold! Win-win!"
Meg Mansell, blogger/radio presenter: The Edge Breakfast with Meg & Randell
"We plan all our meals for the week - breakfast, lunch, dinner and snacks - on Sunday and buy everything. It takes time to sit down and do, but it saves us a lot of money and we have far less food waste as I plan to use up everything by next Sunday."
Al Brown, chef/TV presenter: Owner of Depot Eatery, Oyster Bar, Federal Delicatessen
"Firstly, as a recreational fisherman/fisherwoman, before you venture out ask yourself the question: how much fish do you actually need? If it's just the two of you, not so much, if you are having a larger gathering, you will need a bit more. There is no point or anything good about catching your limit, only taking the fillets (and heaven forbid freezing them) and throwing a third of the edible fish left on the frames away. Use the whole fish, not just the pearly white fillets... the wings, the belly, the bones for stock (minus the gills), etc.
"Again, when purchasing fish, think about buying and cooking a whole fish. Easier on the wallet, a slower eating experience, visually stunning and zero wastage."
Megan Papas, radio presenter: The Hits 3pm Pick Up
"Use the skins of your fruit! I love my indoor plants, and banana water is great for them. Just soak the skins in water for 24 hours and pour it on your plants! Then the soaked bananas can just be dug into your garden.
"Also save all your citrus rinds; you can infuse oils with them, or dry them out and blitz them to make a yummy dried zest powder you can use in cooking, smoothies or with yoghurt. The zest is so delicious in cooking and baking, I literally never throw them out."
Jaquie Brown, actor/TV presenter/screenwriter: The Jaquie Brown Diaries, C4, Campbell Live
"I love my food to shapeshift, so I often make a big batch of tomato sauce at the beginning of the week and chuck in any old vegetables I have lying around. This stays in the fridge and can be used in many different ways. Over pasta, in a lasagne, in a bolognese or on a pizza.
"My second tip is whenever we have a chicken and have eaten all the meat, I boil the bones and make a stock. Then I can use that stock and all its chickeny goodness as a base for a soup, or if I can be bothered and am feeling fancy, a risotto."
