Rural banker Rabobank is partnering with Food Rescue Kitchen on a new TV series which airs this weekend that aims to shine a light on the real and growing issues of food waste, food poverty and social isolation in New Zealand.
The first episode of the new series airs this Saturday April 27 at 7pm on TV3/ ThreeNow. Each of the series six episodes features a top New Zealand chef creating a three-course meal for 50 diners using ingredients they receive on the day that were destined for landfill.
Chefs appearing in the series are passionate about food rescue and each provides insights on how to make the most of what you have, reduce food waste, save money, and to cook like a boss! Well-known chefs set to feature include Michael Van de Elzen from the Good for Scratch Cooking School in Muriwai and Peter Gordon from Papatuanuku Kokiri Marae in Mangere.
Rabobank New Zealand chief executive Todd Charteris says the partnership was a natural fit for Rabobank given the bank’s strong focus on reducing food waste.
“Rabobank is a food and agri banking specialist operating in 36 countries around the world, and at a global level we’ve committed to being part of the solution to feeding a growing world population in a sustainable way,” he said.
“We know that food waste is a significant barrier to this goal as it not only deprives hungry families of nutritious food, but it also squanders the resources used to produce the food as well as increasing greenhouse gas emissions when wasted food goes to landfill.
“Over recent years, we’ve commissioned a regular food waste survey alongside our food rescue charity partner KiwiHarvest which has highlighted just how much food is wasted by New Zealand households and the key factors that drive this. And teaming up with this new TV series is another way we can help educate Kiwis about how to reduce food waste.”
Charteris says the show’s format would keep viewers entertained while, at the same time, raising their awareness of New Zealand’s food waste problem.
“The chefs have just hours to pull together a meal from scratch, so their skills are really put to the test, and in the process they’re able to provide the audience with a bunch of practical tips on how to reduce the amount of food they are wasting at home,” he says.
“We’re hoping that the series will attract a big audience and that plenty of those who tune in will take some of the ideas from the show and incorporate these into what they are doing in their own kitchens.”
Rabobank employees feature in the episodes starring Van de Elzen and Gordon while several other staff were lucky enough to act as diners.
“Everyone who attended was incredibly impressed by what Michael and Peter were able to whip up with the limited resources they had available,” he says.
“And I’ve no doubt the series will help change viewers perceptions about what can be done with the food they have lying around in the fridge or pantry at home.”
