Rabobank partners with Food Rescue Kitchen


Rabobank has announced it’s partnering with Food Rescue Kitchen — a new TV series that aims to shine a light on the issues of food waste, food poverty, and social isolation in NZ

The first episode of the new series aired on 27 April 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.

The chefs appearing in the series are passionate about food rescue and they provide insights on how to make the most of what you have, reduce food waste, save money, and 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 CEO 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.

Rabobank agribusiness manager Tom Fleetwood helps with the table service during the episode featuring Michael Van de Elzen

“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.”

Todd 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.”

Todd says Rabobank employees feature in the episodes starring Michael Van de Elzen and Peter 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.”

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