Categories ArchivesFood waste

A sustainable partnership for zero waste standard

The NZI Sustainable Business Network Awards 2017 were once again a great event to be involved with, and we were proud to be an Event Partner for the second year running. The black-tie event, held at Auckland’s waterfront on November 29, featured the heavy hitters of New Zealand’s sustainable business world – from large corporates to small enterprises making a big difference. It was particularly significant to see Prime Minister Jacinda Ardern as well as Climate Change Minister James Shaw, Environment and Economic Development Minister David Parker and Napier MP Stuart Nash turn out for the awards. It was the first time in a decade a Prime Minister has attended the event. Much has been said in the new Government’s ...

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Waste not, want not standard

Featured speaker at SBN / 3R Business Connector event in June. When it comes to minimising food waste we can all do our part; shop smart, only cook as much as you need and eat leftovers, among other things. But Havelock North women Christina McBeth and Louise Saurin (featured here with their key team of volunteers) have taken things to the next level with their food rescue charity Nourished for Nil. Thanks to their work, cafes, bakeries, supermarkets and private residents get to make better use of their unwanted food, while hundreds of people get help through donations of food each day. Christina and Louise started the charity in February after meeting – as one does these days – on ...

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Weighty issue of food waste standard

Food is one of our biggest expenses, but every year we literally throw away $872 million worth. This tips the scales at more than 122,500 tonnes. That’s enough to feed almost 263,000 people. Hawke’s Bay is no different, with our food waste bill coming in at nearly $33m – $563 per household. It’s not just the food itself that goes to waste. Consider the energy used to produce and transport it. A huge amount of water goes into food production too. A cheeseburger, for example, takes about 2,400 litres of water to make. Food for thought indeed. It’s not all gloom though because the Love Food Hate Waste campaign is working to make a difference. On its website you can ...

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From builder to baker standard

Event venue and speaker at SBN / 3R Business Connector event in June. Hundreds of years ago bread was a central part of everyday life, from the process of making it, to the staple food of western diets. Scott Wynands has brought that tradition back to life with the artisan breads he and his bakers create at Oh My Goodness Specialty Breads in Hastings. The recipe for his gluten, dairy, sugar and grain-free breads is something which has been 10 years in the making and saw him go from working as a builder and environmental resource manager to donning a baker’s apron. The change has allowed him to follow a dream of having a space where he can not only ...

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