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From: OzHarvest <info@ozharvest.org> Tuesday, 8 July 2014 8:21 AM

Subject: .org
Join us at Think.Eat.Save on 21 July


It's estimated that $8-10 billion worth of food each year is wasted in Australia. In each household, Aussies waste one in five of the shopping bags we buy. That's like putting $1,000 straight into the bin! Let's act now, to change this behaviour and reduce food waste.  

Join OzHarvest chefs, ambassadors and volunteers for a free rescued lunch using food that would otherwise be sent to landfill on Monday, 21 July at Think.Eat.Save events across Australia, organised in partnership with the United Nations Environment Program (UNEP) and UN Food and Agriculture Organization (FAO) Save Food initiative. Are you guilty of throwing away a banana that's bruised, or a freckly apple? Why not turn it into a banana smoothie or an apple crumble? At Think.Eat.Save our surplus menus will highlight how surplus food can turn into delicious quality meals. Read further to get some hot tips from OzHarvest Ambassador Chef Somer Sivrioglu on how to reduce food waste at home.  

PLEDGE today to reduce food waste, SHARE this event with friends or family and JOIN us Think.Eat.Save events across the country.  Register now to attend your local event, by doing so you will be making a pledge to reduce food waste! Just click here www.ozharvest.eventbrite.com.au.  
Get your free ticket to Think.Eat.Save 2014 and make your pledge

EVENT HIGHLIGHTS AROUND THE COUNTRY Sydney - Martin Place, 11.30am - 2.30pm Join a number of top chefs who care about reducing waste including Neil Perry, Frank Camorra, James Viles, Somer Sivrioglu and more as well as politicians and personalities for a free lunch and to fight food waste in Sydney's CBD hotspot - Martin Place. An amazing panel of speakers will debate food security and sustainability including Joost Bakker, Costa Georgiadis, Professor Bill Pritchard, Ronni Kahn, James Viles and more...  Thanks to major Sydney event partners UNEP, FAO, City of Sydney, Virgin Mobile, Pages and event supporters Austage, Banks Events, Brasserie Bread, Closed Loop, Coco's Table, Efendy, Grow.Eat.Enjoy, Harvest Hub, Herbies Spices, Highland Gourmet Potatoes, Mak Catering, Menzies Hotel, Olsson's Salts, ONE80TC, Premier Northpak, Sydney Markets, Timber Mill, Sikh Community, Splashdown, Stacklr, Tempfence, Youth Food Movement and many more.  

Adelaide - University of Adelaide, 11.30am - 2.30pm Partnering with the University of Adelaide, National Wine Centre and Santos, the event will feature a menu being prepared by Chefs Philip Pope (National Wine Centre) Tze Khaw (Adelaide Convention Centre), Dennis Leslie (Adelaide Oval) Tania Tauakume (The Playford).  An additional 250 meals will be prepared by the Cooking School of Common Ground Ltd under the guidance of Rebecca Sullivan (Dirty Girl Kitchen / Granny Skills Movement). An exciting panel of speakers will debate food waste and sustainability issues on the day with VIP and celebrity guests.

Brisbane - St Stephen's Cathedral, 11.30am - 2.30pm The event will be held as part of the Brisbane Times Good Food Month presented by Citi program. Join Jamie Whincup, V8 Supercar champion and Caltex Ambassador and local chefs passionate about reducing waste David Pugh, Javier Condina, Josh Lopez, Alison Tafe. Think.Eat.Save Brisbane will see thousands of people enjoy a delicious meal using rescued food. Why send perfectly good food to landfill when there's more than enough surplus, to nourish the community?  

Melbourne  - Federation Square, 11.30am - 2.30pm Thanks to Federation Square for supporting this inaugural event in Melbourne! Enjoy surplus soup prepared by Chef Andrew McConnell and his team along with a menu that would not be possible with surplus food donations by Eagle Boys, Fresh Select, local grower, Brasserie Bread and more. Newcastle - Hunter St Mall, 11.30am - 2.30pm Hunter St Mall will turn into a live pop-up kitchen with only surplus on the menu served by local Masterchef contestant Nick Doyle as well as volunteers. Thanks to Essential Ingredient for supporting this global initiative on a local level.

Top tips to reduce food waste by Somer Sivrioglu Efendy Chef & Owner | OzHarvest Ambassador 1. Store better. Vacuum food sealers used to be a very expensive restaurant equipment when I started my restaurant, nowadays you can find great quality home-models for under $100. They are great for preserving and freezing food for much longer in the fridge or freezer as it sucks the air out and perfect for portion controlling at home. When we think about all those leftovers we throw due to poor storing it is an investment that will pay off very quickly. Airtight containers are great for dry foods and snacks. Even stretch filming your leftover cooked meal lengthens the time for keeping it fresh, so by storing properly we can reduce wastage. 2. Use whole when you can and use up leftovers. Why would you have a whole chicken, when you can get a chicken breast? Convenient yes, but if you think you are saving money and reducing wastage you are wrong. Every time you buy a fillet there are two things you can be sure of, one it is more expensive and two it is older than the whole animal, especially in the case of fish. Think about the fish soup you can make with the carcass and chicken stock from the boiling water. Always think of what you can do with leftovers, day old bread is perfect for drying then blitzing to make breadcrumbs or for croutons. One of the best mezes of Turkish/Sephardic kitchens is kaskarikas, made with zucchini skins.

OzHarvest Cookbook has many leftover recipes by great chefs if you did not buy a copy yet!     3. Look after your fridge. Chefs are used to getting their fridge door seals changed every year, so you can save energy, lengthen the life of your fridge and keep your food fresh much longer if you change your fridge seals every three to five years. Also adjust the manual temperature if you have it by increasing in summer and reducing in winter.   Somer Sivrioglu from Efendy Restaurant is an OzHarvest Ambassador and will be at Think.Eat.Save Sydney event serving up rescued mezes he will be preparing with the help of OzHarvest volunteers prior to the event.

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